Skip to Content

Lemon Bundt Cake

As an Amazon Associate I earn from qualifying purchases.

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.

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!

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 with lemon glaze on a white cake stand

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.

cake cooling in a bundt pan on a wire rack

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.
Lemon Bundt Cake with lemon glaze on a white cake stand

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!

lemon bundt cake with slice missing

To make this recipe you may need…

More delicious cake recipes!

lemon bundt cake with slice missing

Lemon Bundt Cake Recipe

The cake is topped with a simple glaze that you literally pour on top. I’d say it doesn’t get much easier than that when it comes to making a cake!

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

Let’s get social! Follow me on YouTube, Pinterest, Instagram, Facebook, and Twitter!

Yield: 16 servings

Lemon Bundt Cake

Lemon Bundt Cake with lemon glaze on a white cake stand

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

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 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

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice

Instructions

  1. Preheat oven to 325 degrees.
  2. In a medium size bowl, combine the flour, sugar, baking powder, and salt; set aside.
  3. 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).
  4. Add the flour mixture a little at a time to the wet ingredients and whisk until smooth. 
  5. 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.
  6. 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.

Lemon Glaze

  1. 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.

Notes

Original recipe by Better Homes and Gardens, 1944

  • 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 349Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 250mgCarbohydrates: 52gFiber: 1gSugar: 32gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

Gluten-Free Sausage Egg Muffin on a speckled plate
Previous
Make Ahead Gluten-Free Sausage Egg Muffins
slice of spinach quiche on a white plate
Next
Spinach Quiche

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Wanda Alexander

Monday 16th of December 2019

This is one knock your socks off cake! This recipe is a keeper for years to come.

Roxanne

Tuesday 9th of April 2019

This looks so delicious, pinning for future reference!

Rosemary Palmer

Monday 8th of April 2019

Lemon is one of my favorite flavors, especially for Spring. I will be making this soon.

Julie Briones

Monday 8th of April 2019

This looks delicious! Pinning to my Dessert board. Would love to have you link-up at Homestyle Gathering on Tuesday (through Saturday!)

Lynn Spencer

Monday 8th of April 2019

I do believe lemon desserts are my love language! And this one...perfection! Think it may be a late addition to our upcoming graduation party!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares