Lemon Bundt Cake
The ultimate Lemon Bundt Cake starts with a cake mix! Add pudding, fresh lemon juice, and a sweet glaze for a truly special dessert.
When it comes to dessert, I’m all about keeping it easy. I love cakes made in loaf pans and sweets that require no baking. I also love cakes that start off as a box mix but ultimately become so much more.
Don’t be fooled by this cake’s humble roots. We’re going to dress it up and make it fancy and people will think you bought it at an upscale bakery (True story).
And the best part is, you’re going to LOVE IT. It’s so good. Bright lemony flavors with a perfect balance of tart and sweet, and so moist.
Did life hand you lemons? Make Lemon Bundt Cake.
To your lovely lemon cake mix, add pudding (even if there’s already pudding in the mix, just add more pudding). The normal cake mix instructions call for 1 cup of water, but we’re going to use 2/3 cup water and 1/3 cup lemon juice. <– Insert lemony brightness right here.
We’ll also use 4 eggs instead of 3; that helps make the cake extra moist. And to top it all off, a simple glaze made with powdered sugar, vanilla, and lemon juice. It’s bright, it’s fresh, and it’s exactly with this cake needs!
Lemon Bundt Cake is great at parties (who doesn’t love lemon?) and perfect for work (everyone will be asking your for the recipe).
And if you can swing it, go all in on the fresh strawberries. They just taste SO GOOD. You could skip the glaze (except not really) and just serve your Lemon Bundt Cake with strawberries. It’s only March, but I’m already thinking ahead to spring and brunch and Mother’s Day and how this Lemon Bundt Cake will have a place at my table.
A big THANK YOU to my friend Jessica who so generously shared this recipe with me “way back when.”
Lemon Bundt Cake
FOR THE CAKE:
- 1 package lemon cake mix
- 1 (3.4 ounce) package instant lemon pudding
- 2/3 cup water
- ½ cup vegetable oil
- 1 teaspoon lemon zest
- 1/3 cup fresh lemon juice (from 2 lemons)
- 4 large eggs
FOR THE GLAZE:
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- Fresh strawberries for serving, optional
Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray.
- In a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice, eggs, and lemon zest and stir to combine.
- Pour into prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean with a few crumbs attached.
- Cool 15 minutes in pan. Invert on to cooling rack set over a baking sheet and cool completely.
To make the glaze, whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes.
- Transfer to a serving platter and serve with fresh strawberries if desired.