Eleven years ago, I shared my Lemon Bundt Cake recipe with you as Bundt Cake #38 of 100 (yes, I have 100 Bundt Cake recipes!). It’s such an easy recipe and one I make time and time again.
It’s simple, it’s delicious, and it’s always devoured.
I’m updating the recipe here today with a printable recipe card and a note about how you can easily make it g-free.
I hate to play favorites with my 100 Bundt Cakes (because I love them all!), but 10 years ago when I was counting down to my 100th Bundt Cake and naming my TOP FIVE, I did name this one #2! 🙂
See? You need to make it this weekend!
Enjoy! xx
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Lemon Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 bundt cake 1x
Description
The easiest and most delicious bundt cake recipe that you will make time and time again!
Ingredients
- 1 box of lemon cake mix (see note at the bottom when making g-free)
- 1 small box of instant vanilla pudding
- 1 small box of instant lemon pudding
- ½ cup of veggie oil
- 1 cup water
- ¼ cup fresh lemon juice
- 4 eggs
- 2 cups powdered sugar
- 2 lemons, juice plus zest, divided
Instructions
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Preheat oven to 350 degrees
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Grease (I use Pam) a 10 inch bundt pan
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In mixing bowl, combine cake mix, puddings, oil, water, ¼ cup juice and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
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Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
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To make the glaze, combine powdered sugar with the zest and juice of one lemon. Mix together with a spoon. (Add more powdered sugar if your glaze is too runny or more lemon juice from your second lemon if it’s too thick.) Spoon over cooled cake.
Notes
This cake is very lemony (which I love!). The reason why I don’t use two lemon puddings is so that the cake isn’t too lemony (there is something about that one box of vanilla pudding that keeps the cake delightful without making it too tart). If you cannot find a gluten-free lemon cake mix, sub with a gf white cake mix and use two boxes of a gluten-free lemon pudding instead.
Anna says
I have made this cake at least a dozen times! Always a hit. Family and friends always love it and ask for the recipe, thank you for sharing all your wonderful recipes!
Carol says
LOVED! LOVED!!!! when you did the 100 Bundt Cakes and 100 Bars. I actually made them with you. So Much Fun!!! I switched out a couple of them. We had Super Bowl Sunday at our house I think somewhere in the number 90’s of the bundt cake making so I made a Peyton Manning Orange and White Bundt Cake that week. My very dear friend and neighbor who became more like family and has since passed absolutely loved me making them. His favorite was the Cinnamon Roll. Sweet Memories.
So happy for sweet Ashby!
Mix and Match Mama says
Oh my goodness, HOW CLEVER?! I love the specific team idea! And I’m also certainly honored that you made them for people you love 🙂 .
Amy says
This is my most requested recipe from my family on special occasions or birthdays. So, so good! I remember way back when you first shared it. Was it really 11 years ago?? Goodness time flies. Thank you for sharing!
Mix and Match Mama says
Thank YOU for making it at your house too!!
Michelle Newman says
Do you use fresh lemon juice in the cake or bottled lemon juice?
Mix and Match Mama says
I almost always have lemons on hand, so I would use actual lemons, but I would totally sub for bottled too.