Joanna Gaines Lemon Bundt Cake

This moist, tender Joanna Gaines Lemon Bundt Cake is made with white cake mix, lemon gelatin, and a fresh lemon glaze, ready in 55 minutes. The best part is watching the sweet citrus icing cascade down the ridges of the warm cake. I always reach for this recipe when I need a reliable, crowd-pleasing dessert.

Why This Classic Works

I used to think bundt cakes had to be entirely from scratch to taste authentic. But the combination of a boxed mix with lemon gelatin creates a remarkably soft crumb that never dries out.

I learned the hard way that you must let the cake cool for exactly ten minutes before flipping it. Any longer, and the sugar in the gelatin acts like glue against the pan.

Joanna Gaines Lemon Bundt Cake Ingredients

For the Cake:

• 1 box (15.25 oz) white cake mix
• 1 box (3 oz) lemon flavor gelatin
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/2 cup hot water

For the Glaze:

• 1 1/2 cups powdered sugar
• 2-3 tablespoons fresh lemon juice

How To Make Joanna Gaines Lemon Bundt Cake

1. Preheat and prep: Preheat your oven to 350°F (175°C) and heavily grease a 10-inch bundt pan with non-stick baking spray.
2. Mix the batter: In a large bowl, whisk together the cake mix, lemon gelatin, eggs, oil, milk, and hot water until smooth.
3. Bake the cake: Pour the batter into the prepared pan and bake for 35 to 40 minutes until a toothpick comes out clean.
4. Cool and flip: Let the cake cool in the pan for exactly 10 minutes before inverting it onto a wire rack to cool completely.
5. Make the glaze: Whisk the powdered sugar and lemon juice together until smooth, then drizzle over the cooled cake.

Recipe Tips

• Grease generously: Use a baking spray formulated with flour to prevent the intricate bundt ridges from sticking.
• Use fresh lemons: Bottled juice lacks the bright, punchy acidity needed to balance the sweet cake mix.
• Sift the sugar: Sifting your powdered sugar guarantees a silky smooth glaze without any annoying white lumps.

What To Serve With Lemon Bundt Cake

Serve slices of this cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. Fresh berries, especially raspberries or blueberries, also pair wonderfully with the bright citrus flavor.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze unglazed slices wrapped tightly in plastic wrap for up to 2 months.

FAQs

Can I use a lemon cake mix instead of white?

Yes, but the flavor will be much stronger and slightly more artificial. The white cake mix allows the lemon gelatin to shine.

Why did my bundt cake stick to the pan?

This usually happens if the pan was not greased thoroughly or if the cake cooled for too long before flipping.

Can I make this ahead of time?

Absolutely, this cake stays extremely moist and actually tastes better on the second day after the flavors meld.

Nutrition

• Calories: 310 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 250mg
• Total Carbohydrate: 45g
• Protein: 3g

Try More Recipes:

• Joanna Gaines Peach Caprese Salad
• Joanna Gaines Pear Bread
• Joanna Gaines Challah Bread

Joanna Gaines Lemon Bundt Cake

Recipe by Imen Dridi

Servings

12

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Joanna Gaines Lemon Bundt Cake features a soft, tender crumb made with white cake mix, lemon gelatin, and fresh glaze. Ready in just 55 minutes, this foolproof dessert is brilliant for spring gatherings or weekend baking.

Ingredients

• 1 box (15.25 oz) white cake mix

• 1 box (3 oz) lemon flavor gelatin

• 4 large eggs

• 1/2 cup vegetable oil

• 1/2 cup milk

• 1/2 cup hot water

• 1 1/2 cups powdered sugar

• 2-3 tablespoons fresh lemon juice

Directions

• 1. Preheat and prep: Preheat your oven to 350°F (175°C) and heavily grease a 10-inch bundt pan with non-stick baking spray.
• 2. Mix the batter: In a large bowl, whisk together the cake mix, lemon gelatin, eggs, oil, milk, and hot water until smooth.
• 3. Bake the cake: Pour the batter into the prepared pan and bake for 35 to 40 minutes until a toothpick comes out clean.
• 4. Cool and flip: Let the cake cool in the pan for exactly 10 minutes before inverting it onto a wire rack to cool completely.
• 5. Make the glaze: Whisk the powdered sugar and lemon juice together until smooth, then drizzle over the cooled cake.