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Luscious Lemon Cake

"This cake is so moist and delicious, and is even better the second day!"
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servings 425 cals
Original recipe yields 12 servings (1 bundt cake)


  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 74.1g
  • 24%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan.
  2. Beat eggs until thick. Add pudding mix, cake mix, water, and oil; beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan.
  3. Bake for 50 minutes.
  4. In the last 5 minutes of baking, prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a saucepan. Heat to boiling. Pour hot glaze over hot cake, and let cool for approximately 1 hour. Carefully invert cake onto serving platter. Finish with a light dusting of confectioners sugar.

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Read all reviews 113
  1. 135 Ratings

Most helpful positive review

This cake has a great "lemony" flavor and is quick to make. I split the cake into 3 layers and filled it with lemon curd, then frosted it with lemon cream cheese icing made from an 8 oz. package...

Most helpful critical review

This cake is good, but make sure you use extra flour when preparing the pan b/c it is a sticky mess if you don't. I used a bundt pan.My cakes generally don't stick. An angel food pan would be ...

Most helpful
Most positive
Least positive

This cake has a great "lemony" flavor and is quick to make. I split the cake into 3 layers and filled it with lemon curd, then frosted it with lemon cream cheese icing made from an 8 oz. package...

This cake is fantastic! It's very easy, so new bakers shouldn't have a problem impressing family, or friends. And the taste is great. It is very moist. Also, a little tip, instead of flouring th...

I fell in love with a lemon cake at a local restaurant and went in search of the recipe. This recipe is even better! I bake it in 2 round cake pans and pour the glaze on while they are still in...

I substituded butter for oil, used fresh squeezed lemon juice instead of water, and fresh squeezeed in the drizzle. It was so good and truly was better the next day. I took it to work and peop...

My family loved this cake so much that I printed out the recipe and put it away under my favorites! I did not experience any problems previously mentioned; crumbly, messy, wouldn't release. I f...

This is a very moist, tender cake with great flavor. Very quick and easy to prepare. I did not have enough lemon juice but did have fresh orange juice so I used that and threw in the zest of one...

I've made this cake three times now and its moist and lemony every time. I follow the recipe exactly. Deicious!!

I have made this cake 7 times now... i get the best response every time....however i will never BOIL the syrup....if you do and it gets into a candy stage is could seal your cake to the

Baked for work and got rave reviews. Very very moist and nice and lemony. Followed directions to a "T". I had no problem getting the cake out of the bundt pan. A cooking tip that my sister t...