If you love a dessert that’s simple to make yet full of sunshine, this Easy Lemon Bundt Cake is the kind of cake that you will want to bake again and again. It is a bit of a cheat in that it uses a cake mix and pudding mix combined, but trust me when I tell you that it is so delicious nobody will ever be able to tell the difference from this and a cake made completely from scratch.
This is the sort of bake that feels right at home on any table — effortless enough for a weekday treat, but pretty enough for gatherings, holidays, or whenever you want something quick and easy that tastes homemade. Light, fragrant, with a beautiful lemon flavor. The rich lemon buttercream frosting is the perfect addition to an already delicious cake. This cake is a true crowd‑pleaser that never lasts long.
- 1 (15.25oz/432g) lemon cake mix
- 1 (3.4 oz/96g) package instant lemon pudding mix
- 4 large eggs
- 1 cup (240g) dairy sour cream
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (114g) butter, at room temperature
- 1/2 TBS freshly grated lemon zest
- 2 TBS fresh lemon juice
- 2 1/2 cups (300g) icing sugar
- Preheat the oven to 350*F/gas mark 4/180*C. Butter a 10-inch Bundt pan really well or spray with nonstick cooking spray. Set aside. (I like to be generous with the spray. Alternately you can butter and dust lightly with flour, shaking out any excess.)
- Whisk the cake mix and pudding mix together in a bowl. Add the eggs, sour cream and oil. Beat together until just combined. Do not overmix. (Overmixing will create a tough cake. This batter is very thick. I use a spatula to scrape from the bottom to make sure I don't have any dry bits left behind.)
- Spoon into the prepared cake tin, smoothing over the top. (Again, it is a very thick batter.)
- Bake for 40 to 50 minutes until well risen and a toothpick inserted in the center comes out clean. (It will deflate a bit as it cools, but that's okay.)
- Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling completely. (Use two wire racks, so you can tip it out onto one and then tip it from that rack to the other, flat side up, if you are planning on frosting and decorating the flat side.)
- To make the butter cream, beat the butter, lemon zest and lemon juice together until thoroughly combined. This will take a couple of minutes. (Persevere. It will seem like it is not going to come together, but trust me when I tell you that it will.)
- Once you have a smooth mixture add the icing sugar and beat together, beginning on low and working your way up to high, until you have a smooth fluffy mixture. (Starting on low helps to prevent you from being covered in an icing sugar cloud, lol)
- Spread this frosting on top of the cake. (I turned the cake upside down and spread it on the bottom flat side.)
- Do not overmix the batter. This is to keep it nice and light. Overmixing can result in a dense cake.
- This easy lemon Bundt cake recipe can be made in tube cake pan or two 9 x 5 inch loaf pans if you don’t have a Bundt pan. (You can always freeze one for later use.)
- To test whether your cake is fully baked, insert a toothpick into the center of the cake. It should come back out clean or with very few crumbs.
- Wait until the cake is completely cooled to frost or glaze. A cake that is still warm with melt the icing or the glaze and it won't adhere properly.
- This cake will keep at room temperature in an airtight container for three to four days. For longer storage, refrigerate. Even so I wouldn't keep it for much more than 5 to 6 days.
- To freeze this cake, do not frost. Wrap the cake entirely in plastic cling film and then in a layer of aluminum foil. Place into a large zip lock baggie. Label, date, and freeze. It will keep frozen for up to three months.
- Swap out the cake mix. Use yellow or white cake mix for a less intense lemon flavor.
- If you want to add a bit more lemon flavor to your yellow or white cake mix, use lemon zest or lemon extract.
- Add a lemon glaze on top rather than a frosting. (2 cups (260g) icing sugar whisked together until smooth with 2 to 3 TBS fresh lemon juice.)
- Instead of a lemon frosting, you could use a vanilla, chocolate, or cream cheese frosting instead.
- Leave off any frosting or glaze and dust simply with icing sugar. Always pretty.
- Use plain Greek yogurt. This is a great lower-calorie substitute for sour cream.
- Garnish the cake with lemon zest if you wish.
- Fold some milk or semi-sweet chocolate chips into the batter before baking. Lemon and chocolate go very well together.
- Split the cake through the middle and fill with a layer of strawberry jam. In this case, simply dust the top with some icing sugar to finish.
- You can also split the cake and fill with some whipped cream and sliced strawberries. Only do this is you are going to eat the cake all in one go as it won't keep. Alternately, you can cut into wedges and top with the cream and berries instead.
Easy Lemon Bundt Cake
Dense, moist, and delicious with a beautiful lemon flavor. Quick and easy to make as well.
Ingredients
- 1 (15.25oz/432g) lemon cake mix
- 1 (3.4 oz/96g) package instant lemon pudding mix
- 4 large eggs
- 1 cup (240g) dairy sour cream
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (114g) butter, at room temperature
- 1/2 TBS freshly grated lemon zest
- 2 TBS fresh lemon juice
- 2 1/2 cups (300g) icing sugar
Instructions
- Preheat the oven to 350*F/gas mark 4/180*C. Butter a 10-inch Bundt pan really well or spray with nonstick cooking spray. Set aside.
- Whisk the cake mix and pudding mix together in a bowl. Add the eggs, sour cream and oil. Beat together until just combined. Do not overmix.
- Spoon into the prepared cake tin, smoothing over the top.
- Bake for 40 to 50 minutes until well risen and a toothpick inserted in the center comes out clean. (It will deflate a bit as it cools, but that's okay.)
- Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling completely.
- To make the butter cream, beat the butter, lemon zest and lemon juice together until thoroughly combined. This will take a couple of minutes.
- Once you have a smooth mixture add the icing sugar and beat together, beginning on low and working your way up to high, until you have a smooth fluffy mixture.
- Spread this frosting on top of the cake. (I turned the cake upside down and spread it on the bottom flat side.)
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Welcome to The English Kitchen's delicious round up of Easter Recipe Favorites. These are the things which my family has always loved for me to cook for them for Easter Dinner through the years.
WHAT MAKES THIS HAM SO DELICIOUS:
- Slow, gentle roasting keeps the meat juicy from edge to center.
- A simple, elegant glaze—brown sugar, Dijon, and real maple syrup—adds depth without overpowering the natural flavor of the ham.
- Cross‑hatching lets the glaze seep into every cut, giving you caramelized edges in every slice.
- Perfect pan juices form naturally and are delicious spooned over the meat.
WHAT MAKES THIS ROAST IRRESISTIBLE:
- A simple herb rub that enhances the natural sweetness of the lamb without overpowering it.
- High‑heat searing that locks in juices and creates a beautifully browned exterior.
- Slow, gentle roasting that keeps the meat moist and perfectly pink.
- A naturally rich flavor thanks to high‑quality lamb, known for its tenderness and depth.
- A centerpiece worthy of any table
Thinly sliced potatoes baked slowly in milk with butter, onion, parsley, and plenty of sharp cheddar create a dish that feels like pure comfort. This classic scalloped potato recipe is the kind many of us grew up with—no béchamel, no fuss, just simple ingredients layered together and baked until the potatoes are tender, the edges are bubbling, and the top turns beautifully golden and crisp. The milk transforms into a light, creamy sauce as it cooks, soaking into every slice and giving the dish that unmistakable homemade warmth.
WHAT MAKES THESE POTATOES SO SPECIAL:
Layers of flavor from onion, parsley, and cheddar tucked between the potatoes.
A buttery, golden top that adds just the right amount of richness.
A naturally creamy sauce created simply from milk and the starch of the potatoes.
A nostalgic, church‑supper style dish that pairs with everything from ham to baked beans.
A tray of proper British roast potatoes is the kind of comfort that makes a holiday dinner feel complete, and this recipe captures everything people adore about a true roastie. Large chunks of floury potatoes are parboiled until their edges just begin to soften, then shaken to create those fluffy, craggy surfaces that turn irresistibly crisp in the oven. Rolled in seasoned flour and browned in sizzling goose fat, they emerge deeply golden, crunchy on the outside, and soft and cloud‑like within — the perfect contrast in every bite.
WHAT GIVES THESE ROASTIES THEIR MAGIC:
Floury potatoes like Maris Piper or russets that roast up fluffy and tender.
Roughened edges that catch the fat and crisp beautifully.
Goose fat or beef drippings for that unmistakable savory crunch.
A long, hot roast that transforms simple potatoes into something spectacular.
A bowl of perfectly creamy mashed potatoes has a way of stealing the spotlight at any meal, and this recipe delivers everything people crave in a classic mash. Using floury potatoes like Russets or Yukon Golds ensures a naturally fluffy texture, while gentle simmering and thorough drying create the ideal base for richness. Warm cream and melted butter are folded in slowly, giving the potatoes a silky, cloud‑like consistency that feels indulgent without being heavy. Every spoonful is smooth, warm, and deeply comforting, with just a hint of seasoning to let the buttery flavor shine. A truly timeless side dish.
WHAT MAKES THESE POTATOES SO DELICIOUS:
Floury potatoes create the fluffiest, lightest texture.
Warm cream and butter melt seamlessly into the potatoes for luxurious richness.
Proper drying and gentle mashing prevent gluey potatoes and keep them soft and airy.
Simple seasoning enhances the natural flavor without overpowering it.
WHAT MAKES THIS SALAD SO APPEALING:
A from‑scratch lemon jelly that tastes clean and vibrant, not artificial.
Fresh, crunchy vegetables that hold their texture beautifully.
A balanced sweet‑tangy flavour that pairs well with rich dishes.
A retro presentation that feels both fun and elegant, whether molded or cut into neat cubes.
Deviled eggs have a way of stealing the spotlight at any gathering, and the version on your page captures exactly why they’re such a timeless favorite. These eggs are wonderfully simple yet incredibly flavorful, made with velvety mashed yolks blended with good mayonnaise, grainy Dijon mustard, and just the right touch of salt and pepper. The filling becomes smooth, creamy, and gently tangy, piping beautifully back into the whites before getting that classic dusting of paprika for color and warmth. These deviled eggs are the kind people hover around at parties, the ones that vanish from the platter long before anything else. They’re simple, elegant, and endlessly crowd‑pleasing
WHAT MAKES THESE EGGS SO POPULAR:
A perfectly cooked egg with tender whites and bright yellow yolks.
A silky filling made from just a handful of quality ingredients.
Grainy Dijon mustard that adds depth without overpowering the eggs.
A sprinkle of paprika that gives a subtle smokiness and a beautiful finish.
Warm, tender, and impossibly light, these Lion House Rolls are the kind of homemade bread that makes a meal feel special. The dough is enriched with milk, butter, a touch of sugar, and just enough egg to give each roll a delicate, pillowy crumb. After a slow rise, the dough is rolled into long strips and spiraled into their signature shape, creating beautiful layers that bake up golden on the outside and feather‑soft within. Every bite is buttery, airy, and melt‑in‑the‑mouth delicious — the sort of roll you “test” straight from the oven and instantly reach for another.
WHAT MAKES THESE ROLLS SO BELOVED:
A soft, enriched dough that stays tender for days.
The unique rolled shape that creates irresistible flaky layers.
A light-as-air texture thanks to proper kneading and a gentle rise.
A golden, buttery finish that makes them perfect for any holiday table.
These three‑ingredient buttermilk biscuits deliver everything people love about a true North American biscuit: towering height, tender layers, and that irresistible buttery aroma that fills the kitchen the moment they hit the oven. Using frozen grated butter gives them an exceptional flakiness, creating little pockets of steam that help the biscuits rise beautifully tall and bake up light as air. Cold buttermilk brings gentle tang and tenderness, while self‑raising flour keeps the recipe wonderfully simple. A biscuit worth baking again and again.
WHAT MAKES THESE BISCUITS SO ADDICTIVE:
Frozen butter melts in the oven, not in the dough, giving you flaky layers and a crisp, golden top.
Cold buttermilk adds flavor and tenderness without any fuss.
Only three ingredients keep the recipe quick, reliable, and perfect for busy mornings.
A soft, lofty crumb makes them ideal for butter, honey, jam, or serving alongside soups and stews.
This Lemon Cream Pie is the kind of dessert that feel effortless. The filling blends mascarpone, sweetened condensed milk, heavy cream, and fresh lemon juice into a texture that’s unbelievably silky—plush, velvety, and lightly tangy, with just enough sweetness to keep every bite balanced. The magic happens when the lemon juice hits the cream mixture and thickens it into a luxurious, spoon‑soft filling that sets beautifully in the fridge. The result is a pie that feels rich yet feather‑light, refreshing yet indulgent, and perfect for the holidays when you want something decadent without turning on the oven. Served with softly whipped cream and a few curls of lemon, this pie is everything a holiday dessert should be: cool, creamy, refreshing, and dangerously easy to love.
WHAT MAKES THIS PIE SO POPULAR:
No‑bake ease keeps the kitchen cool while delivering a dessert that tastes like it took hours.
Mascarpone gives the filling a lush, velvety texture that feels extra special.
Fresh lemon juice brightens every bite and naturally thickens the cream.
A crumb crust—homemade or store‑bought—adds buttery crunch to contrast the creamy filling.
Chills to perfection, slicing cleanly into dreamy wedges that hold their shape.
WHY THIS DESSERT ALWAYS WINS PEOPLE OVER:
A perfect meringue base Crisp and delicately crackled on the outside, soft and marshmallow‑like inside. That contrast alone makes every bite memorable, and the gentle sweetness lets the toppings shine.
Lemon‑rippled whipped cream Instead of mixing the lemon curd in completely, it’s streaked through the cream so you get ribbons of bright, tangy flavour running through each spoonful. It looks beautiful and tastes even better.
Fresh raspberries for juicy tartness Their natural acidity balances the sweetness of the meringue and the richness of the cream, giving the dessert a refreshing lift.
Candied almonds for crunch A simple topping that adds texture, nuttiness, and a little caramelized sweetness. That crunch against the soft cream and airy meringue is irresistible.
Downsized for smaller households This recipe makes just three servings, which means you don’t need a crowd to enjoy a show‑stopping dessert. It feels special without being extravagant.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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