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Luscious Lemon Sour Cream Cake


Lemon Bundt Cake

Lemon Bundt Cake

Diana Rattray
Lemon and sour cream give great flavor and texture to this easy cake mix Bundt cake.


  • 1 package (18.25 ounces) white cake mix, moist style with pudding in the mix
  • 4 ounces butter, softened
  • 8 ounces sour cream, reduced fat is fine
  • 1/3 cup milk
  • 4 large eggs
  • 2 tablespoons fresh lemon juice
  • Finely grated zest of 1 lemon, about 2 to 3 teaspoons
  • 1 teaspoon lemon oil or lemon flavoring


Grease and flour a 12-cup Bundt cake pan. Heat oven to 350°.

Combine all ingredients in a large mixing bowl; beat slowly with electric mixer until blended. Beat on high speed for 2 minutes. Spoon into the prepared cake pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool in pan on a rack for 15 minutes. Invert onto a serving plate and cool completely.

Dust with powdered sugar or drizzle with a thin icing or lemon glaze.

Sour Cream Lemon Cake
Lemon Cupcakes With Lemon Frosting
Lemon Bundt Cake With Glaze
Easy Lemon Pudding Cake

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