Even beginning bakers can make a cake from scratch, especially when they start with today’s simple cake recipe. This delicious cake doesn’t even require that you get out the mixer! Lemon Bundt Cake tastes almost like a pound cake, but without the 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. Serve Lemon Bundt Cake with fresh berries or a scoop of vanilla ice cream or simply enjoy this dessert with a cup of coffee.
Lemon Bundt Cake
Some people are just natural bakers, but not me. Unless it came from a boxed mix, I rarely would even think about baking a cake. I think 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 really is a tried and true recipe. It’s made in a Bundt pan, so there are no layers to level. The cake is topped with a simple glaze that you literally pour on top. I say, it doesn’t get much easier than that when it comes to making a cake!
How to make sure your cake doesn’t stick to the Bundt pan
Even a non-stick pan needs to be greased so that the cake will release. Here are tips for making sure your cake doesn’t stick:
- Use cooking spray to thoroughly coat the inside of the pan.
- Another method is to brush on melted shortening with a pastry brush, making sure to brush into all the grooves and around the tube in the middle.
- Wait until the batter is mixed up before you prepare the pan, otherwise the oils will collect in the bottom of the pan if it sits too long.
- Allow the cake to cool for 10 minutes in the pan on a wire rack before you remove from the pan.
- Use a thin knife to run along the edges of the outside and around the center tube to loosen the cake after it comes out of the oven.
- Carefully invert the cake onto a wire rack to finish cooling. You may need to give it a gentle shake. If the cake doesn’t fall out immediately, run a knife around the edges once more.
Why make a scratch cake?
Of course, baking a cake from a mix is easier and more convenient, but a boxed mix usually contains mysterious ingredients like hydrogenated oils. When you bake from scratch, you know exactly what you’re getting. Not only that, homemade cakes taste richer and there’s some satisfaction in knowing you can bake a cake from scratch!
To make this recipe you may need these kitchen items:
- A non-stick Bundt pan. I’ve probably had my vintage harvest gold Nordic Ware Bundt pan for more than 25 years and it will probably last another 25 years!
- A Microplane zester. Seriously, this is one of my favorite kitchen tools! I use it all the time to zest lemons and oranges for all types of recipes. You’ll find a citrus zest in my Fig and Walnut Biscotti, these Lemon Poppy Seed Pancakes, savory Basil Pesto Spread, and even in my Citrus Salmon Dry Rub. A little bit of citrus zest adds brightness in baked goods, pastas, vinaigrettes, and sauces. You need a zester!
More delicious cake recipes!
- Cherry Cake with Buttermilk Powdered Sugar Glaze
- Classic Coca-Cola Chocolate Cake
- Meyer Lemon Upside Down Polenta Cake
- Easy Rum Orange Cake
- Raspberry Ricotta Cake
- Lemon Coconut Angel Food Cake
Did you make this Lemon Bundt Cake recipe?
If you like this recipe, please do me a favor and give it a 5-star rating!
- 3 cups all-purpose flour
- 2 cups sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 1-1/2 cups milk
- 1/2 cup butter, melted and cooled
- 1/2 cup vegetable oil
- 1 tablespoon lemon extract
- 2 small lemons, zested
- 1 cup powdered sugar
- 2 tablespoons fresh squeezed lemon juice
- Preheat oven to 325 degrees.
- In a medium size bowl, combine the flour, sugar, baking powder, and salt; set aside.
- In a large bowl, whisk the eggs with the oil, milk, melted and cooled butter, and lemon extract. Add the zest of two small lemons (about 2 teaspoons).
- Add the flour mixture a little at a time to the wet ingredients and whisk until smooth.
- Once the batter is done, spray a non-stick Bundt pan with cooking spray or brush with melted shortening. (Tip: do not grease the pan before you mix the batter or the oils will collect in the bottom.) Pour the batter into the pan and bake for 60 minutes.
- Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes. Loosen the cake from the sides of the pan with a thin knife, then invert the cake onto the wire rack. Cool completely before glazing.
- Stir 1 tablespoon of lemon juice at a time into the powdered sugar until the desired consistency is achieved. Drizzle glaze over cooled cake and allow to set until firm.
Original recipe by Better Homes and Gardens, 1944
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Amount Per Serving: Calories: 349 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 52mg Sodium: 250mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 1g Sugar: 32g Sugar Alcohols: 0g Protein: 5g