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

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5 from 2 reviews

Author: Living the Gourmet
Total Time: 1 hour
Yield: 8-10 1x

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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

Lemon Rum Bundt

INGREDIENTS:

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