Lemon Bundt Cake Recipe
This Lemon Bundt Cake Recipe is bursting with bright, citrusy flavor! It’s moist, tender, and has the perfect amount of lemon zest.
Hello there, my friend 👋! Want a taste of sunshine? Try this easy lemon bundt cake recipe. It’s sweet, tangy, and has a soft crumb that melts in your mouth.
Let’s get started!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- 2 large mixing bowls.
- Several smaller mixing bowls.
- A whisk.
- A bundt cake pan.
- Oven mitts
- Serving plates.
The Recipe
Lemon Bundt Cake
Ingredients
For the cake:
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Zest from 2 large lemons
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup bundt cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest.
- Alternate between adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don’t overmix!
- Pour the batter into your prepared bundt pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar and lemon juice for the glaze. Start with 2 tablespoons of lemon juice and add more for a thinner consistency.
- Drizzle the glaze over the cooled cake
Notes
- Use fresh lemons for the best lemon flavor.
- Don’t overbake! For a moist cake, start checking for doneness around the 40 minute mark.
- Let the cake cool completely before glazing.
Alternative Ingredients
If you don’t have these ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, self-rising flour (omit baking powder and salt) |
| Unsalted butter | Salted butter (reduce salt in recipe), shortening, vegan butter substitute |
| Milk | Buttermilk, sour cream thinned with a little water, non-dairy alternative |
| Granulated sugar | Brown sugar, honey, maple syrup |
What to Serve with Lemon Bundt Cake
Lemon bundt cake is a delightful dessert paired with:
- Fresh berries and fruit
- Whipped cream
- A scoop of vanilla ice cream.
- Coffee or tea
Frequently Asked Questions
Why did my bundt cake sink in the middle?
A cake sinking in the middle usually means it wasn’t cooked long enough. Your oven temperature may be off, so try using an oven thermometer.
Can I make this lemon cake recipe in a regular cake pan?
Yes. A 9×13 inch baking pan will also work for this recipe. Adjust the bake time accordingly.
How should I store leftover bundt cake?
Store leftover cake in an airtight container at room temperature for up to 3 days.
My glaze is too thick, what should I do?
Add a bit more lemon juice, one teaspoon at a time, until you reach your desired consistency.
Can I freeze lemon bundt cake?
Yes. Wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
Let me know if you have any other questions!
