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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.
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 10 to 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 10 to 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.
I just finished making the glaze for this cake to take to a friends for dinner tonight and it was extremely runny. I followed the directions to a T and it just basically all ran off. I made another half batch and added a lot more powdered sugar. Has anyone else had this problem with the glaze? Thank you.
I had the same issue. Just going to make it quite a bit thicker next time. I tried repairing it over a couple times but that didn’t help much. I have time to make another batch so going to see if that helps.
Hi Jennifer, I’m sorry the glaze was too runny. I did write this glaze to be somewhat runny so it would drizzle well. I definitely recommend to adjust it to your liking, and make sure the cake is completely cooled before drizzling the glaze. Sorry about that! – Meggan
Perfect cake. Made for my Mom and she loved it. served with lemoncillo sorbet. just wonderful
Hi, would this recipe work for layer cake or cupcakes? I know I’d have to adjust for the times. Thanks! Ally
Hi Aline, I haven’t tested this myself, but I don’t see why not! If you are going to make cupcakes, I would recommend using cooking spray, silicone, or greaseproof liners, so the batter doesn’t stick. The bake time would be greatly reduced as well, so I would check on them after 10 to 15 minutes. For layers, I believe this should yield two 8-inch rounds, but I can’t say for sure that they won’t come out as thin layers or possibly ruin your day. Thanks! -Meggan
Do you still have to generously spray the Bundy pan if it is Teflon coated ??
Hi Kitty, great question! Yes, please do. – Meggan
Question- Can I use sugar free instant pudding?
Hi Julie, I am not sure what effect sugar-free instant pudding would have. I feel like it would work just fine, though. I really don’t think it would affect it, I just haven’t tried it so I can’t say for sure. I’d love to hear if it worked for you! Thank you so much! – Meggan
Love the cake itself. My mom has always made something similar without the lemon juice and zest. However, the glaze kind of tastes like soap? Wondering if this normal?
Hi Melissa, I wonder if it has to do with the type of bowl the icing was mixed in. You’ll want to make sure to use a non-reactive bowl, such as glass. Otherwise, it could be the powdered sugar. Did you taste the sugar? I’m sorry it has that taste, it shouldn’t. – Meggan
Is the pudding the kind you cook. Or the one you don’t cook?
Hi Linda! It’s the kind that does not get cooked, instant pudding. – Meggan
Love this recipe! I made a buntini version of this cake and delivered them to all of my girl friends on Christmas Eve with pints of vanilla bean ice cream and fresh raspberries and blackberries! WOW! My son (usually a cookie requester), asked me to make this cake for his next birthday. I’ve never received more compliments on a cake. Keep the amazing recipes coming! Thank you!
Hi Liz, how wonderful! I’m glad it was a hit! – Meggan
This cake is absolutely delicious! The only change was milk substituted for water. It disappears quickly.
Wonderful!
This came out delicious, I am pleased with this recipe. The new DH Lemon cake mix works fine with this recipe. I added 1/2 teaspoon of lemon extract because I love a strong lemon taste.