Best Ever Lemon Bundt Cake Recipe
If you are looking for an easy to make lemon cake that is tangy and sweet and the perfect afternoon treat, this is the one for you! Using a package of lemon pudding keeps this cake moist and adds an additional layer of lemon flavor to the cake.
Best Lemon Bundt Cake
Spring is one of my favorite baking seasons because I can break out all things lemon (and other citrus fruits too!). The bright and tangy flavor mixed with the sweetness of sugar – like in our Lemon Coconut Cupcakes, is the perfect combination to awaken our taste buds for the changing season.
I love to make a good bundt cake too (see our Chocolate Peanut Butter Bundt Cake), but I knew I wanted something lighter and this lemon cake does not disappoint.
So that brings us to why this Lemon Bundt Cake Recipe is THE BEST- and I don’t say that lightly my friends. First off, it is easy to make, that is one of the biggest things in my books for making something the best… no one wants a complicated recipe they can’t even follow!
Secondly, this cake recipe uses ingredients that most of us almost always have on hand (minus the pudding of course, unless you’re like me and ALWAYS have boxes in your pantry). The cake itself comes out as the perfect texture too, it isn’t dense at all, in fact it is fluffy and melts in your mouth as you eat it.
My last reason I know you will love our lemon cake is the simple lemon glaze that finishes it off! Ohhhh guys, I could seriously just eat this glaze straight from the bowl with a spoon. It would even go well drizzled over a fat stack of pancakes for a nice Sunday brunch.
- Fresh Lemon
- Lemon Pudding Mix
- Vegetable Oil
- All Purpose Flour
- Baking Powder
- Powdered Sugar
Frequently Asked Questions
The trick to having a Bundt cake that slides out of the pan perfectly after flipping is in the prep stage when you should always grease your cake pan! Some recipes you can even add a very fine sprinkle of flour after greasing to help with the release – this works best for very wet batters.
There are a couple of methods for greasing your pan, I prefer softened butter spread using a paper towel to really get around all the creases of the pan. You can also use a non-stick cooking spray like Pam, or even melted butter with a pastry brush.
Yes but not completely or you can have a mess on your hands! I recommended letting the cake cool for about 10 minutes and then gently flipping it over onto a cooling rack. And don’t stress if you have a little bit of breakage on top of your cake, you can always disguise this with icing, glaze or fresh fruit!
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One thing I love when I bake a beautiful cake and want to keep it simple (meaning I don’t want to cover it in a thick frosting) is doing a simple glaze and then finishing it off with a delicate sprinkle of powdered sugar.
In order to get an even dusting and ensure there are no clumps you will want to make sure you use a metal sifter to gently shake the icing over the entire cake. Trust me, it makes the difference! This tool comes in handy for so much more than dusting your cake too, you can use it to sift dry ingredients for any recipe.
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Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
- 3/4 c Butter, softened
- 1.5 c Granulated Sugar
- 4 lg Eggs
- 1 1/4 c Milk
- 1/3 c Vegetable Oil
- 1 tsp Vanilla
- 2 tbsp Lemon Juice
- 2 tbsp Lemon Zest
- 1 pkg Lemon Pudding Mix (99g)
- 1/2 tsp Kosher Salt
- 1 3/4 c All Purpose Flour
- 4 tsp Baking Powder
- 1 c Powdered Sugar
- 3 tbsp Milk (may need more to thin it out)
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Lemon zest
- Begin by preheating oven to 325F, grease bundt pan thoroughly and set aside.
- In stand mixer with paddle attachment cream butter with sugar until light and fluffy. Add in the eggs one at a time and beat until fully incorporated.
- Mix in lemon zest.
- In medium bowl whisk/sift together the flour, pudding mix, cornstarch, baking powder and salt, set aside for step 6.
- In another medium bowl mix together milk, vegetable oil, lemon juice and vanilla., set aside for next step.
- Beginning with dry ingredients from step 4, add about 1/3 of the mixture to your batter and mix well. Then add in 1/3 of the wet mix from step 5 and mix well to incorporate. Continue alternating until both mixtures are fully incorporated into your batter.
- Once all ingredients are added to batter mix on medium speed for about 3 minutes to get it light and fluffy and fully mixed.
- Pour batter into prepared Bundt cake pan and bake for 50 minutes, or until toothpick comes out clean.
- Allow to cool on baking rack (in the pan)
for 10 minutes before gently flipping out onto the rack to fully cool.
- Mix all ingredients for glaze until smooth, drizzle over entire cake and top with a sprinkle of powdered sugar and sliced lemons.
If you are a lemon lover like myself then feel free to add even more lemon zest to the batter and the glaze!
Serving Size:1 slice
Amount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 318mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 4g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
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