Go Back
–+ servings
Square side shot of a sliced lemon bundt cake with cake mix.
Print Pin
5 from 20 votes

Lemon Bundt Cake with Cake Mix

Mom's easy lemon Bundt cake uses a box of cake mix and instant lemon pudding for a perfectly moist, tender crumb. Finished with a sweet lemon glaze, it comes together in 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 recipe, lemon bundt cake with cake mix
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 people
Calories 317kcal
Author Blair Lonergan

Equipment

Ingredients

FOR THE CAKE:

  • 1 (15.25 ounce) box lemon cake mix
  • 1 (3.4 ounce) box instant lemon pudding mix (dry; do not prepare)
  • ¾ cup water
  • ¼ cup freshly-squeezed lemon juice
  • ½ cup vegetable oil
  • 4 large eggs

FOR THE GLAZE:

  • 1 ¼ cups confectioners' sugar, sifted
  • 2-3 tablespoons freshly-squeezed lemon juice
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F. Grease and flour a Bundt cake pan, or spray generously 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.
    Ingredients for a lemon bundt cake with cake mix.
  • 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.
    Process shot showing how to make a lemon bundt cake using cake mix.
  • Cool for 10 minutes in the pan, then invert onto a wire rack to cool completely before glazing.
  • Whisk together the confectioners' sugar, 2 tablespoons of lemon juice, and the vanilla extract until you have a thick, pourable glaze. Add more lemon juice to thin, or more sugar to thicken.
    Lemon glaze for lemon bundt cake on a whisk.
  • Drizzle the glaze over the cooled cake. Let the glaze set, then slice and serve.
    Close up square shot of an easy lemon bundt cake before slicing.

Video

Notes

  • Dry pudding only. Add the instant pudding mix straight to the batter. Do not prepare it first. The gelatin in the pudding is what keeps this cake moist and fluffy.
  • Grease thoroughly. Coat every ridge and curve of the Bundt pan with butter and flour, or use a nonstick baking spray. Any missed spots will cause the cake to stick.
  • Turn out at 10 minutes. Don't leave the cake in the pan beyond 10 to 15 minutes after baking. Condensation builds up and softens the crust.
  • Fresh lemon juice is best for both the batter and the glaze, but bottled lemon juice works too.
  • More lemon flavor: Stir 1 to 2 teaspoons of lemon zest or a few drops of lemon extract into the batter for a stronger citrus flavor.
  • Make it ahead. This cake tastes even better the next day. Bake in advance and glaze just before serving.
  • Freeze it. Cool completely, wrap tightly, and freeze for up to 3 months. Glaze after thawing for best results.
  • High altitude. Adjustments may be needed. Check the notes on your cake mix box for altitude-specific guidance.

Nutrition

Serving: 1slice | Calories: 317kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 328mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg