When life gives you lemons… make the most lemony cake you’ve ever had! This Extreme Lemon Bundt Cake is everything a lemon lover dreams of—bright, bold, and bursting with citrus in every bite. It’s light, ultra-moist, and infused with layers of fresh lemon flavor thanks to lemon cake mix, pudding, zest, and juice. Topped with a glossy lemon glaze that sets into the perfect sweet-tart finish, this cake is pure sunshine on a plate. Whether you’re baking it for a springtime brunch, summer picnic, or simply because you’re craving something zesty and sweet, this easy Bundt cake recipe is always a hit
About The Recipe
This isn’t your average lemon cake. I’m talking lemon in every layer. From the lemon cake mix and lemon pudding to the fresh zest and juice, this cake takes lemon flavor to the extreme—and I absolutely love it.
The best part? It’s practically foolproof. This is one of those magical recipes that uses a few shortcuts (like boxed cake mix) to make your life easier, without sacrificing taste. The texture is fluffy yet rich, and the flavor is bright and tangy without being overpowering. Plus, the glaze? A dream. It’s sweet, citrusy, and ties everything together beautifully.
I’ve made this for weekend desserts, Easter gatherings, and even just random Tuesdays when I needed a little something sweet and sunny. Every time, it disappears faster than I can set it on the table.
Reasons You Will Love This Extreme Lemon Bundt Cake
- Unapologetically lemony – This cake is not shy about flavor. It layers lemon cake mix, lemon pudding, fresh lemon juice, and zest for a serious citrus punch.
- Ridiculously easy to make – Thanks to a few smart shortcuts (hello, boxed mix), this comes together in minutes. Minimal effort, maximum reward.
- Super moist texture – The pudding mix and oil ensure the cake stays soft and tender from the first bite to the last.
- Perfect for entertaining – Its beautiful Bundt shape and glossy lemon glaze make this cake look effortlessly elegant.
- Crowd-pleasing and customizable – Serve it as-is, or dress it up with fresh berries, whipped cream, or even a scoop of vanilla ice cream.
Equipment Needed
You won’t need anything fancy to make this cake, but here’s what I recommend to get the best results:
- Bundt Pan – I swear by my Nordic Ware pan for the prettiest shape and easiest release.
- Mixing Bowls – One large bowl for the batter and a smaller one for the glaze.
- Whisk or Electric Hand Mixer – Either works well for mixing everything smoothly.
- Cooling Rack – To allow the cake to cool completely and let the glaze drip beautifully.
- Citrus Zester or Microplane – For that fresh lemon zest that really makes this cake shine.
- Measuring Cups & Spoons – Accurate measurements = baking success!
Ingredients
For The Cake:
- 1 package lemon cake mix
- 1 (3.4 oz) package instant lemon pudding mix
- 2/3 cup water
- 1/2 cup vegetable oil
- 1 teaspoon lemon zest
- 1/3 cup fresh lemon juice (from about 2–3 lemons)
- 4 large eggs
Ingredient Breakdown:
- Lemon Cake Mix – This is the foundation of the cake and where the lemony flavor begins. Choose a good-quality mix that’s made for a 13×9-inch pan or two 8-inch rounds.
- Lemon Pudding Mix – Adds moisture and intensifies the lemon flavor while keeping the crumb incredibly soft.
- Water + Oil – The perfect combo for moisture without heaviness. You can even sub the oil with unsweetened applesauce for a lighter option.
- Lemon Zest + Juice – This is where the real lemon flavor comes alive. Zest gives a floral, citrusy aroma, while juice adds that sharp, zesty kick.
- Eggs – These bind everything together and give the cake its structure and richness.
For The Glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
Ingredient Breakdown:
- Powdered Sugar – Makes the glaze silky and sweet with the perfect drippy texture.
- Lemon Juice – Thins the glaze and gives it that citrusy tang that complements the cake.
- Vanilla Extract – Just a splash balances the tartness with a hint of warmth.
Optional for Serving:
- Fresh strawberries – These are the perfect sweet and juicy contrast to the bright lemony bite of the cake.
How To Make Extreme Lemon Bundt Cake
Step 1: Prep the Pan and Preheat
First things first—preheat your oven to 350°F (175°C). Then generously grease your Bundt pan with shortening or nonstick spray. Trust me, this is not the time to go light on the grease. A well-coated pan means your cake will release cleanly and beautifully without tearing.
Step 2: Make the Batter
In a large mixing bowl, whisk together the lemon cake mix and the instant lemon pudding mix. This dry combo sets the foundation for that ultra-lemony flavor.
Next, add in the water, oil, lemon zest, lemon juice, and eggs. Whisk everything until the batter is completely smooth and well combined. It’ll be thick, glossy, and smell like lemon heaven.
Step 3: Bake
Pour the batter into the prepared Bundt pan and gently smooth the top. Bake for around 40 minutes, or until a toothpick inserted comes out with just a few moist crumbs (not wet batter!). Keep an eye on it—ovens vary.
Let the cake cool in the pan for about 15 minutes. Then carefully invert it onto a cooling rack set over a baking sheet and allow it to cool completely before glazing.
Step 4: Make the Glaze
While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. The glaze should be thick but pourable. If it’s too thin, add more sugar; too thick, add a splash more juice.
Once the cake is fully cooled, drizzle the glaze slowly over the top, letting it drip naturally down the sides. Let it set for at least 10 minutes to firm up.
Step 5: Serve
Transfer the glazed cake to a serving platter. Slice and serve as is, or take it over the top with fresh strawberries on the side. It’s zesty, sweet, and irresistible.
FAQ’s and Troubleshooting
Can I make this ahead of time?
Absolutely! This cake actually tastes even better the next day as the lemon flavor develops. Just wrap it tightly and store at room temp.
Can I use a different pudding flavor?
You can! If you can’t find lemon pudding, vanilla works well too. It still complements the lemon cake mix beautifully.
Can I use applesauce instead of oil?
Yes—1:1. I’ve done it and it worked great. The cake stayed moist and flavorful, with fewer calories.
Why did my cake stick to the pan?
This usually happens when the Bundt pan wasn’t greased enough. Make sure to really get into every crevice of the pan with shortening or a high-quality nonstick spray.
Can I freeze this cake?
Yes, you can freeze the whole cake or individual slices. Just wrap tightly and store for up to 3 months. Thaw at room temperature before serving.
Decorating Ideas
This cake is beautiful on its own, but if you’re feeling extra, here are a few simple ways to dress it up:
- Add a sprinkle of lemon zest on top of the glaze for extra pop.
- Decorate with thin lemon slices or candied lemon peel.
- Serve with fresh berries or a dollop of whipped cream.
- Drizzle with white chocolate for a bakery-style finish.
How To Store
Store the cake covered at room temperature for 3 to 4 days. If your kitchen is particularly warm, refrigerate it and bring it to room temp before serving. You can also freeze the cake, glazed or unglazed, for up to 3 months. Just wrap tightly in plastic and foil to avoid freezer burn.
