This easy moist lemon bundt cake is a nearly from scratch dessert drizzled with lemon cream cheese frosting, lemon glaze and white chocolate!
I love lemon desserts in the spring! The flavor and bright yellow color make me happy. This lemon bundt cake is really easy to make. It is nearly from scratch and drizzled with lemon cream cheese frosting, lemon glaze, and white chocolate. This is a super moist cake and it will disappear quickly! I have posted this recipe before but I’ve improved the frosting and wanted to share the update!
Preheat your oven to 350 degrees and prepare a 10 or 12 cup Bundt pan by making sure it is well greased. I want to share how I grease my bundt and cake pans so that my cakes never, never stick. If you beat together equal amounts of shortening, vegetable oil and flour it creates the perfect non-stick concoction. If you want to just try it for this recipe I would just mix up 1 Tbs. shortening, 1 Tbs. veg. oil, and 1 Tbs. flour. Beat it until it is well mixed and brush in the pan liberally with a basting brush.
Mix the batter together according to the recipe directions. Pour the batter in the prepared bundt pan and bake at 350 degrees for 40-45 minutes. A skewer should come out clean. Cool in the pan for 30 minutes before turning out onto a wire rack to cool completely. Place the cooled lemon bundt cake on a cake platter.
In a small mixing bowl beat the cream cheese and butter together until smooth. Beat in the powdered sugar. Add the fresh lemon juice, milk and a tiny bit of yellow food color. At first this is going to seem like not enough frosting but it will be. The easiest way to drizzle this over the bundt cake is to put the cream cream frosting in a disposable frosting bag and pipe it over.
In the same bowl you mixed the cream cheese frosting in, mix up the lemon glaze. It will be really runny. Drizzle it over the cake.
Melt the white chocolate and drizzle it over the cake. Once again the easiest way to do this is to quickly put the melted chocolate in a disposable frosting bag, snip off the end and drizzle it on.
This easy moist lemon bundt cake drizzled with lemon cream cheese frosting is a fantastic nearly from scratch dessert! It’s super moist and super tasty!
Preheat the oven to 350 degrees. Prepare a 10 cup bundt pan by making sure it is well greased. (See my post for this recipe for a great tip on how to do this).
In a mixing bowl, whisk together the cake mix and the pudding mix.
Add the sour cream, veg. oil, eggs and water. Mix well. Pour into the prepared bundt pan.
Bake at 350 degrees for 40-45 minutes. A skewer should come out clean. Cool at least 30 minutes in the pan before turning out onto a cooling rack. Cool cake completely.
Beat the cream cheese and butter until well combined.
Beat in the powdered sugar.
Add the lemon juice and 1 Tbs. Milk. After beating well, if you feel you would like the icing a little thinner then add a little more milk. If you would like the icing to have a nice yellow tint, add a couple drops of yellow food coloring to it. Drizzle over the completely cooled bundt cake.
Whisk the ingredients for the glaze together and drizzle it over the bundt cake.
Melt the white chocolate chips and drizzle over the bundt cake. I find it is easiest for me to melt the white chocolate and quickly put it in a disposable frosting bag to drizzle it the way I want.
Some things you may need for this recipe!!!
Where does the white chocolate enter into the recipe?
The very end. Melt it and drizzle it over the top.
Standard cake mix is not that large or at least where I live, would you reduce any measurements to accommodate or leave as is?
I am so glad you brought this to my attention. I had forgotten that the standard cake mix size was reduced 1 1/2 years ago or so. So, yes, the new standard cake mix size 15.25 ounces works just fine without making adjustments. I will change the recipe to reflect that. Thank You!!!
Does it need to be refrigerated since it has cream cheese in the frosting?
I have a 9.5 in Bundt pan do I need to decrease anything ?
Is the cake just a good if you use the lemon glaze?
Did you mean if you only use the lemon glaze? If so, yes, but you may need to double the amount of glaze if you are not going to use the cream cheese icing.
I don’t see when in the instructions I’m to add the lemon Glaze?
Between the cream cheese frosting and the white chocolate.
Can this be baked in layers?
Does a cake mix with pudding already in it (Betty Crocker) still need the pudding mix added?
Wow! That is interesting! I have not had that happen. I think the first thing I would try would be a Betty Crocker cake mix instead of a Duncan Hines mix. That’s what I use. If you feel the oil is too much reduce it by a 1/4 cup and see how it does. If it falls again let me know and I will do some more brainstorming.
Hi I just made this cake and it looks and smells great with one exception. My icing doesn’t look like the cream cheese icing in the photo. Have I made an error? I am reading the ingredient list as 1 1/2 (one and one half)oz of cream cheese, is that correct? Mine came out very similar to the glaze. I am taking this to a group meeting in 3 hours and am feeling nervous.
Yes, you are reading it correctly. Try adding a bit more powdered sugar to thicken it up.
I love lemon cake! definitely trying this soon!
What a beautiful cake, I really want to try making it soon.
This looks so easy to make and would be a great treat!
What a perfect pic! Yum!!
I baked this for my husband and he loved it! My kids couldn’t stop eating it!
This cake looks delicious and so easy to make!
I love lemon cake and chocolate! This is going to make a great addition for my sisters birthday dinner.