Easy Lemon Pudding Cake From a Mix

Lemon drizzle cake
William Reavell / Getty Images
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: Serves 12

No one has to know how easy this cake is to make, and most likely no one will guess the main ingredients are cake mix and pudding mix. It's perfect for those lemon lovers in your life, or ideal to bring when invited for dinner. This simple lemon-flavored cake is quick to put together but impressive on the cake stand. Once baked, the moist and flavorful cake is drizzled with a sweet lemon juice glaze, creating the perfect finishing touch.


  • 4 eggs
  • 1 package (2-layer size) yellow or butter cake mix
  • 1 package (4-serving size) instant lemon pudding mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice
  • 2 cups sifted powdered sugar

Steps to Make It

  1. Preheat oven to 350 F. Spray a 10-inch tube pan with removable bottom with cooking spray.

  2. In mixing bowl, beat eggs until thick and pale yellow.

  3. Add cake mix, dry pudding mix, water, and vegetable oil. Using an electric mixer, beat at medium speed for 10 minutes.

  4. Pour batter into greased tube pan.

  5. Bake cake at 350 F for about 50 minutes, or until a wooden pick or cake tester inserted in its center comes out clean.

  6. Grasping tube center (make sure to use an oven mitt), remove hot cake—while it is still on the pan bottom—from the pan.

  7. Combine lemon juice and sifted powdered sugar in a saucepan and bring to a boil, stirring constantly.

  8. Using a fork, prick several holes evenly in the top of the cake. Drizzle hot glaze over the top and spread over the sides of the cake.


To reach 1/3 cup of fresh lemon juice, you will need close to 2 lemons—a good rule of thumb is that an average size lemon produces about 3 tablespoons of juice. To get the most juice out of your lemon, before cutting it in half, roll the lemon on the counter, applying gentle pressure to loosen up the membranes. If you don't have a citrus squeezer, place a small strainer over the bowl (to catch seeds and pulp) and use a fork, twisting it back and forth, to extrude as much juice as possible from the lemon.

It is important that you sift the powdered sugar since it easily forms small clumps and may not blend evenly into the lemon juice. Stirring continuously as the mixture boils will also assure a smooth glaze.