Enjoy Spring with a Missouri White Wine Lemon Bundt Cake

Vidal Blanc wine is light and bright with delicious citrusy notes. It’s perfect for adding extra flavor to this springtime lemon cake. This recipe is simple and delightful! Don’t forget the glaze; it might be the best part!

  Cake Shot

Lemon White Wine Bundt Cake

Prep Time- 25 minutes           |    Cook Time- 45-55 minutes


Pan prep

2 tbsp     Melted butter

2 tbsp     Flour


1 box      Lemon cake mix

¼ cup Brown sugar

¼ cup White sugar

1 box      Instant lemon pudding mix (3.4oz)

Zest of 1 lemon

4    Eggs

¾  cup     Water

¾  cup     Vegetable oil

½  cup     Missouri Vidal Blanc Wine


1 cup Confectioners’ Sugar

2 tbsp     Missouri Vidal Blanc Wine

Zest of 1 lemon


  • Preheat oven to 350 degrees (F).
  • Melt two tablespoons of butter. Add two tablespoons of flour, and whisk together until smooth.
  • Using a pastry brush, coat the inside of a bundt pan generously with the butter/flour mixture. Set aside.
  • In a large bowl, combine all the cake ingredients (cake mix, sugars, pudding mix, lemon zest, eggs, water, oil, and wine).
  • Beat with an electric mixer until fully incorporated, approximately 2 minutes.
  • Pour batter into prepared bundt pan.
  • Bake cake 45-55 minutes, until cake tester comes out clean.
  • While the cake is baking, prepare the glaze.
  • Glaze instructions: Stir wine into confectioners’ sugar one tablespoon at a time until smooth. Stir in the lemon zest and let sit at room temperature for at least 10 minutes.
  • Remove cake from oven and let cool in the pan for 10 minutes, then invert on a wire rack to cool completely.
  • Once cool, drizzle with glaze.

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