Ingredients

The following ingredients have 12 Servings
  • 2 cups granulated white sugar
  • 1 cup unsalted butter (at room temp)
  • 1 Tablespoon lemon zest (grated)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 ¾ cups all purpose flour
  • 1 3.4 oz instant lemon pudding mix
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup fresh lemon juice
  • ¼ cup buttermilk

Instruction

  • Preheat the oven to 325° F and generously spray a 10-inch bundt pan with non-stick spray. Set aside.
  • To a large bowl, cream together the sugar and butter with a hand mixer on medium until light and fluffy.
  • Beat in the lemon zest and vanilla, then the eggs, one at a time, beating until each egg is incorporated. Scrape down the sides of the bowl if needed.
  • To another medium bowl, whisk together the flour, lemon pudding mix, baking powder, and baking soda.
  • To a measuring cup, add the buttermilk then whisk in the lemon juice.
  • Add the dry ingredients and buttermilk to the butter-sugar mixture in multiple additions, alternating back & forth, starting and ending with the flour mixture and beating on medium speed. Scrape down the sides of the bowl as needed.
  • Pour the batter into the prepared bundt pan and bake for approximately 65 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool for about 10 minutes then flip onto a wire rack to cool completely.
  • Cut & serve.