Description
Lemon Pudding Bundt Cake is a moist, buttery citrus dessert made with instant lemon pudding mix, fresh lemon juice, and buttermilk for a rich texture and bright flavor. Finished with a tangy lemon glaze, this homemade bundt cake is perfect for holidays, brunches, family gatherings, or everyday dessert.
Ingredients
Scale
- 1 cup butter, softened
- 2 cups granulated sugar
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon flavoring or lemon extract
- 3 eggs, room temperature
- 2 1/2 cups all-purpose flour
- 3.4 ounces instant lemon pudding mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup fresh lemon juice
- 1 cup buttermilk, room temperature
- Optional yellow food coloring
- 3 cups powdered sugar (for glaze)
- 1/4 cup lemon juice (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 325°F (163°C) and generously grease a 10-inch bundt pan, making sure to coat every curve and edge.
- In a medium bowl, whisk together flour, instant lemon pudding mix, baking powder, and baking soda until evenly combined.
- In a separate bowl, mix fresh lemon juice into buttermilk and set aside.
- In a large mixing bowl, cream softened butter and granulated sugar together until pale, fluffy, and light, about 4–5 minutes.
- Mix in lemon zest, vanilla extract, and lemon flavoring until combined.
- Add eggs one at a time, mixing thoroughly after each addition.
- Gradually alternate adding dry ingredients and the buttermilk mixture into the batter, beginning and ending with dry ingredients. Mix only until combined to avoid overmixing.
- Add optional food coloring if desired and stir gently.
- Pour batter into the prepared bundt pan and smooth the top evenly.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10–15 minutes before carefully loosening edges and inverting onto a wire rack.
- Prepare glaze by whisking powdered sugar, lemon juice, and vanilla extract until smooth.
- Drizzle glaze over the warm or cooled cake and let set for about 10 minutes before slicing and serving.
Notes
- Use room-temperature butter, eggs, and buttermilk for smoother batter and even baking.
- Fresh lemon juice and zest provide the best citrus flavor.
- Do not overmix once flour is added to maintain a tender crumb.
- Grease the bundt pan thoroughly to prevent sticking.
- Lemon Pudding Bundt Cake tastes even better the next day as flavors deepen.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze slices or the entire cake tightly wrapped for up to 2 months.
- Vanilla instant pudding can replace lemon pudding if needed; add extra zest for flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 537
- Sugar: 64g
- Sodium: 246mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 92g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 84mg