This Duncan Hines Lemon Cake mix recipe is such a simple dessert recipe that tastes like it’s made from scratch, but no one will know the difference. It’s light, citrusy, refreshing, and perfect for a summer bbq.
Anytime I need an easy dessert recipe, I go for the ones that use box cake mixes! If you’ve tried my blueberry pie bars or lemon dump cake, you know they make a delicious cake. Duncan Hines is a family favorite around here and perfects when you don’t have the other cake ingredients. While the mixes are usually pretty moist on their own, today our secret ingredient is pudding.
A few of my other favorite recipes that pack a lemon punch are lemon cream cheese cookie bars, lemon blueberry bites (also uses a cake mix), and lemon layer cake, which gets its zing from the lemon extract. Fresh blueberries pair well with the citrusy flavor. We use those in easy recipes like lemon blueberry bread and cream cheese-filled lemon blueberry loaf.
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🍋 Ingredients:
Cake Ingredients:
- Duncan Hines lemon cake mix – you’ll need just 1 box.
- instant lemon pudding mix – makes the cake extra moist and tender.
- water or milk – helps to activate ingredients in the cake mix.
- eggs – binds the cake batter together.
- vegetable oil – adds moisture
Glaze Ingredients:
- powdered sugar – for sweetness
- lemon juice – adds flavor
- whole milk – the key ingredient in a simple glaze.
- Lemon zest – just for garnish and totally optional.
Optional Garnish:
Fresh blueberries, a dusting of powdered sugar if you aren’t using the glaze, lemon zest, or a dollop of whipped cream.
Equipment Needed:
- Electric mixer – stand or hand mixer will work
- Bundt Cake pan
Variations and Substitutions:
- Frosting – this easy lemon bundt cake recipe would also be delicious with cream cheese frosting or lemon frosting.
- Cake pan size – follow this same recipe to make two 8-inch or 9-inch round layer cakes, a batch of cupcakes, or use a 9×13 pan.
- Box Mix – if you don’t have lemon, add lemon zest or lemon extract to a white cake mix.
🔪 Instructions:
PREP: Grease the bundt pan and preheat the oven to 325 degrees.
Step 1: Add the box of cake mix, pudding, water, eggs, and oil to a large bowl. Using a hand mixer, beat on medium speed for 2 minutes.
Step 2: Pour batter into the prepared baking pan and bake for 45-50 minutes. Cool for 15 minutes, then transfer to a cooling rack to finish.
Step 3: Whisk together the powdered sugar and lemon juice in a small bowl.
Step 4: Add the milk a little at a time until the desired consistency is reached.
Pro Tip: Instead of a glaze, you can use your favorite frosting.
Step 5: Transfer the cake to a serving plate and drizzle the glaze over the top of the cake. Top with lemon zest.
SERVE: Top with lemon zest, slice, and serve!
- To ensure your glaze is free of lumps, sift the powdered sugar first.
- Go with a light-colored pan. Sometimes darker bundt cake pans can cause the outside of the cake to brown faster than the inside.
- If you are using other types of pans, you can put parchment paper in the bottoms to keep the cake from sticking.
Fun Fact
Duncan Hines cake mix first stood out from other brands because it required fresh eggs to be added!
Recipe FAQs
Store in an airtight container on the countertop for 3-4 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.
Yes, any store-bought brand of lemon cake mix will work.
More Refreshing Lemon Desserts
Duncan Hines Lemon Cake Mix Recipe
Ingredients
Cake Ingredients:
- 1 box Duncan Hines lemon cake mix
- 1 – 3.4 oz. box instant lemon pudding
- 1 cup water or milk
- 4 eggs room temperature
- ¾ cup vegetable oil
Glaze:
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons whole milk
- Lemon zest for garnish
Instructions
- Preheat oven to 325°F. Spray 9-inch bundt cake pan with nonstick cooking spray and set aside.
- Add all cake ingredients to the bowl of a standing mixer or large mixing bowl. Beat together for 2 minutes on medium-high speed.
- Pour batter into the prepared bundt pan and bake for 45-50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice. Add milk a little at a time until desired consistency is achieved. Drizzle the glaze over the cake and top with lemon zest.
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Notes
Nutrition
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Comments & Reviews
Leslie Bozakis says
first had this cake in 1967. still love and make it today. excellent flavor and texture.
Peggy Flynn says
Best ever lemon pound cake recipe
Riseanne draghi says
I do t have lemon puffing only vanilla. Will it change the flavor a lot?
Stefanie says
The vanilla pudding will work great. You’ll still have lots of lemon flavor from the cake mix itself. If you want to intensify the lemon flavor you can add a little lemon extract or lemon juice/lemon zest, but I think there will be plenty of lemon flavor even without the lemon pudding. I would still add the vanilla pudding because it makes the cake super moist.
Roseannr draghi says
Can I substitute butter for oil?
Stefanie says
You can. Butter will make a slightly drier crumb, BUT with the pudding, this cake is ultra moist anyway, so if you don’t have oil, go ahead and sub in an equal amount of softened butter.
Linda says
Can I use lmelted butter instead of oil?
Stefanie says
You can, Linda. The cake will be slightly drier, but still delicious. The pudding in the recipe adds a lot of moisture, so you should be fine.
Lisa says
Cake is very tasty. I just have a question. Is nutritional information per serving?
Stefanie says
Hi Lisa, yes, it’s per serving. The calculations are through a program, so if you need exact nutritional information, I’d recommend you calculate based on the brand and exact ingredients you use. Thanks!
Mary says
But easy to make and very delicious
Becky G says
This is the best lemon cake I’ve ever had. My daughter in law sent me the link, and I’ve shared it with several others as well. Absolutely superb!
Ann says
great cake made in 13× 9 inch pan and used apricot nectar in place of water.
Dana says
I make this same cake but instead of water I use sprite. It’s delicious.
Barbara Brown says
cake and icing was delicious and easy to make.
Sara says
I added lemon zest and instead of cup milk I mixed half cup milk and half yogurt. It came out fantastc
Stefanie says
That sounds so good! I’m going to try that with the yogurt next time!
Scoppersmith says
I added lemon zest and instead of cup milk I mixed half cup milk and half yogurt. It came out fantastc