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–+ servings
Cookie Dough Ice Cream Cake

Cookie Dough Ice Cream Cake

Cookie dough ice cream cake is not for you? Try this easy Lemon Bundt Cake recipe. With cream cheese frosting and a zesty glaze, it's the perfect dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling & Frosting Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box lemon cake mix
  • 1 package instant lemon pudding mix
  • 4 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • zest of 1 lemon zest of a lemon

Equipment

  • Large Mixing Bowl
  • Electric Mixer
  • Spatulas
  • Bundt Pan
  • Zester

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a Bundt pan.
  2. In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, oil, lemon juice, and lemon zest.
  3. Beat the mixture on medium speed for about 2 minutes until smooth.
  4. Pour the batter into the prepared pan and smooth the top.
  5. Bake for 35-40 minutes until golden brown and a toothpick comes out clean.
  6. Let the cake cool in the pan for 15 minutes before inverting onto a cooling rack.
  7. Prepare the lemon glaze by whisking lemon juice, powdered sugar, lemon zest, and melted butter until smooth.
  8. For the cream cheese frosting, beat cream cheese and butter until fluffy, then add powdered sugar, vanilla, and lemon juice.
  9. Once the cake is completely cool, poke holes in the top and drizzle with lemon glaze.
  10. Spread or pipe the cream cheese frosting over the top, allowing it to drizzle down the sides.
  11. Garnish with additional lemon zest for a finishing touch.

Nutrition

Calories: 380kcalCarbohydrates: 54gProtein: 4gFat: 19gSaturated Fat: 8gCholesterol: 70mgSodium: 250mgPotassium: 50mgSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Let refrigerated cake sit at room temperature for 15-20 minutes before serving for the best flavor.
Tried this recipe?Let us know how it was!