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Easy and delicious lemon bundt cake with a buttercream frosting. This cake comes out perfectly moist and tender and is  perfect for summer!

Hey Recipe Critic readers! This is Chelsea back from Chelsea’s Messy Apron. I hope you are all enjoying your summer and eating lots of great food!

This lemon bundt cake has been top on our favorites this summer. While maybe not a typical summer treat (meaning you have to turn on your oven), the colors totally make it seem like a fun summer cake.
This cake starts with a boxed mix which honestly I think is the best! It saves tons of time and you have a super intense and delicious lemon flavor which is sometimes hard to come by in a from scratch lemon cake (I’ve tried lots!)

I did make this cake with a glaze and a few weeks later with a buttercream and the buttercream was everyone’s voted favorite. The buttercream is absolutely delicious and bursting with fresh lemon flavor. If you’ve never tried lemon extract, you’ll be amazed how much it boosts the lemon flavor. You can find lemon extract usually on a baking or spices aisle right by other baking extracts (vanilla, almond, etc.)

I hope you all love this cake!


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Lemon Bundt Cake

Easy and delicious lemon bundt cake with a buttercream frosting. This cake comes out perfectly moist and tender and is perfect for summer!
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 1 bundt cake


!Lemon Cake

  • 1 lemon cake mix
  • 1 (3.4 ounce) instant lemon pudding mix dry
  • 1 cup (full fat) sour cream
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 4 large lemons separated
  • 1/2 teaspoon lemon extract
  • 1/4 cup water
  • 1/3 cup white sugar



  • Preheat oven to 350 degrees. Generously grease and lightly flour a nonstick bundt cake pan.
  • Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, 1 teaspoon lemon zest and 4 tablespoons juice, lemon extract, and water until just combined. Do not over-mix.
  • Pour the mixture and spread evenly in the bundt cake pan. Bake for 45-50 minutes.
  • Let cool for 10 minutes and then invert the cake onto a cake stand or plate.
  • In a small bowl whisk together 1/3 cup fresh lemon juice and 1/3 cup white sugar. Brush this mixture generously over the cake being slow to allow it to soak in. Do this while it is still pretty hot and then let the cake cool completely before frosting.


  • In a large bowl, whip the butter with 1 and 1/2 teaspoons lemon zest on medium-high speed until very fluffy.
  • Mix in 1 cup powdered sugar, 1 tablespoon lemon juice, heavy cream, vanilla, and lemon extract. Add remaining 2 cups powdered sugar, then whip mixture until very fluffy (about 5 minutes).
  • Pipe the frosting over the cake (or spread it over it)
  • Enjoy!


Calories: 6030kcalCarbohydrates: 854gProtein: 43gFat: 284gSaturated Fat: 194gCholesterol: 1041mgSodium: 5246mgPotassium: 527mgFiber: 6gSugar: 643gVitamin A: 5425IUCalcium: 1230mgIron: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Chelsea Lords

Chelsea is the blogger behind Chelsea's Messy Apron. She is always experimenting in the kitchen and making new things to eat. "Or I am in the kitchen eating. Both are good." She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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