Duncan Hines Lemon Cake Mix Recipe
This delicious bundt cake is made with a lemon Duncan Hines cake mix and topped with a simple glaze that is bursting with the right amount lemon flavor.
Ingredients
Cake Ingredients:
- 1 box Duncan Hines lemon cake mix
- 1 - 3.4 oz. box instant lemon pudding
- 1 cup water or milk
- 4 eggs room temperature
- ¾ cup vegetable oil
Glaze:
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons whole milk
- Lemon zest for garnish
Instructions
- Preheat oven to 325°F. Spray 9-inch bundt cake pan with nonstick cooking spray and set aside.
- Add all cake ingredients to the bowl of a standing mixer or large mixing bowl. Beat together for 2 minutes on medium-high speed.
- Pour batter into the prepared bundt pan and bake for 45-50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice. Add milk a little at a time until desired consistency is achieved. Drizzle the glaze over the cake and top with lemon zest.
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Notes
Storage:
Store in an airtight container on the countertop for 3-4 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.
Notes:
The instant pudding mix in the recipe makes for a very moist cake.
You can also top it with a more solid layer of glaze or sprinkle it with some lemon zest.
This is so moist and fluffy.
Nutrition
Calories: 505kcal | Carbohydrates: 77g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 461mg | Potassium: 94mg | Fiber: 1g | Sugar: 47g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg
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