Lemon Bundt Cake Recipe

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Our love for all the things that the lemon knows no limits! From lemon poppy seed muffins or lemon bars to bite-sized lemon cookie balls, citrus lemon candy always meets big smiles.

Why add pudding to the cake mix? Why use cake mix?

This easy dessert recipe has been used for generations by cooks of all skill levels. It has even been sold in cute restaurants and bakeries across the country. People go for it.

Somehow, the combination of the cake mix and the boxed pudding just… works. Some bakers use lemon jelly instead of lemon pudding, but no matter which one you choose to use, the gelatin component makes the cake super moist and fluffy.

One of the most useful things about this recipe is that you can keep the mix and pudding in your pantry to use when you need them, because perishables are not required apart from eggs.

You don't need sour cream. No need to let butter soften or wait for eggs to reach room temperature. The cake is almost ready when you need it.

Ingredients on lemon pudding cake:

  • Lemon Pie Mix (Duncan Hines works great, but if you keep it a secret, just write "DH" on your shopping list, nobody has to know.)
  • Instant lemon pudding
  • Water
  • Vegetable oil
  • Grated lemon
  • Freshly squeezed lemon juice
  • Eggs

How to make Lemon Bundt Cake:

Gather, buttercup! This is easy and windy.

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  1. Butter your prettiest cake pan. Non-stick or non-stick cooking oil works, too!
  2. Then, mix the cake mix (DH) and dry pudding in a large bowl. Add the water, lemon juice, lemon zest, eggs, and oil. Stir everything well to combine. That's!
  3. Then all you have to do is pour the dough into the prepared pan.
  4. Bake at 350 degrees for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Some crumbs are fine.
  5. Chill the cake for 15 minutes, then invert it on a wire rack to finish cooling. It should be completely cold when you glaze it.
  6. You to make the lemon glaze. Whisk together the powdered sugar, lemon juice, and vanilla, then drizzle over the cooled cake.
  7. Let the lemon frosting harden before you cut it, though who could blame it if you just dug?

Lemon cream cheese icing for lemon cake:

If you are a type of cream cheese frosting cook, then this is the end, all cream cheese frosting. Spread a thick layer all over this cake and back off.

  • 8 ounces cream cheese, softened
  • 1 stick of unsalted butter, softened
  • 2 3/4 cups powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice, divided (about 1 lemon)
  • 1 tablespoon lemon zest (grate lemon first, then juice!)
  • 1 teaspoon of vanilla extract
  • 1/8 teaspoon of salt

Using a stand mixer or heavy duty hand mixer, beat cream cheese and butter on medium speed. Do this until the mixture is smooth, smooth, about 3-4 minutes.

Slow down and add powdered sugar, lemon juice, zest, vanilla, and salt. Turn the speed up to high once the powdered sugar has mixed and beat the icing for 3 minutes. Add the remaining lemon juice if you think the frosting is too thick.

Lemon pudding cake

Pour the dough into a greased 9-inch-by-13-inch baking dish and bake at 350 degrees. Once cold, frost or glaze as you see fit! Cut large lemon squares and serve on cute paper plates with a plastic fork sticking out from the top!

Lemon cupcakes:

The following recipe should make 12 cupcakes, if you prefer to have adorable lemon cupcakes at your party. Keep an eye on the oven though – these bake in 13-15 minutes, much faster than a sponge cake.

Cover the cupcake tin with coatings. Fill the 2/3 cupcake pans with dough. Bake at 350 degrees for 13-15 minutes. Cool completely before frosting.

Type of American cuisine Preparation time: 15 minutes Cook time: 1 hour Total time: 1 hour 15 minutes Servings: 12 servings Calories: 211 kcal


  • 1 package lemon cake mix
  • 1 package (3.4 ounces) instant lemon pudding
  • 2/3 cup of water
  • ½ cup of vegetable oil
  • 1 teaspoon grated lemon zest
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 4 large eggs

FOR THE Icing:

  • 2 cups powdered sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon of vanilla extract
  • Fresh strawberries to serve, optional
  • Preheat the oven to 350 degrees. Generously coat a large Bundt skillet with shortening or nonstick spray.
  • In large bowl, mix cake mix and dried pudding in 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 toothpick inserted comes out clean with a few crumbs.
  • Cool 15 minutes in the pan. Invert on a cooling rack placed on a baking sheet and cool completely.
  • To make the frosting, mix together the powdered sugar, lemon juice, and vanilla. Sprinkle on the cooled cake and allow the frosting to harden for at least 10 minutes.
  • Transfer to a platter and serve with fresh strawberries if desired.


Calories :: 211kcal


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