Enjoy our easy Lemon Bundt Cake recipe with a zesty lemon glaze that is perfect for any occasion. It's moist, tangy, and bursting with lemon flavor. Just a few simple ingredients and it's much cheaper than any bakery cake.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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Lemon is a favorite flavor. It is so light and fresh. Here are a few of my favorite lemon-themed recipes that we enjoy, Lemon Blueberry Loaf, Lemon Lush Cake, Lemon Blender Pie, and these fabulous Lemon Blueberry Muffins.
Why you'll love this recipe
- Our delicious glazed lemon bundt cake is easy enough for beginners to make this cake.
- The ingredients for this lemon cake recipe are commonly found in kitchen pantries and affordable.
- The bright lemon flavor makes this cake perfect for spring, summer, or 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 packets
- 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/180°C. Spray a bundt pan with non-stick baking spray.
- Sift the dry ingredients; flour, cake flour, baking soda, baking powder, salt, and sugar to combine.
- To the dry ingredients, add vegetable oil, butter, vanilla extract, lemon extract, eggs, and buttermilk.
- Fold the lemon pudding packet and lemon zest into the batter.
- Pour batter into the prepared bundt pan. Evenly spread the batter. evenly. Bake in the preheated oven.
- Once the cake is baked, cool for at least 20 minutes on a wire cooling rack before inverting the cake into a cake stand or plate.
- In a small bowl, mix the powdered sugar, lemon extract, and milk until smooth.
- 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.
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.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- 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.
Serving Suggestions
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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.
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Glazed Lemon Bundt Cake
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 1 cup all-purpose flour
- 1 ¾ cups cake flour
- 1 ½ cups granulated sugar
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 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
- non-stick baking spray
Glaze Ingredients
- 2 cups confectioners' sugar
- 1 teaspoon lemon extract
- ¼ cup milk
- lemon zest optional garnish
Instructions
- Preheat the oven to 350°F. Prepare a bundt pan by spraying non-stick baking spray into the pan. Set aside.
- In a large mixing bowl, sift the dry ingredients; 1 cup all-purpose flour, 1 ¾ cups cake flour, 1 ½ cups granulated sugar, ½ teaspoon baking soda,1 ½ teaspoons baking powder and 1 teaspoon salt.
- To the dry ingredients in the large mixing bowl, add the wet ingredients; ⅔ cup vegetable oil, ⅓ cup unsalted butter (softened), 1 teaspoon pure vanilla extract, 2 teaspoons lemon extract3 large eggsand 1 ½ cups buttermilk.
- Use a whisk to mix all the ingredients together. Slowly at first, and then rapidly for the last 20 seconds until no clumps are left in the batter.
- To the lemon batter in the mixing bowl, fold in 2 Tablespoons lemon pudding packetand zest of 1 lemon.
- Pour the cake into the prepared 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.
- Flip the bundt cake pan onto a serving platter and tap the top to release the cake from the pan.
How to Make the Glaze
- To make the glaze, in a small mixing bowl, whisk together 2 cups confectioners' sugar 1 teaspoon lemon extractand ¼ cup milk until smooth glaze.
- Pour the lemon glaze all over the bundt cake, allowing it to drip and fall over the sides.
- Top with extra lemon zest for garnish, cut and serve.
