Lemon Bundt Cake

Lemon Bundt Cake


Moist Lemon Bundt Cake couldn’t be easier! Lemon jello and a lemon glaze gives this semi-homemade bundt cake an amazing flavor.


  • 1 small box lemon Jell-O
  • 1 cup boiling water
  • 1 box Pillsbury traditional white cake mix (no pudding the mix)
  • 4 large eggs
  • 1 teaspoon lemon extract
  • 3/4 cup canola oil
  • 4 tablespoons lemon juice
  • 1 cup powdered sugar


  1. Preheat the oven to 350º Fahrenheit. Grease and flour a bundt cake pan. Set aside.
  2. Combine the Jell-O with the boiling water and allow it to cool slightly.
  3. In the bowl of a stand mixer, combine the cake mix with eggs, adding the eggs one at a time.
  4. Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed.
  5. Pour into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool for 15 minutes in the pan on a wire rack. Then invert the cake to a cake plate to cool.
  7. In a small bowl, mix the lemon juice and powdered sugar. Slowly pour the glaze over the cake.
  8. Cool completely.
  9. Store in an airtight container at room temperature.