Lemon Bundt Cake Recipe

5 from 26 votes

A delicious bundt cake flavored with lemon.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Cooling Time 30

Total Time 1 30

Servings servings

Calories 455kcal

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.

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

- 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.