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!
“This is one knock your socks off cake! This recipe is a keeper for years to come.” — Wanda
Sheila’s Recipe Snapshot for Lemon Bunddt Cake
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!
Be sure to check out my other easy bundt cake recipes, like this Apple Walnut Cake and my Orange Cake with citrus rum glaze. And if you love vintage cakes, then you must try this Easy Pineapple Upside Down Cake as well!
Ingredient Notes for Lemon Bundt Cake
- 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!
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.
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!
MIX THE DRY INGREDIENTS. While you preheat the oven, grab a medium-sized bowl and mix together the flour, sugar, baking powder, and salt. Set this bowl aside for now.
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.
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.
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.
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.
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.
More Recipe Success Tips
Storage 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
Wait until your Bundt cake has completely cooled before you apply the glaze. If they’re still warm, the glaze might get too runny and soak into the cake, making it soggy.
Most grease the Bundt pan really well with butter or cooking spray. For an even easier release, you can use this Homemade Cake Release —it works like a charm!
To check if the cake is done, insert a toothpick into the center—if it comes out clean without any batter sticking to it, your cake is ready. Keep an eye on it because every oven is different.
Or, if you have a cake tester, that’s even better!
The main difference is freshness and flavor. Fresh lemon juice from real lemons tends to have a brighter, more vibrant flavor than store-bought lemon juice, which might contain additives or preservatives that slightly alter the taste.
Looking for more Delicious Lemon Desserts?
It doesn’t get any simpler than my 3-ingredient Lemon Cookie Recipe or Lemon Cake Mix Cookies, both made with a base of boxed cake mix. And if you’re a real fan of lemon flavor, you must try my Lemon Ricotta Cake and Lemon Dump Cake. All of these recipes are easy with minimal ingredients but all the sweet and tart lemon flavor you crave!
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.
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Lemon Bundt Cake
Equipment
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 ½ cups milk
- ½ cup butter melted and cooled
- ½ cup vegetable oil
- 1 tablespoon lemon extract
- 2 small lemons zested
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh squeezed lemon juice
Instructions
- 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.
Lemon Glaze
- 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
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
This is one knock your socks off cake! This recipe is a keeper for years to come.
This looks so delicious, pinning for future reference!
Lemon is one of my favorite flavors, especially for Spring. I will be making this soon.
This looks delicious! Pinning to my Dessert board. Would love to have you link-up at Homestyle Gathering on Tuesday (through Saturday!)
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!
We always enjoy a really really lemon tasting bundt cake. This looks perfect for my family.