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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 reach for a boxed mix every time. Why? Because the bright yellow color and lemony flavor are hard to match with actual lemons, no matter how ripe and juicy they are. I learned this trick in my pastry classes at culinary school, and your favorite restaurants, bakeries, and wedding cake makers are all doing the exact same thing. It’s one of those “industry secrets” that no one talks about, and now you can get on the fun.
Table of Contents
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Lemon Pudding Cake Recipe ingredients
- Lemon cake mix: This gives you a head-start on the cake and is the secret to ultra-lemony flavor. Yes, even restaurants use boxed lemon cake mixes. Since package sizes vary, look for a box that makes 13×9 or two 8-inch rounds.
- 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.
How to make Lemon Bundt Cake with Cake Mix
- Preheat oven to 350 degrees. Generously coat a large Bundt pan with shortening or nonstick spray (if you don’t grease the pan enough, the top of the cake pay stick and tear when you flip the pan to remove the cooled cake). 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.
Lemon Bundt Cake Recipe Variations
- Yield: This recipe makes 12 slices (or fewer bigger slices, depending on how you cut them).
- 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.
Storing Lemon Bundt Cake
Store leftovers covered at room temperature for 3 to 4 days.
Lemon Pudding Cake Recipe FAQs
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 (see note 1)
- 1 (3.4 ounce) package instant lemon pudding mix (see note 2)
- 2/3 cup water
- 1/2 cup vegetable oil (see note 3)
- 1 teaspoon lemon zest (see note 4)
- 1/3 cup lemon juice
- 4 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 (if you don't grease the pan enough, the top of the cake pay stick and tear when you flip the pan to remove the cooled cake).
- 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
- Lemon cake mix: This gives you a head-start on the cake and is the secret to ultra-lemony flavor. Yes, even restaurants use boxed lemon cake mixes. Since package sizes vary, look for a box that makes 13×9 or two 8-inch rounds.
- 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.
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