This bright and bold lemony bundt uses fresh lemon juice and zest for an extra puckery bite that's balanced off with a splash of rum and a beautiful silky icing.
Serve this cake as is or with a dollop of fresh whipped cream to dress it up. It tastes even better the next day, so feel free to make it ahead time. It's a beautiful dessert and if you're feeling a little extra indulgent, it's lovely in the morning with a cup of tea.
INGREDIENTS:
- Lemons - Obviously the star of today's recipe. Since this cake makes use of lemon skins, use organic or unwaxed lemons if you can. You can of course use other citron like fresh oranges and even limes. Though lemons are quintessentially recommended here.
- Rum - Lemon and rum might not be the first thing that comes to mind when you think of a lemon cake. The popular choice is usually almond extract but here the rum adds another depth of flavor. We begin by making a rum sauce and then whisking that into the icing. It's a perfect marriage of flavors in my opinion.
- Icing - Since we're on the topic of icing you can also make a crackly glaze for this cake. The finish reminds me of a large donut almost. To achieve the glaze, simply add a little more of the rum sauce to thin out the confectioner's sugar. Alternatively, you can also just drizzle the rum syrup and let it soak into the cake then serve with some fresh whipped cream on the side.
More Bundts to Love
- Apple Crumb Ring Bundt - This three-layer Apple Crumb Ring Bundt boasts of brandied apples, a rich sour cream cake, and a brown butter crumb topping for the ultimate accompaniment to a hot cup of coffee.
- New York Style Crumb Cake - Like a traditional New York Style Crumb Cake, big buttery crumbs are generously showered over a rich moist cake base. This classic recipe has warm hints of vanilla and cinnamon, and bright notes of lemon with each bite!
- White Chocolate Pumpkin Bundt - This coffee-house inspired favorite boasts of a rich pumpkin cake and a white chocolate drizzle for a yearlong dessert that is sure to please.
- Biscoff Bundt Cake - This richly dense cake boasts of a speculoos cookie center and a cloak of melted Biscoff, making it the ultimate accompaniment to coffee whether you enjoy in the morning or the evening- the choice is yours, we won't judge.
Lemon Rum Bundt
- Total Time: 1 hour
- Yield: 8-10 1x
Ingredients
Units
Scale
For Lemon Bundt:
- 1 cup vanilla cake mix
- 1 cup flour
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 tbs. lemon juice
- 1/4 cup brown sugar
- 1 tsp. baking powder
- 2 eggs
- Zest of 1/2 lemon
- 1 tsp. vanilla
For Rum Sauce:
- 1/4 cup rum
- 1/2 cup sugar
- Juice of 1 lemon
For Icing Drizzle:
- 1 cup of confectioner's sugar
- 3 tbs. rum sauce
- 1 - 2 tsps. milk - if needed
Instructions
For the Lemon Bundt:
- Preheat Oven 350 degrees F.
- In a large bowl combine the cake mix, flour and baking powder.
- Mix together the oil, milk, lemon juice and zest, vanilla, eggs and sugar.
- Add the wet ingredients to the dry ingredients and mix until a smooth batter is formed/
- Prepare a bundt pan with butter and dust lightly with flour.
- Pour the batter into the prepared bundt pan.
- Bake 35 to 40 minutes or until the toothpick test comes out clean. Let the cake cool before turning over to a cake plate.
For the Rum Sauce:
- In a small saucepan whisk together the rum, sugar and lemon juice.
- Bring to a gentle simmer and whisk for 2 - 3 minutes.
- Reserve 3 tbs. for the icing drizzle.
- Using a toothpick, gently poke random holes in the cake.
- Slowly, pour the rum sauce over the cake.
For the Icing:
- In a small bowl, whisk together the confection's sugar and the reserved rum sauce until a thick icing comes together, if it is too thick add 1 tsp. of milk to the icing and whisk to desired consistency. It should be thick though.
- Drizzle over the bundt and let set.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Louise says
Hi Catherine:)
Who can resisit the flavors of rum and lemon united? Not me that's fir sure. I'm very curious about adding the first two ingredients of this cake mixture. Is that a cup of vanilla cake mix and an additional cup of all purpose flour? Very interesting:)
I totally missed Bundt Pan Day this year. I don't know what tree I was sleeping under, lol...Thank goodness for events like this to keep the Bundt alive. I may even check into next month's theme, if I remember, lol...
Your cake, of course, looks amazing and I am quite sure it even tastes better than it looks!!!
Thank you so much for sharing, Catherine...It seems everyone in the family has that bundt touch:)
ATasteOfMadness says
I need a bundt pan!! This looks delicious!
Margaret says
OOOO!!! Lemon and Rum. What a great combo. And a pretty bundt!
Jerry E. Beuterbaugh says
YUMMY YUMMY YUMMY FOR MY TUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Victoria says
Your cake looks heavenly, love the photos!
Dottie Sauchelli Balin says
Dear Catherine, How wonderful and very lemony. I love to make Bundt cakes too, they just look so pretty in the shape of the bundt pan. This recipe is delightful and must be a refreshing flavor with the lemon, especially the Lemon Rum. Love the flavor of lemons and a perfect recipe. That is so nice that you shared in the "Bundt Bakers" group with Tammy. I have to go into each site and checkout their recipes. Your photos are outstanding and look so marvelous. Thank you for sharing your marvelous recipe. Have a blessed day, dear friend! Dottie 🙂
Ginny Hartzler says
This looks so moist and mouthwatering! We were married in a very conservative Mennonite church. And the baker accidentally put rum in our wedding cake, so embarrassing! But since none of the guests had ever imbibed, they wondered what the strange flavor was. In order to check it out, they kept coming back for more!
Jelena says
I never would have thought to combine lemon and rum, but now I can see how great they could work together. Beautiful:))
sandie says
Lemon is one of my most favorite flavors!
Annalisa B says
It's wonderful!
Good week end Catherine!