Lemon Bundt Cake

5 from 20 votes

Thanks to help from a box of cake mix and a box of instant pudding mix, this easy lemon bundt cake recipe comes together in just minutes!

Course Dessert

Cuisine American

Keyword duncan hines lemon bundt cake, easy lemon cake, lemon bundt cake, lemon bundt cake from cake mix, lemon bundt cake with cake mix

Prep Time 15

Cook Time 40

Cooling Time 2

Total Time 2 55

Servings people

Calories 317kcal

1 (15.25 ounce) box lemon cake mix
1 (3.4 ounce) box instant lemon pudding mix (just the dry mix -- not prepared into pudding)
¾ cup water
¼ cup freshly-squeezed lemon juice
½ cup vegetable oil
4 large eggs

Preheat the oven to 350°F. Grease and flour a Bundt cake pan or spray with nonstick baking spray. In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, dry pudding mix, water, lemon juice, oil and eggs for about 2 minutes.
Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles. Bake for 40 minutes, or until a toothpick inserted in the cake comes out clean. Cool for 10 minutes in the pan, then turn the cake onto a wire rack to cool completely before glazing.
In a small bowl, whisk together the confectioners' sugar, 2 tablespoons of lemon juice, and the vanilla extract until a thick, pourable glaze comes together. If the glaze seems too thick, add more lemon juice, one teaspoon at a time, until it reaches the desired consistency. If the glaze is too thin, gradually add more confectioners' sugar.
Drizzle the glaze over the cooled cake.
Once the glaze sets, slice the cake and serve!

The cake gets better as it sits, so this is a nice dessert to prepare the day before you plan to serve it.