Lemon Bundt Cake

4.49 from 33 votes

Lemon Bundt Cake has a moist crumb and is full of lemon flavor with fresh lemon juice, lemon zest, and instant lemon pudding.

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Preheat the oven to 325° F and generously spray a 10-inch bundt pan with non-stick spray. Set aside.
To a large bowl, cream together the sugar and butter with a hand mixer on medium until light and fluffy.
2 cups granulated white sugar, 1 cup unsalted butter
Beat in the lemon zest and vanilla, then the eggs, one at a time, beating until each egg is incorporated. Scrape down the sides of the bowl if needed.
1 Tablespoon lemon zest, 1 teaspoon vanilla extract, 3 large eggs
To another medium bowl, whisk together the flour, lemon pudding mix, baking powder, and baking soda.
2 ¾ cups all purpose flour, 1 3.4 oz instant lemon pudding mix, ½ teaspoon baking powder, ½ teaspoon baking soda
To a measuring cup, add the buttermilk then whisk in the lemon juice.
¼ cup buttermilk, ¼ cup fresh lemon juice
Add the dry ingredients and buttermilk to the butter-sugar mixture in multiple additions, alternating back & forth, starting and ending with the flour mixture and beating on medium speed. Scrape down the sides of the bowl as needed.
Pour the batter into the prepared bundt pan and bake for approximately 65 minutes or until a toothpick inserted into the center comes out clean.
Let cool for about 10 minutes then flip onto a wire rack to cool completely.
Cut & serve.

Store covered in plastic wrap or in an airtight container for 4-5 days at room temperature.
Top with powdered sugar or lemon glaze.