Lemon Bundt Cake

The Lemon Bundt Cake is bursting with refreshing and delicious flavor! It will be one of the moistest cakes you ever have the pleasure of trying! The frosting is AMAZING!

Lemon Bundt Cake... The Lemon Bundt Cake is bursting with refreshing and delicious flavor! It will be one of the moistest cakes you ever have the pleasure of trying! The frosting is AMAZING!

Spring time is here and so are my lemon cravings!

This Lemon Bundt Cake will be one of the most moistest cakes you will EVER try! It is fabulous! This cake is bursting with divine and refreshing lemon flavor and is complimented with a rich and amazing lemon cream cheese frosting.

If you are looking for a dessert to wow a crowd, give this one a try! You will not regret it!

Lemon Bundt Cake... The Lemon Bundt Cake is bursting with refreshing and delicious flavor! It will be one of the moistest cakes you ever have the pleasure of trying! The frosting is AMAZING!

4.4 from 25 reviews
Lemon Bundt Cake
The Lemon Bundt Cake is bursting with refreshing and delicious flavor! It will be one of the moistest cakes you ever have the pleasure of trying! The frosting is AMAZING!
Recipe type: Dessert
  • 1 box lemon Cake Mix
  • 1 small box INSTANT Vanilla pudding Mix (3.9 ounces)
  • ½ cup Sour Cream
  • ¾ cup Oil
  • ¾ cup Water
  • ½ cup Sugar
  • 4 Eggs
  • 1 Tablespoon lemon zest
  • 3 Tablespoon lemon juice
  • 8 ounce cream cheese, softened
  • 2 cups powdered sugar
  • 1 Tablespoon lemon zest
  • 1 teaspoon lemon juice
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
  3. Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
While cake is cooling make frosting.
  1. In a medium bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy.
  2. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
  3. When cake is cooled, pipe the frosting over the top of the cake. Garnish with more lemon zest if desired.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Trish Gunn

    This looks wonderful. What size box cake mix would you use? Depending on the brand they are different sizes.

  2. Nancy


    Is the pudding mix the instant kind or the cook and serve pudding? This looks like a nice moist cake and perfect for spring. I want to make it soon.

    1. Julie

      That's my question exactly! They need to be more specific.

    2. Chef in Training

      Instant. SO sorry about that! I thought I had clarified. It is updated to say so now :)

    3. Chef in Training

      Instant. SO sorry about that! I thought I had clarified. It is updated to say so now :)

    4. Cindy

      So you were very specific in your recipe… you have it in bold letters INSTANT.
      I find it annoying with peoples comments. They need to READ
      THANK YOU for the recipe! I can’t wait to make it

    5. Jenny

      Hello :) If you look at the comment dates, it was before she added the INSTANT. So chances are they did read it fully!! She even realized! LOL

  3. Kari

    I love bundt cakes. Yours are so gorgeous!

  4. Nicky Guidry


    My bundt pan is a dark non-stick pan. Should I adjust the oven temperature for this? What type of pan do you have?

    1. JAYSKAY

      I baked mine in a convection oven for only 40 minutes and it was perfect.

  5. Dodi Smith

    This is delicious. I'm not really a box cake kind of person, but this was quick and very good. Thanks for sharing.

  6. Karen Lewis

    I just found your site tonight. Oh my goodness. The food looks delicious. I definitely will be putting some of these on my table.

  7. Leah

    This is absolutely perfect! I made this yesterday for Mother's Day, and my family raved about it!

    I used the exact recipe, however, my oven is not regulated properly, so I preheated to 350, put the cake in, lowered to 325 immediately and baked for 50 minutes.

    Wow! Moist and delicious! The lemon flavor is perfect.

    Do you think I can use the same recipe with chocolate cake mix? Without the lemon of course.

  8. Stephanie

    This looks wonderful! I wonder if I could add blueberries to it?

  9. Debby


    I make this same cake, but I use a glaze on top. Use powder sugar and lemon juice and zest and pour over cooled cake.

  10. Martha

    This cake was a huge hit at my "summer solstice" party last night! Truly moist and delicious!

  11. Anne Begg

    Hi, I'm in Australia, so box sizes differ for cake mixes etc. The dry ingredients in our cake boxes (not including the icing sugar mix) is 340g or nearly 12 ounces. What weight is the box used in this recipe? Thanks


    1. Teri

      In the US, our boxed cake mixes are 15.25 oz or 432 g.

  12. Judy

    Don't think 5 minutes is long enough to sit in pan....half mine stayed in pan when inverted! Also not enough frosting to do what is shown in picture. Got half way around, thinking I could cover my messy cake, and ran out of frosting. Not a happy camper ?

    1. Judy

      Sorry... I should have added to post that I use many of your posted recipes and love them. Thank you!

  13. Karol


    Delish!!! So moist and the icing is yummy!!!

  14. Rhonda

    My cake was so nice and tall when I took it out of the oven. After it cooked for 5 minutes, it was half the size it was to begin with. Now it is only about 2 inches tall. Isn't it supposed to be taller than that?

    1. Rhonda

      After it cooled, not cooked.

    2. Hilda Sterner

      Just made the cake and experienced the same thing. It was perfect, until it sat for a few minutes and completely deflated... hoping it tastes better than it looks!

    3. Gail

      I made this today ahead of time for Easter and followed the directions exactly. I also had the cake deflate cooling in the pan. It still looks okay and I am hoping it still should taste good. If so I will make it again but in a 9 x 13 or cupcakes. I think it’s something with the ingredients that causes it to fall.

  15. Christy


    My cake came out of the oven looking beautiful, then fell as it was cooling. Any idea what I did wrong?

  16. Rhonda Mercuri

    Could I subsitute oranges for the lemon with the same results?

  17. Rhonda Mercuri

    Would oranges be ok instead of lemons?

  18. Natalie

    I made this on Christmas Eve and we all loved it! It was moist and delicious. I loved the icing.

  19. Jenisa


    I made this cake for New Years! It was awesome! I used the mix I had in my pantry that already had pudding in the mix. It still turned out moist and delicious! And yes that frosting is AMAZING. It tastes like those lemon drop candies.

  20. Barb P

    Making it now, smells and looks aw some. I will send a pic
    Thank you

  21. Marin


    This cake turned out amazing my 11 year old son baked it all by himself and it turned out great

  22. Hilda Sterner

    Oh my goodness, this looks absolutely amazing! I can't wait to give this recipe a try. Thanks for sharing!



    I made this for our anniversary and it was delicious. I did change one thing though, I used a lemon pudding mix in place of the vanilla pudding mix. This is the best lemon cake that I have ever eaten.

  24. Hilda Sterner


    Although the cake deflated upon cooling for a few minutes, the taste was fantastic!

  25. Sushi Sue

    This was a winner at the Super Bowl party. It's so moist, tasty and easy to make. The kids loved the flavor and I'll definitely be baking it again soon!

  26. Rufus


    I made this cake last year for a "Pinterest" girls party and thought I had left a comment. This cake was one of best cakes I have ever made. It turned out perfect. I am having friends over in a few days and planning to make it again. I hope that it's just as wonderful as the first time. Thank you so much for sharing this awesome recipe.
    PS: my frosting didn't turn out as pretty as yours. :)

  27. Brandi

    My coworkers wife passed away and we fed his family after the funeral. I was in charge of desserts and was hesitant to make this since it was a new recipe. I did it anyways and was so glad I did. He called me that night to say thank you and said that this cake was the best cake he ever had. I didn't get to try the cake but I will definitely be making this again!

  28. Michelle

    I made this for a cookout this weekend. My cake fell. I've never in my life had a cake fall!! Thought it was a fluke so I stopped by the store and got the ingredients to try it again. I added a few minutes to the cooking time thinking that would help. Nope!! The second cake is even thinner than the first!! Great flavor but they look terrible!!! I will not make this again.

  29. Kamwest

    Can I substitute butter for the oil ?

  30. Carol Gordon

    I made this in a 9 x 13 pan because I didn't have a Bundt pan and adjusted the time. At 30 min I checked it and it was a flop with dark edges. Had to throw it away.

  31. Ruth


    I enjoyed this cake so much! Thank you for sharing!

  32. Angel

    I made this for Easter and the whole family liked it. Thank you for the recipe!

  33. Janet


    One of my very favorites.

  34. Denise


    I made this cake for an Easter potluck and was amazed by it. None of the other deserts were touched. Even the kids chose it over the very cute birds nest cupcake.

  35. kelley

    a small box of instant pudding is 1 oz. do I use 4 boxes?

  36. Suem

    I made this cake for Easter brunch. I had to keep adding more powdered sugar to the frosting to make it stiff enough to pipe otherwise followed the recipe exactly. I came out with a lot of frosting and thought I made too much but my daughter said no, that was the best part. It was extremely moist and lemony. Everyone loved it!

  37. Trish

    Hi , i would love to make your cake, i live in Ireland so i dont no what instant pudding is. can u please explain. thank you so much.

    1. JP

      "Pudding" in America is not a course at dinner (afters), it's essentially like a custard. A soft dessert eaten with a spoon. Available in many flavors - chocolate, vanilla, lemon, butterscotch, pistachio, and so on.

  38. Annie

    I'm a lousy cook and it was delicious!

  39. Ptrap


    Delicious. Came out of the pan perfectly. Way moist. Frosting delish. Makes a wonderful breakfast with coffee!

  40. Linda

    Does this need to be refrigerated since it has cream cheese frosting?

  41. Brenda

    What size bundt pan?

    1. Danni


      It appears she doesn't answer many questions and the questions that have been asked should have been covered in her intro. I would say [based on recipes I've made in the past, that the size of the pan would be 12 cup. Someone else asked about using butter instead of oil. I think the oil adds moistness to the batter and a slightly different texture where butter would not. Ghee would possibly be an option as long as it is liquid. Liquid coconut oil could work depending on the flavor desired. Cream cheese frosting should probably be refrigerated after a few hours.
      Instant pudding does not need to be cooked; box would say 'instant' on the front. For quantity of pudding mix [3.9 oz], four boxes 1 oz each might throw things off, but you could use a scale and weigh it. Not sure what could be done with the extra.
      Falling cakes - beating the batter too long or oven temperature is too high.
      Sticking - always oil the pan then dust it with flour or sugar/conf. sugar or cocoa. Be sure a pan spray contains flour and is for baking.
      If nothing else, do an internet search for your issue.

    2. Andrea


      Per my Google research, the falling cakes are likely due to the acidity in the lemon juice. Not sure if the ones who did not have falling cakes possibly used an artificial lemon juice that may have less acidity than fresh lemon juice (which is what I used). With the lemon cake mix, lemon pudding (substituted for the vanilla), and lemon zest, I'm going to try making it without the lemon juice to see if that keeps the integrity of the cake height but still has the great lemon flavor. I will report back!

  42. Cynthia

    Tried this recipe yesterday and it was AMAZING! rich, moist and so lemony!

  43. Dawn

    I bake for our office staff and this is by far the most requested Bundt cake. Everyone loves it and it comes out perfect every time. I just pulled it out of the oven and it's absolutely beautiful. Mine has never fallen. I do add a 1/2 cup of butter and another cup of powdered sugar to the icing recipe, but that's the only think I tweak. This is my go to recipe!

  44. Rhonda

    I made this cake for my daughter's birthday and It was so easy and delicious. Definitely will make again.

  45. Aasha

    Hi, if I canot get lemon cake mix, what can I do?

  46. Rhonda Barajas

    I made this Lemon cake and it was so moist. I put lemon pudding instead if vanilla cause I wanted it to be real lemony. My husband took some to work and the guys couldn't believe that I made it. They said it was so delicious. Thank you for a great recipe.

  47. Cori


    Had the same issue as several others, sunk horribly while cooling. I will not be making this one again.

  48. Jane


    I made this cake tonight and it was fabulous! A perfect blend of sweetness and lemon. I forgot to take a pic before my hubby had a couple of pieces!

  49. Shari

    I’m curious as to why so many people have made comments about their cake falling while cooling. The sad part is you never replied !! I really want to make this cake for my Aunts 80th Birthday but I don’t want a disaster so could you please answer this question ? Why do the cakes fall ? Thank you.

  50. Emily


    Made it. It was delicious. I greased the bundt pan, but it still stuck. The directions should have said add flour and oil not just oil. I added extra lemon juice to the frosting.. it was a hit at our Easter gathering..

  51. Jane Dewees


    I've made this cake twice and it is one of our favorites! It's so moist and the cream cheese icing is literally the icing on the cake! Thanks for a fabulous recipe!

  52. Margo

    Can I use instant lemon pudding or is the vanilla better.

  53. Ashlee


    I absolutley LOVED this cake! It was a huge hit with my entire family. I mad one small change though, I used lemon pudding instead of vanilla pudding.

    Also, I was wondering if you could use this same recipe for a layer cake vs. a bundt cake?

  54. Judy Rodriguez

    This cake is as easy as it is scrumptious! I first had some at work. I have since made it for my family for whom it has become a favorite.

  55. Paula

    Do es this cake need to refrigerated? I am in the process of makiit right bow

  56. Kimberly

    Just made this as my first bundt cake ever. It came out amazing! Perfect amount of lemon and perfectly moist. Everyone loved it ❤️❤️❤️

  57. Judy opelt


    Turned out super moist. Flavor wasn't to intense just right. Instead of water I used 7-up and switched out vanilla pudding with lemon pudding. For frosting I used 4 tablespoons butter added powder sugar about 4 tablespoons lemon juce. Made as a glaze. Love this easy to make and delicious. Thank you

  58. Jacqui

    AWESOME CAKE! The pudding and the sour cream make this cake super moist! Love using a boxed cake mix as a base! I would not change a thing! Thanks for sharing!

  59. Claudia

    When I first made this cake mine fell also, the key is to add the eggs one at a time. It came out perfect the next time.

  60. Gloria

    I made this yesterday for my hubby’s birthday. Flavor was amazing. The frosting was tasty as well. The cake fell substantially after cooling. Texture was odd. Too much liquid?

  61. Jeanette Petersen

    Does this cake freeze well?

  62. The duke


    I used Lemon Jello gelatin(small pkg)and Duncan Hines Lemon (NOT YELLOW MIX) cake mix. Used Pam on my bundt(or sheet pan). I have been making this since 1972! Turns out GREAT every time. I use a plastic zip bag for my frosting(just cut a tiny tip on bag.)Saves money!

  63. Rose


    Disappointed, followed all the instructions correctly and considered the comments.
    Cake still fell and stuck to the Bundt pan after spray shortening and flour.
    Delicious flavor but could not take it to the event. I was going to

    1. Jeanette

      Equal parts flour, oil and shortening brushed on with a pastry brush makes for an easy cake release

    2. Martha

      The recipe needs to be clarifying the number of ounces of the cake mix. Cake mixes have reduced from 18+ ounce boxes to the current 15 + ounce boxes and this has happened in just a few years. My experience has been if using the current 15 ounce box on a recipe written several years ago the cake rises, falls shortly after removing from oven and is gummy. If a recipe does not clarify number of ounce cake mix and the recipe has been out for a few years, you will need to buy two cake mixes and supplement the recipe with about 3 ounces of dry mix.
      There are online hints on how to make your own mix to supplement the 15 ounce box but unless you bake with mixes very often I don’t think it is worth the effort, easier to buy second box. The second box if resealed properly should last for several months and 3 ounces of white or vanilla cake mix will not alter flavor of most other cake flavors.
      It’s maddening to waste the ingredients and the time when the clarification of box size is not stated.

  64. Mitzi


    I was very skeptical about making this cake because of the comments about the cake falling. Looked into a few others but decided to try this one anyways. I not only made 1 but 2. They both came out perfect and are absolutely moist and delicious. I used baking spray with flour in my pan. I mixed my dry ingredients in first. Added everything else in one at a time mixing in between. One egg at a time. I used lemon juice from the bottle and added it in last. Mixed it in and did not over mix at the end. Baked for 50 min. Was perfect. Will be making again.

  65. Jennifer

    I bake ALL the time, I don't know what I did. The cake came out of the oven and looked gorgeous once it started to cool it shrunk. I'm still going to salvage it but I don't know what went wrong. I will try it again because I have never had a problem with any recipe simple or complicated.