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Lemon Bundt Cake

Unlike overly sweet bakery cakes, this homemade lemon bundt cake is rich, moist, and infused with real lemon juice and zest. Every bite bursts with fresh citrus flavor while maintaining a tender texture that stays moist for days. The simple lemon glaze drizzled over the top adds a beautiful finishing touch and enhances the cake’s natural brightness. One of the best things about this recipe is its versatility. It works wonderfully as a classic dessert, afternoon snack, or special occasion centerpiece. You can also adapt it to fit different dietary preferences by using gluten-free flour blends or lower-fat ingredient swaps.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Ingredients Equipment Method

Ingredients
  

  • For the Cake
  • 3 cups 375g all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 227g unsalted butter, softened
  • 2 cups 400g granulated sugar
  • 4 large eggs room temperature
  • 2 tablespoons fresh lemon zest
  • ⅓ cup 80ml fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup 240ml buttermilk
  • For the Lemon Glaze
  • 1½ cups 180g powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional
  • Optional Variations
  • Add 1 cup fresh blueberries for a lemon blueberry bundt cake.
  • Mix in ½ teaspoon almond extract for added depth.
  • Use Meyer lemons for a sweeter citrus flavor.
  • Sprinkle poppy seeds into the batter for a lemon poppy seed bundt cake.

Equipment

  • 10 to 12-cup bundt pan
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Microplane or zester
  • Citrus juicer
  • Rubber spatula
  • Cooling rack
  • Whisk
  • Alternatives:
  • A tube pan may be used if a bundt pan isn't available.
  • A hand whisk can replace a mixer, though it requires more effort.

Method
 

  1. Step 1: Prepare the Oven and Pan
  2. Preheat your oven to 350°F (175°C). Thoroughly grease and flour your bundt pan, making sure every groove is coated to prevent sticking.
  3. Step 2: Combine Dry Ingredients
  4. In a medium bowl, whisk together:
  5. Flour
  6. Baking powder
  7. Baking soda
  8. Salt
  9. Set aside.
  10. Step 3: Cream Butter and Sugar
  11. In a large mixing bowl, beat softened butter and sugar for about 3 to 5 minutes until light and fluffy. This step creates air pockets that help produce a tender cake texture.
  12. Step 4: Add Eggs
  13. Add eggs one at a time, mixing well after each addition.
  14. Step 5: Incorporate Lemon Flavor
  15. Mix in:
  16. Lemon zest
  17. Fresh lemon juice
  18. Vanilla extract
  19. The batter may appear slightly curdled, which is completely normal.
  20. Step 6: Alternate Dry Ingredients and Buttermilk
  21. Add one-third of the flour mixture, followed by half the buttermilk. Repeat until everything is incorporated. Mix only until combined.
  22. Avoid overmixing, as this can make the cake dense.
  23. Step 7: Fill the Pan
  24. Pour batter into the prepared bundt pan and smooth the top.
  25. Tap the pan gently on the counter to release trapped air bubbles.
  26. Step 8: Bake
  27. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  28. The cake should be golden brown and spring back when lightly touched.
  29. Step 9: Cool
  30. Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack.
  31. Let it cool completely.
  32. Step 10: Prepare the Glaze
  33. Whisk together powdered sugar and lemon juice until smooth.
  34. Drizzle generously over the cooled cake.
  35. Sprinkle additional lemon zest on top if desired.
  36. Step 11: Serve
  37. Slice and enjoy this moist lemon bundt cake with coffee, tea, or fresh berries.