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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 (from 2-3 lemons)
- 4 large 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi there! Do you know if I could make this in a sheet pan (12×18)?
Hi Katelyn, I haven’t tried this but I don’t see why not. You’ll need to adjust the cooking time, so keep an eye on it. Take care! – Meggan
Made this for Easter and it was a huge hit.
I added more powdered sugar to the glaze but it still wasn’t as thick as pictured and a lot of glaze ended up on the bottom of the cake plate. Yet still delicious, was just hoping for a better presentation.
Hi Janice, sorry the glaze turned out runny. I’m glad you all enjoyed it regardless. Sorry again! – Meggan
I haven’t made her cake yet but I have made numerous of pound cakes in my past for Stores.. What i usually do is if it is too much icing, I pour the rest of icing in the middle hole.. That way when it is cut, people can scoop a little more icing if they want it on top of there piece of cake.. Usually people love it this way..