Name: Lemon Pudding Bundt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1 boxed lemon cake mix (or your own recipe from scratch); 1-5 ounce package instant lemon pudding; 1/4 teaspoon lemon extract; 3/4 cup vegetable oil; 3/4 cup water; 4 eggs; 1 1/2 cups powdered sugar; 2 Tablespoons lemon juice; 2 teaspoons butter, melted; 2 teaspoons water

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Hey there moms! Today I’m sharing a recipe for Lemon Pudding Bundt Cake. This cake is seriously delicious, and it’s also really easy to make. I’m not much of a baker, but even I can handle this one. And trust me, if I can do it, you can too. So let’s get started!

If you are looking for a dense, moist, and truly irresistible cake, you are in for a treat! This Lemon Pudding Bundt Cake is moist, soft, and oozing with tangy, sweet lemon glaze. There’s an added bonus!! It’s very easy to make.

Spring and Summer is the time when I love to make desserts with lemonade or lemons. But once you try it, it will surely be your go-to dessert for all seasons – especially if you love refreshing lemons as I do.

Lemon Pudding Bundt Cake

Life with seven kids is always a little bit crazy. I don’t know how we do it, but we manage. One thing that helps is finding little ways to make everyday tasks a bit more fun. Take this Lemon Pudding Bundt Cake for example. It’s a delicious cake that is perfect for any occasion – and it’s pretty easy to make too. So if you’re looking for a way to distract your kiddos (or yourself) for a little while, this cake is definitely worth trying. Trust me, it’ll be worth a little mess in the kitchen. Plus this cake has a fun hack… you can use a lemon cake mix to simplify an already simple treat.

Nothing beats the rich and delicious flavor of a homemade bundt cake. You can always go all out from scratch. But for a busy mom like me, a cake mix is just the ticket. Get ready for a whole lot of sunshine served up on a plate. This bright Lemon Bundt Cake is super simple, but with bold lemon flavor! It is perfect for summer, spring, and even winter as it is for a holiday dessert! You can never go wrong!

Ingredients

Cake:

1 boxed lemon cake mix (or your own recipe from scratch)
1-5 ounce package instant lemon pudding
1/4 teaspoon lemon extract
3/4 cup vegetable oil
3/4 cup water
4 eggs

Glaze:

1 1/2 cups powdered sugar
2 Tablespoons lemon juice
2 teaspoons butter, melted
2 teaspoons water

Directions

Preheat oven to 350 degrees. Beat cake ingredients in mixer on medium speed for 5 minutes and pour into greased and floured bundt cake pan. Bake according to directions on the box. Be sure to grease the entire pan really well. If you miss any spots your cake will stick and not come out properly.
When cake has cooled, invert and put on a cooling rack or a cake plate. I love the bundt cake tips over here at Pioneer Woman.
Glaze – Mix glaze ingredients in bowl and mix well. Pour over the cooled cake.
This is pretty when you add some lemon zest over the white glaze on top of cake.

This bundt cake is packed with lemon flavor and as you can see it is super easy to make. The best part? It’s perfect for a quick snack or dessert when the kids are home from school. So, if you’re like me looking for yummy desserts, this cake is one you’ll want to make often.

It’s bright, delicious, and a fun kid-friendly dessert! This Lemon Pudding Bundt Cake is a dessert that I can make with my eyes closed. Literally. It’s that easy. And it’s always a hit with both kids and adults alike. In fact, I took this cake to a potluck party recently and it was the first thing to disappear from the dessert table. So if you’re looking for an easy (and delicious) bundt cake recipe, then this is definitely one you’ll want to try!

Does this Lemon Pudding Bundt Cake Need to be Refrigerated?

No, after the cake has fully cooled and the glaze has set you’ll want to keep it stored in an airtight food container on the countertop for a couple of days. If you want to store it longer keep it in the refrigerator for 5-7 days. If your family is like mine, it’ll be gone before it even gets put in the fridge. I often need to make 2.

How Do I Increase the Lemon Flavor in my Cake?

I too adore the taste of lemon. You increase the lemon flavor by adding a little extra lemon extract and/or by adding in some grated lemon zest.

How Do I Know When My Bundt Cake is Done?

To check if your cake is done baking, stick a toothpick or thin wooden skewer into the center of it. If there’s no batter on the toothpick and you can pull it out clean then Congratulations! You’ve finished creating one spectacularly delicious Lemon Pudding Bundt Cake.

Do I Have to Let the Bundt Cake Cool Before Removing From the Pan?

Yes, be sure to allow the cake to cool for about 5 minutes (double-check the instructions on the box if using a cake mix). If you invert the bundt cake too soon it will fall apart (it will still be delicious but won’t be as pretty). You also don’t want to leave the cake in the pan too long.

Can I Freeze My Lemon Pudding Bundt Cake?

Yes, you can store this delicious goodness in the freezer for up to 3 months. If you halfway thaw it out it’s a delicious frozen dessert. YUM!

This Cake Sounds Delicious But I Don’t Like Lemon?

If you would like to substitute the lemon for let’s say vanilla, you’d get a vanilla cake mix, use vanilla extract instead for the cake portion. For the glaze substitute the lemon juice for vanilla. This can be done with any flavor.

More dessert recipes you might enjoy:

Blueberry Bread Pudding with Vanilla Sauce

Easy Lemon Crinkle Cookies

Gluten-Free No Crust Cheesecake Bites

Easy S’mores Cookie Cups.