The Ultimate Quick Lemon Pudding Bundt Cake: Moist, Zesty, and Effortlessly Delicious!
Are you short on time but craving a truly spectacular dessert? Look no further! This recipe for Quick Lemon Pudding Bundt Cake is your secret weapon for creating a show-stopping, homemade-tasting cake with minimal effort. It brilliantly combines lemon cake mix and instant lemon pudding mix to yield a remarkably moist, tender, and incredibly flavorful bundt cake. Bursting with bright, zesty lemon notes, this refreshing dessert is absolutely ideal for sunny summer gatherings, relaxed potlucks, or any occasion where you need a delightful treat that tastes like it came straight from a gourmet bakery.
Why This Lemon Pudding Bundt Cake Will Become Your Go-To Recipe
Even as a trained pastry chef, I understand the value of a good shortcut – especially when that shortcut leads to a truly decadent and delicious result! There are times when whipping up a dessert from scratch isn’t feasible, and that’s precisely when high-quality store-bought items like a premium cake mix or a boxed pudding mix become your best friends in the kitchen. This particular lemon bundt cake recipe is a prime example of how to leverage these convenient ingredients to create something truly special.
This specific lemon bundt cake stands out as one of my most popular desserts, consistently receiving rave reviews on the blog. The secret to its undeniable appeal lies in its simplicity and incredible texture. The base of this cake comes together with just seven essential ingredients: a lemon box cake mix (my personal favorite is Duncan Hines Lemon Supreme for its consistent quality and vibrant flavor), fresh lemon zest, eggs, oil, water, and that magical box of lemon instant pudding mix. That’s it! These few components combine to create a cake that defies expectations for an “easy” recipe.
The preparation couldn’t be more straightforward. You simply combine all the core cake ingredients in a single bowl, mix them with a stand mixer or electric hand mixer, pour the batter into a bundt pan, and bake. Once cooled, a quick, luscious lemon glaze finishes it off, adding another layer of bright citrus flavor. The refreshing and uplifting lemon profile makes it an outstanding choice for summer barbecues, spring brunches, or any gathering where you desire a fast, impressive dessert that tastes sophisticated and incredibly fresh.
This recipe is also a fantastic starting point for aspiring bakers! The steps are easy to follow, and the cake consistently bakes up beautifully, giving beginners a confidence boost. Should you ever encounter common baking challenges, like a cake sinking in the middle, you can always refer to helpful guides like why cakes sink in the middle and how to remedy it, ensuring perfect results every time.
Explore More Lemon Delights and Easy Bundt Cakes
While this recipe uses a convenient cake mix, I absolutely adore creating lemon bundt cakes from scratch too! If you’re keen to try a homemade version, be sure to explore my popular lemon blueberry bundt cake or my delightful lemon raspberry bundt cake. As you can tell, I’m simply crazy about easy lemon desserts!
Beyond lemon, if you’re looking for another equally impressive and simple bundt cake, my vanilla bundt cake recipe also boasts numerous 5-star ratings and delivers incredible moistness. It’s truly the next best thing after this zesty lemon delight!
INGREDIENTS NEEDED FOR YOUR LEMON PUDDING BUNDT CAKE
Crafting this deliciously moist and flavorful lemon bundt cake requires a careful selection of ingredients, many of which are pantry staples or easily found at your local grocery store. Here’s a detailed look at what you’ll need and why each component is crucial for the perfect bake:
- Lemon Cake Mix – This is the foundation of our quick bundt cake. You’ll typically find lemon-flavored cake mixes readily available in the baking aisle of most grocery stores. My absolute favorite and highly recommended choice is the Duncan Hines Lemon Supreme flavor. It consistently delivers a wonderfully tender crumb and a bright, authentic lemon taste that forms the perfect base for our cake.
- Lemon Instant Pudding Mix – This is the secret ingredient that elevates our bundt cake from good to truly exceptional. Also located in the baking section near other pudding mixes, the instant lemon pudding mix is crucial for achieving an incredibly moist, dense, and rich crumb. It adds an extra layer of lemon flavor while ensuring the cake remains delightfully light and fluffy. Remember, you will only be using the dry powder from the package – do not prepare the pudding as directed on the box. This is a common mistake, so pay close attention!
- Lemon Zest & Fresh Lemon Juice – For that unmistakable vibrant, fresh, and tangy lemon flavor, both zest and juice are indispensable. The zest, extracted from the outer peel of the lemon, contains potent essential oils that provide an aromatic burst of citrus. The fresh juice adds a tartness that beautifully complements the sweetness of the cake and pudding mix, creating a perfectly balanced flavor profile that tastes genuinely homemade.
- Large Eggs – Eggs act as a binder, adding structure and richness to the cake, while also contributing to its moist texture and golden color.
- Water – The liquid component that helps bring the dry ingredients together, forming a smooth and pourable batter.
- Vegetable Oil – Oil is key for a tender and moist cake. Unlike butter, which can make cakes denser, oil helps keep the cake light and keeps it moist for days.
A Critical Note: Please make sure to use Lemon Instant Pudding Mix and *not* “cook and serve” pudding mix. The “cook and serve” varieties contain different starches and thickeners that react differently during baking, leading to an entirely different and less desirable cake texture. The results simply won’t be the same, so double-check your package!
For the Zesty Lemon Glaze:
No lemon bundt cake is complete without a simple, yet intensely flavorful, lemon glaze drizzled generously over the top. This easy glaze enhances the cake’s citrus notes and adds a beautiful finish:
- Confectioners Sugar – Also known as powdered sugar, this finely milled sugar is essential for creating a smooth, lump-free glaze. It dissolves quickly with the liquid ingredients to form that classic, thick drizzle texture that perfectly coats the cake.
- Cream (or Milk) – A touch of heavy cream or milk is used to thin out the confectioners’ sugar, allowing you to achieve the ideal pourable consistency for your glaze. You can adjust the amount to make it as thick or thin as you prefer.
- Fresh Lemon Zest – Just like in the cake batter, lemon zest in the glaze provides a bright, aromatic punch of fresh lemon flavor. It makes the glaze sing and truly complements the entire cake, elevating the citrus experience.
HOW TO MAKE THIS DELICIOUS LEMON BUNDT CAKE WITH CAKE MIX
Creating this irresistible lemon bundt cake is surprisingly simple, even for novice bakers. Follow these straightforward steps to achieve a perfectly moist and flavorful cake every time:
Step 1: Prepare for Baking & Preheat Oven. Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature when the cake goes in, promoting even baking. Next, prepare your 10-cup bundt cake pan. This step is crucial for easy release! Generously spray the entire inside surface of the bundt pan with a high-quality baking spray that contains flour (such as Baker’s Joy or Pam Baking). Ensure every nook and cranny is coated to prevent sticking, then set it aside.
Step 2: Assemble the Cake Batter. In the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer), pour in the lemon cake mix powder and the dry lemon instant pudding mix. Mix these dry ingredients on low speed for about 30 seconds until they are just combined. This prevents a flour cloud! Then, add the fresh lemon zest, fresh lemon juice, water, and large eggs to the bowl. Increase the mixer speed to medium and mix for exactly one minute. Finally, pour in the vegetable oil and mix again, just until all the ingredients are fully incorporated and the batter is smooth. Be careful not to overmix, as this can lead to a tougher cake.
Step 3: Bake the Cake to Golden Perfection. Carefully pour the prepared cake batter evenly into your heavily greased and floured bundt cake pan. Gently tap the pan on the counter a few times to release any air bubbles. Transfer the pan to the preheated oven and bake for approximately 35 minutes. The cake is done when a wooden skewer or toothpick inserted into the thickest part comes out clean, or with a few moist crumbs attached. Avoid overbaking to maintain moisture. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for precisely 10 minutes. This cooling period allows the cake to set and firm up, making it easier to invert. After 10 minutes, carefully flip the bundt cake onto the cooling rack to cool completely before glazing.
Step 4: Glaze and Serve. While your cake is cooling, prepare the vibrant lemon glaze. In a small mixing bowl, combine the confectioners’ sugar, a tablespoon of cream (or milk), and fresh lemon zest. Whisk everything together until the mixture is smooth, lump-free, and has reached your desired pourable consistency. If it’s too thick, add a tiny bit more cream; if too thin, add a pinch more confectioners’ sugar. Once the bundt cake has cooled completely (it must be cool, or the glaze will melt right off!), generously drizzle the fresh lemon glaze over the top, letting it cascade down the sides. Slice the cake, serve it up, and prepare for compliments! Enjoy every moist, zesty bite!
TIPS FOR A FLAWLESS LEMON PUDDING BUNDT CAKE
Achieving a perfectly moist, flavorful, and beautifully presented bundt cake is simple with a few expert tips. Keep these in mind to ensure your Quick Lemon Pudding Bundt Cake turns out wonderfully every time:
- Room Temperature Eggs: For the best results, always ensure your eggs are at room temperature before incorporating them into the cake batter. Room temperature eggs emulsify more effectively with other ingredients, creating a smoother, more uniform batter. This leads to a finer crumb and a cake that rises more evenly. If you forget to take them out in advance, you can quickly bring them to room temperature by placing them in a bowl of warm water for 5-10 minutes.
- Glaze Consistency is Key: When mixing your lemon glaze, the amount of cream (or milk) you add directly affects its consistency. If you prefer a thinner glaze that subtly coats the cake, add a little more cream, one teaspoon at a time, until it reaches the desired runny texture. For a thicker, more opaque drizzle, add the cream gradually and stop when it’s just pourable but still rich. This allows for personalization to your preference!
- Maximizing Lemon Juice: To extract the most juice from your lemons, a little trick goes a long way. Before cutting, firmly roll the whole lemon on a hard surface for about 10-15 seconds. This helps break down the membranes inside the fruit, releasing more juice. Then, cut the lemon in half and squeeze. Typically, 4-5 medium-large lemons will yield approximately 1/2 cup of fresh lemon juice, which is perfect for this recipe. Don’t skip the fresh lemon zest either, as it provides an intense aromatic punch!
- Don’t Overmix the Batter: While it’s important to ensure all ingredients are well combined, overmixing the cake batter can develop the gluten in the flour too much, resulting in a tough or rubbery cake. Mix only until the streaks of dry ingredients have disappeared.
- Cool Completely Before Glazing: It’s tempting to glaze the cake while it’s still warm, but resist the urge! Applying glaze to a warm cake will cause it to melt and absorb into the cake rather than forming a beautiful, distinct layer on top. Allow your bundt cake to cool completely on a wire rack before drizzling the glaze for the best presentation and taste.
Yield & Serving
This generous lemon bundt cake is perfect for entertaining, designed to feed a crowd. It makes enough to comfortably serve 12 to 15 people, making it an excellent choice for family gatherings, holiday meals, or larger potlucks where you want everyone to enjoy a slice of lemony goodness.
STORAGE AND FREEZING INSTRUCTIONS
Ensuring your delicious Lemon Pudding Bundt Cake stays fresh and moist is simple with the right storage techniques, and it’s even freezer-friendly!
Storing: This cake can be a fantastic make-ahead dessert. If you plan to serve it within a day, you can store it covered at room temperature. For longer freshness, I highly recommend storing it in an airtight container or tightly wrapped in plastic wrap in the refrigerator. When stored correctly, your lemon bundt cake will remain wonderfully moist and flavorful for up to four days. Always ensure it’s fully cooled before covering to prevent condensation.
Freezing: If you’re looking to extend the life of your bundt cake or prepare it even further in advance, it freezes beautifully! To freeze, ensure the cake is completely cooled (and preferably unglazed, though a glazed cake can also be frozen). Wrap the cake tightly in several layers of plastic cling film, then add a layer of aluminum foil to prevent freezer burn. Alternatively, place the wrapped cake in an airtight, freezer-safe container. It can be frozen for up to two months. When you’re ready to enjoy, simply let the cake thaw overnight in the refrigerator, then bring it to room temperature before glazing and serving.
VERSATILE FLAVORS AND OTHER CAKE PAN SIZES
While the zesty lemon flavor of this bundt cake is a true crowd-pleaser, this recipe is quite versatile and can be adapted to other delightful flavor combinations. Many readers have successfully experimented with different flavors, though I haven’t personally tried every single variation.
If you’re unable to find lemon-flavored instant pudding mix, don’t despair! A vanilla instant pudding mix makes an excellent substitute. To ensure you still get that bright citrus punch, you can adjust the lemon flavor by adding a few drops of pure lemon extract to the batter. Just remember, it’s crucial to use instant pudding mix and not the “cook and serve” variety, regardless of the flavor you choose. The unique properties of instant pudding are key to the cake’s signature moist and dense texture.
Adapting to Other Cake Pan Sizes
Don’t have a 10-cup bundt pan? No problem! This versatile batter can be used in almost any size or shape of cake pan you have on hand, including standard round or square cake pans, or even a different sized bundt pan. The most important consideration will be adjusting the baking time. For example, if you’re using a 9-inch round cake pan, I would recommend starting to check for doneness after about 30 minutes, as thinner cakes tend to bake more quickly than a thick bundt. Keep an eye on your cake and use the toothpick test to determine when it’s perfectly baked. Always grease and flour your chosen pan thoroughly!
Quick Lemon Pudding Bundt Cake
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Ingredients
- 15.25 oz box lemon cake mix, ( I use duncan hines lemon supreme)
- 3.5 oz Instant lemon pudding mix, (just the dry powder, not made, not cook n serve)
- 1 tsp lemon zest
- ½ cup water
- ½ cup lemon juice, fresh
- 4 eggs large
- ½ cup vegetable oil
Lemon Glaze:
- ½ cup confectioners sugar
- 1 tbsp cream, or milk
- ½ tsp lemon zest
Instructions
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Preheat your oven to 350°F (175°C). Liberally spray a 10-cup bundt pan with baking spray to prevent sticking.
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In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with an electric hand mixer), combine the dry lemon cake mix and instant lemon pudding powder. Mix on low speed for 30 seconds until just combined.
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Add the fresh lemon zest, ½ cup water, ½ cup lemon juice, and 4 large eggs. Mix on low to medium speed for 1 minute. Then, add ½ cup vegetable oil and mix again briefly, just until all ingredients are fully incorporated and the batter is smooth.
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Pour the cake batter into the prepared bundt pan. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
Optional Lemon Glaze
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In a small bowl, whisk together ½ cup confectioners’ sugar, 1 tablespoon of cream (or milk), and ½ teaspoon fresh lemon zest until thoroughly combined and smooth.
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Once the bundt cake is completely cooled, generously drizzle the lemon glaze over the top. Slice and serve!
Notes
Important: Please ensure you use Lemon instant pudding mix and not the “cook and serve” variety. The texture and outcome of the cake will be significantly different if you use “cook and serve” pudding.