Need an easy and delicious April recipe? I have it here! Fourteen 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 over a decade 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 week!
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.
Heather says
I started reading your blog back when it was only about bundt cakes…this one was always a favorite. I was a member of a Cake Club and would always bring one of your bundt cakes to the monthly meeting as they were at my baking skill level..lol. When I moved away and had to leave the group they had a monthly theme of “simple cakes” in my honor. Just because they are easy doesn’t mean they are not also delicious!! Now my girls who are in their 20’s make them because they are also very budget friendly!
Mix and Match Mama says
Well this just WARMS my heart!! xx
Kimberly Nations says
I have made this cake of your recipe where since your Bundt cake recipe book came out!!! It is delicious and a very favorite at my house.
Mix and Match Mama says
Thank YOU so much for making my cakes in your kitchen. I’m blessed by it. xx
Amy says
I started reading your blog due to the bundt cakes and am still here all these years later! The lemon bundt is the top cake my family requests for their birthday every year. They call it “Mom’s lemon cake” but I know who the real credit goes to! So, thank you!
Mix and Match Mama says
THANK YOU, THANK YOU, THANK YOU! I am just so blessed by longtime readers like YOU!