Ingredients

2 cups all-purpose flour

1 (3.4 ounce) box instant lemon pudding dry mix

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

3 large eggs, at room temperature

1 1/2 cups granulated sugar

1/2 cup vegetable oil

1 cup sour cream, at room temperature

1 teaspoon almond extract

Zest of 1 small lemon

Lemon juice, squeezed from zested lemon

2 cups powdered sugar

3 tablespoons milk of choice

1 tablespoon lemon juice

1 tablespoon lemon zest

1 teaspoon almond extract

Instructions

Step 1: Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease it with butter, then set aside.

Step 2: In a large bowl, whisk together the flour, dry lemon pudding mix, baking powder, and salt until well combined. Set aside.

Step 3: In a separate medium bowl, whisk the eggs and granulated sugar until smooth. Add the vegetable oil, sour cream, almond extract, lemon zest, and lemon juice, then whisk until fully combined.

Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Avoid overmixing to keep the cake tender.

Step 5: Transfer the batter into the prepared bundt pan. Smooth the top with a spoon or gently tap the pan on the counter to evenly distribute the batter.

Step 6: Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Step 7: To make the glaze, whisk together the powdered sugar, milk, lemon juice, lemon zest, and almond extract in a medium bowl until smooth.

Step 8: Place the cooled cake on a serving platter and pour the lemon glaze evenly over the top. Let the glaze set before slicing into wedges and serving.

Tips & Variations

For extra lemon flavor, add an additional teaspoon of lemon zest to the batter and glaze.

Almond extract can be substituted with vanilla extract for a different but delicious flavor profile.

Make sure all refrigerated ingredients are at room temperature for the best texture.

If you prefer a thicker glaze, reduce the milk to 2 tablespoons or add more powdered sugar as needed.

FAQs

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice is preferred for the best bright and fresh citrus flavor in the cake and glaze.

How do I prevent the cake from sticking to the bundt pan?

Generously grease the bundt pan with butter or use a non-stick baking spray, making sure to cover all nooks and crevices. You can also dust the pan lightly with flour after greasing for extra insurance.