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Lemon Bundt Cake

 Lemon Bundt Cake
Convenient lemon cake and pudding mixes hurry along this moist glazed cake shared by Ann Anderson of Andrews, North Carolina.
10-12 ServingsPrep: 15 min. Bake: 35 min.


  • 1 package lemon cake mix (regular size)
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 4 eggs
  • 1 cup water
  • 1/3 cup canola oil
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • 1/4 cup orange juice


  • In a large bowl, combine the cake mix, pudding mix, eggs, water and
  • oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 35-40 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack for 6-8 minutes.
  • Meanwhile, for glaze, in a small bowl, combine the confectioners'
  • sugar, butter and orange juice until smooth.
  • Remove cake from pan to a serving platter; poke holes in cake with a
  • meat fork. Slowly drizzle with glaze. Cool completely. Yield: 10-12
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

2 of 2

Lemon Bundt Cake (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.