Lemon Bundt Cake
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A delicious lemon cake baked in a Bundt pan! This Lemon Bundt Cake with Lemon Frosting is not only pretty but so delicious. It’s tender, moist and so flavorful. That lemon frosting is the perfect topping. Serve it for dessert or a slice with coffee.
I love a delicious cake, and I especially love one that starts with a box mix! This easy lemon bundt cake recipe fits the bill just perfectly. It’s lemony, sweet, moist and oh so easy to make. Top it with a homemade lemon glaze and it’s just irresistible!
This cake has come in handy for many bake sales, gatherings, and parties. Lemon desserts just seem to be something that everyone enjoys. So I’m always bringing things like lemon muffins, lemon poppyseed cake, and this tasty lemon bundt cake. It always turns out perfect and is a winner in my book!
Why You’ll Love this Lemon Bundt Cake
- Lemon bundt cake with cake mix is super easy to make because you don’t have to keep track of tons of different ingredients. Just mix together these simple things and you’re good to go!
- The hint of lemon in the powdered powdered sugar icing takes this cake to the next level. It’s bakery quality and delicious enough to make your mouth water!
- Easy lemon bundt cake is great for a spring or summer dessert, but equally delicious with a mug of coffee!
Ingredients for Lemon Bundt Cake Recipe
- Lemon cake mix – Use your favorite boxed lemon cake mix to make this easy and delicious recipe!
- Instant lemon pudding mix – Lemon pudding is the magic key to making the most moist and flavorful
- Vegetable oil – If you do not have vegetable oil, any other neutral oil will do!
- Water – Water helps bring together all of the dry ingredients and incorporate them together to make the cake batter.
- Eggs – Allow eggs to come to room temperature before mixing them into the batter. They will combine more easily if they are not cold.
- Powdered sugar – Make the perfect lemony glaze with powdered sugar as the base.
- Lemon juice – I recommend using fresh squeezed lemon juice since fresh lemon juice will have a better flavor than store-bought bottled juice.
Helpful Tools
How to Make Lemon Bundt Cake
Preheat your oven to 350 degrees Fahrenheit and then grease and flour a bundt pan.
Add the cake mix, lemon pudding mix, vegetable oil, eggs, and water to a large mixing bowl and beat with a hand mixer or stand mixer with a paddle attachment on medium speed for 2 minutes.
Once well combined, pour the cake batter into the previously prepared bundt pan.
Bake the lemon bundt cake for 45-55 minutes, or until a toothpick can be inserted and come out clean.
Remove the cake from the oven and allow it to cool for 25 minutes, then invert it onto a wire rack to cool completely.
When the cake is cool, mix together the ingredients for frosting in a medium bowl. Drizzle evenly over the cake and allow to set.
Slice and serve when you’re ready!
How to Store Leftover Lemon Bundt Cake
Leftovers of this easy lemon bundt cake are best store in an airtight container at room temperature. I recommend using a cake server that has a lid. However, you can tightly wrap the cake in saran wrap, or transfer the leftovers to a different airtight container. Some people prefer to keep their bundt cake refrigerated, just keep in mind that this will change texture of the cake slightly.
Why did my lemon bundt cake stick to the pan?
It is really important that you grease and flour the pan well so that the cake releases from it easily. I spray my pan with a vegetable oil cooking spray then add flour to the bottom of the pan and shake it around it the pan is completely coated with flour. Make sure there are no large clumps of flour, or it could effect the bake and flavor.
How long does it take for a Bundt Cake to cool?
After you flip it out of the pan (make sure it rests for 20 minutes before you flip it!) it will take about an hour to completely cool. Make sure you wait until it cools completely to frost it or the frosting will melt.
What’s the difference between a cake and a bundt cake?
The main difference is the shape of the cakes. A bundt cake is baked in a fluted, ring shaped pan and has a whole in the middle of it. It results in a circular cake that resembles a donut. It is also deeper than a regular cake. A bundt cake needs to be more moist that a regular cake. This is because the cake mold heats faster than a typical round or square cake pan.
Can I make this cake recipe without a bundt pan?
Absolutely! This cake would bake really well if divided into two loaf pans. Just keep in mind that the bake time may vary slightly, so make sure that you watch it closely.
Pro Tips for the Best Lemon Bundt Cake
- Drizzle the frosting over the cake, or use a piping bag to pipe it if that’s easier! It’s best to start at the bottom of the cake and pipe line up to the center, repeating until the cake is done.
- Add extra lemon flavor by mixing in some fresh lemon zest to the cake or frosting.
- Always, always, always wait for your cake to cool before attempting to remove it from the pan. I’ve found that 20-25 minutes works best. But if you remove it too soon, the cake will fall to pieces!
A simple lemon bundt cake recipe for any occasion! Keep this one in your back pocket to use whenever you need.
More of my Favorite Lemon Desserts for the lemon lover!
- The lemon and coconut flavor in this loaf Lemon Coconut Cake are amazing!!
- Soft Lemon Sugar Cookies are made with pudding and rolled in sugar.
- This Lemon Lush Dessert is so fluffy, creamy and delicious — I can’t get enough of it!
- Make the most amazing Lemon Meringue Cheesecake in the comfort of your own kitchen.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Lemon Bundt Cake with Lemon Frosting
Ingredients
Cake
- 1 15.25 oz lemon cake mix
- 1 3.4 oz instant lemon pudding mix
- 1/2 c. vegetable oil
- 1 c. water
- 4 eggs
Frosting
- 1 c. powdered sugar
- 1 Tbsp + 1 tsp lemon juice
- 1 tsp vegetable oil
Instructions
- Preheat oven to 350 degrees.
- Grease and flour bundt pan.
- Blend all ingredients for cake in a large mixing bowl and beat with electric mixer for 2 minutes. Pour into bundt pan.
- Bake for 45-55 minutes or until tests done.
- Cool 25 minutes then invert onto cake rack. Cool Completely.
- In a medium size mixing bowl combine powdered sugar, vegetable oil and lemon juice. Drizzle over cake.
- Store in airtight container.
Michelle says
The way my mom used to make it. Happy I found it. She passed away and it was one of the things she used to bake for me.
Danielle says
The amount of lemon flavoring in this was perfect! We will be making this again for sure! Thank you for sharing!
Julie says
You’re welcome! So glad you enjoyed it!
Alison LaFortune says
Love a lemon dessert & the pudding was a game changer!
Julie says
Same here! Glad you enjoyed it!
Malinda says
This cake was so yummy! We loved the lemon frosting with it too! Thanks for the recipe!
Julie says
Wonderful! I’m glad you enjoyed it!
Cathy Sinisi says
Hi , you forgot to add in the glaze instructions, the vege oil,when do you add it.
Julie Evink says
Fixed!
Debra says
I just took this bundt lemon bundt cake out of the oven but in the middle it’s fallen and I don’t know why
Julie Evink says
Oh no I’ve never had that happen!!!
Bethany says
This cake looks so delicious!
cakespy says
Pucker up, baby! This lemon cake looks luscious, lovely, and delicious!