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Lemon Pudding Chiffon Cake with
Lemon Buttercream Frosting

Lemon Pudding Chiffon Cake

The addition of pudding mix makes a light and fluffy cake with a moist crumb. Because it's such a moist cake it can be topped with a simple dusting of confectioners' sugar. If you desire a frosting, you can't beat the Lemon Buttercream Frosting.



  • 1 (18.25 ounce) box yellow cake mix
  • 1 small box lemon instant pudding mix
  • 1/2 cup vegetable oil
  • 6 eggs, beaten
  • 1/2 cup milk
  • 1/2 cup water

Lemon Buttercream Frosting

  • 1/2 cup butter
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • Chocolate shavings (optional)


  1. Heat oven to 350 degrees F.
  2. Cake: Combine the cake mix, pudding mix, oil, eggs, milk and water in a large bowl. Beat with a mixer on medium-high speed for 5 minutes.
  3. Pour the cake batter into an ungreased angel food cake pan and bake at 350 degrees F for 50 minutes or until the cake bounces back when lightly pressed.
  4. Remove from oven and invert the pan to cool.
  5. When cool, remove from pan and frost with Lemon Buttercream Frosting or simply dust with confectioners' sugar.
  6. Lemon Buttercream Frosting: Combine butter, lemon juice, vanilla extract and confectioners' sugar in a bowl and beat until light and fluffy. Add additional confectioners' sugar or lemon juice to adjust the consistency as needed.
  7. Sprinkle chocolate shavings on top if desired.