When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print This Delicious and Healthy Lemon Bundt Cake Recipe

Lively Lemon Bundt Cake Recipe

Pucker-up for this Lively Lemon Bundt cake recipe. We like to dust our Lemon Bundt cake with confectioners' sugar. Tastes good with a simple lemon juice and confectioners' sugar glaze drizzled over the top.

1 pkg (18.25 oz.) Plain Lemon cake mix
1 pkg (3.5) Instant Lemon pudding mix
3/4 cup Orange juice
1/2 cup Vegetable oil
1/2 cup Lemon yogurt
4 Large Eggs
1 tsp Lemon zest

Vegetable oil spray for misting the pan and flour for dusting the pan.

Oven Temp ~ 350°
Baking Time ~ 43 to
Pan Type ~ 12 cup Bundt cake pan
Preheat the oven, spray pan with vegetable spray and dust with flour. Shake out the excess flour.

Place the cake mix, pudding mix, orange juice, oil, yogurt, eggs and
lemon zest in a large mixing bowl. Beat with the electric mixer on low speed for 1 minute; then scrape down the sides of the bowl and increase the mixer speed to medium. Beat 2 minutes more. Pour the lemon cake batter into the prepared pan and place it in the oven.

Bake until the cake is golden brown and tests done. Remove the pan from the oven and let cool 20 minutes, then run a knife around the edges and invert the cake onto a rack to completely cool. Sprinkle lemon Bundt cake with confectioners' sugar, then slice and serve.

Nutrition facts: Lemon Bundt Cake
Serving Size 104 g
Calories 336
Calories from Fat 141
Total Fat 15.7g 24%
Saturated Fat 3.1g 16%
Cholesterol 63mg 21%
Sodium 431mg 18%
Total Carbohydrates 44.4g 15%
Sugars 26.0g
Protein 4.8g
Vitamin A 2% • Vitamin C 14% • Calcium 11% • Iron 5%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!