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Quick Lemon Pudding Bundt Cake topped with lemon glaze and fresh berries
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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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Quick
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.