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This amazing Lemon Bundt Cake uses two secret ingredients (cake mix and instant pudding!) to make it the easiest, most delicious lemon cake you’ve ever had.
I love from-scratch baking, but when it comes to lemon cake, I’ve been known to reach for the boxed mix. Why? Because the color and flavor are hard to beat with actual lemons, no matter how ripe and juicy they are.
In fact, many restaurants and bakeries all over the country use lemon cake mixes in their lemon baked goods. It’s the best way to ensure that strong lemony flavor (and the bright yellow color). They just never talk about it.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Instant lemon pudding: Can’t find lemon pudding? Vanilla tastes great too! Most of the lemon flavor comes from the cake mix, so you don’t lose too much flavor with vanilla pudding. I tested this to make sure.
- Vegetable oil: Readers have reported that substituting ½ cup applesauce for the ½ cup oil works perfectly. To quote Karen from the comments, “[I] saved over 800 calories per whole cake without any noticeable difference in taste or texture.”
- Lemon zest: Zest the lemons before you cut them in half for juice. To zest a lemon, hold a grater in one hand and the lemon in the other over a cutting board or clean work surface. Going in one direction, push the lemon away from you across the rough side of the grater, removing the colorful part of the fruit, exposing the pith. Gently rotate the lemon as you go.
Step-by-step instructions
- Preheat oven to 350 degrees. Generously coat a large Bundt pan with shortening or nonstick spray. In a large bowl, whisk together cake mix and pudding mix.
- Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine. Pour into prepared pan.
- Bake until a toothpick inserted comes out clean with a few crumbs attached, about 40 minutes. 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.
Recipe tips and variations
- Yield: This recipe makes 12 slices (or fewer bigger slices, depending on how you cut them).
- Storage: Store leftovers covered at room temperature for 3 to 4 days.
- Bundt pan size: Any 12-cup bundt pan will work.
- Greasing the pan: Be very generous with your nonstick spray or shortening. Nothing ruins a bundt like a stuck cake!
- Blueberries: Fold 6 ounces fresh blueberries into the batter at the end of Step 2 (do not use more than 6 ounces). Bake as directed.
Frequently Asked Questions
Yes! A lot of readers have had success with this substitution. Just use ½ cup applesauce instead of the ½ cup oil in the recipe.
Vanilla pudding tastes great too! Most of the lemon flavor comes from the cake mix, so you don’t lose too much flavor with vanilla pudding. I tested this to make sure.
No, unfortunately not. There are other cakes in the world that use lemon Jello instead of lemon pudding. The amount of eggs, water, oil, etc. is different for cakes made with Jello. This recipe has only been tested with pudding.
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Lemon Bundt Cake
Equipment
- Bundt Pan (I only use the Nordic Ware ones)
Ingredients
For the cake:
- 1 package lemon cake mix
- 1 (3.4 ounce) package instant lemon pudding mix (see note 1)
- 2/3 cup water
- 1/2 cup vegetable oil (see note 2)
- 1 teaspoon lemon zest (see note 3)
- 1/3 cup fresh lemon juice (from 2-3 lemons)
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- Fresh strawberries for serving, optional
Instructions
To make the cake:
- Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray.
- In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.
- Pour into prepared pan and bake until a toothpick inserted comes out clean with a few crumbs attached, about 40 minutes.
- 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.
Recipe Video
Notes
- Instant lemon pudding: Can’t find lemon pudding? Vanilla tastes great too! Most of the lemon flavor comes from the cake mix, so you don’t lose too much flavor with vanilla pudding. I tested this to make sure.
- Vegetable oil: Readers have reported that substituting ½ cup applesauce for the ½ cup oil works perfectly. To quote Karen from the comments, “[I] saved over 800 calories per whole cake without any noticeable difference in taste or texture.”
- Lemon zest: Zest the lemons before you cut them in half for juice. To zest a lemon, hold a grater in one hand and the lemon in the other over a cutting board or clean work surface. Going in one direction, push the lemon away from you across the rough side of the grater, removing the colorful part of the fruit, exposing the pith. Gently rotate the lemon as you go.
- Yield: This recipe makes 12 slices (or fewer bigger slices, depending on how you cut them).
- Storage: Store leftovers covered at room temperature for 3 to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Can I substitute sour cream for the water?
Hi Judy, I haven’t tried this myself with this cake, sorry! I believe you can, and you may need to adjust the amount of sour cream to have the batter maintain the proper consistency. Sorry about that! I wouldn’t want you to have a ruined cake. – Meggan
Absolutely delicious! This is a keeper! I used vanilla pudding and omitted the zest. I also increased the fresh lemon to 1/3 cup.
I’m so happy you loved it, Deborah! Thank you for writing, take care! – Meggan
If the cake mix says “pudding in the mix”, should Instill add the pudding?
Hi Marimer, I haven’t tried adding pudding to the boxed cake mix that already has pudding in it. However, I’ve made this recipe with the pudding cake mix and not added the pudding mix and it was almost inedible! Sorry about that! – Meggan
The video states. 1 package of lemon pudding. A package of pudding is 3.4 ounces. The recipe states 3 ounces. Which one is correct?
Thank You
Hi Jeff, you’re right. Thank you for pointing it out. I’ve updated the recipe. It should be 1 (3.4 ounce) package. Please write back and let me know how you liked this cake! Thank you again. – Meggan
How much powdered sugar/vanilla/lemon juice for the glaze? I’m definitely a beginner 😁
Hi Angellina, thank you for your questions. Sorry for the confusion. This recipe is for boxed cake mix, the powdered ingredients in the photo are powdered sugar and pudding mix. There is a recipe care in the recipe towards the bottom of the post, above where you wrote these comments, that has the full amounts and directions for the cake and the glaze. You can reach the recipe card using the “Jump to Recipe” button at the top of the page, clicking”Lemon Blueberry Cake Recipe” in the Table of Contents”, or by scrolling to the recipe itself. I hope this helps and clears up the confusion! Sorry again! – Meggan
Can I bake this in round cake pans? I was thinking 3 7-inch pans.
Hi Todd, sure! Other readers have made it in two round pans successfully. Keep an eye on them and be midful of the cooking time, as it will likely be shorter. – Meggan
So moist and lemony and delicious. Was a big hit at the party! For sure will make it again.
I’m so glad you loved it, Diane! – Meggan
I made the cake but did not use a bundt pan. I used 2 round cake pans, made two cakes and everybody LOVED them. I used fresh blueberries, and this recipe is PERFECT! Cake was moist, tasty and the drizzled icing made it an amazing dessert! I have been complimented and this is a keeper!!
Thank you so much for your comment, Peter! I’m so glad it was such a hit! Happy baking! – Meggan
Everyone loved it!
I’m so glad, Lori! Take care! – Meggan
I made this exactly as the recipe was written. It was perfect! Not too sweet, very lemony, and super moist. Will make again soon! Thanks for a wonderful summer cake that everyone enjoyed!!
You’re welcome, Lisa! I’m so glad you loved it! – Meggan
How do I get my icing to look like yours? I followed the quantities exactly but mine didn’t harden white – only clear.
Hi Lindsey, thank you so much for your question! I’m sorry your glaze was clear instead of opaque. You can add more powdered sugar to the glaze to the consistency where it is firm yet liquid enough to pour. Using measuring cups can be imprecise at times, so let the consistency of the glaze guide you. Also, make sure to glaze the cake once it is cooled completely. I hope this helps! – Meggan
This is the best lemon cake ever! everyone loves it when i make it.
Thank you so much for your comment, Shannon! I’m so glad it is a hit with everyone! – Meggan
Have you tried making it with sugar-free pudding mix?
If so how did it come out? I’ve done it in the past with chocolate cake mixes. It seemed to work.
Also has anyone tried putting stiff stiff lemon curd in the middle of bunt pan? Creating a lemon version of tunnel of fudge.
Hi Reggie, I am not sure what effect sugar-free instant pudding would have but I feel like it would work just fine. I really don’t think it would affect it, I just haven’t tried it, nor have I tried a lemon curd tunnel so I can’t say for sure. I’d love to hear if it worked for you! – Meggan
Yummy
Thank you for the comment, Judy! Take care! – Meggan
I made this cake yesterday and it was delicious. I used a yellow cake mix. I replaced the oil with melted butter. Other than that I followed the recipe exactly. My boyfriend doesn’t normally eat cake but he had 3 slices of this one! Grandson thought the glaze was too lemony though. I thought it was delightful 🙂 Thank you Megan!
Thank you so much for trying out this recipe, Bernadette! It’s always a great feeling when our loved ones appreciate our baking efforts. Take care! – Meggan
This is the absolute best ever. The cake is perfect, and the glaze scrumptious. I wanted a glaze without milk. The lemony flavor is superb in the cake and the glaze.
I’m so glad you loved it, Dewoo! Thank you for taking the time to write! – Meggan
Has anyone made this in a large loaf pan? Or 2 smaller loaf pans maybe? Or has anyone added fruit? I have some frozen blueberries to use up. I want to layer in some blueberries and make a loaf.
Hi Rhiannon, Thank you so much for your question! Other readers have layered in blueberry into the batter for this bundt cake and loved it. I haven’t tried making this one into loaves, but I don’t see why you can’t. I haven’t tested that way myself (yet) but here is what I would do.
1. Preheat oven to 350 degrees. Grease 2 loaf pans (I like to spray them, line them with parchment, and spray again, aka spray-paper-spray).
2. Prepare the batter as directed for the bundt cake and then divide between the 2 prepared pans.
3. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 50 minutes.
4. Cool in pans 15-20 minutes. Using a sharp knife, cut around the inside edge of each pan (only if necessary, should not necessary) and turn out on to a cooling rack to cool.
If you would like to make a version from scratch, I have a Blueberry Lemon Loaf that is made with Greek yogurt and makes just 1 loaf. https://www.culinaryhill.com/blueberry-lemon-yogurt-cake/ Take care! – Meggan
I made this and it was delicious. I omitted the lemon zest because I was in a hurry. I baked in 13×9 glassware at 350 degrees for 30 minutes. It was a total hit!
Thank you so much for your comment, Bruna! I’m glad it was a hit! Take care! – Meggan
Bundt pan just arrived and I’m going to try this but am inclined to try it with the applesauce even if I have never baked anything but brownies before.
I’m wondering about using yogurt instead of either applesauce or oil. I make my own great yogurt. Has anyone here tried that? Advice if any?
Hi wsmith! Thank you for your question! I haven’t tried this recipe with yogurt instead of oil, sorry. I do think you would be able to substitute it, but I also don’t want your cake to be ruined. – Meggan
I made this for a friend’s birthday today. It was delicious and it is all gone!! I decorated it with lemon slice candies that I attached to the cake with toothpicks and some artificial daffodils from the Dollar Tree! It was beautiful and brought much joy. Had to give slices to the waiter & bartender. PLEASE use fresh lemons for juice & zest! WINNER!!
That sounds absolutely lovely and thoughtful, Janet! I’m glad you loved it and it was a hit! – Meggan
What would cause the cake to collapse? Thanks!
Hi Val, sometimes bundt cakes fall in the middle if they are not cooked all the way. Did you check the center of the cake with a toothpick, and it came out clean? Also, ovens vary in temperature, so the cake might have needed a little more time. Otherwise, the batter may have been overmixed. I’m sorry if your cake fell and I hope the next one turns out better! – Meggan
To the lady with the fallen cake. My Mom always said ” no banging or thimping I have a cake in the oven” this may sound like a wives tale but isn’t. Kids jumping or slamming doors WILL make a cake fall. Keep it quiet until at least half way through bake time. Just dropping something near an oven or on a counter top can absolutely make a cake deflate.
I made this recipe and my family loved it. It disappeared in less the a day
And the bonus was it was so easy to make.
I’m glad they loved it, Cathy! – Meggan
Great recipe, so quick to make. Definitely one of my favourites! I divide the batter in half and sprinkle brown sugar, rolled oats and cinnamon in the middle and top the cake with it as well. Very delicious and always a crowd pleaser😊😊
I love this idea, Theresa! Sounds so delicious! Take care! – Meggan
My husband and I, and everyone who had tasted the lemon bundt cakes I make, love the great flavor and how moist it is.. even a few days later!
Thank you!
Amy M.
You’re so welcome, Amy! I’m happy you all loved it! – Meggan
The best lemon cake. Wow, wow!
This recipe turned out to be DELICIOUS!!!
I discovered your recipe a while back and I’m just now leaving a review. This is my favorite lemon cake recipe! My family expects this lemon cake on the dessert table for every holiday. This recipe has become a part of our holiday traditions. Thank you!
You’re welcome, Melissa! It’s wonderful that it’s become a family tradition! Thank you so much for taking the time to write a comment. Happy holidays!
This cake was perfect! I was afraid it would taste too lemony and it didn’t. It was extremely moist and had an amazing flavor! I will definitely use this recipe again!! Thank you! 😊
I’m so glad you liked it! Thanks Amber! :) -Meggan
Hi Meghan,
I tried this recipe for the first time on the weekend. It did not seem to rise up as much as I would have expected. It was baked inside and it tasted delicious. I made a blueberry sauce to serve with it. I am wondering if you could talk about how you add the wet ingredients. Do you add all at the same time? Or one at a time? Do you beat your eggs first? And lastly do you use an electric mixer or mix by hand?
Sorry for all the questions just trying to figure out why it didn’t rise up very much.
Jackie
Hi Jackie, I am not sure why the cake seemed flat to you. Happy that you still enjoyed it, sounds dreamy with a blueberry sauce! Maybe your bundt pan is more than 12 cups? I make this by hand, whisking together the dry ingredients first. Then I add all the wet ingredients, then whisk until it is combined. I hope this helps!
Hi, I want to use this one recipe to make twelve mini-Bundt cakes. I assume the only difference would be length of baking time. Can you confirm whether any modifications would be needed for bundtlets? How long should they cook? Or, how soon should start checking doneness with a toothpick? Any other recommendations? Thank you!!!
Hi Marcia! I actually made these in a mini bundt pan several years ago, and I never made a note of how long I baked them. I would do a 350-degree oven for something like 20 to 25 minutes. Just let your nose be your guide, if you start to smell them, they might be getting close to done. Then, test with toothpicks until they come out clean (possibly with a few dry crumbs attached). I know this recipe works in those pans. I just don’t remember the specifics. Thank you! Take care! – Meggan
So disappointed that you didn’t include the amounts of ingredients. They sound wonderful, but I can’t guess.
Hi Julie, you can scroll to the bottom of the page to see the ingredients and full instructions in the recipe card, or you can use the “Jump to Recipe” button at the top. Hope this helps! Sorry you are disappointed. Take care! – Meggan
Cake mix already says there’s pudding in it on the front of the box, should I still add instant pudding?
Hi AJ, I haven’t tried adding pudding to the boxed cake mix that already has pudding in it. I have, however, made this recipe with the pudding cake mix and not adding the pudding mix, and it was almost inedible! You could try making the cake as written on the box, just in a bundt pan, if they have baking instructions for bundt pans. I think that would probably work a lot better. Good luck! I hope I was able to save you from making a disappointing cake. Take care! – Meggan
Looks good! If I don’t have a Bundt pan could I use a regular round cake pan or a square brownie pan? TIA
Hi Krysta, yes! You’ll likely need to use two pans. Other readers have made this as cupcakes as well! – Meggan
What size cake mix did you use in the recipe. The amount of mix in a box has changed recently. It use to be 18 and now it is 15.25. I just want it to turn out right. Thanks!
Hi Stacy, either size works as long as the box makes a 13×9 or two 8-inch rounds. Take care! – Meggan
Love lemon cake just had one for my daughter-in-law’s birthday and my neighbor requested one for her daughter-in-law’s birthday. Really looking forward to trying this recipe for her. I was just wondering if you shouldn’t also flower the bundt pan?
Hi Donna, in this recipe I generously coat the Bundt pan with shortening or nonstick spray. Hope this helps! – Meggan
Is there any reason I can’t make your lemon bundt cake into cupcakes????
Hi ECD, nope! A couple of other readers have done this and loved them! – Meggan
This is the best dessert recipe I’ve ever found on the internet. Took it to a picnic yesterday and EVERYONE raved about it. Well, not everyone, it was gone pretty quick so some didn’t get any! The recipe was requested by a couple. It was
very easy to make – a little hint on lemons – roll it on the table or countertop, pressing hard and it will be easier to juice. I only had one lemon so I augmented it with a few squirts of the lemon concentrate that comes in the lemon shaped container. I will be checking out Meggan’s other recipes.
Thanks Cricket, so glad you all loved it! – Meggan
I love this recipe! Just wondering if you think it would work in a sheet pan? I’m envisioning covering it with a whip cream frosting and berries.
Hi Mandy, I’ve never tried this so I can’t say for sure. Sorry about that! – Meggan
My family loved this recipe! It is very easy to follow and the taste of lemon was amazing. It’s a wonderful cake if you want a strong flavor of lemon which I am always looking for! I will definitely make this again.
This cake is fantastic. I may have made a “mistake” with the glaze as it soaked into the cake, rather than dripped on top. I hope I can make the same “mistake” again! I think I put too much lemon juice in the glaze.
Young and old LOVED this cake. I cannot wait to bake it again. It is easy and delicious!
Hi…this sounds lovely!…I bought the Better Crocker Lemon…then saw there is pudding in the mix. My question is should I still add the lemon pudding? Or half? Also the pudding I purchased is an off brand and it has 3.6 oz, I’m hoping it’s good, because the Jello brand has been out. Thank you! -Jan
Hi Janet, I haven’t tried adding pudding to the boxed cake mix that already has pudding in it. I have, however, made this recipe with the pudding cake mix and not adding the pudding mix, and it was almost inedible! I was able to eat some, but it was bad. I don’t recommend omitting it. You could try making the cake as written on the box, just in a bundt pan, if they have baking instructions for bundt pans. I think that would probably work a lot better. Good luck! I hope I was able to save you from making a disappointing cake. Take care! – Meggan
Made this for Easter brunch. Everyone loved it. Followed recipe. No changes. Loved it.
I made this for Easter with my relatives, and everyone loved it. It’s hard to find a recipe that everyone raves about. It’s perfectly lemony and moist. I sprinkled the top with powdered sugar instead of making a glaze, and it was wonderful. It’s also easy to make. I spent less than ten minutes making the batter and preparing the pan. It’s definitely a cake that you could throw together at the last minute.
Hi MAGGEN,
I love simplicity, so I tried your recipe and it was a big hit with all my dinner guests. Lots of lemon flavour and really moist.
So easy to make. Thanks!
Super fantastic! Absolutely delicious!
Mmmm delicious!! Made these yesterday and the leftover ones that were uncovered on the counter overnight are still so soft and moist! Not a bite of hardness! I used Vanilla cake mix, 2 eggs and a cupcake pan instead, it Made two dozen cupcakes. Thanks for the recipe!
I’ve been making this Bundt cake for years!!
Everyone LOVES it.. Kids.. Adults.. and it’s easy ..
fast .. and impressive!!👍👋💕
Made this and it is delish..I use milk instead of water. My husband says it is now his favorite.
I have made this several times and loved the ease and taste of this cake. For my latest bake, I substituted 1/2 cup of unsweetened applesauce for the 1/2 cup of oil and saved over 800 calories per whole cake without any noticeable difference in taste or texture.
Hi Karen, thanks! Wow that’s awesome to know about the applesauce, thanks for sharing. – Meggan
Delicious and a new family favorite!
Can I make this into cupcakes?
Hi Eve, I haven’t tested this myself, but I don’t see why not! If you are going to make cupcakes, I would recommend using cooking spray, silicone, or greaseproof liners, so the batter doesn’t stick. The bake time would be greatly reduced as well, so I would check on them after 10 to 15 minutes. Thanks! -Meggan
Great recipe! My husband found this and insisted I make it for our neighbors dinner get together. He had one slice and was instantly hooked! It is so easy to make so I’ll be making this on a regular basis.
Thank you Sandra, I’m so glad everyone enjoyed! – Meggan
This cake is amazing! I don’t even like lemon and I’m in love. I made it for a birthday party and we all agreed it was moist with a lovely lemon flavor that was not at all overpowering. YUM!
Thanks Toby, so glad everyone enjoyed! – Meggan
I bake a lot and thought the recipe looked great. The batter had a great taste. It looked beautiful after 40 minutes so I tested it and it came out clean. I let it sit 10 minutes and it collapsed. I turned it out onto the rack and you can see it has a “waist” in the middle where it collapsed. Only 2 inches high now. I was going to bring it to someone as a gift but I’m afraid it will be weird inside.
Hi Dana, so sorry about your sunken cake! It’s possible that the batter was over-mixed, causing it to fall. – Meggan
I love it!
Thanks Tyjunia! – Meggan
Best lemon cake and milk first attempt! My glaze sat for a bit and thickened up. It was no issue covering the cake. Looks delicious. Thanks so much for sharing your recipe.
So glad you liked it Sue, thanks! – Meggan
Best lemon cake I have ever made family and friends loved it
Thanks Brenda, so glad you all enjoyed! – Meggan
I made this cake today and it is perfectly delicious and simple to make. Thank you for sharing this recipe
Thanks Susan! So glad you enjoyed. – Meggan
can you use lemon juice from a bottle?
Hi Vicki, sure! Hope you enjoy! -Meggan
Would cook n serve pudding work?
Hi Nancy, we haven’t tried it with cook and serve pudding. But we know it tastes great with instant vanilla pudding if you can’t find instant lemon pudding. Hope this helps! -Meggan
Can butter be used in place of oil?
Hi Sherisse, I am not sure. It’s a cake mix, so they make the rules. You could definitely try it, if you wanted to try it I’d use an equal part butter to the oil listed (1/2 butter, or 1 stick). I’m not sure what will happen. I can’t imagine it would taste bad… it just might change the baking time. I tried making a cake once with margarine instead of butter, and it took WAY longer to bake. So I don’t know if that means a cake with butter would be done sooner, not necessarily. I would just be prepared for anything! Thanks. -Meggan
I am not too familiar with glazes, but next time I am going to make it quite a bit thicker. I recycled it three times over the cake and it still looks pretty bare. The taste is spot on though!
Great recipe! Would cook and serve pudding work?
Hi Nancy, we haven’t tried it with cook and serve pudding. But we know it tastes great with instant vanilla pudding if you can’t find instant lemon pudding. Hope this helps! -Meggan
I’ve made this delicious lemon cake so many times and have passed it on to my sisters who have made it as well. We’ve all done variations of the basic recipe. One that I really enjoy is I replace half the water with amaretto. I put maraschino cherries in the bottom of the indentations on my Bundt pan. For the glaze I use powdered sugar and maraschino cherry juice.
Hi Tina, that variation sounds great! Thank you! -Meggan
My cake sunken in the middle. I don’t know what a I did wrong though….
Hi Brunet26, I’m so sorry your cake fell! Sometimes bundt cakes fall in the middle if they are not cooked all the way. Did you check the center of the cake with a toothpick, and it came out clean? Also, ovens vary on temperature, so the cake might have needed a little more time. I’m sorry again, I hope the next one turns out better! – Meggan
I loved this recipe. I am making it for the second time and I am going to leave off the icing this time. I think the can can stand alone. I love anything lemon and it is so moist.
This cake was AMAZING! I made it in my behive Nordicware pan and it released from the pan perfectly! My friends thought it was so delicious! Thanks for sharing it, I know I will make it again!
I just finished making the glaze for this cake to take to a friends for dinner tonight and it was extremely runny. I followed the directions to a T and it just basically all ran off. I made another half batch and added a lot more powdered sugar. Has anyone else had this problem with the glaze? Thank you.
I had the same issue. Just going to make it quite a bit thicker next time. I tried repairing it over a couple times but that didn’t help much. I have time to make another batch so going to see if that helps.
Hi Jennifer, I’m sorry the glaze was too runny. I did write this glaze to be somewhat runny so it would drizzle well. I definitely recommend to adjust it to your liking, and make sure the cake is completely cooled before drizzling the glaze. Sorry about that! – Meggan
Perfect cake. Made for my Mom and she loved it. served with lemoncillo sorbet. just wonderful
Hi, would this recipe work for layer cake or cupcakes? I know I’d have to adjust for the times. Thanks! Ally
Hi Aline, I haven’t tested this myself, but I don’t see why not! If you are going to make cupcakes, I would recommend using cooking spray, silicone, or greaseproof liners, so the batter doesn’t stick. The bake time would be greatly reduced as well, so I would check on them after 10 to 15 minutes. For layers, I believe this should yield two 8-inch rounds, but I can’t say for sure that they won’t come out as thin layers or possibly ruin your day. Thanks! -Meggan
Do you still have to generously spray the Bundy pan if it is Teflon coated ??
Hi Kitty, great question! Yes, please do. – Meggan
Question- Can I use sugar free instant pudding?
Hi Julie, I am not sure what effect sugar-free instant pudding would have. I feel like it would work just fine, though. I really don’t think it would affect it, I just haven’t tried it so I can’t say for sure. I’d love to hear if it worked for you! Thank you so much! – Meggan
Love the cake itself. My mom has always made something similar without the lemon juice and zest. However, the glaze kind of tastes like soap? Wondering if this normal?
Hi Melissa, I wonder if it has to do with the type of bowl the icing was mixed in. You’ll want to make sure to use a non-reactive bowl, such as glass. Otherwise, it could be the powdered sugar. Did you taste the sugar? I’m sorry it has that taste, it shouldn’t. – Meggan
Is the pudding the kind you cook. Or the one you don’t cook?
Hi Linda! It’s the kind that does not get cooked, instant pudding. – Meggan
Love this recipe! I made a buntini version of this cake and delivered them to all of my girl friends on Christmas Eve with pints of vanilla bean ice cream and fresh raspberries and blackberries! WOW! My son (usually a cookie requester), asked me to make this cake for his next birthday. I’ve never received more compliments on a cake. Keep the amazing recipes coming! Thank you!
Hi Liz, how wonderful! I’m glad it was a hit! – Meggan
This cake is absolutely delicious! The only change was milk substituted for water. It disappears quickly.
Wonderful!
This came out delicious, I am pleased with this recipe. The new DH Lemon cake mix works fine with this recipe. I added 1/2 teaspoon of lemon extract because I love a strong lemon taste.
Can this recipe be used in round pans for a layer cake ??
Hi Amy, I don’t see why not! I haven’t tested this myself, but I would think to check the size of the round pans you plan to use to make sure there is enough batter for them. If you try it, please let me know how it turns out! Thanks – Meggan
I’ve been making this cake for years. My mother first made it with Lemon jello and then moved to the pudding. It’s been a favorite in my family since I was a little girl, and I’m a grandmother now myself.
Hi Melissa, thanks for sharing! It’s so lovely when we can pass these happy family memories on through the food we make. – Meggan
haven’t tried this recipe yet but was wondering about the size of the cake mix you used. Cake mixes had been 18.25 oz for years, but are now only 15 oz. (432 grams) – That’s about a 20% difference which, to me, will make quite a difference in the outcome.
Hi Betty, good question! You’re right, every cake mix is 15.25 ounces now. I have made this cake many times in the last few years and I haven’t had any issues, so I think the recipe should work fine. I guess I don’t know when they switched the size of the cake mix. I also don’t know if they changed the formula overall so that it still produces the same size cake? They reduced the amount of cake mix, but they are still saying it makes a 9×13 or whatever, you know what I mean? So it should still be fine. But good question, I hadn’t thought about that! -Meggan
I made this and it was a HUGE hit for my family that doesn’t normally love lemon desserts. So light and airy. I did convection bake mine and whisked the eggs together before I added them to the mix (might be why other reviewers tasted like an omelet). I macerated strawberries and they were the perfect compliment. Only change I would make next time, yes they want me to make it again, is putting less glaze on it. I tried to use all of it and it was just a bit too much for some. Thank you for this hit!!!!
I made this lemon Bundt cake, it was delicious! I used skim milk in place of water and I used unsalted butter in place of oil. This was the best lemon cake ! Thank you
My great niece would love this in a mini Bundt pan. I am not a baker so I am hoping if you could please tell me how I can make this in the mini pans. Thank you so much for all your delicious recipes!
Hi Linda, I don’t know exactly for sure. I actually made these in a mini bundt pan several years ago, and I never made a note of how long I baked them. I would do a 350-degree oven for something like 20 to 25 minutes. Just let your nose be your guide, if you start to smell them, they might be getting close to done. Just test with toothpicks until they come out clean (possibly with a few dry crumbs attached). I know this recipe works in those pans. I just don’t remember the specifics. Thank you! Good luck, I hope this was helpful at least a little bit. -Meggan
My aunt made this cake a lot and we loved it. Instead of water she used orange juice. I started making this and bringing to the office and now I get request for Lemon Bundt birthday cakes.
Has anyone tried this recipe by substituting the oil with butter? My cake mix calls for 1 stick of butter and I wonder if that’s okay to stick with for this recipe!
Hi Radhika! I am not sure. I feel like it would probably be okay (butter is so good, and if your cake mix calls for it, that would be based on the dry ingredients in the mix). If you have any tolerance for risk, it’s probably worth trying. But if it’s going to ruin your day if anything goes wrong… I don’t want to ruin your day! LOL! -Meggan
The cake was ABSOLUTELY amazing my husband and I almost ate the entire cake in one night.
Hi, what size Bundt pan do you use? I used the 9.75 and it didn’t seem tall! I am not sure of the taste yet as I am making it for my son-in-law for Father’s Day tomorrow. The batter tasted good so hopefully the cake will be nice and moist also! I was just curious what size you had used or recommended for this recipe!!
Hi Dottie, I’m so sorry I didn’t answer you in time for Father’s Day. I use a standard bundt pan, 12-cup, the normal size. I am not sure why the cake seemed flat to you. Hopefully the cake was nice and moist and you enjoyed it – maybe it just isn’t as tall as you were expecting? Sorry again for not replying sooner! -Meggan
Hi,
Can you use lemon pound cake mix I stead of lemon cake mix? Nervous it will come out too dense since pound cake it usually slightly more dense than cake. Thank you
Hi Cyrina, I am not sure. I have never tested it that way so I don’t know what would happen. It might be fine? It might be too dense? I really don’t know. I’m so sorry about that! -Meggan
This is a very good cake recipe. Made as directed and microwaved in a silicone bundt pan for 8 minutes. It came out perfect.
Was so excited to make this recipe as my mom used to make a similar one which I loved!!! Sadly, it turned out so poorly that I literally had to throw it in the trash. It tasted like a sweet lemon omelet….very dense and way too eggy. I went back to check to make sure I didn’t mess up but I followed the recipe to the letter!!! I bake a lot and so this was a real disappointment!!!!
Hi Kris, what you’re describing makes absolutely NO sense. I am just wondering if your oven isn’t calibrated correctly or you somehow didn’t bake it at the right temperature. Hundreds of people have made this recipe (I have personally been making it for 20 years) and it has NEVER been a “sweet lemon omelet.” Maybe you used lemon jello instead of lemon pudding? I am very sorry it didn’t work for you. Clearly something went wrong, but it’s not the recipe. I’m really sorry about that. -Meggan
Hi, do you think I could put a layer of cake mix in the pan and then add some fresh raspberries then add the rest of the cake mix on top of them? Thanks
Hi Judy, while this sounds DELICIOUS, it makes me nervous. I haven’t tested it this way, but I know that raspberries have so much liquid, I would hate for your cake to tun to mush! Have you thought about trying raspberry coulis for a topping? I posted a recipe for it recently: https://www.culinaryhill.com/raspberry-coulis-recipe/ Hope whatever you try tastes delicious. -Meggan
I do not have a lemon cake mix, but I have a Betty Crocker Pound Cake mix that I’m going to use to make the Lemon Bundt cake. What should I add to cake mix to make it taste more like a lemon box cake? And how much? Thanks so much!!
Hi Jen, I’d add the lemon pudding and lemon zest and lemon juice like it’s called out in this recipe. I’m not exactly sure how lemony it will be. I’ve used vanilla pudding with the lemon cake mix and LOVED IT, but I’ve never tried a vanilla (pound) cake with lemon pudding. I would basically just follow the recipe as you see it written and sub in your pound cake. But it might not work, I’m sorry I can’t say for sure! It should be fine, but I just don’t know. Sorry about that. Good luck! -Meggan
Hi Jen – I just made this cake with vanilla cake mix instead of lemon cake mix. Followed the rest of the recipe. It came out plenty lemony for me.
How much lemon zest? It’s probably a stupid question, but I’ve never used zest before!
It’s 1 teaspoon! Not a stupid question. Sometimes it’s as much as you can get from the lemons you have (like maybe it calls for 1 teaspoon but you can’t quite get the much, generally the world won’t end). Or maybe you have a lot and you want to use it all. Just try it and you’ll see what I mean! I love lemon zest. Let me know if I can help with anything else. -Meggan
Hey Megan,
Can I sub the water for milk?
Hi Lauren, I think so? I don’t know? I have never tried that in a cake mix. I can’t imagine what could go wrong, but it *seems* like it would probably be fine? I have a yellow cake I can try it out with, so I’ll try to test that in the next day or so and let you know. Thanks! -Meggan
I had 2 cups of fresh blueberries about to go bad so I tossed them in flour and layered them throughout the batter. Lemon and blueberry are such great pairings! Thanks for the recipe.
Hi Meggan—have you ever tried lemon olive oil instead of regular vegetable oil?
Hi Carol, I haven’t tried lemon olive oil. I haven’t even heard of that! I have some kind of lemon oil in my cupboard, but it’s a concentrated one, not olive oil (I was going to use it to try to make lemon-flavored pizzelle). I do have a lemon olive oil cake recipe that’s really good and also vegan, in case that interests you. https://www.culinaryhill.com/lemon-olive-oil-cake/
Good luck and please let me know if you need anything else! Thanks! -Meggan
This is the perfect recipe for the lemonade n lovers in your family.💕
Silly question but could you also do this with orange boxed cake and use orange juce/extract in place of lemon?
Hi Elp, I’m sure you could! I haven’t tried it, but I can’t think of a reason why not? -Meggan
I’ve used the orange box mix and turned it into margarita cake. I add grand marnier to the mix and the glaze I use grand marnier and tequila. Garnish it with orange and lime slices.
WOW Shelly, this sounds so amazing! Thank you for sharing!! -Meggan
Love this
Hi Meggan,
What’s the best way to store this if I am making it the day before? Also should I wait to put the glaze on it?
Thanks!
Hi Erika, just store it at room temperature covered. You could wait on the glaze or not, if shouldn’t really matter. But just wait until the glaze has hardened before you cover it! Thanks! -Meggan
Hello,
I made the glaze with lemon juice and vanilla but it’s solid. There’s no way to drizzle it. Am I missing a liquid component? I don’t think 3 tablespoons of lemon juice is enough to dilute 2 cups of powdered sugar.
Hi Sue, I am so sorry. I retested this a few weeks ago and it should be 1/4 cup of lemon juice and not 3 tablespoons. I updated the recipe. I hope you were able to add more liquid and use the glaze! Sorry about that!
I love this recipe. It’s so easy to make. I have made it several times and my husband loves it! Absolutely delicious and very tasty too! Thanks for sharing ! :)
Thank you so much Noreen! That’s awesome! :) -Meggan
Can I use vanilla pudding?
Hi Debbie, you can. It won’t have as strong of a lemony flavor as using lemon pudding, but if you like how it tastes, that’s all that matters. Thanks! -Meggan
Hi Debbie, I just wanted to let you know I made the Lemon Bundt Cake with vanilla pudding this weekend. I loved it! I used a Duncan Hines lemon cake mix which had plenty of lemon flavor. I now think the pudding is just there to make the cake more moist. Sure it adds flavor, but not enough to drown out the cake mix. The vanilla pudding was really great. I absolutely loved it. I would use that again in the future. Thanks for the idea! -Meggan
I made 2 of these for an event and they were delicious. There was no leftover cake! I agree that the bright yellow color screams “artificial color” but the taste outweighs this minor fault. I thought the glaze tasted too sugary so I added 2 Tlb. Of melted butter and it was much better (for my taste buds).
I made your lemon bundt cake, absolutely amazingly good. I put the left over cake in the refrigerator and tasted even better the next day!!!!!
My question is, can I make this cake ahead and freeze?
Hi Mary Kay! I’m so happy you enjoyed the cake. Yes, you can absolutely freeze it. Make sure you let the cake cool completely, and then I would recommend wrapping it in press n’ seal first, and then a layer of aluminum foil after that. It should be good for 4-6 months! Thanks! -Meggan
I made your lemon bundt cake, absolutely amazingly good. I put the left over cake in the refractor and tasted even better the next day!!!!!
My question is, can I make this cake ahead and freeze?
No need to feel bad. Thank u for your reply. Cake turned out awesome
The intro to recipe mentions milk as ingredient for glaze but it’s not listed in the actual recipe. My cake is cooling now and I don’t know how much milk to use in the glaze! Please help
Hi Kathy, I’m so sorry I didn’t see this yesterday. I changed the glaze from one using milk to the one shown in the recipe, but I forgot to update the instructions. I did this for food safety reasons – I feel like glazes containing milk require that the dessert be refrigerated. So I changed it! I’m so sorry. I hope you were able to proceed. I’ll fix the recipe now. Sorry again. I feel terrible. -Meggan
What size/brand cake mix and pudding mix do you use?
Hi Brenda, for the cake mix, I always go for the cheapest one out of Betty Crocker or Pillsbury (it seems like one is always on sale), and I get the 15.25 ounce box. I don’t notice a difference between them. For the pudding, I use the JELLO brand instant pudding, 3.4 ounce box. Let me know if you have any other questions! :D -Meggan
can i replace the veg. oil with real butter, if so how much should i use
Hi Ken, I am not sure. It’s a cake mix, so they make the rules. You could definitely try it, if you wanted to try it I’d use an equal part butter to the oil listed (1/2 butter, or 1 stick). I’m not sure what will happen. I can’t imagine it would taste bad… it just might change the baking time. I’m not sure. I tried making a cake once with margarine instead of butter, and it took WAY longer to bake. So I don’t know if that means a cake with butter would be done sooner, not necessarily. I would just be prepared for anything! Thanks. -Meggan
Love this recipe, I add poppy seeds. Always a hit.
Have you ever made this in 9 inch rounds or in a 9×13. Our daughter has requested a (butterfly-shaped) lemon cake for her birthday, and given all of the great reviews of this bundt cake, I wonder if it can be adapted for a more traditional birthday cake shape. Thank you!
Can I make this and omit the pudding? That’s the only thing I don’t have. Will it still turn out yummy?
Hi Jessica, NO! You can’t omit the pudding! It will be disgusting. I just tried it. I had a cake mix with “pudding in the mix” and I made the recipe exactly as written except I omitted the pudding. The cake was flatter (makes sense because the pudding added volume), not nearly sweet enough (the pudding obviously has a lot of sugar and other ingredients here, like extra eggs and oil, etc. diluted the sweetness). It was also really dry. Nearly inedible. I was able to eat some, but it was bad. I don’t recommend it. You could try making the cake as written on the box, just in a bundt pan, if they have baking instructions for bundt pans. I think that would probably work a lot better. Good luck! I hope I responded in time and saved you from making a disappointing cake. -Meggan
Hi Meggan,
I am planning on making this cake in a few days for a party and am thinking of using a tube pan (with a cream cheese icing). I just wanted to make sure the baking time would be the same.
Thanks.
Hi Bunny, thank you for the question. We haven’t tested this recipe in a tube pan, so we don’t know for sure. I suggest checking the cake five minutes earlier just in case, and then every five minutes after until it’s done. I’m sure it will be a huge hit at the party! :) -Meggan
I’ve made at least two of these cakes every month for the past two years for work and my residents love it still. They always ask when I’m making more lemon cake. It’s my bartering tool to get people who don’t attend activities to actually come out. Everyone loves this cake.
Hi Julia, your comment makes my life so much better. This is great, it makes me so happy. thank you for trying the cake and sharing your experience! Bartering tool, heh heh! Thanks again. ;) -Meggan
I’ve made this several times. It’s soooo easy, and it tastes fabulous. Thank you!
I made this as directed but the glaze turned out way too runny and soaked in. I had to add more powdered sugar to thicken. Also the vanilla extract made it kind of brown, so I put a couple drops of yellow food coloring in to make it look nicer. Next time I will use closer to 1 3/4 cups sugar, skip the vanilla and maybe skip the milk as well. I like things really tart and lemony.
For the glaze can I add lemon extract instead of vanilla extract?
Yes! I just bought some lemon extract too, so I’ll try it out myself. That’s a much better idea, using lemon extract! Just taste it and make sure you like it (just in case the swap isn’t 1 to 1). Thanks Lynn!
I made this cake this week and it came out perfect and delicious. I want to make it again next month. Do you know of any reason that I couldn’t simply fold in a bunch of blueberries or raspberries into the mix, before baking? Would I need to increase the baking time, or make any other changes?
Hi Kimie, I’m so glad you liked it! I can’t really think of a reason why you couldn’t fold in some fruit. Baking times are always a range anyway given variations across appliances. I’m willing to test it, though, and let you know. I will have time to test it next Monday which should be well enough in advance for your next planned baking session! I will let you know how it turns out. Thanks!
Hi Kimie! I added 6 ounces of fresh blueberries to this cake and it worked beautifully. I made NO changes to the recipe other than stirring in the blueberries right before I poured the batter into the prepared bundt pan. I would stay away from strawberries due to their high water content. I’m not sure about raspberries specifically, but the blueberries were perfect! Good luck and thanks.
Made this for my Grandmother’s birthday! Tastes amazing!! So simple, yet so much better. Thank you!
Awesome cake! I cooked it a bit long so the outside was a bit darker but still moist and tasty. The only change I made was to replace more of the water with lemon juice. My son couldn’t believe how lemony this cake was. Very easy recipe. Thank you for posting and for the great pictures!
Thank you for the response! I love this recipe as a bundt but wanted to take some to my son 1000 miles away and thought loaves would travel better. I will definitely be trying the blueberry lemon loaf, I love all things lemon-blueberry and blueberry season is just around the corner.
Can i bake this in loaf pans?
Hi Ronda, yes I’m sure you can. I haven’t tested that way myself (yet) but here is what I would do.
1. Preheat oven to 350 degrees. Grease 2 loaf pans (I like to spray them, line them with parchment, and spray again, aka spray-paper-spray).
2. Prepare the batter as directed for the bundt cake and then divide between the 2 prepared pans.
3. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 50 minutes.
4. Cool in pans 15-20 minutes. Using a sharp knife, cut around the inside edge of each pan (only if necessary, should not necessary) and turn out on to a cooling rack to cool.
I also have a from-scratch Blueberry Lemon Loaf that is made with Greek yogurt and makes just 1 loaf. You could omit the blueberries. Might not be what you are looking for at all, but just another option: https://www.culinaryhill.com/blueberry-lemon-yogurt-cake/
Hi Meggan
Thanks for answering my email.
I am goona try a white packaged cake mix. Ill let you know the results.
Hi.. can i use buttermilk instead of water in the mix? Also please suggest what to do if i find the cake mix too sweet… how can i reduce the sweetness for the same recipe?
Thanks.
Hi Isbah, off the top of my head I cannot say whether you could swap in buttermilk. The reason is, when buttermilk reacts with leavening agents (such as baking powder or baking soda, or whatever it is happens to be in the cake mix), it creates extra leavening power. It might not be a problem, but IF it was, it might make the cake puff up super high when baking, and then fall. Without testing it, I don’t know for sure, but that is what concerns me. You could certainly try it and see what happens.
As far as if the cake mix is too sweet, I am not really sure immediately how to solve that problem. You could potentially add more flour, but then that would mess up the whole recipe (your ingredient ratios would be off, and if you added more of everything else, the cake might be too big to fit in the pan).
I do have a Hot Milk Cake recipe which I know for a fact is not overly sweet. It’s made from scratch and it uses milk (not buttermilk, but milk), and it’s a great recipe. I feel like if you are worried about a cake being too sweet, you should try the Hot Milk Cake: https://www.culinaryhill.com/old-fashioned-hot-milk-cake-recipe/
I haven’t tried adding any kind of lemon flavor to it, so if that’s what you’re hoping for, this won’t work for you. Because lemon juice is acidic and could react with leavening agents, I’d have to test the recipe before saying that you can just go ahead and add lemon juice. Lemon zest wouldn’t be a problem, but on its own it probably wouldn’t pack the lemon flavor you are looking for (that is, if you’re looking for lemon flavor).
If you have any other questions, please let me know! Good luck. I wish I could be of further help.
Hi Barbra, i made this cake and everyone liked it. For the extra sweetness, i did some research, the tip is to add 1/4 tsp of salt and 1/2 teaspoon of lemon juice. Since this recipe already has lemon juice i only added salt, and it wasnt too sweet. Also tried this with chocolate cake mix and worked beautifully.
Hi Meghan
Can I use a white packaged cake mix?
Hi Barbara, I don’t see why not. If you try it, I’d love to hear if it worked for you! Thanks!
Hi Meghan,
Do you think you could double this recipe to make the cake “taller”?
Hi Linda, my guess is if you doubled the recipe, it would spill out over the pan. Unless you had an extra-large bundt pan? Please let me know if you give this a shot, I’d love to hear how it works! :D
Meghan, following your recipe but my cake mix calls for 1/3 vegetable oil. Can I leave that out? Extra calories I don’t need..
Hi Connie, yes! To make sure your cake doesn’t dry out like cardboard, are you willing to sub in 1/3 cup of applesauce? You won’t even miss the oil then… Thanks!
Hi Meggan. Can you use this recipe for cupcakes instead of a bundt pan? I have a church function and need to bring cupcakes.
Thanks;!
Hi Debbie, I’m sure you can! I just need to test it and make sure. When is your church function? I can test the cupcakes this weekend. Just let me know if that is too late. Thank you for your patience!
Hello Meggan, Did you ever try it out? I have made the bundt cake before but I was wondering if you had tried it? I need to do this today for a Saturday party. I have 5 other items to make for a graduation party and my son requested lemon cupcakes.
Hi Elaine, I’m making them today. Sorry for slacking off, I will advise in a couple of hours!!! I’m sure it will be fine but I just want to give you the info you need. So sorry again. I’ll be in touch. I’ll email you AND reply here with the info. Thanks!
Hi Elaine! I just finished. The recipe works GREAT for cupcakes (not that I had doubts about that). Here’s what you need to know.
1. Preheat oven to 375 degrees for a shiny muffin tin, or 350 degrees for a dark or nonstick muffin tin.
2. Line muffin tin with paper liners and coat them with nonstick spray (I do this to make sure nothing sticks, ever).
3. Prepare the batter as directed in the bundt cake.
4. Fill muffin tins about halfway, approximately 3 tablespoons of batter per muffin cup. I found it easiest to use a 1/4 cup measuring cup and not fill it all the way (or fill it all the way and let some stick to the bottom of the cup between scoops which happens naturally anyway).
5. Bake for 14 to 18 minutes, until a toothpick inserted in the middle of a cupcake comes out clean with a few crumbs attachd. Make sure you rotate your pans halfway through baking time so the cupcakes all finish at the same time.
Anything else you need to know? They are great! I will send this to you in an email too. Thanks for your patience and good luck with the party!
Thank you Meggan! I am doing them today 😉 Last night I finished my reese’s cheesecake bits and cold pasta. Today I am working on Lemon cupcakes and deviled eggs. We have 70 people coming tomorrow. I am also thinking about doing Peanut butter captain crunch cupcakes. Our son live peanut butter captain crunch. I just trying to figure out cake mix to use for it 🤔 Any ideas on this one ? Thank for the help ❤
This website is completely awesome. I’ve search through these recipes a great deal and I view it that is good written, easy to understand.
Made this today with a light cream cheese frosting and used raspberries on top!
This cakes the bomb (5) stars!!
Wow this is delicious! I made it today and it was seriously the most delightful cake I’ve ever made. A definite keeper! I will say my glaze more so soaked into the cake rather than stayed on top as an icing, I’m not quite sure why but it was delicious and pretty either way.
I can’t wait to try this recipe. I will be making it tomorrow. I was wondering is it possible to use this recipe with spring form pans instead of a bundt pan.
I don’t mind if you steal it😄😄. So glad you liked the idea. Happy Holidays
Can you make the cake the night before and refrigerate it, and then make and apply the glaze the next day before a party?
I am going to make this lemon cake for a Holiday party. I am using mint and maraschino cherries as holly around the bottom of the cake.
Hi Vickie, that is the most adorable idea ever! Do you mind if I steal it?? Thank you so much for stopping by and take care!
Question what was your answer for using sugar free pudding? I’m diabetic and any way I can cut the sugar super! Love 🍋 also can it be made as a regular cake?
Trying this now! Since the cake is from a mix…..I decided to make a homemade glaze/topping and am attempting a homemade lemon curd. Hopefully, the tartness will refreshingly accompany the lemon cake!
Hi Meggan! Made this for my co workers and it was a huge success ! Didn’t last long! Getting ready to make another now….
Thank you so much Ursula! I used to make this for work when I went to an office and it was always a hit. :) So glad your coworkers loved it! Thank you again and take care!
Hi Meggan,
Thank you for the recipe. I am making lemon bundt cakes for a church meeting, and was hoping to find a recipe that uses a cake mix. This looks like a good one!
Thanks again. Lisa
Hi Lisa! This Bundt cake is absolutely spectacular. I think you will really enjoy it, at least I hope you and everyone else at church does! It’s a keeper for sure. Good luck and thank you so much for your comment. Take care.
Love lemon cake and this one sounds delicious! One question, can sugar free instant pudding be used in this recipe?
Hi Debbie! I am not sure what effect sugar free instant pudding would have. I feel like it would work just fine, though. I really don’t think it would affect it, I just haven’t tried it so I can’t say for sure. When I get a chance to try that, I’ll update the recipe. If you happen to try it, too, I’d love to hear what you think! Thank you so much!
Hello, just a quick question…when it says under # 2 “stir to combine”, does that mean you literally just stir everything together with a spoon? No mixer or beaters?
Thanks!
Hi Lisa! Yes, well my preferred tool is a rubber spatula, but same difference. I should probably say “stir vigorously” and/or offer the option of using beaters, I just don’t do that for this cake. It’s pretty fool proof without an extra horsepower! I hope this helps. I’ll fix up the post though and suggest that just in case. Thank you!
Fabulous easy recipe! I garnished it with fresh flowers in the center and strawberries surrounding it. Lovely!
That DOES sound lovely! What a great idea. I’m requesting that for Mother’s Day… flowers and all! :) Thanks for sharing!
When I make the lemon bundt cake my recipe calls for lemon jello…not lemon pudding and it gives it a great flavor and is really moist.
Hey Beverly, that’s really interesting! I’m always up for trying something new, and I cannot imagine how this could end badly. Thanks so much for the suggestion!!
Lemon is such a great flavor. I am going to use this recipe for Easter. I think I will do a raspberry glaze on it just to give it some Easer color.
Mornin’ Meggan. I’ll be incorporating these flavoring and moisture-building ideas into the next gluten-free lemon cake I bake because like you said, “Who doesn’t like lemon?” Dave
PS: I’ll likely zest one lemon and throw it into the batter as well. Meyers are in season and they excel in flavor. Yum!
Thanks for the super-easy pdf recipe. Will try it now. :)
Thank you, Luciana! I hope you enjoy it. It’s definitely one of my favorites, people always think it is from a bakery. :) Thanks for stopping by!
Hi Yvette, I’m so sorry your cake came out that way. I’ve never had this problem but I’m thinking either your cake was overcooked or the eggs weren’t beaten enough. Another possibility is that perhaps you used lemon jello instead of pudding? – Meggan