There’s nothing quite like a lemon Bundt cake—moist, buttery, and bursting with citrus flavor. This easy lemon cake recipe starts with a boxed mix, but thanks to sour cream, lemon pudding, and fresh lemon zest, it bakes up with bakery-style richness and a bold, fresh taste. Drizzled with a tangy lemon glaze, it’s the perfect dessert for spring gatherings, Easter brunch, or a sweet weekday indulgence.
If you’re looking for easy lemon desserts or crowd-pleasing spring cake recipes, this one is to die for. It’s soft, fluffy, vibrant, and irresistibly zesty—exactly what you want in a citrus cake.
Why You’ll Love This Lemon Bundt Cake
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Made with cake mix for a no-fail shortcut
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Super moist and rich thanks to sour cream
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Bursting with bright lemon flavor from zest and juice
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Topped with a glossy, tangy glaze
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Perfect for spring parties, brunches, or bake sales
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Freezer-friendly and great for make-ahead prep
Ingredient Breakdown
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Lemon Cake Mix: Forms the base of the cake and infuses it with lemon flavor.
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Instant Lemon Pudding Mix: Adds moisture and a smooth, pudding-like crumb.
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Sour Cream: Gives the cake its rich texture and soft bite.
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Vegetable Oil: Keeps the crumb moist and tender.
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Eggs: Help bind the batter and provide structure.
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Water: Thins the batter for even baking.
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Fresh Lemon Zest: Intensifies the citrus aroma and flavor.
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Powdered Sugar + Lemon Juice: Combine to make a bright and simple glaze.
Step-by-Step Instructions
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Preheat and Prepare Pan
Preheat oven to 350°F (177°C). Generously grease and flour a Bundt pan to prevent sticking. -
Make the Batter
In a large bowl, combine cake mix, pudding mix, sour cream, oil, eggs, water, and lemon zest. Beat with an electric mixer for 2–3 minutes until smooth. -
Bake the Cake
Pour the batter evenly into the pan. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. -
Cool
Let the cake rest in the pan for 10 minutes. Carefully invert onto a wire rack and cool completely. -
Prepare Glaze
Whisk powdered sugar with lemon juice until smooth and slightly thick. Add more lemon juice or sugar to adjust consistency. -
Glaze and Serve
Drizzle glaze over the cooled cake and let set for 15 minutes before slicing.
Pro Tips
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Zest lemons before juicing—they’re easier to handle that way.
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For a stronger lemon flavor, add ½ teaspoon lemon extract to the batter.
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Let cake cool fully before glazing to prevent glaze from melting.
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Use a serrated knife for clean slices without crumbling.
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Store leftovers in an airtight container to retain moisture.
Ingredient Swaps & Variations
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Use Greek yogurt instead of sour cream for extra protein.
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Add blueberries or raspberries to the batter for a fruity twist.
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Sub orange zest and juice for a citrusy variation.
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Top with whipped cream or lemon curd for added richness.
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Use a loaf pan or muffin tin for individual servings.
Serving Suggestions
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Pair with fresh berries and whipped cream
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Serve alongside tea, coffee, or lemonade
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Perfect addition to brunch spreads or baby showers
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Slice thinly and serve with lemon sorbet for a refreshing summer dessert
Make Ahead + Storage Tips
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Make Ahead: Bake the cake 1–2 days in advance and store unfrosted at room temp.
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Storage: Store glazed cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
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Freezing: Freeze the unglazed cake tightly wrapped for up to 2 months. Thaw overnight and glaze before serving.
Frequently Asked Questions
Can I use homemade lemon cake instead of boxed mix?
Yes! Just ensure it yields a similar volume and add the pudding mix and wet ingredients as directed.
What if I don’t have instant pudding?
The pudding makes the cake moist, but you can skip it if needed. Just expect a slightly drier texture.
Can I make this in a 9×13 pan?
Yes, reduce the baking time to 35–40 minutes and check for doneness.
Is this cake overly sweet?
The tart lemon juice balances the sweetness of the cake and glaze.
Can I double the glaze?
Absolutely. If you love extra lemony drizzle, double the glaze recipe for a thicker coating.