Lemon Bundt Cake recipe - the best lemon cake with a sweet glaze you will ever make! Perfect for holiday gatherings!
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Why You'll Love This 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. This cake is based on a simple buttermilk cake batter. I added 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.
If you enjoy lemon desserts, you need to try my Glazed Lemon Muffins and the Lemon Cream Cheese Crumb Cake.
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Ingredients:
- all-purpose flour
- baking powder
- baking soda
- salt
- sugar
- butter
- eggs
- vanilla extract
- lemon extract
- 1 whole lemon
- buttermilk
- powdered sugar
How to make Lemon Bundt Cake?
- Whisk dry ingredients in a large bowl.
- Grease and flour the bundt pan.
- Beat butter and sugar with an electric mixer. Add eggs, one at a time. Stir in extracts and lemon zest.
- Add dry ingredients, alternating with buttermilk. Beat the mixture for 2 minutes.
- Pour the batter into the bundt pan.
- Bake for 40 minutes. Check with a toothpick to ensure the cake is done.
- Remove the cake from the pan onto a plate.
- Prepare glaze and drizzle over the cake.
More Cake Recipes:
Lemon Bundt Cake recipe
Ingredients
for the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoons salt
- 1 ¾ cup granulated sugar
- 12 tablespoons unsalted butter softened
- 3 large eggs room temperature
- 1 teaspoons vanilla extract
- 2 drops lemon extract
- teaspoons freshly grated zest of a whole lemon about 3
- 1 cup buttermilk or sour milk see note
for the glaze:
- 2 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350° F.
- If using sour milk: place 1 tablespoon 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.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, salt and the zest). Set aside.
- Generously grease and flour the bundt pan. Set aside.
- In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla, lemon extract and beat well again.
- With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
- Pour the batter into prepared pan.
- Bake for 40 minutes, or until the toothpick inserted in the center comes out clean.
- 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.
- 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.
- Glaze the cooled cake.
- Store remaining cake in a closed container for up to 4 days.
Notes
- If using sour milk: place 1 tablespoon 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.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nicole says
I made this for Easter and now I am getting requests to make it for Christmas!
Anna says
That's fantastic! Thank you so much, Nicole!
CrunchyCreamySw says
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!
BeccaHeflin says
Ohmygerrd, Anna... This cake is GORGEOUS!
CrunchyCreamySw says
Thank you, Becca!
Jamie says
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..
CrunchyCreamySw says
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!
Jamie says
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! 🙂
CrunchyCreamySw says
I will be making it too for our Easter get-together! How fun! Thanks, Jamie!