Lemon Bundt Cake has a moist crumb and is full of lemon flavor with fresh lemon juice, lemon zest, and instant lemon pudding.
Lemon Bundt Cake with Pudding
This lemon bundt cake recipe comes to you from Miranda of Cookie Dough & Oven Mitt.
Well, she wrote another cookbook, Easy Cake Cookbook, that I got to preview and this recipe is from it.
The cookbook is full of easy cake recipes that I am excited to work my way through.
I decided to start with this lemon pudding cake. It is made from scratch but has the addition of instant lemon pudding to kick up the lemon flavor and make it really moist.
The girls, my mom & I loved it.
Equipment you’ll need
- Bundt Pan – There are so many pretty shapes – mine is pretty basic but if I had more room, I would have a huge collection.
- Hand Mixer – You could also use your hand mixer, but I always reach for my hand mixer.
- Lemon Zester – For all that fresh lemon flavor.
- Measuring Cups – You’ll need a few.
- Measuring Spoons – These are magnetic, stackable, and double sided – they’re my favorite.
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Lemon Zest
- Vanilla Extract
- Instant Lemon Pudding Mix
- Baking Powder
- Baking Soda
- Lemon Juice
How to make a Lemon Bundt Cake
- First, preheat your oven to 325°F and generously spray a 10″ (12 cup) bundt pan with non-stick baking spray.
- Then, to a large mixing bowl, add the sugar, and butter and cream together with a hand mixer on medium, until light & fluffy. Beat in the lemon zest and vanilla, then add the eggs, one at a time, beating until each egg is fully incorporated. Scrape down the sides of the bowl, if needed.
- Next, in a medium mixing bowl, add the flour, lemon pudding mix, baking soda, and baking powder and whisk together.
- Then, add the buttermilk to a measuring cup and pour in the lemon juice. Whisk together.
- Next, we’ll alternate the mixtures to combine everything together. Start by adding some of the flour mixture to the butter-sugar mixture, while beating on medium speed. Then add some of the butter milk mixture. Continue alternating, until you’re out of ingredients, ending with flour. Scrape down the sides of the bowl, if needed.
- Finally, pour the batter into the prepared bundt pan and bake for 65 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for about 10 minutes and then flip onto a wire rack to cool completely.
How to store leftovers
Keep this cake tightly covered in plastic wrap or in an airtight container, at room temperature, for 4-5 days.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, it’s easy to make your own!
To a liquid measuring cup, add 1 Tablespoon lemon juice or white vinegar then finish filling to 1 cup with milk. Let stand for 5-10 minutes to let milk curdle. Ta-da – buttermilk.
What should I top this cake with?
I sprinkled the top of my cake with powdered sugar but it’s easy to make a lemon bundt cake glaze.
Whisk together 3/4 cup powdered sugar, 2 Tablespoons fresh lemon juice, and the zest of 1 lemon. That’s it! Drizzle over the cake.