Lemon Bundt Cake

lemon bundt cake 1 Lemon Bundt Cake

I suggest you pull out the eggs and butter and let them sit on your counter because by the time you are done reading this post (yes, I am assuming you actually read my posts ;)) you will need your ingredients at room temperature to make this cake. Because you will want to make this cake. I am telling you right now. It is that good!

And then make sure you remember to make it for Easter. With it’s fresh lemony flavor and gorgeous appearance it is sure to be a star on your holiday table.

Case in point.

lemon bundt cake 2 Lemon Bundt Cake

Nothing like gorgeous sunny and bright lemons to cheer you up on these drury and long last Winter days. And it works because birds were chirping and the sun came out when I was taking these photos. Totally got me in the mood for Spring. And even more anxious for it.

lemon bunt cake collage 1024x953 Lemon Bundt Cake

After these Lemon Burst Cookies, I knew I wasn’t done with lemon desserts. They make you happy just by looking at them and apparently you guys agree with me, judging on the comments and popularity on Pinterest. (btw, thank you so much for all the pins!!!)

lemon bundt cake 5 Lemon Bundt Cake

I received this bundt pan for Christmas and was really looking forward to using it. I just  needed a good occasion and a great recipe. And here it is.

I love the design. A Simple yet striking cake. Add the glaze and you have a perfect dessert for a celebration or holidays.

lemon bundt cake 4 Lemon Bundt Cake

As Winter is starting to exit our Midwest prairies, I seem to transition from peppermint to lemon tea. I have to say, it really became my afternoon routine. I make a steaming mug of it and enjoy it while I bake or watch reruns of “Brother’s and Sisters” on Netflix. ( So happy they have it, btw!!!)

lemon bundt cake 8 Lemon Bundt Cake

This cake is based on a simple buttermilk cake batter. I added a zest from the whole lemon (it’s a big cake after all) and topped it with a lemon glaze. Citrus flavor all the way! While the glaze is actually more tarty than sweet (some glazes taste too sweet to me), the cake is not overwhelming in flavor. In my opinion, the two complement each other really well. The crumb is light, the outside slightly crunchy.

lemon bundt cake 9 1024x705 Lemon Bundt Cake

Lemon Bundt Cake

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: about 12 slices

Easy and delicious cake with lots of lemon flavor. Perfect addition to your Easter table. Recipe: CrunchyCreamySweet.com


    for the cake:
  1. 3 c all-purpose flour
  2. 2 tsp baking powder
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1 3/4 c granulated sugar
  6. 1 1/2 sticks (12 Tbsp) unsalted butter, softened
  7. 3 large eggs, room temperature
  8. 1 tsp vanilla extract
  9. 2 drops lemon extract
  10. freshly grated zest of a whole lemon (about 3 tsp)
  11. 1 c buttermilk or sour milk (see note)
  12. for the glaze:
  13. 2 c powdered sugar
  14. 2 Tbsp +more lemon juice


    to make the cake:
  1. Preheat your oven to 350 degrees F.
  2. If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, salt and the zest). Set aside.
  4. Generously grease and flour the bundt pan. Set aside.
  5. In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add vanilla, lemon extract and beat well again.
  8. With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
  9. Pour the batter into prepared pan.
  10. Bake for 40 minutes, or until the toothpick inserted in the center comes out clean.
  11. Cool the cake for 2 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake won't release right away, tap the pan gently until it does. Cool cake completely before glazing.
  12. make the glaze:
  13. Place powdered sugar in a medium mixing bowl. Add a tablespoon of lemon juice and whisk in, adding another tablespoon. You want thick but drizzling consistency. You may need to add more juice. I ended up adding another 1,5 tsp.
  14. Glaze the cooled cake.
  15. Store remaining cake in a closed container for up to 4 days.


If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.

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 Lemon Bundt Cake

lemon bundt cake 11 Lemon Bundt Cake

Are you ready for Spring?




Disclaimer: This post may contain affiliate links. If you follow the link I may make few dollars, which always helps with buying ingredients for more sweet treats like this. Thank you!

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 Lemon Bundt Cake
Anna is a wife, mom, blogger, freelance writer and photographer, self-taught baker. Will never give up chocolate, coffee and bread. And cheese. And wine.

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51 thoughts on “Lemon Bundt Cake

  1. Wow, what a beautiful bundt cake! (I need to find that pan mold!) Now if only I had some lemons to go with the butter and eggs I just pulled from the fridge…

  2. Your cake is beautiful! I have a lot of lemon on my mind, thanks to your lemon burst cookies and now this cake!

  3. Oh so pretty! You have mastered the art of overhead shots, not to mention how to cook a perfect cake! I love lemon cakes.

  4. If a bundt cake could look sexy… this one does it. :) Wow.. I love how the icing just drapes down the cake. Gorgeous. :)

  5. I like the bright colored pics Anna! I need to get some beautiful patterned bundt cakes like this one. Lemon always brights up the table!

  6. This buddy is GORGEOUS!! Are you totally in love with that pan? I got the same one for Christmas and it quickly became my very favorite. And this cake looks like it could quickly become my favorite! So bright, cheerful and I bet the lemon flavor was amazing. Lovely!

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  8. I love lemon anything, so I’m getting ready to make this :-) But I’m curious…the directions tell me how to make a cup and a half of sour milk, but the recipe only calls for a cup. Can I only make a cup of sour milk (or use a cup of buttermilk) or do I need the other half cup for the recipe?


    • You are right, Char. All you need is 1 cup of buttermilk or sour milk. Thanks for catching that and let me know how you like the cake! Thanks so much!

  9. Goodness, you sure are delivering fabulous recipes lately Anna. I am a big lemon lover and this might just be the most beautiful lemon bundt cake that I’ve ever seen! My family always asks me to bring dessert to Easter dinner, and I think this cake might have to make an appearance. My bundt pan isn’t quite as pretty as yours, but I think it’ll do!

  10. My husband LOOOOOVES lemon flavoured desserts so this would be a huge hit at my house. I covet your bundt pan – I’ve been wanting to stock up on Nordicware’s gorgeous pans but I have no room to store them ;( Someday I’ll have a house and it’ll be filled with bakeware!

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  12. Your cake looks beautiful! I was wondering, how do you think this cake would be if I added a vanilla bean to the batter? Too much? I was thinking a lemony-vanilla cake sounds amazing but I like this recipe..

    • Hi Jamie! Thank you so much for the question. I like the way you are thinking. I think it would be fabulous to add vanilla bean to the batter. But then again I like vanilla. :) And it would be better than increasing vanilla extract. Let me know how it turns out! I would love to hear!

      Have a wonderful day!

      • Thank you for your quick reply! I am going to make it for our Easter party this weekend- exactly as your recipe calls + one delectable vanilla bean. I will definitely let you know how it turns out! :)

  13. Hi Darija! I am so glad you want to make the cake! It’s one of my favorites! If you want to substitute the lemon juice for the extract, I am afraid it’s not as potent. Just skip the extract and maybe add more lemon zest. Also, the butter should be softened to room temperature (not melted) before creaming it with sugar. Hope this helps! Let me know how the cake turns out! Thank you!

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