Lemon Bundt Cake

This Lemon Bundt Cake is a true delight, boasting a tender texture and a burst of vibrant lemon flavor. It's perfectly complemented by an easy-to-make lemon glaze that adds a final touch of sweetness and tanginess, making every bite unforgettable.

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

• 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

• 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.

More bundt cake recipes

• Chocolate Bundt Cake
• Blueberry Lemon Bundt Cake
• Apple Chocolate Bundt Cake
• Cranberry Bundt Cake

Other delicious cakes to try

• Orange Pound Cake
• Buttermilk Chocolate Cake
• Cinnamon Apple Cake
• Carrot Cake
• Strawberry Roll Cake

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!

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