Lemon pudding cake is the kind of cozy dessert that feels like a warm hug—simple to make, beautifully light, and secretly impressive. With its soft, tangy cake layer on top and a creamy, pudding-like surprise underneath, this melt-in-your-mouth treat delivers the perfect balance of brightness and comfort. One spoonful, and you’ll be hooked.
What really makes this cake shine is its bright lemony flavor. Thanks to a mix of fresh zest and pudding, every forkful is smooth, vibrant, and full of sunshine. No dry crumbs here—just that dreamy texture you wish every cake had. And it’s pretty, too. With its golden color and glossy glaze, it’s the kind of dessert that makes any table feel a little more special.
Whether you’re throwing a spring brunch, planning an Easter menu, or just craving something fresh after dinner, this cake fits right in. It’s light enough for warm weather, easy enough for a weeknight, and fancy enough to bring to a party. Top it with berries, whipped cream, or a dusting of powdered sugar—whatever makes you smile.
And here’s the real bonus: it’s super low-fuss. You don’t need fancy tools or complicated steps. Just a handful of simple ingredients, one bundt pan, and maybe 15 minutes of prep. It even stores well and somehow tastes even better the next day. It’s comfort food with a little glow-up—perfect for busy bakers who still want to bring a bit of magic to the table.
Lemon pudding cake Recipe
Ingredients You’ll Need (Serves 6)
One of the best parts about this lemon pudding cake recipe is how it uses everyday ingredients you probably already have on hand—plus a few citrusy additions to take it over the top. For 6 servings, here’s exactly what you’ll need:
Dry Ingredients
- 1 box (3.4 oz) instant lemon pudding mix
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- 3 large eggs
- 1 cup whole milk
- 2 tsp pure vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
These ingredients work together to create that dreamy, moist texture that defines a great lemon cake with pudding. The pudding mix keeps it rich and creamy, while the lemon zest and juice offer that signature tangy citrus flavor.
Optional Add-Ins for a Custom Touch
Want to put your own spin on this lemon pudding bundt cake? Try these tasty upgrades:
- Fresh blueberries: Fold in ½ cup for a fruity twist.
- Poppy seeds: Add 1 tbsp to give it a bakery-style flair.
- Coconut flakes: Mix in ¼ cup for a tropical vibe.
You can also switch up the glaze. A simple powdered sugar and lemon juice drizzle is classic, but a lemon cream cheese glaze gives it a richer, more indulgent finish.
These little tweaks can elevate your cake without making the recipe more complicated—perfect for busy weeknights or last-minute dessert plans.
📏 Serving Note: This ingredient list yields one small bundt cake or six generous slices. If you’re scaling up for a party or potluck, you can easily double the amounts and use a full-size bundt pan.
Step-by-Step – How to Make Lemon Pudding Cake
Prep Like a Pro (Bundt Tips Included)
Before diving into the mixing bowl, set yourself up for success with a few smart prep moves. First, preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly using butter or a baking spray that includes flour. Make sure to get into all the ridges—this is key for a clean release once your lemon pudding bundt cake is done baking.
If you’re new to bundt baking, here’s a tip: dust the greased pan with a light coat of flour or fine sugar. It creates a subtle crust and helps your cake slide right out.
Also, set your eggs and milk on the counter to come to room temperature. This small step helps everything blend more smoothly and evenly.
Mixing & Baking Instructions
- Combine Dry Ingredients:
In a medium bowl, whisk together the lemon pudding mix, flour, sugar, baking powder, and salt. - Mix the Wet Ingredients:
In a separate large bowl, beat the eggs, then whisk in melted butter, milk, vanilla, lemon zest, and lemon juice. Stir until well combined. - Blend & Pour:
Slowly add the dry ingredients into the wet, stirring gently with a spatula or whisk until just combined. Don’t overmix—this keeps your lemon pudding cake light and fluffy.
- Fill the Pan: Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter to release any air bubbles.
- Bake:
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden with a slight bounce when pressed.
Cooling, Unmolding & Glazing
Once baked, remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 10–15 minutes—this allows the cake to firm up and reduces breakage when turning it out.
To unmold, gently loosen the edges with a butter knife if needed. Invert the pan onto a plate or wire rack and lift carefully.
After cooling completely, drizzle with a lemon glaze (mix 1 cup powdered sugar + 2 tbsp lemon juice) or top with whipped cream and lemon zest. Voilà—your lemon pudding cake is ready to shine!
This easy-to-follow process ensures every bite is soft, moist, and full of tangy citrus flavor—no complicated steps, no surprises.
Tips for the Perfect Lemon Pudding Bundt Cake
Avoiding a Dry Cake
The biggest fear with bundt cakes? Dry texture. But no worries—this lemon pudding bundt cake is designed to be moist from the inside out, thanks to the addition of pudding mix. Still, a few extra precautions help you nail it every time:
- Don’t overbake. Start checking at the 40-minute mark. Your cake is done when a toothpick comes out clean but not dry.
- Measure ingredients precisely. Too much flour is often the culprit behind dry cakes. Spoon flour into your measuring cup and level it off with a knife.
- Use whole milk and real butter. They add richness and moisture that low-fat alternatives can’t match.
A soft, springy texture is what sets a great moist lemon bundt cake apart from a mediocre one. Stick with these tips, and you’ll avoid dry disasters.
Enhancing That Lemon Zing
A bland lemon cake? That’s a no-go. For max flavor, the trick is to layer the citrus in different forms. This lemon pudding cake recipe uses zest, juice, and pudding to lock in that tangy citrus flavor.
Here’s how to dial it up even more:
- Add extra lemon zest for a more intense aroma.
- Swap milk with buttermilk for a slightly tangier profile.
- Brush the cake with lemon syrup after baking (just mix lemon juice + sugar and warm it up). This step adds moisture and a flavor punch.
These small tweaks keep the flavor bright and fresh—never artificial or flat.
To understand why brushing your cake with lemon syrup after baking intensifies the flavor, check out this overview of how our sense of taste works and how acidity enhances perceived sweetness and aroma.
Bonus: Texture Boosters
Want a little extra flair? Consider these finishing touches:
- Top with lemon glaze and a dusting of powdered sugar for a bakery-style look.
- Serve with whipped cream or yogurt for contrast and creaminess.
- Fold in berries or poppy seeds before baking to introduce subtle textures.
Remember, your fluffy lemon cake should look and taste as good as it smells—and with these tips, it always will.
Section 5: Serving Suggestions & Storage Tips
How to Serve It Like a Pro
Presentation matters—especially when your dessert tastes as good as this one. The lemon pudding cake is naturally elegant with its golden color and glossy glaze, but a few extra touches can elevate it even more.
Here are some easy serving ideas:
- Top with whipped cream and a sprinkle of lemon zest for a fresh finish.
- Add fresh berries like raspberries or blueberries for a pop of color and sweetness.
- Dust with powdered sugar just before serving for a soft, snowy look.
- Plate it on a white or pastel-toned dessert plate to enhance the cake’s sunny tone.
Since this is an easy lemon dessert, it shines at brunch tables, baby showers, or after-dinner coffee gatherings. The balance of tangy and sweet makes it ideal year-round, but it’s especially great as a spring dessert idea.
For a casual weeknight? No need to dress it up—just grab a fork and dig in.
Storage, Freezing & Reheating
If you’re lucky enough to have leftovers, this quick lemon dessert stores beautifully.
To Store:
- Place the cake in an airtight container.
- It keeps well at room temperature for up to 2 days, or in the fridge for 4–5 days.
How to Freeze:
- Wrap individual slices tightly in plastic wrap, then foil.
- Store in a freezer-safe bag for up to 2 months.
- Thaw in the fridge overnight or on the counter for a couple of hours.
To Reheat:
- Microwave slices for about 10–15 seconds to bring back that just-baked warmth.
- Optionally drizzle with a bit of fresh lemon juice or glaze after reheating for a moisture boost.
This makes it a great make-ahead dessert for events—or a sweet backup plan for those midweek cravings.
Lemon Pudding Cake Variations
Can I Make This Without a Bundt Pan?
Absolutely! While a bundt pan gives your lemon pudding cake its signature shape and decorative edges, you don’t need one to enjoy this dessert.
Try these alternatives:
- 8×8-inch square pan: Produces a slightly thicker cake, but still moist and flavorful.
- Loaf pan: Great for slicing like pound cake—just reduce baking temp slightly and extend baking time.
- Muffin tin: Makes adorable individual servings. Bake for 18–22 minutes or until golden and springy.
Whichever option you choose, the flavor and texture stay true to the original lemon pudding cake recipe—moist, tender, and bursting with tangy citrus flavor.
Dairy-Free or Egg-Free Options
Got dietary needs? No problem. This recipe is easy to tweak:
Dairy-Free:
- Swap butter with melted coconut oil or dairy-free margarine.
- Use unsweetened almond milk or oat milk in place of whole milk.
Egg-Free:
- Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Or use a store-bought egg replacer like Bob’s Red Mill or Ener-G.
Note: The texture may be slightly less fluffy but still delicious and satisfying. These tweaks don’t sacrifice flavor, so your lemon pudding bundt cake will still shine.
FAQs about Lemon Pudding Cake Recipe
Q: Can I use sugar-free pudding mix?
Yes! Just make sure it’s instant and not cook-and-serve. The sugar-free version may yield a slightly less sweet result—adjust your glaze accordingly.
Q: Can I make this ahead?
Definitely. This lemon pudding cake actually tastes better the next day as the flavors develop. Store it covered in the fridge and glaze just before serving.
Q: Can I double the recipe for a larger group?
Yes! Double the ingredients and bake in a full-size bundt or tube pan. Add 5–10 minutes to the baking time and check for doneness with a toothpick.
Try More Quick Citrus Desserts
If you loved this lemon pudding cake, why stop here? CookMinutes.com is packed with quick citrus desserts that are just as refreshing, easy, and satisfying. Whether you’re craving another bright bundt or want a no-bake option for summer, we’ve got something to keep that citrus spark alive.
Here are some fan favorites to try next:
5-Minute No-Bake Lemon Cheesecake Cups – perfect for hot days when the oven’s off-limits.
Orange Olive Oil Cake with Honey Glaze – a moist and fragrant twist that’s beginner-friendly.
Mini Key Lime Pies in Jars – adorable, portable, and bursting with tart flavor.
Every recipe comes with step-by-step guides, prep-ahead tips, and flavor variations so you can truly make it your own.
👉 Visit our Blog Page to explore even more easy recipes made for busy schedules and bright moments.
Don’t forget to bookmark this lemon pudding cake and leave a comment—your feedback helps other home bakers and inspires new creations! 💬🍋
Bake This Lemon Pudding Cake Once, Crave It Forever
- Total Time: 1 hour
- Yield: 6 slices
Description
A tender, creamy lemon cake with a pudding-like texture—perfect for spring, brunches, or weeknight desserts. Quick to prepare with everyday ingredients.
Ingredients
Dry Ingredients
1 box (3.4 oz) instant lemon pudding mix
1 cup all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
Wet Ingredients
1/2 cup unsalted butter, melted and slightly cooled
3 large eggs
1 cup whole milk
2 tsp pure vanilla extract
Zest of 2 lemons
Juice of 1 lemon
Instructions
Preheat the oven to 350°F (175°C). Grease a bundt pan with butter or baking spray that includes flour.
In a medium bowl, whisk together the pudding mix, flour, sugar, baking powder, and salt.
In a large bowl, beat the eggs, then whisk in melted butter, milk, vanilla, lemon zest, and lemon juice. Mix until well combined.
Gradually add the dry ingredients to the wet, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared bundt pan. Tap lightly to release air bubbles.
Bake for 40–45 minutes until a toothpick inserted comes out clean. Let cool for 10–15 minutes before unmolding.
Drizzle with lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice), or serve with whipped cream and zest.
Notes
This cake keeps well for 2 days at room temperature or up to 5 days in the refrigerator. It can also be frozen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
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