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Lemon Bundt Cake Recipe

Lemon Bundt Cake

A delightfully moist Lemon Bundt Cake that is simple and easy to make. An easy bundt cake recipe that tastes like it came from a bakery!
Prep Time 10 mins
Cook Time 55 mins
Course Cake, Dessert, Desserts
Cuisine Dessert
Servings 8



  • 1 lemon cake mix (I like Duncan Hines)
  • 1 5.9 oz. box instant lemon pudding
  • 1/2 cup flour
  • 1/3 cup vegetable oil
  • 1 1/2 cup water
  • 4 eggs

Lemon Frosting

  • 3 1/2 cups powdered sugar
  • 1 cup butter, softened
  • 2-4 tablespoons milk
  • 1 1/2 teaspoons lemon extract
  • lemon zest of two lemons
  • dash salt


  • Preheat the oven to 350 degrees.  Spray a bundt pan with cooking spray really well, then dust with flour.
  • With a hand mixer, combine the cake mix, pudding, eggs, oil, water, flour, and a little lemon zest in a mixing bowl.
  • Spoon into the bundt pan and bake for 45-55 minutes.  My oven bakes really slow, so mine always takes longer, but start checking around 45 minutes, just to make sure. Cake is done when a toothpick comes out clean.
  • Cool for 10-15 minutes, then turn out onto a cake plate.  While it's cooling, make the frosting! 
  • To make the frosting: Measure the powdered sugar into a large mixing bowl. Add the softened butter and a little bit of milk, beating until well combined, and adding a little milk as needed. When it's the right consistency, mix in the lemon extract and salt. I like to stir in a little lemon zest too!
  • After the cake has cooled, turn it out onto a cake plate. Microwave the frosting for about 20 seconds, until you can pour It over the cake In ribbons. Sprinkle lemon zest over the top.


Frosting Note:  Instead of making a glaze, I like my frosting to be thicker. To make it easy to pour over the cake, I microwave it before pouring over the cake. Then as it cools, it hardens to be the consistency of buttercream frosting. 
Keyword bundt cake, lemon, lemon cake, spring dessert