Name: Quick Lemon Pudding Bundt Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 15.25 oz lemon cake mix; 3.5 oz instant lemon pudding mix; 1 teaspoon lemon zest (plus ½ tsp for glaze); 0.5 cup water; 0.5 cup fresh lemon juice; 4 large eggs; 0.5 cup vegetable oil; 0.5 cup confectioners’ sugar (for the glaze); 1 tablespoon cream or milk (for the glaze)

Jump to Recipe

Bright, zesty, and just the right touch of indulgence—nothing draws the family to the table faster than a fresh-baked dessert like this Quick Lemon Pudding Bundt Cake. This cake combines the irresistible tartness of lemon with a luscious, pudding-soft texture and a golden crumb that sparkles with sweetness. I first whipped this up on a rainy afternoon when the kids were craving something sweet, and it quickly became a household favorite. Did you know the Bundt pan was inspired by European Gugelhupf cakes and became a staple in American kitchens during the 1950s bake-off craze? With its sunshine-yellow flavor and simple steps, this cake is every bit as comforting as my popular Classic Vanilla Pound Cake, but with a citrus twist that shines at every gathering. Whether you’re an experienced baker or just looking for a new family favorite, this is a must-try, guaranteed to put smiles on every face.

What is Quick Lemon Pudding Bundt Cake?

Ever wonder why it’s called Quick Lemon Pudding Bundt Cake? Well, this cheerful cake is as quick to make as it is to disappear from your dessert table! It borrows the best of two worlds: the convenience of cake mix and the pudding-soft texture that makes every bite tender and moist. Maybe the name comes from how fast it’s gobbled up—blink, and it’s gone! As they say, “the way to a man’s heart is through his stomach,” and I promise that goes for everyone in your house with this treat. Ready to put a lemony spin on your dessert routine? Grab your Bundt pan and join the fun!

Why You’ll Love This

Let’s face it: life is busy! The main highlight of Quick Lemon Pudding Bundt Cake is just how effortlessly it comes together. With a simple list of pantry staples and a quick mix-and-bake method, you’ll have a bakery-worthy dessert in under an hour. Baking it at home saves you the cost of expensive bakery cakes—plus, you control the quality and get that fresh, tangy lemon zing that doesn’t come from a store-bought slice. The dreamy lemon glaze, thanks to a touch of cream and fresh zest, really seals the deal and elevates this cake from simple to spectacular. Love citrus? Be sure to check out my Lemon Drizzle Loaf Cake for another easy, tangy treat. Go ahead and make this crowd-pleaser—your tastebuds (and wallet) will thank you!

How to Make

Quick Overview

What makes this Quick Lemon Pudding Bundt Cake a keeper? For starters, you’ll need just a few ingredients, a single Bundt pan, and about 10 minutes to whip up the batter. The result? A supremely moist cake with a creamy, pudding-like crumb that practically melts in your mouth. Bursting with real lemon zest and drizzled with a sweet, citrusy glaze, this cake is the answer to midweek dessert cravings or last-minute guests. From start to finish, you’ll spend just under an hour—most of it hands-off while the oven does the magic.

Ingredients

15.25 oz box lemon cake mix
3.5 oz instant lemon pudding mix
1 teaspoon lemon zest (plus ½ tsp for glaze)
½ cup water
½ cup fresh lemon juice
4 large eggs
½ cup vegetable oil
½ cup confectioners’ sugar (for the glaze)
1 tablespoon cream or milk (for the glaze)

Step-by-Step

Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to prevent sticking.
In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, and 1 teaspoon of lemon zest. Mix well to evenly distribute the dry ingredients.
Add the water, fresh lemon juice, eggs, and vegetable oil to the dry ingredients. Beat with an electric mixer on medium speed for about 2-3 minutes, until the batter is smooth and slightly thick.
Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter to remove any air bubbles.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Carefully invert onto a wire rack and cool completely before glazing.
To make the glaze, whisk together confectioners’ sugar, 1 tablespoon cream or milk, and ½ teaspoon lemon zest until smooth and pourable. Drizzle over the cooled cake, letting it cascade down the sides for a classic Bundt look.
Slice, serve, and enjoy the burst of fresh lemon flavor!

What to Serve Lemon Pudding Bundt Cake With

This cake needs little adornment, but if you want to elevate your dessert spread, serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for extra indulgence. A handful of juicy, in-season berries such as raspberries or blueberries pairs beautifully with the lemony sweetness and adds a pop of color. For drinks, try a light, floral Earl Grey tea or a crisp glass of sparkling water with a lemon wedge. Hosting a brunch? Pair it with a savory quiche and fresh fruit salad to balance the menu.

Top Tips for Perfecting

Grease the Pan Well: Bundt pans love to stick. Use softened butter or baking spray with flour. Don’t forget every nook and cranny!
Use Fresh Lemons: Fresh lemon juice and zest give the cake its bright, natural flavor. Bottled juice just won’t do.
Don’t Overmix: Blend just until combined so the cake stays fluffy and moist.
Cool Before Glazing: Ensure the cake is cooled completely before you start drizzling the glaze, or it will slide right off.
Customize the Toppings: Swap the lemon glaze for a cream cheese icing, or top with toasted coconut or edible flowers for a special occasion.
Avoid Overbaking: Every oven is different—start checking at 38 minutes for perfect doneness.

Storing and Reheating Tips

Store leftover Bundt cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For best results, wrap slices individually to keep them moist. Want to freeze some for later? Wrap slices tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. To reheat, thaw slices at room temperature or warm them in the microwave for 10-15 seconds—just enough to gently revive the cake’s soft, fluffy texture.

FAQs

Can I substitute the lemon cake mix with vanilla cake mix?
Yes! While you’ll lose some lemon flavor, you can boost it with extra lemon zest and juice.

Can I use homemade lemon pudding instead of instant?
Instant pudding gives the best texture for this quick recipe, but a thick, cooled homemade pudding could work if you’re in a pinch.

Is this cake suitable for making ahead of time?
Absolutely. The cake stays moist for days, so you can bake it ahead and glaze just before serving.

How do I prevent my Bundt cake from sticking to the pan?
Grease every curve thoroughly and dust lightly with flour, or use a baking spray that contains flour.

Can I make this recipe gluten-free?
Yes, use a gluten-free lemon cake mix and check that your pudding mix is gluten-free as well.

Conclusion

Quick Lemon Pudding Bundt Cake is the sunny, satisfying dessert every busy home baker needs in their recipe box. With its effortless preparation, fresh lemon flavor, and melt-in-your-mouth texture, it’s sure to become a family tradition. Perfect for special occasions or whenever you need a sweet pick-me-up, this cake proves that great flavor doesn’t mean hours in the kitchen. Looking for more ways to brighten up your dessert table? Give this recipe a try, and then check out my other flavorful cake recipes—you’ll be amazed at how easy homemade treats can be! Happy baking!