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.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: Easy, Quick
Servings: 8servings
Equipment
Bundt Pan
Mixing Bowl
Electric Mixer
Ingredients
Cake Ingredients
15.25ozlemon cake mix
3.5ozinstant lemon pudding mix
1teaspoonlemon zestplus ½ tsp for glaze
0.5cupwater
0.5cupfresh lemon juice
4largeeggs
0.5cupvegetable oil
Glaze Ingredients
0.5cupconfectioners’ sugarfor the glaze
1tablespooncream or milkfor 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.