Lemon Pudding Bundt Cake is a delicious cake to serve at your next family gathering or get together. It has a soft texture, is moist and has delicious lemon flavor.
Try my Lemon Poke Cake and my Lemon Curd Cookies for more lemon recipes!
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This lemon cake is the perfect dessert for spring and for summer! It's made with two ingredients - lemon cake mix and lemon pudding mix!
Topped with an orange juice glaze, giving this cake the best moist texture. If you like lemon desserts, you have got to give this bundt cake a try!
Why You’ll Love This Recipe
It's a fluffy, sweet and a perfectly tangy lemon cake. A soft, moist simple recipe, with few ingredients.
The cake is topped with a delicious orange glaze to accentuate the lemon flavor.
Ingredients You Need
- Lemon cake mix: Use your favorite store bought lemon cake mix.
- Instant lemon pudding mix: Makes the cake super moist and delicious.
- Vegetable oil: Makes for a moister and tender cake.
- Eggs: Creates structure and stability within a batter.
- Orange juice: Adds a bright taste to the cake.
- Powdered sugar: Mixed with the orange juice, it makes a delicious glaze for the cake.
Step-By-Step Ingredients
Step 1: Preheat the oven to 350 °F. Grease a bundt baking dish, set aside.
Step 2: In a large mixing bowl, combine cake mix, instant pudding, oil, water and eggs. Pour batter into baking dish.
Step 3: Bake for 30-40 minutes, or until cake is golden and baked throughout.
Step 4: Whisk together orange juice and powdered sugar.
Step 5: Cool cake slightly. Using a fork, make holes in top of the cake. Pour juice mixture over the top.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Make this cake in a 9x13-inch pan. Grease the pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- To make the cake extra moist and flavorful, consider adding a teaspoon of lemon extract to the batter.
- Add some lemon zest to the cake batter.
Variations
- Fold in fresh berries such as blueberries, raspberries, or strawberries into the cake batter before baking.
- Add a pinch of cinnamon or nutmeg to the cake batter for a warm, cozy flavor.
- Try grapefruit juice or lime juice for a different citrus flavor.
Storing & Freezing
Storing: Cover cake with plastic wrap and store any leftovers in the refrigerator.
Freezing: Wrap the cooled cake tightly and place in the freezer for up to 3 months.
Recipe FAQ's
Icing is a mixture of powdered sugar and liquid that's thin enough to be spread. Glaze is a mixture of powdered sugar and liquid thin enough to be poured.
More Lemon Recipes You Might Enjoy
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Lemon Pudding Bundt Cake
Equipment
Ingredients
- 15-16 ounce lemon cake mix
- 3.4 ounces lemon instant pudding mix
- ½ cup vegetable oil
- 1 ⅓ cups water
- 2 large eggs
- ½ cup orange juice
- ½ cup powdered sugar
- Whipped topping optional
- Lemon zest optional
Instructions
- Preheat the oven to 350°F. Grease a Bundt pan, set aside.
- In a large mixing bowl, combine cake mix, instant pudding, oil, water and eggs. Pour batter into baking dish.
- Bake for 30-40 minutes, or until cake is golden and cooked throughout.
- While cake is baking, whisk together orange juice and powdered sugar.
- Cool cake slightly. Using a fork, make holes in top of the cake. Pour juice mixture over the top.
Notes
- You can also make this cake in a 9x13-inch pan for a different presentation. Be sure to grease the pan well and bake the cake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- To make the cake extra moist and flavorful, consider adding a teaspoon of lemon extract to the batter.
- For a more intense lemon flavor, you can also add some lemon zest to the cake batter.
- Storing: Cover baking dish with plastic wrap and store any leftovers in the refrigerator.
- Freezing: Once cake is cooled, wrap tightly and place in the freezer for up to 3 months. Just thaw and eat when you’re ready!
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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