Supremely Lemon Bundt Cake

Lemon Heaven

Lemon Bundt CakeSupremely Lemon Bundt Cake


A co-worker shared this recipe with me.  The secret here is the Duncan Hines Lemon Supreme Cake mix and the apricot juice.  It is perfect for Spring, especially as our neighbor’s lemon tree overhangs our driveway full of the sweetest lemons ever.  It is both delicious and easy, exactly what we want at Tracy’s Kitchen.

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Duncan Hines Lemon Supreme Cake Mix
1/2 c. sugar
1 c. apricot juice (we used Kern’s Apricot Nectar in the can)
3/4 c. vegetable oil
2 t. lemon oil (we used McNess Pure Lemon Oil from Williams Sonoma, but lemon extract works well too)
zest of one fresh lemon
4 eggs at room temperature

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Lemon Glaze:
1 c. powdered sugar
1 t. lemon oil or extract
juice of 1/2 fresh lemon (or 2 T. Real Lemon if in a pinch)
zest of one fresh lemon

Recipe Directions:

Preheat oven to 350. Grease and flour 10 inch Bundt cake pan.  Blend first five ingredients on low. Add eggs one at a time and beat well after each one. Pour into greased and floured Bundt pan.  Bake at 350 for 45-50 minutes until a tester inserted in cake comes out clean.  Do not overbake or it will be too dry.

IMG_1911Let cool ten minutes and invert onto a plate.

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In the interim, for the glaze, combine the powdered sugar, lemon oil, and lemon juice until well combined. Stir in zest from one lemon.  Add more powdered sugar to thicken or lemon juice to thin if needed.  Spoon over warm cake, and it will drizzle down the sides.

IMG_1915Garnish with edible flowers and serve with fruit (blueberries, strawberries, raspberries?).


Enjoy spring!

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Recipe Name
Supremely Lemon Bundt Cake
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