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
Made with cake mix for a no-fail shortcut
Super moist and rich thanks to sour cream
Bursting with bright lemon flavor from zest and juice
Topped with a glossy, tangy glaze
Perfect for spring parties, brunches, or bake sales
Freezer-friendly and great for make-ahead prep
Ingredient Breakdown
Lemon Cake Mix: Forms the base of the cake and infuses it with lemon flavor.
Instant Lemon Pudding Mix: Adds moisture and a smooth, pudding-like crumb.
Sour Cream: Gives the cake its rich texture and soft bite.
Vegetable Oil: Keeps the crumb moist and tender.
Eggs: Help bind the batter and provide structure.
Water: Thins the batter for even baking.
Fresh Lemon Zest: Intensifies the citrus aroma and flavor.
Powdered Sugar + Lemon Juice: Combine to make a bright and simple glaze.
Step-by-Step Instructions
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
Zest lemons before juicing—they’re easier to handle that way.
For a stronger lemon flavor, add ½ teaspoon lemon extract to the batter.
Let cake cool fully before glazing to prevent glaze from melting.
Use a serrated knife for clean slices without crumbling.
Store leftovers in an airtight container to retain moisture.
Ingredient Swaps & Variations
Use Greek yogurt instead of sour cream for extra protein.
Add blueberries or raspberries to the batter for a fruity twist.
Sub orange zest and juice for a citrusy variation.
Top with whipped cream or lemon curd for added richness.
Use a loaf pan or muffin tin for individual servings.
Serving Suggestions
Pair with fresh berries and whipped cream
Serve alongside tea, coffee, or lemonade
Perfect addition to brunch spreads or baby showers
Slice thinly and serve with lemon sorbet for a refreshing summer dessert
Make Ahead + Storage Tips
Make Ahead: Bake the cake 1–2 days in advance and store unfrosted at room temp.
Storage: Store glazed cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
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.
