Lemon Bundt Cake with Cream Cheese Glaze

When life gives you lemons, make this Lemon Bundt Cake with Cream Cheese Glaze! This cake is lemony, light, and refreshing, and paired with a thick, sweet and tangy glaze- the ultimate spring dessert!

Course Dessert

Cuisine American

Keyword Easter dessert, Easy lemon dessert, Lemon bundt cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

For the Cake:

1 box white cake mix
1 box lemon instant pudding
3/4 cup vegetable oil
10 ounces 7-UP
4 eggs room temperature

For the Glaze:

1 8- ounce package cream cheese room temperature
4 tablespoons butter room temperature
1 teaspoon vanilla bean paste or extract
2 tablespoons lemon juice
3 cups powdered sugar
Lemon zest for garnish

Instructions

Preheat oven to 325 degrees F. Grease and flour Bundt pan.
In the bowl of your electric mixer, add the cake mix, instant pudding mix, vegetable oil, and 7-UP. Using your whisk attachment, mix on low to medium speed until combined.
Add eggs one at a time, beating well after each addition.
Pour batter into Bundt pan and bake for 45-50 minutes or until the cake starts to pull away from the sides or toothpick stuck in the center comes out clean.
Remove from pan and let cake cool completely on a wire rack.
For the glaze: Using your electric mixer fitted with the whisk attachment, beat the cream cheese and butter until smooth (about one minute). Add vanilla, lemon juice, and powdered sugar, and beat until well combined. If glaze is too thin, add more powdered sugar. If glaze is too thick, add a tablespoon of milk.