If you’re looking for a dessert that bursts with sunshine in every bite, this Lemon Bundt Cake Recipe is an absolute showstopper. With its tender crumb, bright lemon zest, and that irresistibly tangy glaze, it strikes the perfect balance between sweet and tart. Each slice melts in your mouth, delivering a fresh, vibrant flavor that’s ideal for celebrations or simply brightening a midweek treat. It’s a dessert that feels both comfortingly classic and delightfully fresh, making it a must-try for lemon lovers everywhere.
Ingredients You’ll Need
This Lemon Bundt Cake Recipe comes together from simple, familiar ingredients that each play a vital role. From the fluffy flour base giving structure, to the zingy lemon zest and juice elevating flavor, every item is essential to crafting the perfect cake.
- 3 cups flour: The foundation that creates a light and tender crumb.
- 1 tablespoon baking powder: Helps the cake rise beautifully for that classic Bundt shape.
- 1 teaspoon kosher salt: Balances the sweetness and enhances the lemon notes.
- Zest of 3 large lemons: Adds bursts of fragrant citrus brightness throughout the cake.
- 1 cup unsalted butter (room temperature): Provides richness and moisture to keep the cake soft.
- 2 cups granulated sugar: Sweetens perfectly without overwhelming the lemon flavor.
- 4 eggs (room temperature): Bind the ingredients and give the cake structure and tenderness.
- 2 teaspoons vanilla extract: Adds subtle depth and balances the lemon’s tang.
- ¾ cup buttermilk: Contributes moisture and a slight tang for extra flavor complexity.
- ¼ cup freshly squeezed lemon juice: Intensifies the citrus punch right in the batter.
- ½ cup granulated sugar (for glaze): Sweetens the glaze to a perfect consistency.
- â…“ cup freshly squeezed lemon juice (for glaze): Brings tangy freshness to the shiny lemon glaze topping.
- 1 cup powdered sugar: Creations a smooth, sweet base for the glaze.
- 2 teaspoons melted butter: Adds richness and sheen to the glaze.
- 1½ tablespoons freshly squeezed lemon juice: Ensures the glaze has the perfect lemony hit.
- Pinch of salt: Enhances all the flavors throughout the cake and glaze.
How to Make Lemon Bundt Cake Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and greasing your Bundt pan thoroughly—this prevents the cake from sticking and helps it release perfectly. In a medium bowl, sift together the flour, baking powder, and kosher salt, then gently fold in the vibrant lemon zest so it’s evenly distributed. In your mixer bowl, cream the softened butter and granulated sugar together until pale and fluffy—this step is critical as it builds the buttery, light base of the cake. Next, add eggs one at a time, beating well after each, followed by the vanilla extract. Alternate adding the dry ingredients with buttermilk and the lemon juice, mixing just until combined. This careful folding keeps your batter airy and tender.
Step 2: Bake to Perfection
Pour the luscious batter evenly into your Bundt pan and smooth out the top with a spatula. Place it in the preheated oven and bake for about 45 minutes or until a toothpick inserted into the center comes out clean. The aroma of lemon will start filling your kitchen – it’s pure bliss. Once baked, allow the cake to cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely. This cooling process is vital to ensure your cake stays moist and holds its shape beautifully.
Step 3: Create the Zesty Lemon Glaze
While the cake cools, prepare the lemon glaze by whisking together powdered sugar, granulated sugar, lemon juice, melted butter, and a pinch of salt until smooth and glossy. This glaze is where the magic really shines – it’s tangy, sweet, and perfectly coats the cake, enhancing every bite with a shiny, irresistible finish. Drizzle the glaze generously over the cooled cake and let it set slightly before serving.
How to Serve Lemon Bundt Cake Recipe
Garnishes
To elevate your Lemon Bundt Cake Recipe, consider garnishing with fresh lemon slices, a sprinkle of finely chopped lemon zest, or a few delicate edible flowers. These simple touches not only make for a stunning presentation but also reinforce the luscious citrus theme. Whipped cream or a dollop of crème fraîche on the side adds an extra layer of indulgence and balances the tangy glaze perfectly.
Side Dishes
This cake pairs wonderfully with fresh berries or a citrus salad to complement the lemon’s brightness. For a more indulgent pairing, serve alongside a scoop of vanilla ice cream or a cup of hot herbal tea like chamomile or green tea for a refreshing contrast. These accompaniments enhance the cake’s flavors without overpowering its delicate lemon charm.
Creative Ways to Present
Transform your Lemon Bundt Cake Recipe into a centerpiece by placing it on a beautiful cake stand surrounded by lemons and greenery. For gatherings, slice it into even pieces and serve on individual plates with a drizzle of extra lemon glaze or a dusting of powdered sugar. You can also make mini Bundt cakes following the same recipe to create adorable single servings that wow guests with their perfect size and flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the Lemon Bundt Cake tightly with plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days to keep the cake soft and moist. Keeping it away from direct sunlight ensures the glaze remains glossy and fresh.
Freezing
This lemony delight freezes beautifully! Wrap the fully cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Reheating
Reheat slices gently in the microwave for about 15 seconds or warm the whole cake in a low oven (around 300°F) for 10-15 minutes. This brings back that freshly baked softness while keeping the glaze intact. Reheating is lovely when you want to revive the cake’s tender crumb and citrus aroma.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk combined with 1 tablespoon of lemon juice or vinegar to create a buttermilk substitute that helps maintain the cake’s moist texture and subtle tang.
How do I prevent the cake from sticking to the Bundt pan?
Grease your pan thoroughly with butter or a non-stick spray, and consider dusting it lightly with flour or sugar. This creates a barrier for an easy release.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend in equal measure. Just be mindful that texture might vary slightly but will still taste delicious.
Is it okay to use bottled lemon juice?
Freshly squeezed lemon juice is best for vibrant flavor in the batter and glaze. Bottled lemon juice can be used in a pinch but may lack the brightness that fresh juice provides.
Can I skip the glaze?
While the glaze adds wonderful tangy sweetness and a gorgeous finish, the cake itself is flavorful enough to be enjoyed plain or dusted with powdered sugar if you prefer a simpler treat.
Final Thoughts
There’s something truly special about a Lemon Bundt Cake Recipe that balances zesty brightness with tender sweetness, and this one captures it perfectly. I urge you to try this recipe the next time you want a dessert that feels both joyful and comforting. It’s a delightful way to bring a burst of sunshine to your table and share a little love with those around you.
Print
Lemon Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Bundt Cake is a bright, citrusy marvel with a tender crumb and a luscious lemon glaze. Perfectly moist and bursting with fresh lemon zest and juice, it’s a delightful dessert for any occasion. The bundt cake’s subtle tang from the buttermilk and lemon, combined with the sweet glaze, is an irresistible treat for lemon lovers.
Ingredients
Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Zest of 3 large lemons
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- ¼ cup freshly squeezed lemon juice
Lemon Glaze
- ½ cup granulated sugar
- â…“ cup freshly squeezed lemon juice
- 1 cup powdered sugar
- 2 teaspoons melted butter
- 1½ tablespoons freshly squeezed lemon juice
- Pinch of salt
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, baking powder, kosher salt, and lemon zest until evenly combined. In a separate bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then blend in vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the buttermilk mixed with lemon juice into the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and keep the batter tender.
- Bake the cake: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly. Pour batter evenly into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Prepare lemon syrup: While the cake bakes, combine ½ cup granulated sugar and ⅓ cup lemon juice in a small saucepan. Heat over medium, stirring, until the sugar dissolves completely into a syrup. Remove from heat and set aside.
- Glaze the cake: When the cake is baked and still warm, poke holes all over the surface using a skewer or fork. Slowly spoon or brush the warm lemon syrup over the cake, allowing it to soak in. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make the lemon glaze: In a bowl, whisk together powdered sugar, melted butter, lemon juice, and a pinch of salt until smooth. Drizzle this glaze generously over the cooled bundt cake.
- Serve and enjoy: Allow the glaze to set slightly before slicing. Serve this moist, fragrant lemon bundt cake as a refreshing dessert or afternoon treat, perfect with tea or coffee.
Notes
- Use fresh lemons for the best flavor in both the zest and juice.
- Ensure all ingredients like eggs and butter are at room temperature for smooth batter.
- Do not overmix the batter to retain a tender crumb.
- Allow the lemon syrup to soak while the cake is warm for maximum moistness.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- This cake freezes well if wrapped tightly; thaw at room temperature before glazing.
