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Easy Easter Lemon Bundt Cake: Box Cake Mix Recipe

Easter lemon bunt cake made with lemon boxed cake mix is one of the easy desserts for this Easter holiday. This recipe is a light delicious dessert perfect for Easter Sunday brunch. 

This time of year you want to look for a delicious simple bundt cake that will wow your guests but not take up too much time. 

The fun part of this bundt cake look is decorating the top of the cake with all the fun Easter candy. Start with an easy lemon drizzle glaze that goes down the sides and into the center of the cake. Then add Canbury Mini Eggs, chocolate eggs, jelly beans, or any of your favorite Easter candies. The best part is that you can use any of the Easter candy you have on hand for the kids’ Easter Baskets. Now you have the perfect Easter cake, that looks like it was delivered by the Easter bunny. 

If you’re looking to bake something special and super easy for Easter, you’ve got to try this lemon bundt cake using a box mix. It’s not just incredibly moist and light, but beautifully decorated, making it the perfect centerpiece for your Easter brunch.

What I love about this cake is how the bright, tangy lemon flavor pairs with the sweet crunch of the Easter candies on top. It’s like spring in every bite!   This cake is guaranteed to bring smiles all around the table. Plus, it’s a great way to get into the festive spirit without spending all day in the kitchen.

The best part? This cake is foolproof thanks to the boxed cake mix base. This means less time measuring and mixing and more time chilling with your peeps.  And decorating is the best part and most fun!  It’s also a fun way to get the kids involved and make some sweet memories together.

The magic really happens when you start decorating. This is where you can have a blast with the kids! Imagine the fun of sprinkling the top with all sorts of colorful Easter candies—think Cadbury Mini Eggs, chocolate eggs, and vibrant jelly beans. It’s like each piece of candy is a mini explosion of joy, adding a crunch that perfectly complements the soft, citrusy cake. It’s not just about making a dessert; it’s about making memories with your little ones, letting them go a little wild with the candy toppings.

top down view Easy Easter Lemon Bundt Cake: Box Cake Mix Recipe on a short clear glass cake stand with green easter grass and a blue plastic easter egg with cadbury mini eggs on the counter and all over the cake with a white lemon drizzle.

Equipment needed for Bundt Cake Recipes:

  • Bundt Pan
  • Cake Cooling Rack
  • Stand Electric Mixer or Hand Mixer
  • Cooking Spray or baking spray oil
close up view of the top of the cake Easy Easter Lemon Bundt Cake: Box Cake Mix Recipe on a short clear glass cake stand with green easter grass and a blue plastic easter egg with cadbury mini eggs on the counter and all over the cake with a white lemon drizzle.

Ingredients Needed for Easy Lemon Bundt Cake

  • 1 box Duncan Hines Perfectly Moist Lemon Supreme Boxed Cake Mix
  • 1 package of Lemon Jello Mix
  • 4 whole Eggs at room temperature (or 4 egg whites)
  • 1/4 cup of Extra Light Olive Oil (or vegetable oil)
  • 1 cup of 1% Milk (can use whole milk)
  • Zest of one Lemon
  • For the Lemon Glaze: 
  • 3 1/2  cups of Powdered Sugar
  • Juice of 1 Lemon
Easy Easter Lemon Bundt Cake: Box Cake Mix Recipe on a short clear glass cake stand with green easter grass and a blue plastic easter egg with cadbury mini eggs on the counter and all over the cake with a white lemon drizzle.

How to Make an Easy Easter Lemon Bundt Cake With Box Mix

  1. Pre-heat oven to 350° degrees Fahrenheit (or 176° C)
  2. For Best results, spray the bundt cake pan with spray oil or baking spray oil
  3. In a bowl of a stand mixer with the paddle attachment; add the boxed cake mix, dry lemon jello, 4 whole eggs, light olive oil, and lemon zest. 
  4. Start the mixer on low speed for 30 seconds and then mix on medium speed for 2 minutes. 
  5. Pour the bundt cake batter into your bundt cake pan and spread evenly.
  6. Bake the cake at  350° degrees Fahrenheit (or 176° C) for 33 to 36 minutes. Test the cake after 30 minutes by inserting a toothpick or cake tester.  If it comes out dry the cake is done. 
  7. Let the cake cool on a wire rack for 20 to 30 minutes before you remove it from the pan. Run a knife around the edge and gently invert the cake to cool completely. 
  8. To make the Lemon Glaze; Mix together the juice of one lemon and 3 and 1/2 cups of powdered sugar. Wisk to make sure there are not any lumps. Make sure the glaze is very thick so it does not run all the way off the top of the cake.  (Pro-tip: make sure your lemon juice is room temperature and you may need more or less powdered sugar depending on how much juice you get from your lemon)
  9. When the cake is completely cool drizzle the glaze over the entire top of the cake. Transfer the glaze to a large plastic bag, seal the top, and cut a small hole in the corner. (you can also use a piping bag and tip if you have them) Drizzle over the top and let it run down the sides and middle. 
  10. Before the glaze thickens add all the Easter candy using the glaze to keep the candy on top. 
alot of Cadbury mini eggs on a white background, yellow, white, pink, white.

Variations for the Easter Bundt Cake Recipe:

  • You can use store-bought lemon juice.
  • You can substitute heavy cream for regular milk.
  • You can substitute a yellow cake mix for the lemon cake mix. 
  • You can substitute lemon extract or vanilla extract for the lemon zest. 
  • You can substitute Lemon Pudding Mix for the lemon Jello
  • You can substitute egg whites for whole eggs to reduce the cholesterol in the recipe. 
  • The bundt cake batter can be used for mini bundt cakes, for a more individual Easter dessert. 
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Easy Easter Lemon Bundt Cake: Box Cake Mix Recipe on a short clear glass cake stand with green easter grass and a blue plastic easter egg with cadbury mini eggs on the counter and all over the cake with a white lemon drizzle.

Easy Easter Lemon Bundt Cake: Box Cake Mix Recipe

  • Author: Susan Buonpane
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Description

Easter lemon bunt cake made with lemon boxed cake mix is one of the easy desserts for this Easter holiday. This recipe is a light delicious dessert perfect for Easter Sunday brunch. 


Ingredients

Units Scale
  • 1 box Duncan Hines Perfectly Moist Lemon Supreme Boxed Cake Mix
  • 1 package of Lemon Jello Mix
  • 4 whole Eggs at room temperature (or 4 egg whites)
  • 1/4 cup of Extra Light Olive Oil (or vegetable oil)
  • 1 cup of 1% Milk (can use whole milk)
  • Zest of one Lemon
  • For the Lemon Glaze:
  • 3 1/2 cups of Powdered Sugar
  • Juice of 1 Lemon

Instructions

  1. Pre-heat oven to 350° degrees Fahrenheit (or 176° C)
  2. For Best results, spray the bundt cake pan with spray oil or baking spray oil
  3. In a bowl of a stand mixer with the paddle attachment; add the boxed cake mix, dry lemon jello, 4 whole eggs, light olive oil, and lemon zest. 
  4. Start the mixer on low speed for 30 seconds and then mix on medium speed for 2 minutes. 
  5. Pour the bundt cake batter into your bundt cake pan and spread evenly.
  6. Bake the cake at  350° degrees Fahrenheit (or 176° C) for 33 to 36 minutes. Test the cake after 30 minutes by inserting a toothpick or cake tester.  If it comes out dry the cake is done. 
  7. Let the cake cool on a wire rack for 20 to 30 minutes before you remove it from the pan. Run a knife around the edge and gently invert the cake to cool completely. 
  8. To make the Lemon Glaze; Mix together the juice of one lemon and 3 and 1/2 cups of powdered sugar. Wisk to make sure there are not any lumps. Make sure the glaze is very thick so it does not run all the way off the top of the cake.  (Pro-tip: make sure your lemon juice is room temperature and you may need more or less powdered sugar depending on how much juice you get from your lemon)
  9. When the cake is completely cool drizzle the glaze over the entire top of the cake. Transfer the glaze to a large plastic bag, seal the top, and cut a small hole in the corner. (you can also use a piping bag and tip if you have them) Drizzle over the top and let it run down the sides and middle. 
  10. Before the glaze thickens add all the Easter candy using the glaze to keep the candy on top. 

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