Bright, citrusy, and perfectly moist, this Lemon Bundt Cake is a delicious treat for any occasion. Made with fresh lemon juice and zest, it’s bursting with fresh flavors and topped with a sweet, tangy glaze.
Lemon cake
The mere thought of this lemon cake sets my taste buds tingling! With zesty lemon incorporated into the cake itself, every bite bursts with flavor. Adding the lemon glaze takes it to perfection, adding that extra zing that leaves you craving more.
This is an easy-to-make cake and the bundt cake pan makes an easy show-stopper dessert. Make this cake for a spring celebration or an everyday meal.
If you love lemon cake, you'll also want to check out my lemon poke cake and lemon cupcakes!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Butter - Use salted butter softened to room temperature.
- Sugar - Granulated sugar sweetens this cake and helps develop the perfect crumb.
- Eggs - Use room temperature eggs, if possible. Room temperature eggs result in a lighter, fluffier texture.
- Lemon - Use fresh lemons. You'll use the zest from three lemons and a few tablespoons of the juice. Check out this article if you're not sure how to zest a lemon.
- Vanilla - Use pure vanilla extract. The vanilla adds flavor.
- Flour - Use all-purpose flour
- Milk - Whole milk or 2% milk works best in this cake. The extra fat helps develop the crumb.
- Powdered Sugar - Used for the glaze
Making a lemon bundt cake
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Cream butter and sugar together in a mixing bowl. Mix for 3-4 minutes until light and fluffy.
- Beat in eggs one at a time.
- Scrape down bowl with a silicone spatula to ensure everything is well mixed.
- Add lemon zest, lemon juice, and vanilla. Mix well.
- Combine flour, baking powder, and salt.
- Mix in half of the flour mixture.
- Stir in the milk and once fully incorporated, add the remaining flour mixture. Stir just until combined.
- Pour batter into a greased and floured bundt pan.
- Bake in a preheated 350°F oven for 45-50 minutes.
- Place the cake on a cooling rack and cool for 10 minutes. Then invert the cake pan on a baking rack and remove the cake from pan.
- Allow cake to fully cool before adding glaze.
- To make the glaze, combine powdered sugar and lemon juice. Stir until smooth then drizzle over cake.
Recipe tips
- Prepare the pan properly: Ensure the Bundt pan is well-greased and lightly floured to prevent sticking.
- Use room temperature ingredients: To ensure a smooth and evenly textured batter, use ingredients like eggs, butter, and milk at room temperature. This allows for better incorporation and helps the batter to emulsify properly, resulting in a finer crumb in the finished cake.
- Measure the Flour - Use a scoop and smooth method for measuring the flour to avoid over-compacting the flour.
- Evenly distribute the batter: After preparing the batter, spoon it into the pan evenly. Use a spatula to spread and smooth the batter to avoid air pockets and ensure even baking.
- Avoid overbaking: Bundt cakes can easily dry out if overbaked. Start checking for doneness a few minutes before the recipe suggests, and use a toothpick or cake tester to check for moist crumbs, rather than a completely clean toothpick.
- Let it cool properly: After baking, allow the cake to cool in the pan for about 10-15 minutes. Then, invert it onto a wire rack to cool completely before glazing or frosting. This helps prevent the cake from breaking apart.
- Add the glaze: Place the cake and rack on a baking sheet. Pour glaze over the top of the cake allowing the excess glaze to drip onto the baking sheet. Allow the glaze to set up and harden before serving.
Tips for releasing cake from bundt pan
Releasing a Bundt cake from the pan without sticking or breaking can be tricky but with the right technique, it can be done smoothly:
- Cool the cake: Allow the cake to cool in the pan on a wire rack for about 10-15 minutes after removing it from the oven. This allows the cake to shrink slightly and pull away from the sides of the pan.
- Loosen the edges: Gently run a thin knife around the edges of the cake and the center tube to loosen it from the pan. Be careful not to scratch the pan.
- Invert the pan: Place a wire rack over the top of the pan. Hold the rack firmly against the pan and carefully invert the pan and rack together. The cake should release onto the rack.
- Tap and shake: If the cake doesn't release immediately, gently tap the bottom and sides of the pan with a wooden spoon. You can also try gently shaking the pan to help loosen the cake.
- Remove the pan: Lift the pan off the cake carefully. If the cake sticks, use a small offset spatula to gently loosen any stubborn areas.
Frequently asked questions
The eggs turn this lemon cake yellow. The darker the yolks, the more yellow the color.
After the cake is fully cooled and the glaze has set-up, cover with plastic wrap or store in an airtight cake container at room temperature.
More bundt cake recipes
Other delicious cakes to try
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious cake recipes!
Lemon Bundt Cake Recipe
Equipment
- Bundt Pan (10-12 cup)
Ingredients
Cake
- 1-2 tablespoons flour (for dusting cake pan)
- 1 cup butter (salted butter, softened)
- 2 cups granulated sugar
- 4 eggs
- 3 lemons zested (about 3 tablespoons)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- ¾ teaspoon salt (if using unsalted butter, increase to 1 teaspoon)
- 1 cup milk (whole or 2%)
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
Cake
- Preheat oven to 350°F
- Prepare your bundt pan by spraying with a nonstick spray and then dust with 1 tablespoon of flour. Shake off any excess flour.1-2 tablespoons flour
- Cream butter and sugar together using the paddle attachment of your stand mixer. Mix for 3-4 minutes until light and fluffy.1 cup butter, 2 cups granulated sugar
- Beat in eggs one at a time.4 eggs
- Scrape down bowl with a silicone spatula to ensure everything is well mixed.
- Add lemon zest, lemon juice, and vanilla. Mix well.3 lemons zested, 1 tablespoon lemon juice, 1 teaspoon vanilla
- Combine flour, baking powder, and salt.3 cups flour, 2 teaspoons baking powder, ¾ teaspoon salt
- Mix in half of the flour mixture.
- Stir in the milk and once fully incorporated, add the remaining flour mixture. Stir just until combined.1 cup milk
- Pour batter into a greased and floured bundt pan.
- Bake in a preheated 350°F oven for 45-50 minutes.
- Place cake on a cooling rack and cool for 10 minutes. Then invert cake pan on baking rack and remove cake from pan.
- Allow cake to fully cool before adding glaze.
Glaze
- To make the glaze, combine powdered sugar and lemon juice. Stir until smooth then drizzle over cake.1 cup powdered sugar, 1-2 tablespoons lemon juice
Notes
-
- Prepare the pan properly: Ensure the Bundt pan is well-greased and lightly floured to prevent sticking.
-
- Use room temperature ingredients: To ensure a smooth and evenly textured batter, use ingredients like eggs, butter, and milk at room temperature. This allows for better incorporation and helps the batter to emulsify properly, resulting in a finer crumb in the finished cake.
- Measure the Flour - Use a scoop and smooth method for measuring the flour to avoid over-compacting the flour.
-
- Evenly distribute the batter: After preparing the batter, spoon it into the pan evenly. Use a spatula to spread and smooth the batter to avoid air pockets and ensure even baking.
-
- Avoid overbaking: Bundt cakes can easily dry out if overbaked. Start checking for doneness a few minutes before the recipe suggests, and use a toothpick or cake tester to check for moist crumbs, rather than a completely clean toothpick.
-
- Let it cool properly: After baking, allow the cake to cool in the pan for about 10-15 minutes. Then, invert it onto a wire rack to cool completely before glazing or frosting. This helps prevent the cake from breaking apart.
-
- Add the glaze: Place the cake and rack on a baking sheet. Pour glaze over the top of the cake allowing the excess glaze to drip onto the baking sheet. Allow the glaze to set up and harden before serving.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Lisa says
Such a delious moist bundt cake.I have a friend who loves anything lemon and will make it again for her birthday which is coming up soon.
Kathy says
Thanks so much! 🙂
shelby says
Made this for Easter dessert, it had great lemon flavor and the perfect texture. Was a big hit with everyone!
Kathy says
Thanks so much! Glad everyone enjoyed it! 🙂
Kristina says
This is the lemon cake that is repeatedly requested at summer barbecues. It has the perfect amount of tangy lemon flavor and sweet, tender crumb. I've also turned it into mini bundt cakes for a kids birthday party and it was a hit with them too!
Kathy says
I'm so glad you enjoyed the cake! Mini bundt cakes are always fun too!
Kristin says
Amazing lemon flavor! We love this recipe and will be making it anytime we have a nice brunch - Easter, Mother's Day, etc. The texture is perfect, too. Yummy!
Kathy says
I'm so glad you enjoyed it! 🙂
CAZ says
As soon as this popped up I had to make it. I love all things lemon! This did not disappoint! Thanks for the easy great tasting recipe!
Kathy says
I'm so glad you enjoyed it! Thanks so much! 🙂
Sharon says
Oh my goodness, the bundt cake of my dreams. It is so delicious and easy to make, and it makes a stunning presentation. Thank you for sharing!
Kathy says
Thanks so much! I've made this several times now, and it's always a winner! 🙂
Giangi Townsend says
I made your fantastic lemon bundt cake when my son got home for Spring break, and he loved it, and so did we, so much so that he asked me to make him one to bring to Boston.
Moist and so rich in flavor, it is a must-try!
Thank you.
Kathy says
Thanks so much! Nothing better than we they ask for more! 🙂
fwg says
My wife made the lemon bundt cake the other day. It was delicious.
Kathy says
Thanks so much! Glad you enjoyed it! 🙂