Lemon lovers, this is the cake for you! Bright and citrusy, this Lemon Pudding Cake delivers rich flavor with just the right amount of tang. The light, tender crumb pairs perfectly with its bold lemon flavor.

Whether you serve it as a simple dessert or dress it up with whipped cream and berries, it’s a guaranteed hit. And because it starts with a cake mix it’s easy to make for any cozy homemade celebration from an afternoon tea party with kids to a birthday party for your grandfather.

Why Add Pudding?

Adding a box of pudding mix keeps it incredibly moist, apparently it has something to do with the cornstarch trapping more moisture IN the cake? I don’t know about any of that but I do know that my grandmother always added a box of pudding mix to her cakes. And they were always primo cakes.

What You Need To Make This Pudding Cake

To make this cake, you’ll need a few pantry staples plus a pudding mix to enhance the flavor and texture. The glaze is just two ingredients but gives it a glossy, bakery-style finish.

yellow box cake mix, or try a lemon cake mix
lemon pudding mix
water
eggs (Out of eggs? Here’s how to keep cooking without them)
oil
lemon juice
powdered sugar
a bundt pan OR ring pan

About that pan, you can use ANY ring pan you have, a bundt pan is fine, your grandmother’s old ring pan is fine. But you can also able this up in a 9×13 baking pan. Or two round or square pans work too.

Grease That Pan

If you are using a bundt pan, grease it very well. In my experience nothing will ruin your day faster than a cake that refuses to slide out of the pan. Grease it AND flour it for best results.

To do that, generously grease or butter the pan. Then add a good spoonful of flour to the pan and shake it around to coat the inside.

You’ll be able to see where you missed the pan with butter. Go back in with more butter and get all the areas you missed. It is a step worth doing so you don’t waste your ingredients.

Take This Cake Out On The Town

If you need a cake to feed up to a dozen people, this recipe is for you! Whether for birthdays, potlucks, or family gatherings, this cake always gets compliments.

Change Up This Recipe!

If you like to switch things up, try using a different flavor of cake mix or pudding flavor. Consider making a chocolate cake with a box of chocolate pudding mix and dust the finished cake with powdered sugar instead.

If You Have Leftovers

This cake stores well. It can be kept in an airtight container in the fridge for up to three days. You can also freeze slices individually for a quick dessert later.

Lemon Pudding Cake

No ratings yet

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: Slices

Calories: 343kcal

If you love lemon, this cake is a must-try—moist, sweet, and packed with citrus flavor in every bite!

Print Recipe

Equipment

bundt pan or ring pan

Ingredients

For the cake:

1 box yellow cake mix
1 package (3.4 oz) lemon pudding mix
3/4 cup water
4 eggs
1/3 cup oil

For the glaze:

1/3 cup lemon juice
2 cups powdered sugar

Instructions

Preheat the oven to 350°F (175°C)
Generously grease or butter a bundt pan and dust lightly with flour
Combine the cake mix, pudding mix, water, oil, and eggs in a stand mixer bowl
Mix on low speed until combined, then increase to medium speed and mix for 1-2 minutes, scraping the sides as needed
Pour the batter into the prepared baking pan
Bake for 40-50 minutes or until golden brown and set in the center
Let the cake cool completely before removing it from the pan

For the glaze:

Combine lemon juice and powdered sugar in a small saucepan and whisk to combine
Heat over medium, stirring occasionally, for about 10 minutes until the sugar melts and the mixture thickens slightly
Remove from heat and set aside
Place the cake on a wire rack over a parchment-lined pan for easy cleanup
Slowly pour the glaze over the cake, letting it coat evenly
Scoop up any drippings and reapply if desired
Slice and serve