Ultimate Moist Lemon Bundt Cake: The Easiest Recipe with Cake Mix & Pudding Mix
Prepare to delight your taste buds with this incredibly easy and unbelievably moist Lemon Bundt Cake. Crafted with the convenient duo of cake mix and pudding mix, this recipe is your secret weapon for a show-stopping dessert that requires minimal effort but delivers maximum lemon flavor. Perfect for feeding a crowd, celebrating a special occasion, or simply satisfying a sudden craving for something bright and zesty, this cake promises a tender crumb and a burst of citrus in every bite.
The vibrant and uplifting flavor of citrusy lemons is often associated with the warmth and sunshine of spring, making it a natural choice for seasonal gatherings. However, why limit such a delightful experience? We believe that the zesty, invigorating taste of lemon desserts should be enjoyed all year long! This easy lemon bundt cake recipe brings that sunny disposition to your table no matter the season, making it a versatile treat for any time of year.
Instead of embarking on a time-consuming journey of baking from scratch, we embrace a smart shortcut for our bundt cake by using a box of lemon cake mix as the foundational base. This brilliant hack is a game-changer when you’re short on time, looking to simplify your baking process, or simply want a consistently perfect result without all the fuss. The addition of instant lemon pudding mix further elevates the cake, ensuring an incredibly moist texture and an even more intense lemon flavor that will have everyone asking for your secret!
If you’re as much a fan of effortless baking as we are, and adore the bright taste of lemon, then you’ll love exploring more easy lemon dessert recipes that start with a humble box cake mix. Don’t miss out on trying my lemon cake mix cookies for a chewy delight, the refreshing jello lemon poke cake, or the wonderfully simple lemon blueberry dump cake. Each offers a different way to enjoy that beloved lemon zest with minimal fuss!
Why You’ll Fall in Love with This Easy Lemon Bundt Cake Recipe
- Unrivaled Moisture and Tender Crumb: Thanks to the magical combination of cake mix, pudding mix, and sour cream, this lemon bundt cake boasts an incredibly moist texture and a beautifully tender crumb that practically melts in your mouth. You’ll be amazed at how rich and decadent it feels for such a simple recipe.
- The Perfect Sweet-Tart Glaze: A delicate, sweet lemon glaze drizzles over the finished cake, adding a gorgeous sheen and an extra layer of bright lemon flavor. This simple glaze provides the perfect finishing touch, balancing the cake’s sweetness with a delightful tartness.
- Incredibly Quick & Simple: Forget complicated steps and endless bowls! This entire lemon bundt cake recipe is made with just a handful of everyday ingredients and requires only about 10 minutes of active prep time. It’s the ideal dessert for busy days or when you need a fantastic cake in a hurry.
- Versatile for Any Occasion: Whether you’re hosting a brunch, celebrating a birthday, or simply enjoying an afternoon treat, this lemon bundt cake is always a hit. It pairs wonderfully with a warm cup of coffee or tea, and for an extra touch of indulgence, serve it alongside a scoop of vanilla bean ice cream or a dollop of whipped cream.
- Guaranteed Crowd-Pleaser: The bright, refreshing flavor of lemon is universally loved, making this cake a surefire hit with guests of all ages. Its beautiful bundt shape also makes for an elegant presentation that will impress without any extra effort.
Essential Ingredients for Your Lemon Pound Cake with Cake Mix
This comprehensive section offers detailed ingredient notes and helpful substitution options to ensure your lemon bundt cake turns out perfectly every time. For precise measurements, a complete list of ingredients, and step-by-step instructions, please refer to the printable recipe card conveniently located at the end of this post.
- Lemon Cake Mix: This forms the convenient and flavorful base of our bundt cake. Brands like Duncan Hines and Pillsbury lemon cake mixes are highly recommended for their consistent quality and delicious lemon flavor. Please note that Betty Crocker no longer offers this specific size (15.25 oz), so opt for one of the other trusted brands.
- Lemon Instant Pudding Mix: This is the secret ingredient for an exceptionally moist and tender lemon bundt cake. We specifically use the Jello brand for its reliable results. Remember, you do not prepare the pudding; simply add the dry mix directly into your cake batter to infuse it with extra moisture and an intensified lemon zing.
- Large Eggs: Eggs play a crucial role in binding the cake ingredients together, providing structure, and contributing significantly to the cake’s overall moisture and richness. For best results, allow your eggs to come to room temperature before mixing, as this helps them incorporate more evenly into the batter.
- Sour Cream: A wonderful addition that guarantees extra softness, moisture, and a subtle tang to your baked goods. The acidity in sour cream also interacts with the leavening agents in the cake mix, promoting a lighter, fluffier texture. Full-fat sour cream will yield the richest results, but light sour cream can also be used.
- Vegetable Oil: This fat contributes to the moistness of the cake, ensuring it stays tender for longer. Canola oil is an excellent alternative and can be used interchangeably without affecting the taste or texture. You can also experiment with other neutral-flavored oils.
- For the Glaze:
- Confectioners’ Sugar (aka Powdered Sugar): Forms the base of our sweet and smooth lemon glaze. Its fine texture dissolves easily, creating a silky finish.
- Fresh Lemon Juice: Provides the essential bright, tart flavor for the glaze. Freshly squeezed lemon juice is always best for the most vibrant taste.
- A Pinch of Salt: A tiny bit of salt in the glaze might seem unusual, but it’s a chef’s trick that truly enhances the overall lemon flavor and balances the sweetness.
Effortless Steps to Create Your Lemon Bundt Cake with Cake Mix
This section guides you through the simple process of making this delightful lemon bundt cake, complete with helpful step-by-step photos and clear instructions. For the complete, printable recipe card with all measurements and detailed information, please scroll down to the recipe card below.
- Prepare the Batter: In a large mixing bowl, combine the lemon cake mix, dry instant lemon pudding mix, large eggs, sour cream, and vegetable oil. Using a whisk or an electric mixer on low speed, stir all the ingredients together until they are just combined. It’s crucial not to overmix the batter to ensure your cake remains light and tender.
- Fill the Bundt Pan: Generously coat a 10-12 cup bundt pan with nonstick baking spray (the kind with flour works best to prevent sticking). Alternatively, you can butter and flour the pan thoroughly. Pour the prepared cake batter evenly into the coated bundt pan, gently tapping the pan on the counter a couple of times to release any air bubbles.
- Bake to Perfection: Place the bundt pan in a preheated 350°F (175°C) oven. Bake for approximately 40-50 minutes. To test for doneness, insert a wooden skewer or toothpick into the center of the cake; it should come out clean or with only a few moist crumbs attached. Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack or cake plate to cool completely. This cooling period in the pan helps the cake maintain its shape.
- Whisk the Glaze and Drizzle: While your beautiful bundt cake is cooling, prepare the simple lemon glaze. In a small bowl, whisk together the confectioners’ sugar, 2-3 tablespoons of fresh lemon juice, and a tiny pinch of salt until the mixture is smooth and has a pourable consistency. Once the cake has completely cooled to room temperature (this is essential, or the glaze will melt and run off), artfully drizzle the prepared glaze over the top and sides of the cake. Allow the glaze to set for 10-15 minutes before slicing and serving. For a simpler finish, you can also opt for a light dusting of confectioners’ sugar instead of a glaze.
Pro Tip: Achieving the Perfect Glaze Consistency
The beauty of this lemon glaze lies in its versatility. You can easily adjust its consistency to match your preference. If you prefer a thinner, more translucent glaze that barely coats the cake, simply add a tiny bit more lemon juice (a quarter teaspoon at a time) until you reach your desired pourable texture. Conversely, if you prefer a thicker, more opaque glaze that creates a more prominent white finish, gradually whisk in a bit more powdered sugar until it’s just right. Always add liquids or solids slowly, as it’s easier to add more than to correct too much!
Storage Solutions for Your Lemon Bundt Cake
Proper storage ensures your delicious lemon bundt cake stays fresh and flavorful for as long as possible.
Refrigerator: To maintain its optimal moistness, store any leftover lemon bundt cake at room temperature in an airtight container. This will keep it wonderfully fresh for up to 3 days. If you live in a very warm or humid climate, or if your glaze contains dairy, you might consider refrigerating it. Just ensure it’s tightly covered to prevent drying out, and bring it back to room temperature before serving for the best texture.
Freezer: This lemon bundt cake freezes beautifully! To freeze, you have a couple of options: you can wrap the entire cake (unglazed, if possible, or very carefully if glazed) securely in several layers of plastic wrap, followed by a layer of aluminum foil. Alternatively, slice the cake into individual portions and wrap each slice similarly. Place the wrapped cake or slices in a freezer-safe bag or container, and keep frozen for up delicious enjoyment for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature for a few hours or overnight in the refrigerator. This is a fantastic way to always have a quick treat on hand!
Expert Recipe Tips for a Perfect Lemon Bundt Cake
- Avoid Overmixing: This is a golden rule for most cakes, and especially true here. Once your ingredients are just combined and no dry streaks of flour remain, stop mixing. Overmixing develops the gluten in the flour, which can lead to a dense, tough cake instead of the desired light and airy texture.
- Alternative Baking Pans: No bundt pan? No problem! This versatile lemon cake recipe can also be successfully baked in a tube cake pan (which is similar to a bundt but with straight sides) or even two standard 9 x 5 inch loaf pans. Adjust baking time accordingly for loaf pans (usually around 30-40 minutes) and always perform the toothpick test.
- The Toothpick Test: To confirm your cake is perfectly baked through, insert a wooden toothpick or a thin skewer into the very center of the cake. It should emerge clean or with only a few moist crumbs clinging to it. If you see wet batter, continue baking for a few more minutes and test again.
- Cool Completely Before Glazing: Patience is key when it comes to glazing! It is absolutely essential that your lemon bundt cake is completely cooled to room temperature before you drizzle on the glaze. If the cake is still warm, the glaze will simply melt, become too thin and runny, and won’t adhere properly, resulting in a messy rather than elegant finish.
- Minimize Mess During Glazing: For a cleaner glazing experience, place your cooled bundt cake on a wire rack. Position the wire rack over a large baking sheet or a piece of parchment paper. This clever setup will catch any excess glaze drippings, making cleanup a breeze and ensuring your countertop stays pristine.
- Greasing the Bundt Pan: Bundt pans can sometimes be tricky! For guaranteed easy release, don’t just spray it; make sure to get into all the nooks and crannies. A baking spray with flour (like Baker’s Joy) works wonders. Alternatively, you can brush melted butter into every crevice and then dust with flour, tapping out the excess.
- Room Temperature Ingredients: While the original recipe doesn’t explicitly state it for all ingredients, ensuring your eggs and sour cream are at room temperature can lead to a more uniform batter and a better rise. Room temperature ingredients emulsify more effectively, creating a smoother mixture.
Exciting Additions and Variations for Your Lemon Bundt Cake
- Experiment with Cake Mix Flavors: While lemon cake mix provides an intense citrus punch, you can easily swap it for a yellow or white cake mix if you prefer a milder lemon flavor or simply want a different base. To boost the lemon essence in a plain cake mix, consider adding 1-2 teaspoons of lemon zest (from fresh lemons) or a few drops of lemon extract.
- Alternate Glaze Options: Get creative with your topping! Instead of the classic lemon glaze, consider a contrasting flavor. A simple vanilla glaze, a rich chocolate ganache, or a tangy cream cheese frosting would all be delicious alternatives that add a new dimension to this versatile bundt cake.
- A Simple Dusting of Powdered Sugar: If you’re aiming for a minimalist yet elegant presentation or simply prefer less sweetness, skip the glaze altogether. A light dusting of confectioners’ sugar just before serving offers a beautiful, snowy finish that’s both simple and sophisticated.
- Healthier Sour Cream Substitute: For a slightly lighter version without sacrificing moisture, use plain Greek yogurt in place of sour cream. It offers a similar tang and keeps the cake incredibly moist while adding a boost of protein.
- Elegant Lemon Zest Garnish: Elevate the visual appeal and fresh aroma of your lemon bundt cake by garnishing it with finely grated lemon zest. If you’ve applied a glaze, the zest will beautifully adhere to the sticky surface, creating a lovely contrast in color and texture.
- Berries for Brightness: Fold in about 1 cup of fresh or frozen (not thawed) blueberries, raspberries, or chopped strawberries into the batter just before pouring it into the bundt pan. The berries will add beautiful color, extra moisture, and a delightful burst of fruity flavor that complements the lemon perfectly.
- Poppy Seeds for Texture: For a classic lemon-poppy seed bundt cake, stir 1-2 tablespoons of poppy seeds into the batter. They add a subtle crunch and a lovely speckled appearance.
- Almond Extract Boost: A touch of almond extract (1/2 teaspoon) can add a wonderfully complex and complementary flavor to lemon desserts. Add it along with the other wet ingredients in the cake batter.
More Irresistible Lemon Dessert Recipes to Explore
- Refreshing Lemon Icebox Cake
- Delightfully Fluffy Lemon Cupcakes
- Melt-in-Your-Mouth Lemon Shortbread Cookies
- Bright & Zesty Lemon Poppy Seed Muffins
- Classic Tangy Lemon Bars
Lemon Bundt Cake with Cake Mix
Author: Jaclyn
Equipment
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12-Cup Bundt Pan
Ingredients
For the Cake
- 15.25 ounce lemon cake mix
- 3.4 ounce instant lemon pudding mix
- 4 large eggs room temperature, for best results
- 1 cup sour cream
- ½ cup vegetable oil
For the Glaze
- 2 cups confectioners sugar
- 2-3 Tablespoons fresh lemon juice
- pinch salt
Instructions
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Preheat your oven to 350°F (175°C). Generously coat a 10-inch or 12-cup bundt pan with nonstick baking spray (preferably one with flour) and set it aside. This step is crucial for easy cake release.
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In a large mixing bowl, combine the lemon cake mix, dry instant lemon pudding mix, room temperature eggs, sour cream, and vegetable oil. Stir with a spoon or an electric mixer on low speed until all ingredients are just combined and no dry pockets remain. Be careful not to overmix, as this can lead to a dense cake.
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Carefully pour the prepared cake batter evenly into the greased bundt pan. Gently tap the pan on the counter a couple of times to settle the batter and release any trapped air bubbles.
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Bake in the preheated oven for 40-50 minutes. The cake is done when a cake tester, wooden skewer, or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid opening the oven door too frequently during baking.
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Once baked, remove the cake from the oven and let it cool in the bundt pan on a wire rack for precisely 15 minutes. This allows the cake to firm up. After 15 minutes, carefully invert the cake onto a serving plate or cake stand to cool completely to room temperature before proceeding with the glaze.
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For the Glaze: In a small bowl, whisk together the confectioners’ sugar, 2-3 Tablespoons of fresh lemon juice, and a pinch of salt until smooth and pourable. If the glaze is too thick, add more lemon juice a teaspoon at a time. If it’s too thin, add more powdered sugar. Drizzle the prepared glaze generously over the completely cooled cake. Let the glaze set for 10-15 minutes before artfully slicing and serving your delicious lemon bundt cake.
Notes
- For the best results with your lemon bundt cake, use Pillsbury or Duncan Hines cake mix. Please note that Betty Crocker no longer offers the 15.25 ounce size required for this recipe.
- You can easily customize the lemon intensity. Opt for a yellow or white cake mix if you prefer a less pronounced lemon flavor, or add a teaspoon of lemon zest to enhance it.
- Don’t have a bundt pan? No worries! This versatile recipe works perfectly in a tube cake pan or even two 9 x 5 inch loaf pans. Adjust baking times as needed for smaller pans.
- For a simpler, elegant finish, dust your cooled cake with a light layer of confectioners’ sugar instead of applying the lemon glaze.
- Store your lemon bundt cake at room temperature in an airtight container for up to 3 days to maintain its moisture. For longer storage, it freezes beautifully for up to 3 months when properly wrapped.
Nutrition
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