You know those cakes that make you feel like you’ve cheated the system? This is one of them. It tastes like you’ve spent hours juicing lemons, zesting until your wrist aches, whisking by hand like you’re in some BBC period drama… but no. This one? It’s a total shortcut, and honestly, I’m not sorry about it.
There’s lemon cake mix in here. And instant pudding mix. And it’s glorious. Moist as anything, fluffy but dense in the way a good bundt should be, with enough real lemon to make it zing without being sharp. It’s the sort of bake you make when people are coming over in an hour and you forgot you promised dessert. Or when you’re just craving something sunny and unapologetically easy.
It’s bright, bold, and brilliant with a cup of tea or a glass of fizz. And if you’ve got fresh strawberries on hand? Even better. But it’s a star all on its own.
Why You’ll Love It
- Only 10 minutes of prep — yes, really
- The combo of cake mix + pudding = guaranteed moistness
- Lemon zest and juice give it a proper citrus kick
- The glaze is dreamy — tangy, sweet, and totally drippy
- You can make it ahead, freeze it, and no one will ever know
- It’s pretty enough for parties but easy enough for a Tuesday
Ingredients
For the cake:
- 1 box lemon cake mix
- 1 (3.4 oz) packet instant lemon pudding mix
- 2/3 cup water
- 1/2 cup vegetable oil
- 1 tsp lemon zest
- 1/3 cup fresh lemon juice (about 2–3 lemons)
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1/2 tsp vanilla extract
- Fresh strawberries for serving (optional, but lovely)
How to Make It
Grease that bundt like you mean it:
Preheat your oven to 350°F (180°C). Grab your biggest, boldest bundt tin and really get into all the nooks with butter or nonstick spray. Don’t be shy — this cake wants to stick.
Whisk up the batter:
In a large bowl, whisk together the cake mix and pudding powder. Add the eggs, water, oil, lemon juice, and zest. Give it a good mix — no need to overthink it. Smooth, thick batter is what we’re after.
Into the tin, and into the oven:
Pour the batter into your greased bundt pan. Bake for about 50–60 minutes, or until a skewer comes out with a few moist crumbs. It should be golden and smell like pure sunshine.
Let it rest (just like you deserve to):
Cool the cake in the tin for 15 minutes. Then flip it gently onto a wire rack set over a tray. If it gives you trouble, just wait another few minutes. It’ll come loose.
Glaze it up:
Whisk the powdered sugar, lemon juice, and vanilla until smooth. You want it pourable but not runny. Drizzle it generously over the cooled cake and let it set for 10–15 minutes.
Dress it or don’t:
Transfer to a cake plate and scatter with strawberries if you’re feeling extra. Or leave it plain and proud — it doesn’t need dressing up to impress.
Common Mistakes and How to Dodge Them
Why did my cake stick to the pan?
Bundt pans are dramatic. Grease every corner, and flour it lightly if you’re nervous. Let it cool slightly before turning out.
The middle’s still a bit gooey — what now?
It probably needed another 5–10 minutes. Ovens lie, so check early but trust your skewer.
My glaze soaked into the cake!
That’s kind of the dream, actually. But if you want a more visible glaze, let the cake cool completely first.
It tastes too artificial.
Use fresh lemon juice and zest — it balances out the mix and gives it that homemade edge.
Storage and Reheating
- Counter: Keep it covered at room temp for 2 days
- Fridge: Store up to a week, covered
- Freezer: Wrap individual slices and freeze for up to 3 months
- To reheat:
- Microwave: 20–30 seconds per slice
- Oven: 10 minutes at 300°F for that fresh-baked feel
Frequently Asked Questions
Can I make this with a different cake mix?
Sure — white or vanilla works, but lemon’s the best for full-on citrus joy.
Can I use bottled lemon juice?
You can, but it won’t taste the same. Fresh is really worth the two minutes of squeezing.
How do I know when it’s done?
The top will spring back when touched, and a toothpick will come out with a few crumbs. If it’s wet, give it 5 more minutes.
Can I skip the glaze?
You could, but honestly, it makes the cake. It soaks in and adds such a lovely tart-sweet finish.
Nutrition Facts (Per Serving)
- Calories: 367 kcal
- Carbohydrates: 63g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 9g
- Cholesterol: 62mg
- Sodium: 374mg
- Sugar: 39g
- Fiber: 1g
- Calcium: 100mg
Try More Mary Berry Recipes:
Mary Berry Lemon Bundt Cake
Description
This lemon bundt cake is sunshine in a slice — bursting with real citrus, pudding-soft texture, and a zingy glaze that keeps it bright and bold.
Ingredients
Cake:
Glaze:
Instructions
- Preheat oven to 350°F. Grease bundt pan thoroughly.
- In a large bowl, mix cake and pudding mix. Add wet ingredients and whisk until smooth.
- Pour into bundt tin and bake for 50–60 minutes.
- Cool in tin 15 mins, then turn out onto wire rack.
- Mix glaze and drizzle over cooled cake. Let it set.
- Serve plain or with strawberries.
Notes
- Use fresh lemon juice and zest — it lifts the whole cake
- Let cake cool completely before glazing
- Glaze consistency matters — not too thin, not too thick
- Greasing the pan properly is key to avoiding bundt heartbreak