This lemon Bundt cake is a moist, tender dessert bursting with bright lemon flavor and finished with a simple sweet lemon glaze that adds just the right touch of sparkle. The Bundt pan gives it elegant shape, and the combination of lemon zest and fresh juice brings citrus brightness to every bite. Whether you're serving it for brunch, dessert, or alongside afternoon tea, this easy cake feels both cozy and elegant. With simple pantry staples and straightforward steps, it's a lemon lover's dream come true.
Growing up my mom always made us a lemon cake, it was one of her staples, this easy lemon loaf cake is very similar to what she would make us. I wanted to take that recipe but alter it to be more like an incredibly soft, but dense cake. This lemon bundt cake recipe is just that. It packs a great lemon taste thanks to the lemon cake, lemon syrup soak, and lemon glaze. And the cake is not overly sweet, so it is the perfect afternoon treat.
The trick to making any bundt cake is making sure you heavily grease the bundt pan so the cake releases from the pan easily. I highly suggest using some non-stick cooking spray, I often use Baker's Joy or Pam Baking and find I get great results. Check out my marble swirl bundt cake next and see all of my favorite bundt cake recipes.
Featured Review
"Absolutely the BEST cake I've made. Took it to work & every work colleague loved it."
Robyn
Why These Ingredients Work
- Butter: Provides rich flavor and a tender crumb - this is a classic butter-based cake, and that richness really shines.
- Lemon zest & lemon juice: The true source of the cake's bright citrus flavor; zest adds aroma while juice brings freshness.
- Sugar: Sweetens the cake and balances the lemon's acidity without dulling its brightness.
- Eggs: Give structure and lift while keeping the cake soft and sliceable.
- Lemon soak and lemon glaze: A simple sugar and lemon mixture soaks in the cake locking in that intense moist, lemon flavor. Then a lemon glaze finishes the cake off.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Sunshine in a Bundt Pan
Another simple and delicious cake is my Kentucky Butter Cake. Or this scrumptious banana bundt cake.
What I Would Tell you If We Were Baking Together
- In my testing, I found that creaming the butter and sugar well at the beginning makes a noticeable difference in the cake's light, tender crumb.
- Slowly adding the room temperature eggs one a time helps prevent the butter sugar mixture from curdling.
- After working on countless lemon recipes, I learned that zesting the lemons before juicing gives the brightest lemon flavor without bitterness.
Another lemon dessert I bring to parties are these lemon crinkle cookies
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Classic Lemon Bundt Cake with Lemon Icing
This lemon Bundt cake is a moist, tender dessert bursting with bright lemon flavor and finished with a simple sweet lemon glaze that adds just the right touch of sparkle. The Bundt pan gives it elegant shape, and the combination of lemon zest and fresh juice brings citrus brightness to every bite. Whether you're serving it for brunch, dessert, or alongside afternoon tea, this easy cake feels both cozy and elegant. With simple pantry staples and straightforward steps, it's a lemon lover's dream come true.
- Total Time: 1 hour 10 minutes
- Yield: 12-16 Slices 1x
Ingredients
Lemon Pound Cake
- 375 grams (3 Cups) All-Purpose/ Plain Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 12oz (1 ½ Cup) Unsalted Butter, at room temperature
- 500 grams (2 ½ Cups) Granulated Sugar
- 2 Tablespoons Freshly Grated Lemon Zest (This is the zester I use)
- 4 Large Eggs, at room temperature
- 2oz (¼ Cup) Fresh Lemon Juice
- 4oz (½ Cup) Sour Cream, at room temperature
- 4oz (½ Cup) Buttermilk, at room temperature
Lemon Soak
- 50 grams (¼ Cup) Granulated Sugar
- 2oz (4 Tablespoons) Lemon Juice
Lemon Glaze
- 188 grams (1 ½ Cups) Powdered/ Confectioner's Sugar, sifted
- 3 Tablespoons Lemon Juice
- Splash of Cream or Milk
Instructions
Lemon Cake
- Preheat the oven to 350F/180C and heavily grease a bundt pan, I used this Nordicware Brilliance Pan that needs to be greased in all the nooks and crannies otherwise the cake will stick. I like to use Baker's Joy or Baking Spray.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter, sugar, and lemon zest for 4-5 minutes, so it's nice and fluffy. Add in the eggs one at a time.
- In a small bowl mix sour cream, buttermilk, and lemon juice.
- To the butter mixture add ⅓ of the dry ingredients, mixing until just combined, then ½ of the wet ingredients, then repeat with the remaining ingredients ending with the dry ingredients.
- Pour batter into the prepared pan and use a spatula to smooth the top into an even layer. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Depending on the bundt cake pan you use the bake time will need to be adjusted, a wider bundt cake will cook quicker than a deeper bundt cake. Let the lemon cake cool on a wire rack for 30 minutes then gently place the wire rack. As soon as the cake is baked make the lemon soak.
Lemon Soak
- In a small pot over low-medium heat combine lemon juice and granulated sugar for 5 minutes, constantly whisking. Pour over just baked cake, I use a pastry brush to get every nook and cranny of the cake. Let cool completely.
Lemon Glaze
- While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and a splash of milk. Drizzle on top of the cooled cake. Let glaze set for a few minutes before serving. Store leftovers in an air-tight container at room temperature for up to 5 days.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Bake
- Cuisine: American
Robyn says
Absolutely the BEST cake I’ve made. Took it to work & every work colleague loved it.
Elizabeth Waterson says
Thank you so much for the 5-star review Robyn, so pleased you enjoyed this lemon cake!! Take care. XX Liz
Nancy says
Made this and it was to die for! Can it be frozen?? I don’t see a link to get instructions on freezing the cake for a Brunch that takes place in about 5 days. Thanks!
Elizabeth Waterson says
Thank you so much for the lovely review, Nancy! So pleased you enjoyed the cake. You can freeze it, yes, you can freeze it whole or in slices. Wrap them in plastic wrap tightly, twice, then once in foil. If doing slices I store them in a freezer-safe bag too, this all helps prevent freezer burn. Let the cake thaw on the counter for a couple of hours depending on how big the slices are 🙂 Take care. XX Liz
I Diansyah says
Five star recipe! Thanks so much, I really loves it, but less sugar...about 300gr. Thank you so much..bless you...
Jo Summers says
I’m a big fan of your lemon curd cake & am looking forward to trying this lemon cake recipe in my bundt tin, Elizabeth. A question - as my tin is only 9”, could I use 3 eggs instead of 4 eggs & scale all the other ingredients by 3/4? Thanks
Elizabeth Waterson says
Hi Jo! Thanks for reaching out, the lemon curd cake is fab!!! This lemon bundt cake is great too, love the fine, tender cake crumb of it. I think you should be fine if you are going to adjust all the ingredients as well. Goodluck and please do let me know how you like it! XX Liz
Jo Summers says
I finally got around to making it in my smaller bundt pan with 3/4 of each ingredient & it was a perfect fit. Thank you
Jo Summers says
Forgot the five stars
Elizabeth Waterson says
Thank you so much Jo! Take care. XX Liz
Tracey Wells says
This cake is insane ! So moist will definitely be making it again .
Edgar Baquero says
Hi i make this delicious cake thanks for all recipes
Elizabeth Waterson says
Thank you for the lovely 5-star review Edgar, so pleased you enjoyed the cake! Take care. XX Liz
Anonymous says
Anonymous says
Maria says
Dear Elizabeth
Can you please guide if I can use orange for this recipe?
Need help asap