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Lemon cake with pudding mix is a delicious cake to serve at your next family gathering or get together. Everyone will think you made this cake from scratch, but it’s really made with a cake mix! It has a lovely soft texture, is ultra moist and has fantastic lemon flavor.
Love my lemon cake? Then you'll want to try my No Oven Chocolate Cake and my Rocky Road Brownies for more delicious dessert recipes!
This lemon cake is SO delicious and is the perfect dessert for spring and for summer! It's so easy with the help of two secret ingredients - lemon cake mix and lemon pudding mix! Shortcuts like cake mix and pudding leave more time to enjoy dessert!
Topped with an orange juice glaze, giving this cake the best moist texture. If you like lemon desserts, you have got to give this cake a try!
Why You’ll Love This Recipe
- It's a fluffy, sweet and a perfectly tangy lemon cake.
- A soft, moist simple recipe, with few ingredients.
- It's topped with a delicious orange glaze to accentuate the lemon flavor.
- Very easy to make and so delicious!
Ingredients
- Lemon Cake Mix - use your favorite store bought lemon cake mix.
- Instant Lemon Pudding Mix - makes the cake super moist and delicious.
- Vegetable Oil - makes for a moister and tender cake.
- Eggs - creates structure and stability within a batter.
- Orange Juice - adds a bright taste to the cake.
- Powdered Sugar - mixed with the orange juice, it makes a delicious glaze for the cake.
How To Make This Recipe
Step 1:
Preheat the oven to 350 degrees F. Grease a 13x9-inch baking dish, set aside.
Step 2:
In a large mixing bowl, combine cake mix, instant pudding, oil, water and eggs. Pour batter into baking dish.
Step 3:
Bake for 30-40 minutes, or until cake is golden and cooked throughout.
Step 4:
Meanwhile, whisk together orange juice and powdered sugar.
Step 5:
Cool cake slightly. Using a fork, make holes in top of the cake. Pour juice mixture over the top.
Recipe Tips & Variations
- You can also make this recipe in a bundt pan. It's a gorgeous way to present a cake. Just be sure to grease the pan well so the cake wont stick to the pan.
- When you make the orange glaze for this cake don’t add too much liquid. You want the glaze to be thin, but not too watery.
- For the best flavor use freshly squeezed orange juice!
- If you can't find lemon instant pudding mix, vanilla tastes great too!
- For more texture, fold in fresh blueberries into the batter. Just a few ounces though!
Storing & Freezing
Storing: Cover baking dish with plastic wrap and store any leftovers in the refrigerator.
Freezing: Once cake is cooled, wrap tightly and place in the freezer for up to 3 months. Just thaw and eat when you're ready!
FAQ
Icing is a mixture of powdered sugar and liquid that is thin enough to be spread. Glaze is a mixture of powdered sugar and liquid thin enough to be poured.
Yes, canola oil is another popular type of oil used for baking cakes. Grapeseed oil, olive oil, sunflower oil and butter are also other alternatives, however they may change the taste and texture of the cake.
Fats, like oil, provide moisture for a cake.
Lemon Cake With Pudding Mix
Lemon cake with pudding mix is a delicious cake to serve at your next family gathering or get together. Everyone will think you made this cake from scratch, but it’s really made with a cake mix! It has a lovely soft texture, is ultra moist and has fantastic lemon flavor.
Ingredients
- 15-16 ounce lemon cake mix
- 3.4 ounce lemon instant pudding mix
- ½ cup vegetable oil
- 1 ⅓ cups water
- 2 large eggs
- ½ cup orange juice
- ½ cup powdered sugar
- Whipped topping, optional
- Lemon zest, optional
Instructions
- Preheat the oven to 350°F. Grease a 13x9-inch baking dish, set aside.
- In a large mixing bowl, combine cake mix, instant pudding, oil, water and eggs. Pour batter into baking dish.
- Bake for 30-40 minutes, or until cake is golden and cooked throughout.
- While cake is baking, whisk together orange juice and powdered sugar.
- Cool cake slightly. Using a fork, make holes in top of the cake. Pour juice mixture over the top.
Notes
- You can also make this recipe in a bundt pan. It’s a gorgeous way to present a cake. Just be sure to grease the pan well so the cake wont stick to the pan.
- When you make the orange glaze for this cake don’t add too much liquid. You want the glaze to be thin, but not too watery.
- For the best flavor use freshly squeezed orange juice!
- If you can’t find lemon instant pudding mix, vanilla tastes great too!
- For more texture, fold in fresh blueberries into the batter. Just a few ounces though!
- Storing: Cover baking dish with plastic wrap and store any leftovers in the refrigerator.
- Freezing: Once cake is cooled, wrap tightly and place in the freezer for up to 3 months. Just thaw and eat when you’re ready!
Recommended Products
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Nutrition Information:
Yield:
12Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 210mgCarbohydrates: 31gFiber: 0gSugar: 17gProtein: 1g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Enjoy!
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