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Easy Lemon Cake

Servings: 12 servings
Author: Jennifer Locklin


  • 1 box Lemon cake mix used: Betty Crocker
  • 4 eggs
  • 1 cup water
  • ½ cup oil
  • 1 large box instant lemon pudding
  • 1 large lemon zested & juiced
  • Lemon Icing:
  • 1 tub lemon icing
  • 1 large lemon zested & juiced


  • Preheat oven to 350 degrees.
  • Grease and flour fluted bundt pan and set aside.
  • In a large mixing bowl, combine cake mix, eggs, water, oil, lemon pudding mix, lemon zest and lemon juice, and beat with an electric mixer for about 2 minutes.
  • Pour into prepared pan and bake at 350 degrees until done (about 35-45 minutes).
  • Remove from oven and allow to cool for about 10 minutes.
  • Turn out onto serving plate and drizzle with lemon icing or dust with powdered sugar.
  • Lemon Icing:
  • Open icing, remove and discard foil lid.
  • Microwave on high for about 20 seconds and stir well. (Microwave until icing reaches a pourable consistency.)
  • Stir in lemon zest and fresh lemon juice to taste, mix well.
  • Pour over cooled cake and serve.
  • Garnish with fresh lemon slices if desired.