Go Back Email Link
+ servings

Lemon Donut Bundt Cake

Lemon Donut Bundt Cake
This easy Lemon Donut Cake is the perfect combination of lemon donuts and lemon cake! This easy bundt pan recipe is basically a mega-sized lemon donut made in a bundt pan then slathered in a tangy lemon glaze. Perfect to serve up as breakfast or an easy lemon dessert!
Heather - A Wicked Whisk
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 12

Ingredients

  • 1 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/3 cup vegetable oil
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 4 lemons juice and zest
  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sour cream
  • 2 cups powdered sugar, sifted
  • 1/4 cup water
  • 2 teaspoons lemon juice

Instructions

  •  Start by preheating oven to 350 degrees and spraying a bundt pan with non-stick spray.
  • Cream together butter and sugar then mix in your vegetable oil then eggs one at a time. Mix in vanilla extract and lemon juice and zest.
  • In a separate bowl, whisk together flour, baking soda, nutmeg, baking powder and salt. Slowly incorporate the mixture in with your wet ingredients. Once combined, add in the sour cream.
  • Transfer your lemon cake mixture to the prepared bundt pan and bake for 50 minutes. Remove from oven and let pan sit for 15 minutes on a wire rack to cool.
  • Place a large plate on top of your bundt pan and invert cake out of pan. Using a second plate to sandwich your cake, gently flip cake back over again so rough side is facing up. Let cool on wire rack completely for about 1 hour.
  • Once your cake has cooled, make your lemon glaze. Sift powdered sugar into a mixing bowl, add water and lemon juice. Whisk to combine and then pour over your lemon bundt cake. Slice and serve.

Notes

  • Pro Tips for Perfect Lemon Donut Cake

    • I use fresh lemon juice and lemon zest for my lemon baked goods. If you prefer to use a lemon extract, add 2 tablespoons of lemon extract to you cake mix instead of the fresh lemon juice.
    • Vegetable oil keeps this lemon cake super moist. That is why this cake calls for both butter (flavor) and oil (moisture).
    • Buttermilk can be substituted for the sour cream if it saves you a trip to the grocery store.
    • Don't over mix your batter and be sure to use room temperature ingredients like eggs and butter. 
    • Sift your powdered sugar when making your glaze. No one likes lumpy lemon glaze!