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

Lemon Bundt Cake Recipe

This amazing Lemon Bundt Cake recipe uses two secret ingredients (cake mix and pudding!) to make it the easiest and most delicious lemon cake you’ve ever had. There’s nothing like it, so get ready for a whole lot of sunshine, served up on a plate.
Course Dessert
Cuisine American
Keyword lemon
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 211kcal
Author Meggan Hill



  • 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


  • 2 cups powdered sugar
  • 1/4 cup 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.



Calories: 211kcal