Vintage Lemon Bundt Cake

IMG_002-Edit Oh my! Have you ever searched the internet for a very old recipe – in other words, one that was like your mother’s from the 1950’s or so? I could not find this particular recipe anywhere and was in despair mode because of course I had lost the original copy mom had written down for me…. But, after turning the kitchen upside down searching for it, I finally found it, ahem, atop the slightly (I’m being generous here) unorganized bookshelf in the bedroom…..

IMG_004-Edit This cake brings back such sweet memories of my mom baking in our large, sunny kitchen in Michigan and me eagerly awaiting the finished product. It is simple to prepare, beginning with a box cake mix (it was the 50’s after all) and ending with a melt in your mouth lemon bundt (or tube pan as mom originally used) heavenly cake. I have never tasted anything like it, so lemony, so simple to make and so satisfying. I think it would also be amazing with raspberries served on the side or decorating the top, because who can resist the combination of lemon and raspberries, especially in the summer?

By the way, if you enjoy reading the history of cooking in America here is an article on the history of the oft used, but much maligned box cake mix.  Enjoy!


Lemon (Icepick) Bundt Cake With Lemon Glaze

With a lemon marinade seeped in and a lemon glaze on top, this cake is so moist and perfect for summer.



6 egg whites

1 1/3 C. buttermilk

1/3 C. unsweetened applesauce

1 (16.5 – oz) package lemon cake mix (I used Duncan Hines Lemon Supreme)

1 (3.4 – oz) instant lemon pudding mix

2 tbsp. finely grated lemon zest


1 C. powdered sugar

1/3 C. fresh lemon juice


3/4 C. powdered sugar, sifted

5 tbsp. fresh lemon juice

1 1/2 tbsp. finely grated lemon zest


Preheat oven to 350° f. and lightly coat a 12 C. bundt pan with cooking spray.

In a large bowl, beat the egg whites with a mixer at high speed for 1 minute.

Add the buttermilk and beat until blended.

Beat in applesauce.

Add the cake mix, pudding mix, and 2 tbsp. lemon zest and beat on medium speed for 2 minutes.

Pour and spread batter into pan.

Bake for 35 minutes or until cake springs back in center.

While cake is baking prepare marinade.

For the marinade:

In a small bowl, whisk together powdered sugar and lemon juice until blended.

Remove cake from oven and place on a wire rack.

Using a toothpick or cake tester, poke holes around the cake (the holes should be a 1/2 inch apart from each other).

Pour marinade over the cake and allow to seep into the holes.

When the cake has cooled to room temperature, make the glaze.

For the glaze:

In a small bowl, combine powdered sugar, lemon juice, and lemon zest. Mix until blended.

Invert cake onto a serving plate and pour glaze on top.

Serve or garnish with raspberries, if desired.

Posted by Kathy



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