Lemon Bundt Cake

This is my idea of a perfect lemon bundt cake. I used non-instant pudding mix and added a little vanilla to the glaze. Very rich, very lemony, very moist. Great and easy!

This turned out so well, that I'm posting a pic! Made two changes: using a microplane grater, we zested one lime and one lemon, and added all of the zest to the cake batter. Then, we juiced both fruits, and used that, in place of the orange juice, for the glaze. TOTAL YUMMINESS!! it's absolutely delicious! Thanks for the easy-peasy recipe- my kids and husband are delighted with it. :o)

Surprisingly delicious with a fresh citrus taste, especially given this cake begins with a cake mix. But I did make some modifications to help that along. I wanted as fresh and natural a taste as possible, so rather than use a lemon cake mix and lemon pudding I used a "butter recipe" cake mix with vanilla pudding mix. To add that fresh citrus flavor I wanted I subbed fresh orange juice for the water, added 1/2 tsp. each of lemon and orange extracts, and 1 T. of a mix of freshly grated orange, lemon and lime zest. As for the glaze, I just made a simple, thick glaze of powdered sugar and orange juice. The cake is moist, golden yellow-orange with attractive flecks of zest. Almost pound cake-like in texture with its fine, dense crumb, and the glaze was the perfect complement. Oh, and just to be on the safe side I used 1/2 c. of oil since 1/3 c. seemed a little light. Not a huge difference, but enough just to make me feel better! I found the 35-40 minute baking time light too, especially since even the cake mix box recommends 46-51 minutes for a Bundt cake. Mine was perfectly baked at 45 minutes. This cake is 5-star good with my changes, and a welcome, spring-like change from all the heavier Christmas treats we've been enjoying through the holiday season.

This recipe is simply delicious. The best part is that you don't have to use lemon ingredients. (Although, the lemon bundt cake is great!) You can use yellow cake mix, vanilla pudding mix (or chocolate mix and chocolate pudding) with various icings and toppings and get a yummy, MOIST cake that your friends will want to eat again and again! This variation is FANTASTIC!

The cake was very moist. I extended the cooking time 10 minutes. If I make it again, I will try it will yellow cake mix instead of lemon.

I love this recipe. Its so easy. I like to kick the cake up with a tsp of almond extract, the zest from one small lemon and the juice from that same lemon. I then make a lemon glaze for the top. I like to keep this cake on hand for breakfast...its cheaper than stopping on the way to work and it feels like a real treat.

I was looking for a MOIST bundt cake and those are the words I kept seeing in these reviews. I did tweak this recipe and it came out fabulous and VERY MOIST and easy to make. To the cake mix I added lemon zest from 1/2 of medium size lemon and about 4 caps of lemon extract. *Next time I will try replacing the 1c water with lemon juice or at least 1/2 water 1/2 lemon juice then judge the lemon extract. Glaze-I also added lemon zest from 1/2 of medium size lemon. This recipe is pretty thin. Next time I'll use lemon juice instead of Orange juice and add it until the glaze is thicker. All-in-all this was terrific!

Wow! This was so incredibly tasty and moist! I brought into work and it was the talk of the floor! I followed a recommendation to add lemon/lime zest (use entire of each) in batter and use the juice from both towards the frosting. I think this really brought it up a notch and made all the difference- authentic citrus flavor. Also, I did substitute applesauce for the oil for a healthier spin (even measurement swap) - you would not have known the difference!

Made this cake and took it to work. Everyone loved it and asked for the recipe.

very easy to make, not too lemony/tart, super moist!

This recipe didn't have a true lemon flavor. More like a lemon scented pledge flavor. Maybe yellow cake mix might tone this down a bit.

This was just ok. Not too much citrus flavor and I even substituted oj for the water. If I make this again I'll add lemon and orange zest and some extract. If there is a next time.

This was ok...for a cake mix recipe. I guess I'm spoiled and I like homemade cake better. In a pinch - its ok, but when you have time, your better off making something special and completely homemade.

This was so easy and yummy! Super moist, too!

Pretty good but mine came out a bit dry. Don't know why. I followed the recipe and added all the zest from a large lemon and used the juice for the glaze as others suggested, which was very yummy. However, cake wasn't very moist but maybe it's because I live in a high altitude area and didn't know how to adjust the recipe. I'm not a great cook so maybe the dryness was my own fault.

Made this SUPER easy cake! I made it according to the original directions-just used yellow cake mix instead! It was YUMMY!!

Very nice, easy and quick dessert. Thanks!

I have used this recipe many times over the years. It is my favorite from cupcakes to the sitting bear cake mold that I used for a baby shower. I say to bake it until it just comes out with a clean toothpick. For cupcakes, it usually only takes about 18 minutes, less if they are only filled 2/3 of the way to begin with. :)

This recipe is insanely delicious. I made it for a coworker who loves lemon cake and I get requests for it all the time now. I have used vanilla pudding in place of the lemon when I can't find lemon and it comes out great!!

Used only the glaze recipe, and turned out pretty well, will try again.

The cake was really good. I added lemon zest to the mix. I wasn't a fan of the glaze, though...

Easy and Delicious! very moist