Easy Lemon Lover’s Bundt® Cake

This is the best I have come up with to mimic Starbucks’® Lemon Cake. Family and friends agree, and it is so easy.

Original recipe makes 12 servings

Ingredients

1 (18.25 ounce) package lemon cake mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup freshly squeezed lemon juice
4 large eggs
1 (3 ounce) package instant lemon pudding mix
zest of 1 lemon, or more to taste
1 tablespoon poppy seeds, or more to taste
1/2 teaspoon lemon extract

  • PREP

    15 mins

  • COOK

    45 mins

  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
  2. Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition

Calories: 365 kcal
Carbohydrates: 41.4 g
Cholesterol: 90 mg
Fat: 20.3 g
Fiber: 0.5 g
Protein: 5.4 g
Sodium: 451 mg