I Made Kris Jenner’s Famous 5-Ingredient Lemon Cake

Whole lemon cake with slices ready to be plated.
Credit: Sam Schwab Credit: Sam Schwab
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There’s a lot Kris Jenner is known for; she’s the matriarch and “momager” of the Kardashian family, producer of Keeping Up with the Kardashians… and apparently she’s also known for making the most delicious lemon cake. The recipe for Jenner’s “famous” lemon cake surfaced after a Keeping Up With the Kardashians holiday special aired and the internet has been buzzing about it ever since.

In the episode, Khloé Kardashian and Jenner have a holiday bake-off that they present to the Kardasian family and, for her entry, Jenner whips up her famous lemon cake. She tells the camera that she’s been making this cake for over four decades and, in her words, not mine: it starts with a box and then it’s fresh eggs, fresh oil (yes, you read that right), and water. Even though her lemon cake didn’t take home the prize (Kardashian’s berry crumble won over the judges), the judges unanimously agreed it was delicious. So, after finding the lemon bundt cake recipe online, courtesy of SippnSunshine, I knew I had to give it a try. 

Get the recipe: Kris Jenner’s Lemon Cake

Lemon cake in bundt pan after being baked.
Credit: Sam Schwab Credit: Sam Schwab

How to Make Kris Jenner’s Lemon Cake

Preheat the oven to 350 degrees Fahrenheit. Liberally grease the bundt pan and dust with flour, shaking off any excess. With all bundt cakes, this step is extra important, otherwise the cake can get stuck.

In a large bowl, mix together the cake mix, pudding mix, eggs, water, and oil until well combined. Pour the batter into the bundt pan and place on a baking sheet. Transfer to the oven and bake for 45 to 50 minutes, until you can insert a toothpick and it comes out clean. Let rest for 30 minutes on a wire rack. When the bundt pan is no longer warm, flip the bundt pan over onto the cooling rack or serving plate. 

To make the glaze, juice half of a lemon and combine with powdered sugar until you have a thick, but pourable consistency. Drizzle the glaze on top of the cake and then transfer to the refrigerator to help set the glaze. Remove the cake 30 minutes prior to serving and garnish with lemon peel and/or mint leaves.

Slice of lemon cake on plate.
Credit: Sam Schwab Credit: Sam Schwab

My Honest Opinion

If you’ve ever made a bundt cake before then you know just how anxiety-inducing it is to flip the pan over. But, I’m happy to report that my cake released immediately and slid right out of the mold. So, even before tasting this cake, it was in my good graces. Plus, with just five ingredients, this lemon cake came together in record time. It was so incredibly easy, dare I say fool-proof?

I thought the cake was delicious. It has a nice flavor with just the right amount of lemon — without being overpowering. The texture was a bit too fluffy for my personal preference; I like a denser cake, but I think I’m in the minority on that one. I also loved the addition of the glaze, which made the cake feel even more decadent.

So, would I make this cake again? Honestly, probably not. Don’t get me wrong, I love boxed cake from time to time, but, in my opinion, they can’t compete with a truly homemade cake made from quality ingredients. Think: fresh lemons, not fresh oil. And, not to sound too much like Kourtney Kardashian, but there were some ingredients in the cake mix and pudding mix (namely artificial dyes) that I try to steer clear of. But, if you’re not sensitive to artificial dyes and are tight on time, then I really would recommend this recipe. It’s so easy to throw together and yields a tasty dessert!

4 Expert Tips for Making Kris Jenner’s Famous Lemon Cake:

  • Wait for the cake to cool before flipping. I know, I know, it’s hard to wait sometimes! But, if you don’t wait for the cake to cool completely, it’ll totally fall apart when you try flipping it… and that would just be, well, sad.

  • Add water or more lemon juice to thin the glaze. If you find yourself with a super thick glaze, you can add a splash of lemon juice or water to thin it out. On the flip side, if the glaze is too thin, just add more powdered sugar.

  • Refrigerate the cake before glazing. For beautiful, structured icing drips, you’ll want a colder cake to keep the glaze from dripping too much.

  • Get wild with garnish. I topped with twisted lemon peels, but you could add lemon zest, candied or dried lemon slices, herbs, or edible flowers.

Get the recipe: Kris Jenner’s Lemon Cake