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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.
Do you sift the powdered sugar
Hi Penny, I do not sift the powdered sugar because I whisk the glaze, and a vigorously whisking can remove any lumps. But, sifting would probably take less effort overall to get the lumps out, so it’s a good idea. Thank you! – Meggan
Can I add blueberries to the cake mix?
Yes definitely! Fold 6 ounces fresh or frozen blueberries into the batter at the end of Step 2 (do not use more than 6 ounces). Bake as directed. Thank you! – Meggan
I made this recipe recently and it didn’t last long in my house! ✨
A few years ago I went fully gluten / dairy free and this recipe was so easy to replace the ingredients. I used my favorite GF cake mix and just added some extra lemon extract to make up for the lack of lemon cake mix. I also used a pudding mix from Walmart that doesn’t have any dairy containing ingredients – always read your labels!
I can’t wait to make this again! I think it’s a weekly staple now. So simple and only a little mess to clean up after.
Highly HIGHLY recommend this to anyone 💛
This is great to hear, Wy! I love that you are helping others on my site with your GF notes! 🙂 – Meggan
What gf lemon cake mix did you use? Thank you!
Can these be made in mini Bundt pans?
Hi Lynda, yes, I’ve been testing this recipe in both the 6-mini and the 12-mini bundt pans. Personally I think the 6-size makes a more moist cake and I liked them better. You’ll need 2 pans of whichever size you want to go with to use all the batter (or use the same pan but fill it twice). Use the same recipe and the same baking temp, but start checking the very mini (12-slot pan) at 15 minutes and the 6-slot pan at 20 minutes. I’m still working out all the exact details, but the recipe definitely works! Thank you! – Meggan
This cake got rave reviews at a family gathering. It’s moist and delicious. I love the fresh lemon glaze!
It’s so tasty, right! Glad you all enjoyed it. – Meggan
This cake is easy to make and very delicious. My question is: How do you make the glaze white like in the photo? Mine came out clear so it did not look as fancy. I read online that you can add sour cream to make it white. What is your suggestion?
Hi Donna, more powdered sugar will make it more white in color. So just make a thicker glaze. Thank you! – Meggan
I added lavender for a Good Friday tea . Looks great ! Can’t wait to try it
Hi Scherry, lavender is so lovely with lemon! Thank you so much for your comment. Take care, Meggan.
I’ve been making this recipe for over a year and didn’t even eat lemon cake previously. This is the most moist, soft cake my husband and I have ever eaten!!… and I’m a chocoholic!!
Thank you!!!
Amy M
Hi! I am wondering if it matters if I use instant pudding or not? I just got from the store and realized I didn’t get the correct pudding!
I am so sorry to say I’ve never tried the cook and serve pudding in this cake! I honestly don’t know. This is something I will have to test because any of us could buy the “wrong” pudding and I should have that answer. I don’t right now. My hunch would be that cook and serve pudding should also work. However, I don’t want to ruin your day or your cake so I am unwilling to say for sure! But I will definitely test it and find out and update the post. I’m so sorry about that! – Meggan
Curious if you think raspberries would do well as an add-in for this lemon cake? I know it mentions blueberries and you have a blueberry version, but I’ve got a party coming up that has a bunch of raspberry enthusiasts 😅.
Hi Liz! I think raspberries would be delicious. My only curiosity here is if they are more wet than blueberries. Maybe a little bit, maybe not too much. I’ve tried adding strawberries to cakes in the past and it doesn’t always work without some adjustments because strawberries release liquid. I feel like raspberries will fall somewhere in the middle between blueberries and strawberries. My advice, however exhausting, would be to either 1). test the recipe with raspberries before your party so you KNOW and don’t have to worry, or 2). buy a backup dessert in case things go to heck. I’d hate for your cake/party to be ruined. It sounds like it should be an easy substitution, but I’ve had enough baking failures over the years to know sometimes details really matter. I hope that’s helpful. I know I didn’t answer your question. I’m hoping your party is awesome, and maybe the cake can be there. 🙂 Thank you! Take care – Meggan