Lemon Pudding Bundt Cake ~ starts with a boxed cake mix & the final results are STUNNING! Delicious lemon bundt cake recipe that’s simple to make a family favorite!
This Lemon Bundt cake is just bursting with a great citrus flavor! Every bite is loaded with fresh lemon taste and don’t forget the glaze on top; it’s the best part! The only thing missing is your fork so grab a plate and dig on in because this easy lemon bundt cake won’t last for long. It’s too good to resist!
Lemon Pudding Bundt Cake
It’s a moist cake with pudding mix that packs both flavor and moisture in every bite. Using a cake mix is so simple, plus the pudding mix adds in additional lemon flavor and sweetness. The lemon glaze on top adds sweetness and a gorgeous appearance too. For best results, make sure the pudding mix and cake mix aren’t expired.
For the cake, you will need:
-Boxed Cake Mix: We need one 15.25 ounce box of vanilla cake mix to be the base of this cake batter.
-Boxed Pudding Mix: Adding in one 3.5 ounce sized box of lemon pudding (dry mix only) we can add lemon flavor and moisture in every bite.
-Eggs: 4 eggs will work together as both a leavener and a binder for this cake so that it’s a perfect consistency and holds together. If you’d rather just use egg whites, you’ll need 6.
-Lemon Juice: Adding in 3/4 cup of lemon juice will not only help to add moisture the cake needs to come together but also helps to make the cake more tender and flavorful.
-Canola Oil: Cakes need fat to help bring them together and we need 1/2 cup of canola oil to be our fat for this recipe.
-Lemon Extract: We only need 1 teaspoon of lemon extract to help give us a strong lemon flavor in every bite. You can use 2-3 drops of lemon essential oil instead of the extract. I also think adding 1/2 tsp of almond extract and/or vanilla extract is a fantastic idea!
-Sugar: 2/3 cup of granulated sugar (not powdered sugar) will be the sweetness we need in this glaze recipe.
-Butter: We only need 1/4 cup (half a stick) of butter to make this glaze shiny, flavorful, and rich. (I soften mine by heating it on defrost in a measuring cup in the microwave!)
-Lemon Juice: 1/3 cup of fresh lemon juice will really help the glaze to pack a flavorful punch of tangy and sweet.
-Lemon Zest: We only need 1 teaspoon of lemon zest to help add more fresh lemony flavor into the cake’s glaze and add nice yellow speckles over the cake.
Preheat your oven to 350 degrees F and prepare your bundt pan with nonstick cooking spray and lightly flour it.
In a large bowl, combine the dry ingredients, the cake mix and the pudding mix.
Add in the lemon juice eggs canola oil and lemon extract.
Beat with the mixer speed on low with a stand mixer (using the paddle attachment) or hand mixer until just combined. Increase the mixer speed to medium-high speed and beat for 2 minutes.
Pour batter into your prepared pan, making sure to get all the batter from the bottom of the bowl and bake in the oven for 45-60 minutes or until a toothpick can be inserted and come out clean.
When the cake has finished, transfer it to a cooling rack. Let it cool for 10 minutes inside the pan then invert cake onto a wire cooling rack until the cake cools.
Make the glaze in a small saucepan over medium heat on the stove.
Add in the sugar, lemon juice, and butter. Cook until the butter has melted. Then cook for an additional 2 minutes. Remove from heat.
Stir in the lemon zest.
Pour your glaze over the cake and let set before serving. Enjoy!
You’re welcome to top the cake with fresh berries or other fresh fruit. Store leftovers covered in plastic wrap or in an airtight container on the counter or in the fridge. (though refrigeration isn’t necessary.)
What size Bundt Cake pan do I use?
Standard bundt cake pans hold 10 cups, but you can also use a 12 cup bundt pan. I use a Nordic Ware Vintage Star bundt pan here, but use your personal preferences when choosing! You can also just use a tube pan if that’s what you have on hand! This easy recipe is versatile.
Lemon Pudding Bundt Cake
- 15.25 oz vanilla or lemon cake mix
- 3.5 oz instant lemon pudding mix
- 4 eggs
- 3/4 cup lemon juice
- 1/2 cup canola oil
- 1 teaspoon lemon extract
- 2/3 cup granulated sugar
- 1/4 cup unsalted butter
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest
- Preheat the oven to 350°F. Grease the Bundt pan and sprinkle with flour.
- In a large bowl, combine the cake mix and the pudding mix.
- Add the lemon juice, eggs, canola oil, and lemon extract. Beat on low speed until just combined, and then beat on medium speed for 2 minutes.
- Pour the batter into the Bundt pan. Bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean.
- When the cake is done, transfer it to a cooling rack. Let cool for 10 minutes inside the pan. Place a plate over the top of the cake and flip the cake over.
- Place a saucepan over medium heat. Add the sugar, lemon juice, and butter and cook until the butter is melted.
- Once melted, cook for 2 minutes, then remove from the heat. Stir in the zest.
- Pour the glaze over the cake. Let cool to set. Enjoy!
Should you let a bundt cake cool before flipping it?
Bundt cakes should always (unless otherwise specified) be allowed to cool in the pan for about 10 minutes. This allows the cake to naturally pull away from the sides as it cools making it more likely to come out of the pan in one solid piece instead of breaking. Letting the cake cool completely in the pan can lead to the overcooked cake as the pan will continue to finish the cooking process due to the heat.
How long does it take for glaze to set?
Glaze usually takes about 10-30 minutes to set when applied to a cooled cake. This can depend on several factors including what kind of glaze was used, what the room temperature is, and if the cake had finished cooling or was still hot/warm when the glaze was applied.
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