If you’re on the hunt for a sunshine-bright dessert that’s equal parts elegant and irresistible, my Lemon Bundt Cake will instantly become your new go-to treat. It’s soft, tender, and bursting with plenty of fresh citrus flavor—a favorite for spring gatherings but truly wonderful any time you’re craving something sweet and tangy. Topped with a zippy lemon glaze that soaks into the warm cake, it strikes the perfect balance between refreshment and decadence.

Ingredients You’ll Need

Just a handful of classic ingredients team up to make this Lemon Bundt Cake shine. Every element plays a vital role, either adding flavor, lightness, or that signature golden color. Here’s what you’ll need—and why each one matters:

Unsalted Butter (1 cup, softened): Gives the cake a luscious texture and rich, buttery base that pairs perfectly with lemon.
Granulated Sugar (2 cups): Sweetens the cake and helps achieve that beautifully crisp exterior.
Large Eggs (4): Add structure and help make the crumb light yet sturdy enough for a Bundt shape.
Lemon Juice (1/3 cup, freshly squeezed): Infuses the cake with natural citrus brightness; fresh really makes a difference!
Lemon Zest (1 tablespoon): Packs in extra, intensely fragrant lemon flavor you can’t get from juice alone.
Vanilla Extract (1 teaspoon): Rounds out the sharpness of lemon and adds warmth.
All-Purpose Flour (3 cups): Forms the backbone of the batter, bringing a tender crumb to the cake.
Baking Powder (2 teaspoons): Helps the cake rise nice and high, with a fluffy crumb.
Baking Soda (1/2 teaspoon): Reacts with the acidic lemon, giving airiness and enhancing texture.
Salt (1/2 teaspoon): Balances the sweetness and bright flavors while deepening them.
Buttermilk (1 cup): Adds extra moisture and subtle tang for a perfectly soft cake.
Powdered Sugar (1 cup): Essential for a smooth, glossy lemon glaze that finishes the cake.
Lemon Juice (2–3 tablespoons, for glaze): Blends with the sugar for a tart, spoonable finish.

How to Make Lemon Bundt Cake

Step 1: Prepare the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C)—that way it’s ready to go once your batter is mixed. Generously grease and flour a 10-cup Bundt pan to prevent any of that precious Lemon Bundt Cake from sticking. Tap out any excess flour and set the pan aside.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar together until pale, light, and fluffy. This creaming step is what helps the cake rise and gives it a tender crumb. Don’t rush—spend three to five minutes here, until the mixture is almost silky.

Step 3: Add the Eggs and Flavors

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the freshly squeezed lemon juice, fragrant zest, and that touch of vanilla extract. The mixture should smell like pure sunshine at this point!

Step 4: Mix Dry Ingredients Separately

In a second bowl, whisk together your flour, baking powder, baking soda, and salt. This ensures the leavening is evenly distributed for an even rise and the perfect Lemon Bundt Cake texture.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to your wet batter, alternating with the buttermilk. Begin and end with the flour mixture. Use gentle folds and a low speed if using a mixer so you don’t overmix—stop when everything’s just combined.

Step 6: Bake!

Pour the luscious batter evenly into your prepared Bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, until deeply golden and a toothpick comes out clean from the center. The kitchen will smell divine.

Step 7: Cool and Glaze

Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack. Let it cool fully. For the crowning touch, whisk powdered sugar and lemon juice until you have a thick but pourable glaze. Drizzle generously over the cooled Lemon Bundt Cake.

How to Serve Lemon Bundt Cake

Garnishes

Dress up your Lemon Bundt Cake with a flourish! Scatter extra lemon zest or a few edible flowers over the glaze for a burst of color. For added indulgence, serve with a dollop of softly whipped cream or a handful of fresh berries—both look gorgeous and taste sensational.

Side Dishes

A slice of this cake pairs beautifully with a cup of strong black tea or freshly brewed coffee. If you want to go all in for a spring brunch, consider serving alongside a simple fruit salad, or a bowl of tart raspberries to offset the cake’s sweet tang.

Creative Ways to Present

This Lemon Bundt Cake doesn’t need much dressing up, but imaginative plating makes it extra fun. Try slicing and stacking with sweetened mascarpone between layers for a layer-cake effect, or serve mini slices on a dessert board with fresh fruit, candied ginger, and lemon curd for variety.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Bundt Cake will stay moist and full of flavor for several days when stored properly. Just wrap the cooled cake (or individual slices) tightly in plastic wrap or store in an airtight container at room temperature for up to four days.

Freezing

To freeze, allow the cake to cool completely and skip the glaze until you’re ready to serve. Wrap the unglazed cake (or slices) well in plastic wrap, then again in foil. It’ll keep beautifully in the freezer for up to three months. Thaw at room temperature before glazing and serving.

Reheating

To enjoy a warm slice, pop an individual piece in the microwave for 10–15 seconds. If you want to warm larger portions, loosely cover with foil and gently heat in a low oven (300°F) until just warmed through. This works especially well if you’ve frozen your Lemon Bundt Cake.

FAQs

Can I make this Lemon Bundt Cake with boxed cake mix?

While you can find lemon cake mixes at the store, making your own Lemon Bundt Cake from scratch delivers a richer, fresher lemon flavor and a softer, more buttery crumb—and it’s super simple to do!

What’s the best way to grease a Bundt pan?

Use a pastry brush to get softened butter (or baking spray with flour) into every nook and cranny of your Bundt pan, then dust with flour. This ensures your cake releases cleanly, preserving its pretty shape.

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice is always best for flavor and zing, but in a pinch, high-quality bottled juice will do. Pair with real lemon zest to keep those citrus notes bright and intense.

How do I know when my Lemon Bundt Cake is done?

Check for golden edges and insert a toothpick into the deepest part of the cake; it should come out clean or with just a few moist crumbs, but not wet batter. Ovens may vary, so start checking at the 50-minute mark.

Can I make this cake dairy-free?

You can swap the butter for a plant-based alternative and use a non-dairy buttermilk substitute (such as almond milk mixed with a splash of vinegar or lemon juice). The texture may vary slightly but you’ll still have a delicious Lemon Bundt Cake!

Final Thoughts

I can’t wait for you to taste just how joyful a slice of Lemon Bundt Cake can be. It’s my absolute favorite way to celebrate spring—or brighten up any occasion with a little citrus magic. Grab your lemons and Bundt pan and treat yourself to a cake that’s sure to become a repeat request in your home!

Lemon Bundt Cake Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Bundt Cake is a delightful dessert that is bursting with bright, citrusy flavors. The moist and tender crumb of the cake paired with the zesty lemon glaze makes it a perfect treat for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/3 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For the Glaze:

1 cup powdered sugar
2–3 tablespoons lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 10-cup Bundt pan by greasing and flouring it.
Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract.
Combine dry and wet ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, alternating with buttermilk, until just combined.
Bake: Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes. Let the cake cool in the pan before transferring to a wire rack.
Make the glaze: Whisk powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Notes

For extra lemon flavor, consider adding 1/2 teaspoon of lemon extract to the batter.
This cake remains moist for several days and freezes well. Serve with whipped cream or fresh berries for a beautiful presentation.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American