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overhead view of a slice of lemon mayo bundt cake on a white plate, with a bite cut out by a fork. The bundt cake and another slice are in the background.

Lemon Mayonnaise Cake

Chrysti Benner
Bright and zippy flavor pair with a moist and tender texture in this easy lemon mayonnaise cake. It's a southern classic that's always a hit!
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Prep Time 15 minutes
Cook Time 42 minutes
Cooling Time 25 minutes
Course Cakes
Cuisine American
Servings 12 Servings
Calories 394 kcal

Equipment

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

Serving: 1gCalories: 394kcalCarbohydrates: 60gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 37mgSodium: 379mgPotassium: 70mgFiber: 1gSugar: 32gVitamin A: 77IUVitamin C: 1mgCalcium: 88mgIron: 2mg
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