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Easy lemon bundt cake made with cake mix and pudding mix and topped with a lemon glaze.
Recipe

Lemon Bundt Cake with Cake Mix

Servings: 16
Author: Jaclyn
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Whip up this moist and zesty lemon bundt cake with just a handful of ingredients, including cake mix and pudding mix, for a quick and easy dessert ready in under an hour. Perfect for any occasion!

Equipment

Ingredients
 

For the Cake

  • 15.25 ounce lemon cake mix
  • 3.4 ounce instant lemon pudding mix
  • 4 large eggs room temperature
  • 1 cup sour cream
  • ½ cup vegetable oil

For the Glaze

  • 2 cups confectioners sugar
  • 2-3 Tablespoons lemon juice
  • pinch salt

Instructions

  • Preheat oven to 350°F. Coat a 10-inch bundt pan with nonstick spray and set aside.
  • In a large mixing bowl, stir to combine cake mix, lemon pudding, eggs, sour cream, and oil. Do not overmix - mix until just combined.
  • Pour batter into bundt pan.
  • Bake for 40-50 minutes, or until a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.
  • Allow the cake to cool for 15 minutes before turning over onto a plate or cake stand to cool completely.
  • For the glaze: Whisk confectioners sugar, 2 Tbsp lemon juice, and salt to combine. If needed, adjust the glaze to your desired consistency by adding more lemon juice. Drizzle the glaze over the cooled cake. Let the glaze set for 10-15 minutes before slicing and serving.

Notes

  • Use Pillsbury or Duncan Heinz cake mix, since Betty Crocker no longer offers 15.25 ounce size.
  • You can use a yellow or white cake mix for a less intense lemon flavor.
  • Use a tube cake pan or two 9 x 5 inch loaf pans if you don’t have a bundt pan.
  • Dust cake with confectioners sugar instead of using the glaze, if desired.
  • Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 284kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 248mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
Easy lemon bundt cake made with cake mix and pudding mix and topped with a lemon glaze.

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