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