This Mary Berry Lemon Bundt Cake boasts a blend of lemon cake mix, instant lemon pudding, and fresh citrus elements for a burst of flavor. With just 10 minutes of prep, 60 minutes of baking, and yielding 12 servings, it’s a quick, crowd-pleasing dessert perfect for any occasion.
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💛 The Allure Of This Mouth-Watering Lemon Bundt Cake Recipe:
- Effortless Preparation: Simple steps and minimal prep time make baking this Mary Berry Lemon Bundt Cake a breeze.
- Zesty Citrus Burst: The combination of lemon cake mix, pudding, and fresh juice creates a vibrant and tangy flavor profile.
- Moist and Flavorful: With a perfect balance of ingredients, this bundt cake promises a moist and delicious texture in every bite.
- Quick Delight: In just 55 minutes (including prep and baking), enjoy a delightful dessert that serves 12, making it ideal for gatherings or a sweet treat any time.
❓ What Is Mary Berry Lemon Bundt Cake Recipe?
Mary Berry Lemon Bundt Cake is a luscious dessert crafted from a blend of lemon cake mix, instant lemon pudding, water, vegetable oil, lemon zest, fresh lemon juice, and eggs. This delightful treat boasts a moist and flavorful texture with a perfect balance of sweetness and tanginess.
🍋 Mary Berry Lemon Bundt Cake Ingredients
For the cake:
- 1 package lemon cake mix (see note 1)
- 1 (3.4 ounce) package instant lemon pudding mix (see note 2)
- 2/3 cup water
- 1/2 cup vegetable oil (see note 3)
- 1 teaspoon lemon zest (see note 4)
- 1/3 cup fresh lemon juice (from 2-3 lemons)
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- Fresh strawberries for serving, optional
🥮 How To Make Mary Berry Lemon Bundt Cake
To make the cake:
- Warm the oven up to 350 degrees. Spread shortening or nonstick spray all over a big Bundt pan.
- Mix cake mix and pudding mix together in a big bowl. Mix the eggs, water, oil, lemon zest, and lemon juice with an egg whisk.
- It will take about 40 minutes of baking until a toothpick inserted into the middle comes out clean with a few crumbs still connected.
- Cool in the pan for 15 minutes. Flip over onto a cooling rack placed over a baking sheet and let cool all the way through.
To make the glaze:
- Add the powdered sugar, lemon juice, and vanilla and mix them together. After the cake has cooled, drizzle the sauce over it and let it set for at least 10 minutes.
- Move to a plate for serving, and if you want, top with fresh strawberries.
💭 Recipe Tips
- Use fresh lemon juice for an authentic citrus punch.
- Ensure eggs are at room temperature to enhance batter consistency.
- Avoid overmixing to maintain the cake’s delicate texture.
- Adjust glaze thickness by gradually adding powdered sugar.
- Follow recommended baking time to prevent undercooked or overbaked results.
🍨 What To Serve With Lemon Bundt Cake?
Pair Lemon Bundt Cake with a dollop of freshly whipped cream for a delightful contrast, or serve alongside a scoop of vanilla ice cream for an indulgent treat.
🎚 How To Store Leftovers Lemon Bundt Cake?
- In The Fridge. Keep Leftovers Lemon Bundt Cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- In The Freezer. Wrap individual slices of Leftovers Lemon Bundt Cake tightly in plastic wrap before freezing for up to 3 months. Thaw in the fridge.
🥵 How To Reheat Leftovers Lemon Bundt Cake?
- Oven Method: Place sliced of Leftovers Lemon Bundt Cake in a preheated oven at 350°F for 5-10 minutes.
- Microwave Method: Heat individual slices of Leftovers Lemon Bundt Cake on medium for 20-30 seconds, checking for desired warmth
FAQs
How Do I Prevent The Bundt Cake From Sticking To The Pan During Baking?
To prevent a Bundt cake from sticking to the pan, thoroughly grease and flour the pan before adding the batter.
Can I Make The Lemon Bundt Cake In Advance?
Yes, you can make a lemon Bundt cake in advance and store it in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week.
How Do I Prevent The Glaze From Becoming Too Runny Or Too Thick?
To prevent the glaze from becoming too runny or too thick, adjust the amount of liquid or powdered sugar until you reach the desired consistency.
How Do I Know When The Lemon Bundt Cake Is Done Baking?
You’ll know the lemon Bundt cake is done baking when a toothpick inserted into the center comes out clean, or when the cake springs back when lightly pressed.
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Mary Berry Lemon Bundt Cake Nutrition Facts
Amount Per Serving (1piece)
- Calories: 367kcal
- Carbohydrates: 63g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 9g
- Cholesterol: 62mg
- Sodium: 374mg
- Potassium: 55mg
- Fiber: 1g
- Sugar: 39g
- Vitamin A: 90IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 1mg
Mary Berry Lemon Bundt Cake
Description
This Mary Berry Lemon Bundt Cake boasts a blend of lemon cake mix, instant lemon pudding, and fresh citrus elements for a burst of flavor. With just 10 minutes of prep, 60 minutes of baking, and yielding 12 servings, it’s a quick, crowd-pleasing dessert perfect for any occasion.
Ingredients
For the cake:
To make the glaze:
Instructions
- Warm the oven up to 350 degrees. Spread shortening or nonstick spray all over a big Bundt pan.
- Mix cake mix and pudding mix together in a big bowl. Mix the eggs, water, oil, lemon zest, and lemon juice with an egg whisk.
- It will take about 40 minutes of baking until a toothpick inserted into the middle comes out clean with a few crumbs still connected.
- Cool in the pan for 15 minutes. Flip over onto a cooling rack placed over a baking sheet and let cool all the way through.
- Add the powdered sugar, lemon juice, and vanilla and mix them together. After the cake has cooled, drizzle the sauce over it and let it set for at least 10 minutes.
- Move to a plate for serving, and if you want, top with fresh strawberries.
To make the cake:
To make the glaze:
Notes
- Use fresh lemon juice for an authentic citrus punch.
Ensure eggs are at room temperature to enhance batter consistency.
Avoid overmixing to maintain the cake’s delicate texture.
Adjust glaze thickness by gradually adding powdered sugar.