Lemon Bundt Cake

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.

Lemon bundt cake slices on white plates with strawberries.

Recipe ingredients:

Labeled lemon bundt cake ingredients in various bowls.

Ingredient notes:

  • Lemon cake mix: Duncan Hines makes a great mix.
  • Instant pudding: This makes the cake ultra moist and delicious. Restaurants and bakeries all over the country have been using lemon cake mixes for years. They just don’t tell you!
  • Lemon zest: Zest the lemons before you cut them in half for juice.

Step-by-step instructions:

  1. Grease your prettiest bundt cake pan. Then, whisk together the cake mix and pudding mix in a big bowl. Add the water, lemon juice, lemon zest, eggs, and oil. Give everything a good stir to combine.  Then all you have to do is pour the batter into the prepared bundt pan.
    Lemon bundt cake batter being poured into a bundt pan.
  2. Bake at 350 degrees for 40 minutes or until a toothpick inserted into the center of the cake comes out clean with a few crumbs attached. Cool the cake in the pan for 15 minutes, then invert it over a wire rack to finish cooling. It should be completely cool when you glaze it.
  3. To make the glaze, whisk together the powdered sugar, lemon juice, and vanilla, then drizzle it over the cooled cake. Let the lemon glaze harden before you cut into it, although who could blame you if you just dug in?
    Lemon bundt cake slices on white plates with strawberries.

Recipe tips and variations:

  • 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!
  • Vanilla instant 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.
  • Lemon Jell-O: There are other cakes in the world that use lemon Jell-O instead of pudding. The amount of eggs, water, oil, etc. are different for cakes made with Jell-O. This recipe has only been tested with pudding.
  • 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.
  • How 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.

More delicious cakes:

Did you enjoy this recipe? Please leave a rating and a comment below!

Lemon bundt cake with strawberries on a white plate with a silver fork.

Lemon Bundt Cake

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. 
4.96 from 41 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 367kcal
Author: Meggan Hill

Ingredients

FOR THE CAKE:

  • 1 package lemon cake mix
  • 3 ounces instant lemon pudding
  • 2/3 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon zest
  • 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.

Video

Notes

  1. Bundt pan size: Any 12-cup bundt pan will work.
  2. Greasing the pan: Be very generous with your nonstick spray or shortening. Nothing ruins a bundt like a stuck cake!
  3. Vanilla instant 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.
  4. Lemon Jell-O: There are other cakes in the world that use lemon Jell-O instead of pudding. The amount of eggs, water, oil, etc. are different for cakes made with Jell-O. This recipe has only been tested with pudding.
  5. 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.
  6. How 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.

Nutrition

Serving: 1piece | Calories: 367kcal | Carbohydrates: 63g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 374mg | Potassium: 55mg | Fiber: 1g | Sugar: 39g | Vitamin A: 90IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg
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