Lemon Bundt Cake
This Lemon Bundt Cake is a deliciously moist and flavorful dessert that is perfect for any occasion. Whether you are planning a birthday party or a holiday gathering or want something sweet, this lemon bundt cake will not disappoint.
Bundt cakes always receive high praise when we make them for our family. You can never go wrong with this Red Velvet Bundt Cake, Sweet Potato Bundt Cake, or even this Hummingbird Bundt Cake.
Table of contents
❤️ Why You’ll Love This Recipe
- This lemon bundt cake is moist, tender, and bursting with zesty lemon flavor in every bite.
- You don’t need fancy ingredients; this recipe uses pantry staples that you probably already have on hand.
- It’s a show-stopping dessert that’s sure to impress any crowd, no matter the occasion!
When it comes to making lemon desserts, there are so many different options. We love to make these Easy Lemon Bars, Lemonade Cream Cheese Pie, and this light and creamy Lemon Eclair Cake.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- butter
- sugar
- eggs
- vanilla
- fresh squeezed lemon juice
- cake flour
- baking powder
- baking soda
- salt
- plain greek yogurt
- whole milk
- powdered sugar
- heavy cream
🔪 How to Make This Lemon Bundt Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, beat the butter and sugar together for 3-4 minutes until it’s lightened in color.
- Add in the eggs, one at a time, taking time to beat each one in fully before adding the next. Add in the vanilla and lemon juice and continue to beat until well mixed.
- Whisk together the cake flour, baking powder, baking soda and salt. Alternate adding the flour and the yogurt/milk, starting and ending with the flour in about 3 increments.
- Pour the batter into the sprayed bundt pan and bake for 50-60 minutes, or until a toothpick comes out cleanly. Cool the cake.
- To make the glaze, place the powdered sugar in a medium sized bowl and add in about 2-3 Tbsp of fresh lemon juice and whisk.
- Spoon the glaze over the top of the cake and let it run down the sides and middle.
🥄 Equipment
This is the list of the equipment that you will need to make this lemon cake recipe:
- 10 cup bundt pan
- large mixing bowl
- Electric mixer
- Whisk
- small bowl
🥫 Storage
Storage – Lemon cake can be stored at room temperature for up to 3 days in an airtight container or wrapped in plastic wrap.
Freezing – You can freeze the cake tightly wrapped in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before serving.
Serve With
You can serve this cake with a nice tall glass of milk or a cup of your favorite coffee or tea. However, it also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch. For a full meal serve a slice of this cake after a meal of this Jalapeno Popper Chicken Pasta.
💭 Tips
- Make sure your lemons are at room temperature before juicing. This helps you get the most juice out of them.
- Do not overmix the batter; mixing just until combined will keep your cake tender and fluffy.
- Always use fresh lemons for the best flavor – bottled lemon juice just doesn’t compare!
⁉️ FAQ
Do you have questions about this lemon bundt cake recipe? Here are the answers to the most commonly asked questions.
Yes, you can substitute lime juice and zest if you prefer a tangy lime flavor. It changes the overall taste but still creates a delicious and refreshing dessert!
Absolutely! This cake is a great make-ahead option. You can bake it a day or two in advance and store it in an airtight container at room temperature.
🍽 More Bundt Cake Recipes
Do you enjoy bundt cakes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Bundt Cake
Equipment
- 10 cup bundt pan
- large mixing bowl
- Electric mixer
- Whisk
- small bowl
Ingredients
- 1 cup butter softened
- 1 ¾ cups sugar
- 5 eggs
- 1 teaspoon vanilla
- ½ cup fresh squeezed lemon juice
- 2 ½ cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup plain greek yogurt
- ¼ cup whole milk
Glaze:
- 3 cups powdered sugar
- 4-5 Tablespoons fresh squeeze lemon juice
- 1-2 Tablespoons heavy cream Optional
Instructions
- Spray a bundt pan with nonstick cooking spray containing flour and set aside.
- In a large bowl, beat the butter and sugar together for 3-4 minutes until it’s lightened in color.
- Add in the eggs, one at a time, taking time to beat each one in fully before adding the next.
- Add in the vanilla and lemon juice and continue to beat until well mixed.
- Whisk together the cake flour, baking powder, baking soda and salt.
- Alternate adding the flour and the yogurt/milk, starting and ending with the flour in about 3 increments.
- Make sure to scrape the sides and bottom of the bowl to make sure the batter is thoroughly mixed.
- Pour the batter into the sprayed bundt pan and bake for 50-60 minutes, or until a toothpick comes out cleanly.
- Remove and let the cake rest in the pan for about 10-15 minutes before turning out onto a cooling rack to come to room temperature.
- To make the glaze, place the powdered sugar in a medium sized bowl and add in about 2-3 Tbsp of fresh lemon juice and whisk.
- If the glaze remains too thick, option to add a bit of heavy cream to thin it down. Otherwise, add extra lemon juice until thin enough to drizzle over the cake.
- Spoon the glaze over the top of the cake and let it run down the sides and middle.
- Give it about 10 minutes to set before slicing.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
