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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.

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.

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!

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.

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!

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.

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.

Shop + Source
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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
More Bundt Cake Recipes
- Sour Cream Coffee Cake
- Homemade Angel Food Cake
- Sour Cream Chocolate Bundt Cake
- Fresh Apple Bundt Cake

I make this cake but use lemon lime soda as in Sundrop or Mello Yellow for an even more lemon taste.
Can I bake in a 9×13 pan? Thanks!
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!
Love this recipe!! Awesome summer dessert.
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!
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.
I am making this recipe today! What a delicious looking cake.
Thank you for sharing the recipe. You are truly a mentor of mine!