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.
🍋 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.
Duncan Hines cake mix first stood out from other brands because it required fresh eggs to be added!
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.
Notes
Nutrition
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