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Cake server lifting a slice of the best Lemon Bundt Cake from cake mix
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4.88 from 8 votes

Lemon Bundt Cake

Thanks to help from a box of cake mix and a box of instant pudding mix, this easy Lemon Bundt Cake with a sweet and tangy lemon glaze 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
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 people
Calories 141kcal
Author Blair Lonergan



  • 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


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


  • Preheat oven to 350 ° F. Grease and flour a Bundt cake pan.
  • 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 into 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 pan, then turn the cake onto a wire rack to cool completely before glazing.
  • In a small bowl, whisk together confectioners sugar, 2 tablespoons of lemon juice and 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. Slice and serve.



  • Grease the Bundt pan really well by coating with butter and then dusting with flour. Alternatively, you can use a cooking spray that's specifically made for baking (like this one). These options will ensure that your cake pops right out of the pan when it's done!
  • Fresh lemon juice is best if it's available, but you can use bottled lemon juice in this cake, too.
  • Don't leave the cake in the pan for too long after baking -- about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
  • The cake gets better as it sits, so this is a nice dessert option to prepare the day before you plan to serve it.
  • Lemon Blueberry Bundt Cake: gently fold 2 cups of fresh or frozen blueberries into the batter. If using frozen berries, do not thaw.
  • Lemon Poppy Seed Bundt Cake: add 1 ½ tablespoons of poppy seeds to the batter.
  • Loaf Cakes: If you don't have a Bundt pan, you can bake this cake in two loaf pans. The cooking time will be about the same or slightly shorter, typically 30-40 minutes in a 350 ° F oven.
  • Lemon Raspberry Bundt Cake: gently fold 2 cups of fresh or frozen raspberries into the batter. If using frozen berries, do not thaw.
  • Dust with powdered sugar instead of drizzling with the lemon glaze.


Serving: 1slice | Calories: 141kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 63mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg