Lemon Bundt Cake Recipe

A slice of lemon bundt cake on a white serving platter.

Lemon Bundt Cake Recipe

This ultra-moist Lemon Bundt Cake is bursting with bright citrus flavor, thanks to lemon pie filling and pudding mix, making it the easiest and most delicious lemon cake you'll ever bake!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Cooling time 10

Total Time 1 10

Servings servings

Calories 296kcal

Author Deb Clark

Equipment

1 bundt cake pan

Ingredients

15.25 ounce lemon cake mix lemon cake mix
3.4 ounce instant lemon pudding mix instant lemon pudding mix
1 ¼ cup lemon pie filling
¼ cup melted butter
½ cup evaporated milk
1 teaspoon vanilla extract
3 large eggs
Zest of 1 lemon optional
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice Use just enough lemon juice so the icing drizzles down the sides of the cake.
decorate with lemon zest or lemon twists - so pretty!

Instructions

Preheat the oven to 350°F. Spray and flour a bundt pan. Be sure to get into all the nooks and crannies so when baked, the cake doesn’t stick!
In a large bowl, whisk together the cake mix and large box of pudding mix. Add the lemon pie filling, eggs, butter, evaporated milk, and vanilla extract.
Using a handheld mixer or stand mixer, beat until smooth. Add the eggs one at a time until combined. Fold in the lemon zest if using.
Spoon the batter into the prepared Bundt pan. Smooth it out evenly. Pop the pan on the counter a couple of times to remove any bubbles in the batter.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency if needed, then stir in the lemon zest.
Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing. Enjoy!

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