Hey ya’ll! I can’t tell you how excited I am that you decided to stop by my Speedy Spatula kitchen today for this Lemon Bundt Cake with a Lemon Glaze recipe! Let me take you back to my childhood and share with you why this Lemon Cake recipe is so special to me.
Every spring and summer, my Granny would rummage through her recipe box (remember when every woman had a recipe box with a collection of hand written recipes that had been passed down from one generation to the next?) and she would pull out this recipe for Lemon Bundt Cake with Homemade Lemon Icing Glaze. I knew good things were coming when she reached for this recipe, so I always stuck around. She did her baking early of a morning so as not to heat up the kitchen so I usually walked over for breakfast and then just hung out while she started baking. If you know my Granny, you know she ALWAYS has to have something sweet on hand. Cake and cookies were always her favorite things to bake – I think because she could eat on them all week. haha!
Granny didn’t have fancy baking equipment, in fact, I don’t think she even owned a Bundt cake pan, so she always made this Lemon Cake in an old, beat up, well loved, 9×13 cake pan. It doesn’t matter what kind of cake pan you choose to make this Lemon Box Cake in, just bake it and enjoy. I can assure you, this one is going to be a crowd pleaser and it will also make the perfect dessert for your Easter dinner or Easter Potluck’s!
know you’ve got your apron on, the tunes cranked up, and you’re in the kitchen ready to get started, so come on over to my side of the kitchen and let me show you how it’s done. This Lemon Bundt Cake looks fancy and might seem a little intimidating for new cooks but trust me, this is about as easy as it gets. Your guests will be so impressed at your baking skills when they see this one and you don’t even have to break a sweat over it or spend countless hours in the kitchen hovering over a hot oven.
Go ahead and start preheating your oven at 325F. It makes the baking process go by much faster if you slide that cake into a preheated oven as opposed to one that is cold and needs to heat up.
Start out by grabbing a large mixing bowl and cracking three eggs into the bowl. You can use brown or white eggs, medium or large, fresh or store bought. Just get to crackin’ and get those eggs in that bowl! And while we’re on egg cracking, let me give ya a little tip. Always crack your eggs on a flat surface (such as your kitchen counter top) rather than the edge of the counter or the edge of the bowl. Cracking your eggs on a flat surface prevents the shell from splintering and ending up in your bowl with the eggs. Ain’t nobody got time for egg shells in their eggs!
Now we’re going to add in our other wet ingredients, starting with water. Grab a 3/4 measuring cup and fill it with water. Yep, you guessed it, go ahead and dump that water into the bowl with the eggs.
Once the water is added, measure out 3/4 cup of Canola or Olive oil (I always use Organic, extra virgin olive oil for the health benefits – see the irony here?) and add the oil to the bowl with your water and eggs.
Now that you have the water and oil in the bowl with your eggs, grab a whisk and start whisking. Just whisk until the eggs, oil, and water are well combined. You don’t want any whole or partially whole yokes floating around so make sure those eggs get beat within an inch of their lives!
Okay, so we have our eggs, water, and oil, now let’s add in two tablespoons of lemon juice. You can use lemon juice concentrate or you can use the juice from about half of a small lemon. I used lemon juice concentrate because I didn’t have enough fresh lemons on hand to use fresh, but I recommend using fresh if you have them. If you don’t want to use fresh lemons, this little bottle of lemon juice concentrate can be found at any major grocery store chain in a bin right beside the fresh lemons in the produce section.
As a side note: if you’re using fresh squeezed lemon juice, be sure to squeeze the juice into a separate bowl and not into the bowl with your other ingredients. You may end up squeezing some lemon seeds in and you don’t want to have to fish them out or risk mixing them into the cake and baking it!
After the lemon juice has been added, we’re going to add in our dry ingredients. Our dry ingredients are a boxed Lemon cake mix (you can use any brand – I use Pillsbury because I feel it has the best flavor and most moist texture), Lemon flavored Instant Pudding, and Lemon flavored Gelatin. We’re not going to prepare the lemon pudding or lemon gelatin – we’re just using the powder.
Open the box of lemon cake, lemon instant pudding, and lemon gelatin, tear into the packaging (carefully tear into the packaging – you don’t want to dust the kitchen with it!) and add it all to the mixing bowl with your eggs, water, oil, and lemon juice.
Time to stir! Grab a spatula and give this mixture a good stir until the ingredients are well combined. There will be some small lumps after you’re finished stirring, but don’t worry, I’ve got a solution for that in the next step.
Now that the mixture is well combined but still slightly lumpy, break out your electric hand mixer (or if you’re one of those super fancy people, slide this mixing bowl underneath your Kitchenaid stand mixer) and beat the bajingas out of it. Just don’t over mix or you’ll have a stiff cake. It usually takes me about two minutes to mix this Lemon Cake batter using my hand mixer. I can’t tell you how long it will take using a stand mixer because I haven’t “arrived” enough to own one. haha! I’m not bitter about that at all. Not at all.
Now that your Lemon Pound Cake batter is well mixed and no little lumps of dry ingredients are floating around, remove the mixers from the bowl and scrape off as much of the cake batter as you can. Or, if you’re like my mom was, let your kids lick the beaters. Just be aware that the Lemon Cake batter has raw eggs in it so I don’t recommend kids (or anyone else) eating raw cake mix. You know I had to add that disclaimer in there. I can’t have anyone eating raw eggs and then blaming me when they end up in the hospital with salmonella. Even though we both know you’re going to lick those beaters yourself or let your kids lick them because you just can’t resist. Just be sure to turn the beaters off first. Your kids will love you more for it.
Okay so now that our cake batter is ready to go, grab a bundt cake pan or a 9×13 cake pan and lightly spray it with nonstick cooking spray. I use nonstick cooking spray even if I’m using a nonstick baking pan, just because I want that added layer of protection. Nobody wants their cake to stick in the pan!
Once the cake pan is prepared, pour the Lemon Pound Cake batter into the pan – if you’re using a Bundt cake pan, be careful not to pour the cake batter into that hole in the middle of the pan since that’s open and your batter will end up on the kitchen counter (I may have some experience with this…just saying). Once you get the cake batter into the pan, smooth it around with your spatula to ensure that the batter is even in the pan and there isn’t more batter on one side than the other.
Grab that cake pan and slide her on into that oven that you’ve been preheating at 325F. Gently close your oven door and pour yourself a glass of sweet tea. Set a timer for twenty five minutes (or if you know your oven cooks fast, set the timer for twenty minutes) and then sit back and relax.
Now that your cake has been cooking for about fifteen minutes, let’s whip up the lemon icing glaze so that it’s ready to go when the cake comes out of the oven.
Grab a small mixing bowl and add in two cups of powdered confectioners sugar. While we’re on the subject of powdered sugar, did you know you can store your powdered sugar in the freezer and it will last much longer than the expiry date that way? I keep my powdered sugar in the freezer since I don’t use it often and it will keep for over one year in the freezer if the bag or container you have it in is airtight.
While you’re powdered sugar is just chilling in your mixing bowl, grab another small bowl and slice two Meyer lemons (or any fresh lemons) in half. Place them in a lemon squeeze and squeeze the fresh lemon juice into the small bowl. Remove any lemon seeds but leave the pulp if some gets in the bowl. If you don’t have a lemon squeeze, you can achieve the same result using a fork, I just prefer the lemon squeeze because it’s easier for me to use.
You’re aiming for one fourth of a cup of lemon juice for your Lemon Icing Glaze. For me, that was the juice from two small lemons. You can also just use lemon juice concentrate, but using freshly squeezed lemon juice will result in a more robust lemon flavor for you Lemon Glaze.
Pour the lemon juice into the two cups of powdered sugar and then grab a whisk.
Whisk the powdered confectioners sugar and the lemon juice together until smooth and no lumps remain. This won’t take but just a few seconds.
By now, your Lemon Pound Cake should be finished cooking. Carefully remove it from the oven using oven mits or pot holders and place it on a cooling rack on the counter. Insert a toothpick down into the middle of the cake and if your toothpick comes out clean with no wet cake batter on it, then you will know your cake is cooked through. Allow your cake to cool a few minutes before touching it.
NOTE: If you’re using a 9×13 cake pan, poke holes all over the top of the cake with a toothpick while the cake is still hot, and pour the lemon icing glaze over the top of the cake. DO NOT do this if you baked the cake in a bundt cake pan!
Now that the cake has cooled a few minutes, grab a small spatula and insert it into the middle are of the cake (IF you’re using a bundt pan) and gently work the spatula around the center of the cake, loosening it from the pan.
Now take your spatula and gently work it down and along the sides of the cake in the pan, loosening the cake from the sides of the cake pan.
Once the cake is completely loose in the pan, use oven mitts or a pot holder to pick up the pan and gently tip it over onto a large, round, plate.
Lift the bundt cake pan from off of the cake, and you should have a beautifully gorgeous Easy Lemon Pound Cake staring back at you from off of that plate! Place the plate on the cooling rack and allow the cake to cool completely.
Once the cake has cooled, drizzle the Lemon Icing Glaze over the top of the Lemon Pound Cake using a spoon. You can use all of the glaze for a very moist cake or just use some of it. If you made a 9×13 cake, you will need to use all of the glaze.
Once your Lemon Icing Glaze has been added to the cake, place the cake in the fridge to allow the glaze to harden and set up or serve the cake immediately.
Now you can enjoy the fruits of your labor (see what I did there?!) and always remember, when life gives you lemons…make my Lemon Bundt Cake with a Lemon Glaze! hahaha! Okay I’ll stop with my corny jokes now.
Happy eating my friends!
Lemon Bundt Cake with a Lemon Glaze
A fast and easy cake that looks fancy but is simple to make! Made with fresh lemon juice and fresh squeezed Meyer Lemon juice for the glaze!
- 1 box lemon cake any brand
- 1 3.4 oz Instant Lemon Pudding
- 1 3.4 oz lemon gelatin
- 2 tbsp lemon juice about 1/2 of a small lemon
- 3/4 cup water
- 3/4 cup oil Canola or Olive
- 3 eggs
Lemon Icing Glaze:
- 2 cups powdered confectioners sugar
- 1/4 cup lemon juice or 2 small lemons
Preheat oven to 325F.
In a large mixing bowl, whisk the eggs together with the water, oil, and lemon juice.
Combine all dry ingredients with the wet ingredients and mix with a hand or stand mixer until all ingredients are smooth and no lumps remain (about 2-3 minutes).
Use a nonstick Bundt cake pan and lightly spray the edges with nonstick cooking spray.
Pour the cake batter into the pan and bake on 325F for 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Once cake is cooked, immediately remove from the oven and place on a cooling rack.
Use a small spatula to gently loosen the cake in the pan and ensure that no part of the cake sticks by placing the spatula between the edge of the cake and the pan and slowly running the spatula all the way around. Do this for the middle of the cake too.
When the cake is completely loosened in the pan, gently turn the pan upside down over a large, round plate and then lift the pan up.
The cake should transfer smoothly and easily to the plate.
Allow the cake to cool until just barley warm and then drizzle the lemon glaze over the cake with a spoon. You can use all of the glaze for a very moist cake or use part of it for a light glaze. Use your own judgment.
Lemon Icing Glaze:
While the cake cooks, combine the powdered sugar with the lemon juice and whisk well until smooth. Set aside until time to glaze the cake.
If you're using fresh lemons for the glaze, be sure to squeeze the lemon juice into a separate bowl and remove all seeds before pouring into the bowl with the powdered sugar.
The equivalent in fresh squeezed lemon juice to 1/4 cup of lemon juice concentrate is about the juice from 2 small lemons.
Any boxed lemon cake mix can be used, but I used Pillsbury because it is the most moist boxed cake mix. Lemon juice concentrate can be replaced for fresh squeezed lemon juice, however, using fresh squeezed lemon juice will result in a more robust lemon flavor. This cake can also be made in a 9x13 cake pan. If using a 9x13 cake pan, poke holes with a toothpick all over the top of the cake upon removing it from the oven and pour the lemon glaze over the cake while the cake is hot.
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