A lemon bundt cake topped with a shiny glaze, garnished with fresh lemon slices.
This Lemon Bundt Cake is the perfect balance of tart lemon flavor and sweet cake. Topped with a glossy lemon glaze, it’s a refreshing and elegant dessert that’s perfect for any occasion.
Why You’ll Love This Lemon Bundt Cake
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- Moist and flavorful: The cake is soft and moist, with the perfect balance of lemon flavor.
- Perfect glaze: The tangy lemon glaze adds a sweet, zesty finish to the cake.
- Beautiful presentation: The bundt shape is elegant and impressive.
- Simple ingredients: Made with everyday ingredients that you probably already have.
- Great for any occasion: Perfect for holidays, birthdays, or just a special treat.
Ingredients for the Best Lemon Bundt Cake
- All-purpose flour: The base of the cake.
- Sugar: Adds sweetness to balance the tartness of the lemon.
- Eggs: Adds moisture and structure to the cake.
- Butter: Provides richness and helps keep the cake moist.
- Lemons: For zest and juice, giving the cake its fresh lemon flavor.
- Baking powder: Helps the cake rise.
- Powdered sugar: For the glaze.
- Milk: Adds moisture to the batter and glaze.
How to Make Lemon Bundt Cake
- 1. Make the batter. In a large bowl, mix the dry ingredients. In another bowl, beat the wet ingredients, then combine them until smooth. Fold in lemon zest.
- 2. Bake the cake. Pour the batter into a greased bundt pan and bake at 350°F for 35-40 minutes, or until a toothpick comes out clean.
- 3. Make the glaze. Whisk together powdered sugar and lemon juice until smooth and runny.
- 4. Glaze the cake. Once the cake has cooled, drizzle the glaze over the top, allowing it to soak in.
Tips for Perfect Lemon Bundt Cake
- Don’t overmix the batter: Stir just until combined to keep the cake light and fluffy.
- Use fresh lemons: Fresh lemon zest and juice provide the best flavor.
- Cool the cake completely: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely before glazing.
- Glaze generously: Don’t be shy with the glaze—let it soak into the cake for extra flavor.
Variations & Substitutions
- Add-ins: Add blueberries, poppy seeds, or coconut flakes to the batter for extra flavor.
- Gluten-free: Use a gluten-free flour blend for a gluten-free option.
- Vegan: Use flax eggs and a dairy-free butter substitute for a vegan version.
Make-Ahead & Freezing
- Fridge: Store leftover cake in the fridge for up to 3 days.
- Freezing: Freeze the cake (without glaze) for up to 2 months. Thaw before glazing and serving.
Serving Suggestions
- Serve with a cup of tea or lemonade for a refreshing treat.
- Pair with a fruit salad for a light meal.
- Perfect for springtime, Easter, or any celebration.
Reader Review
This cake is a hit! It’s so moist and full of lemon flavor, and the glaze makes it even better.
Lemon Bundt Cake Recipe Card
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 10 servings
Category: Dessert
Method: Baked
Cuisine: American
If you make this Lemon Bundt Cake, leave a rating and a comment. What’s your favorite lemon dessert?