Tunnel of Lemon Bundt Cake

Do you love lemon desserts? If so, you are going to adore this Tunnel of Lemon Bundt Cake! It’s a moist cake filled with a delicious lemon pie filling that creates a wonderful surprise in every slice. This cake is easy to make and perfect for sharing with family and friends. Let’s dive into the details!

Why make this recipe

This recipe is perfect for any occasion! Whether it’s a weekend gathering, a family dinner, or just a special treat for yourself, this cake is sure to impress. Plus, it’s simple enough for busy days. The zesty lemon flavor is refreshing and uplifting, making every bite a joy. Trust me, once you make it, you’ll want to bake it again and again!

How to make Tunnel of Lemon Bundt Cake

Ingredients :

• 1 box lemon cake mix, your favorite brand (15 – 16 oz)
• 1 box lemon instant pudding mix (small)
• 1/3 cup butter, melted
• 1 cup (minus 3 tablespoons) whole milk
• 3 tablespoons fresh lemon juice
• 3 large eggs
• 1 can lemon pie filling
• LEMON GLAZE
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 – 3 teaspoons milk

Directions :

1. Preheat oven to 350°F (175°C).
2. In the bowl of a stand mixer or a large bowl, place the cake mix, lemon pudding mix, milk, melted butter, and lemon juice. Blend these ingredients until just mixed.
3. Add the eggs one at a time, mixing after each addition. Scrape the sides of the bowl with a spatula and then mix on medium speed for two minutes.
4. Prepare a Bundt or tube pan by greasing and flouring it or spraying it with non-stick cooking spray with flour.
5. Pour half of the batter into the prepared pan.
6. Spoon the lemon pie filling in a ring on top of the batter, but do not spread it to cover the batter.
7. Pour the remainder of the batter into the pan, gently spreading it to cover the lemon pie filling.
8. Bake at 350°F (175°C) for 45-55 minutes. The cake is ready when a toothpick inserted in the center comes out clean (you may see lemon pie filling, but no cake batter).
9. For the glaze: Mix the lemon juice and powdered sugar together, adding milk by teaspoons until you get a thick glaze that can be drizzled over the cake. If it gets too loose, just add a bit more sugar.
10. Drizzle the glaze over the completely cooled cake.

How to serve Tunnel of Lemon Bundt Cake

This cake is perfect served on its own, but you can also add whipped cream or fresh berries on the side for a special touch. It makes a great dessert for any gathering or a sweet treat for afternoon tea!

How to store Tunnel of Lemon Bundt Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you prefer it chilled. Just make sure to let it come to room temperature before serving for the best flavor!

Tips to make Tunnel of Lemon Bundt Cake

• Make sure to grease the pan well to avoid sticking.
• Don’t skip the step of mixing the batter on medium speed; it helps the cake rise properly.
• Let the cake cool completely before adding the glaze so it doesn’t melt into the cake.

Variation (if any)

For a twist, you can add poppy seeds to the batter or use a different fruit filling, like raspberry or blueberry, instead of lemon pie filling.

FAQs

1. Can I make this cake in advance?
Yes, you can make it a day ahead. Just store it in an airtight container after it cools.

2. Can I freeze this cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for about 2-3 months.

3. What can I use instead of lemon pie filling?
You can use any fruit filling you like, such as cherry or blueberry, for a delicious variation!