Lemon Pudding Cake is the perfect sweet treat for any occasion and is easy to make with only 5 ingredients, which includes lemon pudding mix.
You’ll love this easy-to-make dessert with a bright lemon flavor that wakes up your taste buds. Lemon Pudding Cake is all of that and more! It’s the perfect dessert for lemon lovers, with a soft, tender cake made with lemon pudding mix for an added pop of lemon flavor.
I absolutely love how moist and lemony this cake is. I can’t get enough of this fluffy cake! Whether you’re making it for a family gathering or just because you crave something sweet and tangy, this cake is sure to impress.
This is a super delicious Lemon Pudding Cake that’s sure to become a favorite in your household. With its bright lemon flavor and sweet lemon glaze, it’s a dessert that’s both unique and delicious.
Perfect for any occasion, this cake is easy to make and even easier to enjoy. So why wait? Grab your ingredients and get baking. Your taste buds will thank you!
Common Questions About Lemon Pudding Cake
Can I use real lemons?
Yes, you can definitely can! In fact, I would highly recommend it. I know the bottled stuff is really convenient sometimes.
However, freshly squeezed lemon juice will give you a flavor that can’t be beaten by the store-bought kind. You can use regular lemons or go for the Meyer lemons to give that extra pop!
How do I know when the cake is done?
The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. The center should be set.
Bundt pans can vary so much in size and shape, in addition to the difference in ovens and climate. I think it is a good idea to check the cake around the 40-minute mark and then keep an eye on it until it’s done.
Can I make this cake ahead of time?
Yes, you can make this cake a day ahead. In fact, it might even taste better the next day as the flavors have more time to come together.
Just be sure to store it in an airtight container in the fridge and let it come to room temperature before serving.
Storage
Lemon desserts are some of my favorite things in the world. Having a good lemon pudding cake recipe in the fridge is always a great idea!
Refrigerator
Store any leftover cake in an airtight container in the fridge for up to 3 days. The lemon flavor will stay fresh and the cake will remain moist.
Freezer
You can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer bag. Thaw it in the fridge overnight and bring it to room temperature before serving.
Tips
If you want, instead of a regular yellow cake mix, you could go for a lemon cake mix! Why not level up that lemony flavor?
- Use fresh lemons: Fresh lemon juice and zest give the best flavor.
- Grease the pan well: Use nonstick cooking spray and a dusting of flour to prevent sticking.
- Mix thoroughly: Make sure the cake batter is well mixed for an even texture.
- Cool completely: Let the cake cool completely before adding the glaze.
- Use a wire rack: Place the cake on a wire rack over a sheet pan for easy cleanup when glazing.
- Serve chilled: This cake tastes great when served slightly chilled.
Ingredients
Just seven simple ingredients and you’re on your way. This might be the best lemon dessert you’ve had in a while.
- Yellow cake mix
- Lemon instant pudding mix
- Eggs
- Water
- Oil
- Confectioner’s sugar
- Lemon juice
How to Make Lemon Pudding Cake
Get ready for some bright lemon flavors! Homemade is always better than anything you’ll find in the grocery stores.
- Preheat the oven to 350 degrees.
- Spray a round bundt pan (or similar) with non-stick baking spray and then a light dusting of flour. Set aside.
- Combine the cake mix, pudding mix, eggs, water, and oil in the bowl of a stand mixer. Mix the ingredients on low until combined, then increase the speed to medium and beat well for an additional 1-2 minutes until thoroughly combined. Scrape down the sides and beat again.
- Transfer the batter to the prepared baking dish.
- Bake for 40-50 minutes or until golden brown and the center is set.
- Allow to cool completely before removing from the pan.
- Once the cake has been removed from the pan, begin making the glaze.
Glaze
- In a small saucepan, combine the confectioner’s sugar and lemon juice. Whisk to combine. Heat over medium for approximately 10 minutes. The sugar will melt and the mixture will begin to thicken slightly.
- Remove from the heat.
Decorate
- Place the cake on a wire rack. Position the rack over a sheet pan lined with parchment or foil to catch the drippings for easy cleanup.
- Slowly pour the glaze over the cake. If you prefer, use a spoon or rubber spatula to catch the drippings and add it to the cake to continue to coat the cake.
- Slice and serve.
Kitchen Supplies You’ll Need for Lemon Pudding Cake
I got great results with this recipe and I think you will too. It’s probably the best way to make a pudding cake!
- Stand mixer or electric mixer
- Large mixing bowl
- Small bowl
- Whisk attachment
- Round bundt pan (or similar)
- Nonstick cooking spray
- Rubber spatula
- Wire rack
- Small saucepan
- Sheet pan
- Parchment or foil
What to Serve With Lemon Pudding Cake
That bright yellow color and lemon flavor make this moist lemon cake perfect with so many other dishes.
- Fresh berries: Strawberries, raspberries, or blueberries add a nice touch.
- Whipped cream: A dollop of whipped cream complements the tart lemon flavor.
- Vanilla ice cream: A scoop of ice cream makes this dessert even more decadent.
- Lemon curd: For extra lemony goodness, serve with a side of lemon curd.
Why You Should Make Lemon Pudding Cake
Tangy lemon bars used to be my favorite dessert. I think this one, with its large lemon flavor, has taken the cake. Ha!
- Easy to make: With simple ingredients and easy steps, this cake is perfect for beginners.
- Bright lemon flavor: It’s a refreshing change from regular desserts.
- Great for any occasion: Perfect for family gatherings, picnics, or just because.
- Moist and tender: The cake stays moist and tender thanks to the pudding mix.
- Versatile: You can serve it with various toppings and sides to suit your taste.
Variations and Add-Ins for Lemon Pudding Cake
Let me know if this isn’t one of the most delicious lemon cakes you’ve tried. Get out your oven mitt and lets get baking!
- Add lemon zest: For an extra burst of lemon flavor.
- Use Meyer lemons: For a sweeter, less acidic taste.
- Mix in berries: Fresh or frozen berries can be added to the batter.
- Top with nuts: Sprinkle chopped nuts on the glaze for a crunchy texture.
- Use a different glaze: Try a vanilla or orange glaze for a twist.
If you love this easy cake recipe, you’re going to love these other lemon treats too. Please click each link below to find the easy, printable recipe!
More Great Pudding Cakes
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Lemon Pudding Cake
Ingredients
Cake
- 15.25 ounces yellow cake mix 1 box
- 3.4 oz lemon pudding mix 1 box instant pudding
- 4 eggs
- ¾ cup water
- ⅓ cup oil
Glaze
- 2 cups confectioner’s sugar
- ⅓ cup lemon juice
Instructions
Cake
- Preheat the oven to 350 degrees.
- Spray a round bundt pan (or similar) with non-stick baking spray and then a light dusting of flour. Set aside.
- Combine the cake mix, pudding mix, eggs, water, and oil in the bowl of a stand mixer. Mix the ingredients on low until combined, then increase the speed to medium and beat well for an additional 1-2 minutes until thoroughly combined. Scrape down the sides and beat again.
- Transfer the batter to the prepared baking pan.
- Bake for 40-50 minutes or until golden brown and the center is set.
- Allow to cool completely before removing from the pan.
- Once the cake has been removed from the pan, begin making the glaze.
Glaze
- In a small saucepan, combine the confectioner’s sugar and lemon juice. Whisk to combine. Heat over medium for approximately 10 minutes. The sugar will melt and the mixture will begin to thicken slightly.
- Remove from the heat.
Decorate
- Place the cake on a wire rack. Position the rack over a sheet pan lined with parchment or foil to catch the drippings for easy cleanup.
- Slowly pour the glaze over the cake. If you prefer, use a spoon or rubber spatula to catch the drippings and add it to the cake to continue to coat the cake.
- Slice and serve.
Notes
Equipment
- bundt pan or tube pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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