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Super easy and quick, this lemon bundt cake recipe is the perfect light dessert for any occasion! The finishing touch is a fresh and delicious glaze.

lemon bundt cake recipe with glaze on round wood platter

I love bundt cakes. They are just about the perfect dessert for any gathering with family and friends. They are easy to make, they can be made a day ahead, and they feed a crowd.

lemon bundt cake recipe ingredients

This lemon bundt cake recipe is so good and super moist. With only 6 ingredients for the actual cake, it takes about 10 minutes to throw together. The other thing I like about this cake is that it bakes in just 40 minutes. Most bundt cakes take about an hour, and sometimes they get a little too brown on the outside. Not this cake…it bakes evenly every time, and comes out of the oven golden and beautiful, with the lemon flavor shining through!

lemon bundt cake ingredients in mixing bowl

Make This Cake

  • Preheat oven to 350 degrees F.
  • Combine all cake ingredients in a large mixing bowl (with an electric mixer,) or the bowl of a standing mixer with the paddle attachment.
  • Mix until moistened. Beat on medium high speed for 2 minutes. Scrape the bowl once with a rubber spatula.
  • Pour into prepared pan. (Spray with Baker’s Joy or grease with shortening, and sprinkle with all purpose flour.)
  • Bake for 40 minutes, or until a knife or toothpick inserted in center comes out clean.
  • Cool for 5 minutes in pan and then turn out onto wire rack.
  • Prepare the glaze by mixing the powdered sugar, lemon juice, and lemon zest with a large spoon or whisk. Use more lemon juice for a thinner glaze, less for a thicker glaze.
  • Pour over cooled cake.
  • A dusting of powdered sugar is a good substitute for the glaze.
lemon bundt cake batter in bowl

Bundt Cake Tips

  • This recipe makes great cupcakes. Just use a large cookie scoop, and fill the vessels of a muffin tin almost to the rim with batter. (Make sure to spray the pan first or use liners.) Bake at 350 degrees F for 20 – 25 minutes, or until a pick inserted in the center of a cupcake comes out clean. 
  • I use diet soda when I make this cake, but it’s perfectly fine to use regular soda. The cake will taste the same!
lemon bundt cake recipe batter in pan

Easy Variations

The sky is the limit when it comes to variations for this bundt cake. When making a variation of this recipe, substitute milk for the lemon juice in the glaze, and don’t include the lemon zest.

  • Strawberry cake mix and white chocolate pudding.
  • Carrot cake mix and cheesecake pudding.
  • White cake mix and vanilla pudding.
  • White cake mix and pistachio pudding.
  • Yellow cake mix and banana cream pudding.
  • Yellow cake mix and butterscotch pudding.
lemon glaze ingredients for bundt cake

Tips For The Lemon Glaze

  • The glaze topping is not just delicious, it’s pretty as well. A dusting of powdered sugar is a good substitute, and a quicker option.
  • If you don’t want to mess with a lemon, substitute milk for the lemon juice. This makes a very sweet glaze, that drizzles beautifully.
baked lemon bundt cake recipe
whisk and spoon element

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lemon bundt cake recipe with glaze

How To Store + Freeze

  • To store: place the cake in an airtight container or cake keeper. Store at room temperature for up to 2 days. After that, place in refrigerator.
  • To freeze individual pieces: Slice the cake. Wrap each piece in plastic wrap, and place the pieces in a freezer-safe container, or a resealable freezer bag. Store in the freezer for up to 3 months. Thaw at room temperature.
  • To freeze the whole cake: BEFORE adding the glaze, wrap the entire cake in plastic wrap. Wrap again in foil, or place in a very large resealable freezer bag. Thaw at room temperature. Add glaze before serving.

What Readers Are Saying

“I just made this recipe for about the 15th time at my older teen son’s request. It’s a perfect treat for those of us who love sweet, but not too sweet. Plus due to the cake & lemon mixes, I can throw it together at almost any time. I love it with a cup of tea in the evening, and my husband has been known to sneak a slice of it as breakfast before work. All around great recipe!”

~Dani

lemon bundt cake recipe with slice cut

Lemon Bundt Cake Recipe

4.41 from 5 votes
Super easy and quick, this lemon bundt cake recipe is the perfect light dessert for any occasion! The finishing touch is a fresh and delicious glaze.
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 pieces
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Equipment

  • 12-cup bundt pan

Ingredients
 

Cake

  • 1 box yellow cake mix
  • 3.4 oz. box instant lemon pudding
  • 3/4 cup canola oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup diet soda pop (7UP, Sprite, or ginger ale)

Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • zest of one lemon

Instructions

  • Preheat oven to 350 degrees F.
  • Combine all cake ingredients in a large mixing bowl (with an electric mixer,) or the bowl of a standing mixer with the paddle attachment.
  • Mix until moistened. Beat on medium high speed for 2 minutes. Scrape the bowl once.
  • Pour into prepared bundt pan. (Spray with Baker's Joy or grease with shortening, and sprinkle with all purpose flour.)
  • Bake for 40 minutes or until a knife inserted in center comes out clean.
  • Cool for 5 minutes in pan and then turn out onto cooling rack.
  • Prepare the glaze by mixing the powdered sugar, lemon juice, and lemon zest with a large spoon. Use more lemon juice for a thinner glaze, less for a thicker glaze.
  • Pour over cooled cake.
  • A dusting of powdered sugar is a good substitute for the glaze.

Notes

I prepare my baking pans with Baker’s Joy.
The nutrition calculations are figured with diet soda. Regular soda can be substituted, but the calorie count will change. 
Nutrition Facts
Lemon Bundt Cake Recipe
Serving Size
 
1 piece
Amount per Serving
Calories
315
% Daily Value*
Fat
 
23
g
35
%
Cholesterol
 
61
mg
20
%
Sodium
 
86
mg
4
%
Potassium
 
32
mg
1
%
Carbohydrates
 
27
g
9
%
Fiber
 
0.1
g
0
%
Sugar
 
15
g
17
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Ann Drake
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If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you

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7 Comments

  1. I make this cake but use lemon lime soda as in Sundrop or Mello Yellow for an even more lemon taste.

  2. Can I bake in a 9×13 pan? Thanks!

    1. Yes! I’m not sure of the baking time, but follow the directions on the back of the cake box and you should be OK. Let us know how it comes out!

  3. Lisa Cannon says:

    5 stars
    Love this recipe!! Awesome summer dessert.

  4. I just made this recipe for about the 15th time at my older teen son’s request. It’s a perfect treat for those of us who love sweet, but not too sweet. Plus due to the cake & lemon mixes, I can throw it together at almost any time. I love it with a cup of tea in the evening, and my husband has been known to sneak a slice of it as breakfast before work. All around great recipe!

  5. I am looking forward to making this cake. I have tried your other recipes and they turned out very well. I have great confidence in everything you share. Wonderful blog.

  6. I am making this recipe today! What a delicious looking cake.
    Thank you for sharing the recipe. You are truly a mentor of mine!