Easy Lemon Mayonnaise Cake
Making a lemon bundt cake with mayonnaise in the batter is a simple way to create a perfectly soft and tender texture.
Lemon mayonnaise cake is a southern favorite that showcases the bright, zippy flavor of lemon in a moist and tender slice of heaven!
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Ever since childhood, bundt cakes have been one of my favorite desserts. The tasty treats would show up at every church potluck, BBQ, and family gathering.
One of the “tricks of the trade” I learned growing up in the south was the use of mayonnaise when baking cakes.
It seems a little strange at first, but since mayo is mostly oil and eggs, it makes sense as an addition to baked goods as an easy substitute for oil or butter.
This lemon mayonnaise cake makes use of the condiment, creating a soft, tender, and moist cake that’s utter perfection.
Tips for Making Lemon Mayonnaise Bundt Cake
When you’re making this mayonnaise cake, it’s important to use the right kind of mayonnaise.
First of all, don’t use Miracle Whip or other “salad dressing” type spreads, because they’re not quite the same.
Avoid mayonnaise made with olive oil, because that can change the flavor of your cake.
And for the love of all things southern, do not use fat-free or reduced-fat mayonnaise, okay? If you’re making a cake, just acknowledge that it’s going to have some calories, and really savor the indulgence.
Similar to my vanilla mayonnaise cake, I used Duke’s mayonnaise in this lemon version, but the brand doesn’t actually matter so much here. You can use Hellman’s, Kraft, or store brand.
More Delicious Cakes You’ll Love:
- Cream Cheese Pound Cake
- Homemade Chocolate Chip Cake
- Easy Preacher Cake
- Applesauce Bundt Cake
- Vanilla Pudding Cake
How to Make a Lemon Pudding Cake with Mayonnaise
It’s really easy to whip up this tasty dessert.
Ingredients You’ll Need
- Sugar
- Lemon zest
- Lemon instant pudding mix
- Mayonnaise
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Milk
- Lemon juice
- Powdered sugar
How to Make It:
Find the full printable recipe available below
Start the batter. First you’ll combine the sugar and lemon zest. I like to rub it together with my fingers, so the oil from the zest scents the sugar.
Then add in the pudding mix and mayonnaise, mixing on low speed to combine.
Add eggs. Next, you’ll mix in the eggs, scraping down the sides of the bowl as needed, until incorporated.
Add dry ingredients and milk. Then, you’ll add in the flour, baking powder, and salt, mixing on low speed just until combined.
Add in the milk, mixing on low speed to incorporate.
Bake. Pour the batter into a greased and floured bundt pan (or a bundt pan sprayed with baking spray, such as Baker’s Joy).
Spread it evenly, then bake until a cake tester inserted in the center comes out clean.
Remove it from the oven and let it cool in the pan for about 10 minutes, then run a knife along the edge of the pan to ensure the cake is separated from the pan.
Invert onto a serving plate.
Prepare the glaze. Last, you’ll combine powdered sugar and lemon juice in a small mixing bowl.
Whisk together until smooth.
Brush or drizzle the glaze over the warm cake, then let the glaze set for about 15 minutes so it can harden to a satiny finish.
At this point, you can serve the cake warm, but it slices easier if you allow it to cool completely.
Notes and Adaptations
- I like to brush the glaze over the whole exterior of the cake, but you can drizzle or spoon it over if preferred.
- Leftover cake can be covered and stored at room temperature for 3-4 days.
Recommended Equipment
Lemon Mayonnaise Cake
Ingredients
For the Cake
- 1 cup sugar
- grated zest of one lemon
- 3.4 ounce instant lemon pudding mix
- 1 cup mayonnaise
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
For the Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350F. Spray a bundt pan with baking spray (such as Baker's Joy), or grease and flour the pan.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using an electric hand mixer), combine sugar and lemon zest. Use your fingers to rub the zest into the sugar for about 30 seconds, or until the sugar is fragrant.
- Add the dry pudding mix and mayonnaise to the sugar, then use the mixer to beat them together.
- Add the eggs to the mixture, then mix until incorporated, scraping down the sides of the bowl as needed.
- Add the flour, baking powder, and salt to the bowl, mixing on low speed just until combined.
- Add the milk, then mix on low speed until incorporated well.
- Spread the batter evenly in the prepared bundt pan. Bake in preheated oven for 42-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and let the cake cool in the pan for about 10 minutes, then run a knife along the sides of the pan to loosen the cake from the pan. Invert the cake onto a serving plate.
- Prepare the glaze by combining powdered sugar and lemon juice in a small mixing bowl. Whisk together until smooth. Brush or drizzle the glaze over the top of the cake, then let sit for at least 15 minutes to allow the glaze to set to a satiny finish.
- Allow cake to cool, then slice and serve.
Notes
- I like to use a pastry brush to brush the glaze over the entire surface of the cake, but you can drizzle it over the cake instead, if you’d likek.
- Leftover cake can be covered and stored at room temperature for 3-4 days.
Nutrition
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More Lemon Desserts You’ll Love:
- Lemon Sour Cream Pound Cake
- Easiest Lemon Bundt Cake from a Mix
- Lemon Pistachio Cookies
- Glazed Lemon Poppy Seed Bread
- Lemon Cobbler
- Lemon Syrup Cake
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