Lemon cake mix cookies

This incredibly easy-to-make, moist and tender lemon Bundt cake recipe is bursting with lemon flavor. Soaked in lemon lemon cake mix cookies and topped with sticky lemon glaze, it’s absolutely irresistible!

I made this lemon cake a million times, but it’s the first time I’m making it in Bundt form. Because Bundt cakes tend to be dense, I brush the cake with a lemony syrup after baking, and the result is a delicious, tender, and moist cake. Make sure to tap off any excess. This will help the cake slide out of the pan much more easily.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk or sour cream, lemon juice, and vanilla extract. Cream butter, sugar, and lemon zest together. In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl.

Add eggs, one at a time, beating well after each addition. Add the dry and wet ingredients. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Scrape batter into a prepared pan and smooth the top. C or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate. To loosen the cake from the pan, put a large serving plate upside-down on top of the pan.