The Recipe Critic · by Chelsea Lords
Lemon Bundt Cake
NUTRITION · PER SERVING75M COOK
CAL 27%·PRO 9%
CARBS 68G50% OF CAL
1G FIBER12G OTHER56G TOTAL SUGAR
FAT 31G51% OF CAL
13G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist lemon bundt cake with buttercream frosting made with fresh lemon juice. Light and tangy, perfect for summer celebrations.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 (13.25-ounce) box lemon cake mix
- 1 (3.4 ounce) instant lemon pudding mix dry
- 1 cup sour cream
- 4 large eggs
- ½ cup vegetable oil
- 1 teaspoon lemon zest
- 4 tablespoons lemon juice
- ½ teaspoon lemon extract
- ¼ cup water
- ⅓ cup lemon juice
- ⅓ cup granulated sugar
- ¾ cup softened butter
- 1 ½ teaspoons lemon zest
- 3 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 1 teaspoon lemon extract
At a glance
PER SERVING · TIME 75M
CAL 27%·PRO 9%
CARBS 68G50% OF CAL
1G FIBER12G OTHER56G TOTAL SUGAR
FAT 31G51% OF CAL
13G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 375mg
- Total sugar
- 56g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 77mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 375MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.