Easy Glazed Lemon Bundt Cake Recipe

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Lemon Bundt Cake tastes almost like a pound cake but without a pound of butter. Lemon extract and lemon zest are in the batter, and fresh lemon juice is used to make the powdered sugar glaze, giving this cake a fresh, bright flavor!

The cake is topped with a simple glaze that you literally pour on top. It doesn’t get much easier than that when making a cake!

And there are more recipes just like it! Check out my other easy bundt cake recipes, like this Apple Walnut Cake and my Orange Cake with citrus rum glaze.

Ingredient Notes

• All-purpose flour: Forms the base of the cake, providing structure.
• Sugar: Sweetens the cake and ensures a tender texture.
• Baking powder: Acts as a leavening agent for a fluffy rise.
• Salt: Enhances flavors and balances the sweetness of the cake.
• 3 large eggs: Provide structure and contribute to a tender crumb.
• Milk: Adds richness and smoothness to the batter.
• Butter (melted and cooled): Adds flavor and helps tenderize the cake.
• Vegetable oil: Further contributes to moisture and helps keep the cake soft.
• Lemon extract and fresh lemon zest: Infuse the cake with a bright, refreshing lemon flavor.
• Homemade Lemon Glaze (powdered sugar and fresh lemon juice): Adds sweetness and a tangy finish that complements the lemon zest and extract. Consider using Meyer lemons for a sweeter glaze.
• Cake release: Optional but highly recommended—see the instructions below for a method I love!

Using a Homemade Cake Release

I have updated this recipe to use a Homemade Cake Release instead of oiling the pan with nonstick cooking spray. Once I tried the cake release, I just can’t do anything else! Now, I keep a jar in my fridge all the time.

Cake release ingredients:

• Flour
• Vegetable oil
• Shortening

All you do is mix equal amounts of each together until smooth and store it in the fridge! Easy, right? You are going to love it, I promise.

How to Make Lemon Bundt Cake with Glaze

Lemon Bundt Cake with fresh lemon zest and a lemon glaze. This easy-made-from-scratch cake recipe is rich and buttery!

STEP 1 | Preheat the oven 

Preheat your oven to 325 degrees Fahrenheit.

STEP 2 | Mix the dry ingredients 

Grab a medium-sized bowl and mix together the flour, sugar, baking powder, and salt. Set this bowl aside for now.

STEP 3 | Combine the wet ingredients 

Whisk together the eggs, vegetable oil, milk, melted butter (make sure it’s cooled), and lemon extract in a large bowl. Don’t forget to add in the zest from two small lemons, which gives that bright lemony flavor.

STEP 4 | Blend everything together 

Gradually add the dry flour mixture to the bowl of wet ingredients. Whisk everything together until the batter is smooth and well combined.

STEP 5 | Prepare your Bundt pan 

Prepare a 12-cup Bundt cake pan by spraying it with non-stick cooking spray or brushing it with homemade cake release. Use a pastry brush to coat the inside of your Bundt pan, getting into all the grooves.

Avoid greasing the pan before mixing to prevent oils from pooling at the bottom. Pour the batter evenly into the prepared pan.

STEP 6 | Bake and cool 

Place your Bundt cake pan in the preheated oven and bake for about 60 minutes. Once baked, remove it from the oven and let it cool in the pan on a wire rack for 10 minutes.

Then, gently loosen the edges with a knife and carefully invert the cake onto the cooling rack to cool completely before glazing the top of the cake.

STEP 7 | Make and apply the glaze 

Mix powdered sugar with lemon juice in a small bowl, adding one tablespoon at a time until you achieve your desired glaze consistency. Drizzle the glaze over the cooled cake.

Enjoy your delicious glazed lemon Bundt cake!

Variations and Substitutions

• Swap in Sour Cream. Adding sour cream to the cake batter can replace some of the milk or oil. It brings extra moisture, richness, and a slight tang that complements the lemon flavor beautifully. The acidity also helps the cake rise, resulting in a soft and fluffy texture.
• Cream Cheese Frosting. For a tangy twist, blend softened cream cheese with powdered sugar and a splash of lemon juice until smooth. Spread or drizzle over the cooled cake for a delightful contrast of flavors.
• Lemon Frosting. Create a rich and creamy lemon frosting by beating softened butter until smooth, then gradually adding powdered sugar until fluffy. Mix in lemon zest, fresh lemon juice, and vanilla extract to taste. Adjust consistency with additional lemon juice or powdered sugar as needed. Spread or drizzle over cooled cake and allow to set before serving.
• Buttermilk. Instead of regular milk, try using buttermilk in the cake batter. Its acidity will react with the baking powder, giving your cake a tender crumb and slightly tangy flavor.
• Olive Oil. Swap vegetable oil with olive oil for a different depth of flavor in your cake. Olive oil adds a subtle fruity note that complements the lemon zest wonderfully.
• Almond Extract. For a twist on the lemon flavor, consider using almond extract instead of lemon extract. It gives the cake a nutty undertone that pairs nicely with the citrusy zest.

Storage and Reheating Tips

• You can typically keep a Glazed Lemon Bundt Cake at room temperature on the counter for a few days, usually up to about 3-4 days, as long as it is well covered or stored in an airtight container to prevent drying out. 
• You can also keep it in the refrigerator for about 5 days or so to keep it nice and fresh. Bonus– this cake recipe is extra tasty when chilled!  

Frequently Asked Questions

What to Serve With Lemon Bundt Cake

I like to serve my Lemon Bundt Cake with fresh berries and a scoop of vanilla ice cream or add more fruity flavor with my homemade Strawberry Ice Cream or Blueberry Ice Cream.

Sometimes, I keep it simple and enjoy this dessert with a cup of coffee or my refreshing Fruit Tea.

Beyond the Recipe

Some people are just natural bakers, but not me. I rarely thought about baking a cake unless it came from a boxed mix.

That may have come from too many failed attempts early on in my cooking adventures. “Don’t run or jump in the kitchen—the cake may fall!” It seemed that was always happening to me. 

Considering that this Lemon Bundt Cake recipe is a Better Homes and Gardens classic throwback from 1944, I’d say it truly is a tried-and-true recipe. It’s made in a Bundt pan, so there are no layers to level.