Quick Lemon Pudding Bundt Cake
Bright, zesty, and just the right touch of indulgence, this Quick Lemon Pudding Bundt Cake combines the irresistible tartness of lemon with a luscious, pudding-soft texture.
Servings: 8 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Cake 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
Glaze Ingredients
- 0.5 cup confectioners’ sugar for the glaze
- 1 tablespoon cream or milk for the glaze
Instructions
- 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!
Notes
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.