Lemon Bundt Cake

Lemon Bundt Cake desserts A very moist and delicious Lemon bundt cake with a lemon glaze and icing lemon bundt cake Lemon Bundt Cake cakes, bundts, lemons, citrus

Updated 19th March 2024

This lemon bundt cake is deliciously moist and has just the right amount of lemon flavor in it. We all need a good no fail lemon cake/bundt cake in our lives - especially a simple uncomplicated one that turns out perfectly tender and delicious every time. This is that bundt cake for me. It the perfect spring dessert or really anytime dessert and also great for brunches! It’s one of my favourites that I have been making for a long while originally by Martha Stewart. I reduced the sugar by a bit from the original recipe and I also added a glaze and icing to mine - the glaze might be a bit extra which I love but I think the glaze is a must. A drizzle of homemade lemon syrup over this cake puts it over the top. It gives the edges, which can dry out quickly, moisture and flavour so. Strongly recommend it.

Lemon Bundt Cake with a glaze and a slice being taken out

This cake is made with freshly squeezed lemon juice and lemon zest for maximum lemon flavours in it. It’s a cake for all occasion and especially during citrus season when the lemons are extra fresh and in abundance! It requires super basic pantry staples making it so simple to make and you can use whatever shape bundt pan you would like. Just make sure you grease your pan well - with butter or even baking spray - I mean every nook and cranny and your cake will come out of the pan flawlessly. Hope you love this one just as much as I do!

Lemon Bundt Cake ingredients all layed out

Lemon Bundt Cake Recipe Ingredients

For the Cake

  • UNSALTED BUTTER: Make sure it’s room temperature so it’s easy to mix with the sugar
  • SUGAR: Granulated sugar is used and there is a good amount of it - it adds sweetness but also adds moisture to the bundt cake
  • EGGS: You will need 6 eggs room temperature - no need to seperate them
  • VANILLA EXTRACT: I always recommend Pure vanilla extract for best flavor.
  • GREEK YOGURT: I used full fat for best flavor. Greek yoghurt can be substituted for sour cream in the recipe
  • BAKING SODA: It helps give this cake it’s lift and very important that they are still active and not expired so definitely check your boxes
  • ALL PURPOSE FLOUR: I have tried this recipe with a 1-1 gluten free flour and it works really well if you wanted a simple gluten free option. This was originally made with a paleo 1-1 gluten free flour and it worked great.
  • SALT: Just a pinch is all you need
  • LEMON ZEST: Freshly grated lemon zest is always best

For the Syrup

  • SUGAR: granulated sugar is what I use
  • LEMON JUICE: for flavor and to balance the sweetness

For the Glaze

  • POWDERED SUGAR
  • LEMON JUICE: for flavor and to balance the sweetness
  • LEMON ZEST: for garnish if desired

Lemon Bundt Cake Step by Step Directions part 1

Lemon Bundt Cake Step by Step Directions part 2

How to Make Lemon Bundt Cake

  1. Whisk together flour, lemon zest, baking soda, and salt and set aside.
  2. Cream butter and sugar until light and fluffy
  3. Add eggs one at a time then add the vanilla and lemon juice.
  4. Add flour mixture and yogurt alternating between each, mix just until incorporated
  5. Spoon batter into prepared pan
  6. Bake
  7. Invert cake onto a wire rack remove the bundt pan.
  8. Brush the cake lightly with the lemon glaze. Let cool completely,
  9. Make glaze and drizzle over cake and garnish with lemon zest
  10. Slice and serve

A Whole Lemon Bundt Cake with glaze on a table

Storage & Freezing

  • STORAGE: Store in an airtight container at room temperature for up to 2 days on the counter. Then refrigerate for up to 4-5 days more.
  • FREEZING: Wrap unglazed baked and cooled cake in a couple of layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before glazing, slicing, and serving.

A single slice of Lemon Bundt Cake up close

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Recipe

Servings: 8-10
Yields: One 12-cup Bundt or Two 9x5 loaves
Prep Time: 15-20 mins
Bake Time: 50-60 mins
Total Time: 1 hour 30 mins

Ingredients

For The Cake

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all purpose flour
  • 2 tablespoons finely grated lemon zest
  • ⅓ cup fresh lemon juice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup of plain Greek yogurt, room temperature
  • 1 teaspoon vanilla extract

For the Lemon Syrup

  • ¼ cup granulated sugar
  • 2 tablespoons lemon juice

For the Lemon Glaze

  • 2 cups powdered sugar
  • 3-4 tablespoons lemon juice
  • 1 lemon, zested for garnish (optional)

Directions

  1. At least 30 minutes before mixing the batter, take the butter (1 cup), eggs (6 large), and sour cream (1 cup) out of the refrigerator to come to room temperature. It is especially important that the eggs are room temperature for this recipe due to the large quantity. Measure out the rest of the ingredients.
  2. Position an oven rack to the center position. Preheat oven to 350°F and prep your pan. Grease a 12-cup Bundt cake pan very well and set aside. I love to use a baking spray with flour forgets results.
  3. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt and set aside.
  4. In a large bowl using an electric hand or standing mixer with paddle attachment, beat butter and sugar on medium-high until light and fluffy, 4 to 5 minutes.
  5. Add eggs one at a time, beating well after each addition then add the vanilla and lemon juice.
  6. With mixer on low, add flour mixture and yogurt alternating between each, beginning and ending with flour mixture; mix just until incorporated (do not over-mix).
  7. Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface several times to level batter.
  8. Bake until a toothpick inserted in center of cake comes out clean or with just a few moist crumbs; 50-60 minutes and if the cake browns too quickly, tent loosely with aluminum foil.
  9. The Lemon Syrup: While the cake is baking, make the lemon glaze. In a small microwave-safe bowl (or saucepan) whisk together the sugar and lemon juice. Microwave (or on the stovetop- cook until dissolved) for 20-30 seconds, whisking halfway through, until the sugar is completely dissolved and then set aside.
  10. After the cake is done baking, let cool in the pan for 10 minutes, cut away any uneven pieces if needed, then invert onto a wire rack set over a baking sheet and remove the bundt pan.
  11. Brush the cake lightly with the lemon glaze. Let cool completely, at least 1 hour.
  12. The Lemon Glaze: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth. Adding a touch more lemon juice as needed to get to the consistency desired.
  13. Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely then transfer to a platter, slice and serve.
  14. Store in an airtight container at room temperature for up to 2 days. Then refrigerate for up to 4-5 days more.

Recipe Notes

  • Greek yoghurt can be substituted for sour cream in the recipe
  • Freezing Instructions: Wrap unglazed baked and cooled cake in a couple of layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before glazing, slicing, and serving.
  • Loaf Pan: this bundt cake can also be baked into 2 loaf pans. Pour the batter into two greased 9×5 inch loaf pans. Bake each at 350°F for approx 45 minutes or until baked through. Use toothpick to test for doneness.

Lemon Bundt Cake Ready to serve