Lemon Bundt Cake
User Reviews
5
Lemon Bundt Cake
Description
This Lemon Bundt Cake recipe starts with a lemon cake mix base complemented by instant lemon pudding mix, which enhances moistness and lemon flavor. Fresh lemon zest and juice deepen the citrus character, while eggs, vegetable oil, and water form the batter. The mix is poured into a well-greased Bundt pan to ensure the cake releases cleanly after baking.
The baking process yields a tender cake with a fluffy crumb and balanced lemon taste. Its texture is moist, thanks in part to the pudding mix, and the glaze made of powdered sugar, lemon juice, and vanilla adds a sweet-tart finish that hardens slightly before serving.
The cake slices well and can be accompanied by fresh strawberries to add a fresh, mildly sweet contrast. It’s sized to provide about 12 slices, and suitable for gatherings or dessert occasions.
Notes detail possible substitutions such as vanilla pudding for lemon pudding, or applesauce replacing oil to reduce calories without affecting texture. Zesting lemons before juicing is advised for easier preparation. Leftovers keep well covered at room temperature for several days.
Ingredients
For the cake:
- 1 package lemon cake mix (see note 1)
- 1 (3.4 ounce) package instant lemon pudding mix (see note 2)
- 2/3 cup water
- 1/2 cup vegetable oil (see note 3)
- 1 teaspoon lemon see note 4, zest
- 1/3 cup lemon juice (from 2-3 lemons)
- 4 large egg
For the glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- strawberry for serving, optional, fresh
Instructions
To make the cake:
- Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray (if you don't grease the pan enough, the top of the cake pay stick and tear when you flip the pan to remove the cooled cake).
- In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.
- Pour into prepared pan and bake until a toothpick inserted comes out clean with a few crumbs attached, about 40 minutes.
- Cool 15 minutes in pan. Invert on to cooling rack set over a baking sheet and cool completely.
To make the glaze:
- Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes.
- Transfer to a serving platter and serve with fresh strawberries if desired.
Notes
- The lemon cake mix speeds preparation and contributes to the lemon flavor typical of this cake style.
- If lemon pudding mix is unavailable, vanilla pudding can be substituted with minimal flavor impact.
- Apple sauce may replace vegetable oil to reduce calories without compromising texture.
- Zest lemons before cutting to juice for easier zesting without removing bitter pith.
- Yields approximately 12 slices, with leftovers best stored covered at room temperature for 3–4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 367kcal | 18% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 62mg | 21% |
| Sodium | 374mg | 16% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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