When life gives you lemons, make this Lemon Bundt Cake with Cream Cheese Glaze! This cake is lemony, light, and refreshing, and paired with a thick, sweet and tangy glaze- the ultimate spring dessert!
Are y’all loving spring as much as me?! The weather has been pretty beautiful here in Dallas (thinking of you, my northeast friends!).
This past weekend felt more like summer though! I spent the weekend on Lake LBJ near Marble Falls for my friend Frances’ bachelorette party. We did a fun little wine tasting at the house on Friday night, then spent Saturday in the sun. It was so fun to celebrate her, spend time with best friends, and soak up some much-needed Vitamin D.
I’m looking forward to celebrating Easter this coming weekend. As a believer, it is the most meaningful holiday… What a reason to celebrate! We are going to church then out to brunch with our family.
If you are planning to celebrate with a delicious meal on Sunday, I have the perfect cake to add to your menu!
This lemon bundt cake is the ultimate spring dessert! It is light, lemony, and moist. The cream cheese glaze is slightly sweet and slightly tangy- the perfect complement and adds an elegant, finishing touch. My mom has been making this recipe for years and years, and I have loved it since I was little! It is great for any spring or summer gathering.
Before reading the recipe, I need to warn you… it calls for a box cake mix. If you’ve been following my blog, you know I very rarely post a recipe with anything “pre-made.” I’m not against it, but it has to be DARN GOOD.
It is also EASY (one bowl!). And sometimes you just need an easy, darn good recipe.
If you are looking Easter dessert idea, check out my Carrot Cake Cupcakes… they are so delicious and a fun Easter weekend activity for you and your family! For more spring baking inspiration, follow me on Pinterest and check out my Spring Baking Board!
Lemon Bundt Cake with Cream Cheese Glaze
When life gives you lemons, make this Lemon Bundt Cake with Cream Cheese Glaze! This cake is lemony, light, and refreshing, and paired with a thick, sweet and tangy glaze- the ultimate spring dessert!
Ingredients
For the Cake:
- 1 box white cake mix
- 1 box lemon instant pudding
- 3/4 cup vegetable oil
- 10 ounces 7-UP
- 4 eggs room temperature
For the Glaze:
- 1 8- ounce package cream cheese room temperature
- 4 tablespoons butter room temperature
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons lemon juice
- 3 cups powdered sugar
- Lemon zest for garnish
Instructions
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Preheat oven to 325 degrees F. Grease and flour Bundt pan.
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In the bowl of your electric mixer, add the cake mix, instant pudding mix, vegetable oil, and 7-UP. Using your whisk attachment, mix on low to medium speed until combined.
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Add eggs one at a time, beating well after each addition.
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Pour batter into Bundt pan and bake for 45-50 minutes or until the cake starts to pull away from the sides or toothpick stuck in the center comes out clean.
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Remove from pan and let cake cool completely on a wire rack.
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For the glaze: Using your electric mixer fitted with the whisk attachment, beat the cream cheese and butter until smooth (about one minute). Add vanilla, lemon juice, and powdered sugar, and beat until well combined. If glaze is too thin, add more powdered sugar. If glaze is too thick, add a tablespoon of milk.
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