This Easy Lemon Bundt Cake recipe is perfect for any occasion. It's moist, tangy, and bursting with lemon flavor. The best part? It only requires a few simple ingredients so it's much cheaper than bakery cake.
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❤️ Why you'll love this recipe
- This delicious lemon cake is easy enough that beginners can make it.
- All of the ingredients are commonly found in your kitchen pantries or the grocery store.
- The bright lemon flavor makes this cake perfect for spring, summer, or even holiday meals.
🧾 Ingredient List
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- all purpose flour
- cake flour
- baking soda
- baking powder
- salt
- white granulated sugar
- vegetable oil
- unsalted butter
- pure vanilla extract
- lemon extract
- pure vanilla extract
- large eggs
- buttermilk
- lemon pudding packet
- zest of 1 lemon
Glaze Ingredients
- confectioners' sugar
- lemon extract
- milk
🍲 Equipment
- 9-inch Bundt Pan
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
- Whisk
- Sifter
- cake tester
- Cooling Racks
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Preheat the oven to 350°F
Step 1: In a large mixing bowl sift the dry ingredients; flour, cake flour, baking soda, baking powder, salt, and sugar to combine.
Step 2: Add vegetable oil, softened butter, vanilla extract, lemon extract, eggs, and buttermilk to the dry ingredients.
Step 3: Fold the lemon pudding packet and lemon zest into the batter.
Step 4: Prepare a bundt pan by spraying with baking spray. And, then pour the cake into the bundt pan and spread it evenly. Finally, bake in the preheated oven.
Step 5: Once the cake is finished baking, let cool for at least 20 minutes on a wire cooling rack before inverting the cake into a cake stand or plate.
Step 6: In a small bowl, mix the powdered sugar, lemon extract, and milk until smooth.
Step 7: Pour the glaze over the top of the bundt cake slowly, allowing it to drip down the sides. Lastly, garnish with lemon zest if desired.
👩🏻🍳 Eileen's Tips for Success
- Once you add the flour mixture to the wet ingredients, don't overmix the cake batter. Overmixing will cause you to have a tough or dry cake.
- I like to grease and flour my baking pans so that the cake doesn't stick, however, if you want to use cooking spray, make sure that you use nonstick baking spray, not the regular cooking spray.
- To get a moist cake, use room-temperature ingredients so that your batter does not seize up while you are while you are mixing it.
- You can mix the cake batter by hand, however, you can use an electric mixer, whichever you prefer.
📖 Variations
Do you want to change up this recipe? Here are some ways to vary the recipe.
- Instead of putting fresh lemon zest on top of the cake, you can mix a small amount of fresh lemon juice, and granulated sugar to make a lemon-sugar mixture and use that on top of the cake.
- Want something a little different than a lemon glaze? If so, you can pipe cream cheese frosting on top of the cake. You can also add a couple of drops of lemon extract to give the cream cheese frosting a delicious lemon flavor.
❄️ Make ahead, storage, and freezer tips
Make ahead: This delicious cake is great to make up to 24 hours before your event.
Storage: Store the cake in an airtight container at room temperature for 2-3 days or if you don't have a cake stand you can also cover it with plastic wrap to keep it fresh.
Freezing: You can freeze this, moist lemon bundt cake for up to 3 months. To thaw, simply take it out of the freezer and let it sit at room temperature for a few hours or overnight in the fridge.
🥣 Serving Suggestions
- You can serve this delicious cake with any of your favorite meals, we love to serve it with this Stir Fryer Beef and Broccoli for an easy meal.
- This Coconut Chicken Curry Recipe is another great pairing for this cake.
- Pork Teriyaki Noodles is also an easy and delicious dinner to prepare with this lemon bundt cake recipe.
🍽 Similar recipes
- Lemon Yogurt Cake is another delicious lemon cake to try.
- Another lemon favorite is this yummy Lemon Lush dessert.
- Are you looking for another classic dessert recipe to make for your family? If so, try this Homemade Carrot Cake recipe next time.
- Do you have a lemon cake mix in the cupboard and want to make something tasty? Then this Lemon Cake Roll is the recipe for you.
- This Pumpkin Bundt Cake is a fall favorite but you can enjoy any time of year.
📋 Frequently Asked Questions
You can tell a bundt cake is done when you insert a toothpick or cake tester into the middle of the cake and it comes out clean or with only a few moist crumbs.
The best way to prevent your lemon cake from sticking is to grease and flour it. Make sure that you pay close attention to the sides of the pan.
Yes, you want to cool the cake slightly, for 15-20 minutes before you remove it from the pan. It should still be warm, but not hot.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this glazed lemon bundt cake recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Glazed Lemon Bundt Cake
Equipment Needed:
Ingredients
- 1 cup all purpose flour
- 1 ¾ cups cake flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cup granulated white sugar
- ⅔ cup vegetable oil
- ⅓ cup unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon extract
- 3 large eggs room temperature
- 1 ½ cups buttermilk
- 2 Tablespoons lemon pudding packet
- zest of 1 lemon
Glaze Ingredients
- 2 cups confectioners' sugar
- 1 teaspoon lemon extract
- ¼ cup milk
Instructions
- Preheat the oven to 350°F. Prepare a bundt pan by spraying with baking spray.
- In a large mixing bowl sift the dry ingredients; flour, cake flour, baking soda, baking powder, salt, and sugar to combine.
- Add vegetable oil, softened butter, vanilla extract, lemon extract, eggs, and buttermilk to the dry ingredients.
- Use a whisk to mix everything, slowly at first, and then rapidly for the last 20 seconds until no clumps are left.
- Fold the lemon pudding packet and lemon zest. Fold into the lemon batter.
- Pour the cake into the bundt pan and spread evenly.
- Bake in the preheated oven for 35-40 minutes or until a toothpick or cake tester inserted comes out clean.
- Once the cake is finished baking, let cool for at least 20 minutes on a wire cooling rack.
- Make the glaze in a smaller separate mixing bowl.
- Add the powdered sugar, lemon extract, and milk to the bowl.
- Use a whisk to mix together until a smooth glaze, the consistency of glue forms.
- Flip the bundt cake pan onto a serving platter and tap the top to release the cake from the pan.
- Pour the lemon glaze all over the bundt cake, allowing it to drip and fall over the sides.
- Top with some extra lemon zest for garnish, cut and serve.
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