Zesty Lemon Bundt Delight

The Best Zesty Lemon Bundt Cake with Sweet Glaze Recipe – a truly irresistible lemon cake that will become your go-to for any occasion. Bursting with fresh citrus flavor and topped with a perfectly balanced sweet-tart glaze, this moist bundt cake is perfect for holiday gatherings, Sunday brunches, or simply a delightful everyday treat.

Overhead shot of lemon bundt cake with white glaze on cake stand.

Contents

Why You’ll Adore This Lemon Bundt Cake

After creating beloved treats like our Lemon Burst Cookies, it was clear that our journey with vibrant lemon desserts was far from over. There’s something inherently cheerful about lemon-infused baked goods – their bright color and invigorating aroma instantly lift spirits, and judging by your feedback, you wholeheartedly agree! This Lemon Bundt Cake isn’t just another dessert; it’s a celebration of citrus that brings a burst of sunshine to any table.

At its heart, this recipe builds on a wonderfully simple, yet incredibly effective, buttermilk cake batter. We elevate it by incorporating the zest from an entire lemon, ensuring that every bite delivers a full-bodied, authentic citrus punch. To crown this masterpiece, a homemade lemon glaze adds the perfect finishing touch. The result is a symphony of lemon flavor that dances on your palate from start to finish, making it an instant favorite for any lemon lover!

What truly sets this cake apart is the harmonious balance between its components. While our signature glaze boasts a delightful tartness, designed to cut through sweetness and prevent it from being cloying, the cake itself is never overwhelmingly acidic. Instead, the moist, tender crumb of the cake beautifully complements the brighter notes of the glaze. You’ll discover a perfect contrast: a light, fluffy interior encased in an exterior that offers a satisfying, slightly crunchy texture thanks to the candied glaze. It’s a truly exquisite combination that will leave you craving another slice, making it ideal for sharing at any gathering.

If your heart beats for lemon desserts, you absolutely must explore some of our other cherished recipes. Dive into the zesty delight of our Glazed Lemon Muffins, perfect for breakfast or a light snack, or indulge in the rich, comforting layers of the Lemon Cream Cheese Crumb Cake, which offers a delightful textural contrast. Each offers a unique take on the beloved lemon flavor profile, promising to add a burst of sunshine to your baking repertoire and satisfy your citrus cravings.

Key Ingredients for Your Perfect Lemon Bundt Cake

Creating this spectacular Lemon Bundt Cake requires a handful of common pantry staples, transformed into something extraordinary with a touch of fresh lemon. Here’s what you’ll need, along with a few notes on why each ingredient is important for achieving that perfect flavor and texture:

All-purpose flour: The structural backbone of our cake. Sifting it ensures a lighter, more tender crumb and prevents lumps in the batter.
Baking powder & Baking soda: These essential leavening agents work in harmony with the acidic buttermilk to create a beautifully risen, airy, and fluffy cake.
Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors. Don’t skip it, as it elevates the overall taste profile!
Granulated sugar: Provides the perfect level of sweetness to the cake and helps create that desirable tender texture, contributing to its moistness.
Unsalted butter: Softened butter is key for creaming with sugar, incorporating air, and contributing to a rich, moist cake. Using unsalted butter allows you to precisely control the total salt content in your recipe.
Large eggs: Room temperature eggs emulsify better with the butter and sugar, leading to a smoother batter and a more uniform cake texture. They add richness, moisture, and crucial structure to the cake.
Vanilla extract: While lemon is the undisputed star of this cake, a touch of vanilla rounds out the flavors and adds a subtle depth and warmth that beautifully complements the citrus.
Lemon extract: For an extra boost of intense, bright lemon flavor, a few drops of lemon extract really make a difference, amplifying the citrus notes without adding extra liquid to the batter.
1 whole lemon (for zest): Fresh lemon zest is where the most aromatic and potent lemon flavor resides. Zest only the yellow part of the lemon, carefully avoiding the bitter white pith (albedo) underneath.
Buttermilk: The secret to an incredibly moist and tender crumb. Its acidity reacts with the baking soda, while its fats contribute to richness and a fine texture. If you don’t have buttermilk, see our note below on how to make a simple, effective substitute.
Powdered sugar (confectioners’ sugar): The ideal base for our irresistibly sweet-tart lemon glaze, dissolving easily to create a smooth, pourable consistency without graininess.
Fresh lemon juice: Essential for the glaze, providing that vibrant, tangy counterpoint to the cake’s sweetness and creating the perfect drizzling consistency.

How to Make the Ultimate Lemon Bundt Cake

Creating this stunning Lemon Bundt Cake is a straightforward process, yielding impressive results every time. Follow these detailed steps for a cake that’s not only visually appealing but also a delight to taste:

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Ensure your oven rack is in the middle position for even baking.
Prepare Sour Milk (if needed): If you don’t have buttermilk, you can easily make a substitute. Place 1 tablespoon of white vinegar or fresh lemon juice in a liquid measuring cup. Then, fill the rest of the way with regular milk (any fat percentage) to make exactly 1 cup. Stir gently and let it sit for 5-10 minutes until it appears slightly curdled. This “sour milk” will react with the baking soda just like buttermilk.
Whisk Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the fresh lemon zest directly into this dry mixture and toss to combine. This helps distribute the zest evenly throughout the batter and prevents it from clumping. Set this bowl aside.
Prepare Bundt Pan: Generously grease your 10-12 cup bundt pan with softened butter or a high-quality non-stick baking spray (one that contains flour is highly recommended for bundt cakes). Ensure every crevice, nook, and cranny is thoroughly coated. Then, lightly flour the entire interior of the pan, rotating it and tapping out any excess flour. This critical step is vital for a clean release and a perfectly shaped cake.
Cream Butter and Sugar: In a separate large mixing bowl, preferably using a stand mixer with the paddle attachment or an electric hand mixer, beat the softened unsalted butter and granulated sugar together. Beat on medium-high speed for 3-5 minutes, until the mixture is visibly light in color and has achieved a wonderfully fluffy texture. This creaming process incorporates essential air, which contributes significantly to the cake’s light and tender texture.
Add Eggs and Extracts: Add the large eggs one at a time, beating well after each addition until each egg is fully incorporated into the mixture. Take a moment to scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Stir in the vanilla extract and lemon extract, beating for another minute until everything is well combined and the batter is fragrant with citrus notes.
Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or sour milk substitute). It’s best to begin and end with the dry ingredients (e.g., add 1/3 of the dry mixture, then 1/2 of the buttermilk, then another 1/3 of the dry, followed by the remaining 1/2 buttermilk, and finally the last 1/3 of the dry ingredients). Mix just until combined; be extremely careful not to overmix, as this can overdevelop the gluten in the flour and lead to a dense, tough cake. Once everything is just incorporated, increase the speed to medium and beat for exactly 2 minutes to ensure a smooth, uniform batter.
Fill and Bake: Pour the prepared cake batter evenly into your meticulously greased and floured bundt pan. Gently tap the pan on the counter a couple of times to release any trapped air bubbles and help the batter settle evenly, ensuring a beautiful finished cake.
Bake to Perfection: Bake in your preheated oven at 350°F (175°C) for approximately 40-45 minutes. Baking times can vary slightly depending on your oven, so keep a close eye on your cake. To check for doneness, insert a wooden skewer or toothpick into the center of the thickest part of the cake; it should come out clean or with only a few moist crumbs attached.
Cool and Release: Once baked, remove the cake from the oven and let it cool in the bundt pan for exactly 10-15 minutes. This crucial cooling period allows the cake to firm up slightly, making it much easier to release without breaking. After the cooling period, place a wire rack or your desired serving plate over the top of the bundt pan and carefully invert the cake onto it. If the cake doesn’t release immediately, gently tap the bottom and sides of the pan. Allow the cake to cool completely on the wire rack before attempting to apply the glaze.
Prepare the Glaze: While the cake is cooling, prepare your irresistibly tangy lemon glaze. In a medium mixing bowl, combine the powdered sugar. Gradually add the fresh lemon juice, starting with 1 tablespoon and whisking until smooth. Continue to add more lemon juice (a teaspoon at a time) until you achieve a thick, yet perfectly drizzling consistency. The ideal glaze should be thick enough to cling beautifully to the cake but still flow gracefully down its contours. You might need slightly more or less juice depending on the humidity and the exact powdered sugar you use.
Glaze the Cake: Once the bundt cake is completely cool, drizzle the prepared lemon glaze generously and evenly over the top. For a beautiful effect, allow it to cascade artfully down the sides of the cake. Let the glaze set for about 15-20 minutes before slicing and serving. This allows the glaze to firm up slightly, creating that wonderful, slightly crunchy exterior.
Store: Store any leftover Lemon Bundt Cake in an airtight container at room temperature for up to 4 days, or in the refrigerator for extended freshness for up to a week.

Tips for a Perfectly Moist Lemon Bundt Cake

Achieving a show-stopping Lemon Bundt Cake is easier than you think with these expert tips and tricks, ensuring your cake is moist, flavorful, and beautifully presented every time:

Room Temperature Ingredients are Non-Negotiable: This is a golden rule for most baking, especially for cakes! Room temperature butter and eggs cream together more smoothly and emulsify better with other ingredients. This creates a more uniform batter that incorporates more air, ultimately resulting in a lighter, more tender, and higher-volume cake. Remember to take your butter and eggs out of the fridge at least 30-60 minutes before you plan to start baking.
Master the Bundt Pan Preparation: Don’t skimp on greasing and flouring your bundt pan. This step is the key to preventing sticking and ensuring a perfect release. Use a generous amount of softened butter or a high-quality non-stick baking spray that contains flour (such as Baker’s Joy or a homemade version). Ensure every single crevice, ridge, and curve of the pan is thoroughly coated. After greasing, lightly dust the entire interior of the pan with all-purpose flour, rotating the pan and tapping out any excess. This creates a non-stick barrier that will allow your cake to slide out effortlessly.
Avoid Overmixing the Batter: Once you begin adding the flour to your wet ingredients, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a dense, tough, and chewy cake rather than a light and tender one. The final 2-minute beat specified in the instructions is to ensure smoothness and uniform incorporation, but always be mindful not to overdo it beyond that point.
Fresh Lemon Zest is Absolutely Key: While bottled lemon juice is perfectly acceptable for the glaze, for the cake batter itself, always reach for freshly grated lemon zest. The zest contains potent essential oils that provide a much more vibrant, aromatic, and authentic lemon flavor than juice alone. Remember to zest only the bright yellow part of the lemon peel, carefully avoiding the bitter white pith underneath.
Effortless “Sour Milk” (Buttermilk Substitute): If you find yourself without buttermilk on hand, there’s no need to fret! You can easily make your own effective sour milk substitute. Simply pour 1 tablespoon of white vinegar or fresh lemon juice into a liquid measuring cup, then fill the rest of the way with regular milk (any fat percentage will work) to make exactly 1 cup. Stir gently and let it sit undisturbed for 5-10 minutes. You’ll notice it will begin to curdle slightly, indicating it’s ready to be used just like buttermilk, adding that crucial tenderness and moisture.
The Importance of Proper Cooling: Allowing the cake to cool in the pan for the recommended 10-15 minutes is crucial. This cooling period allows the cake’s delicate structure to firm up and solidify slightly, making it much more robust and less prone to breaking when it’s inverted from the pan. Equally important is allowing the cake to cool completely on a wire rack before applying the glaze. If you glaze a warm cake, the heat will cause the glaze to melt, absorb into the cake, and disappear, rather than forming a beautiful, crisp, and shiny exterior shell.
Achieving the Perfect Glaze Consistency: The ideal glaze should be thick enough to beautifully coat the back of a spoon and slowly drizzle down the sides of the cake, creating attractive drips. However, it should not be so thin that it runs off entirely. When preparing your glaze, add the fresh lemon juice sparingly, a teaspoon at a time, and whisk thoroughly after each addition until you reach your desired consistency. The amount of liquid needed can vary slightly based on the humidity and the brand of powdered sugar.

Variations & Serving Suggestions

While this Lemon Bundt Cake is absolutely perfect as is, it’s also wonderfully versatile, making it easy to customize to your taste or enhance for different occasions! Here are some creative ideas to personalize your cake or elevate your serving experience:

Variations to Try:

Citrus Swap: Not a strict lemon purist? You can easily substitute lime or orange zest and juice for an equally delightful and refreshing citrus bundt cake. Imagine the tropical twist of a Key Lime Bundt Cake or the vibrant sweetness of a zesty Orange Bundt Cake!
Poppy Seed Addition: For a classic and beloved flavor combination, add 2 tablespoons of poppy seeds to your dry ingredients along with the flour. This creates a wonderful Lemon Poppy Seed Bundt Cake with a subtle nutty crunch and visual appeal.
Berry Burst: For a fresh and fruity addition, gently fold in 1 cup of fresh blueberries or raspberries into the cake batter just before pouring it into the pan. To prevent the berries from sinking to the bottom during baking, toss them lightly with a tablespoon of flour before adding them to the batter.
Rich Cream Cheese Glaze: For a richer, tangier, and more decadent topping, consider preparing a luscious cream cheese glaze instead of the simple lemon glaze. Combine softened cream cheese, powdered sugar, a splash of fresh lemon juice, and a little milk or cream until smooth and spreadable.
A Hint of Almond: For an intriguing layer of flavor that beautifully complements the lemon, add just ¼ teaspoon of almond extract along with the vanilla and lemon extracts. It adds a sophisticated depth without overpowering the citrus.
Coconut Infusion: Add ½ cup of shredded coconut to the batter for a tropical twist, or sprinkle toasted coconut flakes over the glaze for added texture and flavor.

Serving Suggestions:

Simple & Elegant: Serve individual slices simply with a cup of freshly brewed tea, coffee, or espresso for a delightful and sophisticated afternoon treat.
Fresh Berry Medley: Garnish each slice with a generous handful of fresh raspberries, blueberries, or thinly sliced strawberries for added color, freshness, and a burst of natural sweetness.
Whipped Cream or Ice Cream: For an indulgent dessert experience, serve a slice with a dollop of freshly whipped cream or a scoop of premium vanilla bean ice cream, especially when the cake is slightly warm.
Candied Lemon Slices: For a truly elegant and impressive presentation, adorn the entire cake or individual slices with homemade candied lemon slices. They are beautiful and edible!
Mint Sprig: A small, vibrant sprig of fresh mint can add a touch of gourmet flair, a contrasting color, and a complementary aroma to your plated dessert.
Lemon Curd Drizzle: For an extra layer of lemon intensity, serve slices with an additional drizzle of homemade or store-bought lemon curd.

More Delicious Cake Recipes

If you’ve fallen in love with baking cakes, you’re in the right place! Explore these other fantastic and diverse cake recipes from our cherished collection, perfect for any occasion:

One Bowl Vanilla Cake Recipe
Discover the simplicity and charm of our easy One Bowl Vanilla Cake, a perfect, fluffy classic that comes together effortlessly and is ideal for any celebration.
Raspberry Cake with Sweet Cream Glaze
Indulge in the delicate sweetness of our Raspberry Cake, featuring tender cake layers infused with fresh raspberries and topped with a luscious sweet cream glaze.
Easy Peach Cake
Enjoy the seasonal delight of our Easy Peach Cake, a moist and flavorful cake studded with juicy peaches and perfect for summer gatherings.
Cinnamon Apple Cake Recipe
Warm up with our comforting Cinnamon Apple Cake, a wonderfully spiced and tender cake bursting with sweet apples, ideal for autumn or a cozy dessert.

Lemon Bundt Cake Recipe

This Lemon Bundt Cake is the perfect treat for spring, summer, or whenever you need a burst of sunshine! It’s bursting with fresh lemon flavor and dressed with a delightful sweet-tart glaze.

Author: Anna

4.92 from 23 votes

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Prep Time: 25 mins

Cook Time: 40 mins

Total Time: 1 hr 5 mins

Course: Dessert

Cuisine: American

Servings: 12 servings

Calories: 436 kcal

Ingredients

For the Cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cup granulated sugar
12 tablespoons unsalted butter, softened (1 ½ sticks)
3 large eggs, room temperature
1 teaspoon vanilla extract
2 drops lemon extract
3 teaspoons freshly grated zest of a whole large lemon
1 cup buttermilk (or sour milk, see note below)

For the Glaze:

2 cups powdered sugar
2 tablespoons fresh lemon juice (plus more as needed)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Sour Milk (if needed): If you don’t have buttermilk, place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup and fill with enough milk to make 1 cup. Stir a few times and let sit for 5-10 minutes until it slightly curdles.
Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freshly grated lemon zest. Set aside.
Prepare Bundt Pan: Generously grease and flour a 12-cup bundt pan, ensuring all grooves are well-coated. Set aside.
Cream Butter and Sugar: In a large bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened unsalted butter and granulated sugar together on medium-high speed for 3-5 minutes, until the mixture is light and fluffy.
Add Eggs: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
Add Extracts: Stir in the vanilla extract and lemon extract, beating for another minute until thoroughly combined.
Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined, then increase the speed to medium and beat for 2 minutes. Do not overmix.
Pour Batter: Pour the cake batter evenly into the prepared bundt pan. Gently tap the pan on the counter a few times to remove any air bubbles.
Bake Cake: Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
Cool and Invert: Let the cake cool in the bundt pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely. If it sticks, gently tap the bottom and sides of the pan.
Prepare Glaze: In a medium mixing bowl, combine the powdered sugar with 1 tablespoon of fresh lemon juice. Whisk until smooth. Add more lemon juice, 1 teaspoon at a time, until you achieve a thick, pourable, yet drizzling consistency.
Glaze Cake: Once the cake is completely cool, drizzle the lemon glaze evenly over the top, allowing it to cascade down the sides. Let the glaze set for about 15-20 minutes before serving.
Store: Store any remaining cake in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.

Notes

Buttermilk Substitute: To make sour milk (a buttermilk substitute), place 1 tablespoon of white vinegar or lemon juice in a measuring cup and fill the rest of the way with milk (any type) to make 1 cup. Stir and let sit for 5-10 minutes until it slightly curdles.
Nutrition Information: Please note that nutrition values are estimates and can vary based on specific brands and products used. Always consult a calorie counter you are familiar with for precise information.

Nutrition Facts (per serving)

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Frequently Asked Questions About Lemon Bundt Cake

What kind of bundt pan should I use for this recipe?: A standard 10-12 cup bundt pan is ideal for this recipe. Ensure it’s made from a good non-stick material or is meticulously greased and floured to prevent any sticking, especially with intricate designs.
Can I use bottled lemon juice instead of fresh lemons?: For the glaze, bottled lemon juice can work in a pinch, but fresh lemon juice provides a much brighter, more authentic, and vibrant flavor that truly elevates the cake. For the cake’s zest, fresh lemons are absolutely essential, as the oils in the fresh zest provide a depth of flavor that bottled juice cannot replicate.
How do I prevent my bundt cake from sticking to the pan?: Thoroughly grease your pan with softened butter or a high-quality baking spray containing flour, making sure to get into all the crevices. Then, lightly dust with all-purpose flour, rotating the pan and tapping out any excess. It’s also crucial to let the cake cool in the pan for 10-15 minutes after baking before attempting to invert it; this allows the cake to firm up.
Can I make this Lemon Bundt Cake ahead of time?: Yes, this cake is an excellent make-ahead dessert! It actually tastes even better the next day as the flavors meld and deepen. You can bake the cake a day or two in advance, cool it completely, and then glaze it just before serving for the freshest appearance and texture of the glaze.
Can I freeze Lemon Bundt Cake?: Absolutely! Once the cake is completely cooled and unglazed (or glazed and the glaze is fully set), wrap it tightly in several layers of plastic wrap, then again in heavy-duty aluminum foil. It can be frozen for up to 2-3 months without compromising flavor or texture. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Final Thoughts on Your Lemon Bundt Cake Adventure

This Lemon Bundt Cake recipe is more than just a dessert; it’s an experience waiting to unfold in your kitchen. From the delightful aroma that fills your home as it bakes to the bright, refreshing burst of flavor with every tender bite, it promises to bring joy and a touch of elegance to your table. Whether you’re baking for a special occasion, a casual get-together with friends, or simply to treat yourself to something truly special, this cake delivers on all fronts: it’s moist, intensely flavorful, and beautifully presented with minimal effort. We encourage you to gather your ingredients, follow these detailed steps with confidence, and discover the pure bliss of a perfectly homemade Lemon Bundt Cake. Happy baking!