The Ultimate Lemon Bundt Cake Recipe: Moist, Tangy, and Absolutely Irresistible

Have you ever craved a dessert that perfectly balances sweetness with a bright, citrusy zing? There's something magical about a homemade lemon bundt cake recipe that fills your kitchen with the most wonderful aroma and delivers that tender, moist crumb that store-bought cakes simply can't match. Making this lemon bundt cake with glaze at home isn't just about saving money—it's about creating a showstopping dessert using fresh ingredients, controlling the sweetness level, and impressing family and friends with your baking prowess. Whether you're celebrating a special occasion or simply treating yourself to a weekend baking project, this recipe delivers bakery-quality results every single time.

Ingredients List

    • 3 cups all-purpose flour
    • 2 ½ cups granulated sugar
    • 1 cup unsalted butter, softened to room temperature
    • 5 large eggs, room temperature
    • 1 cup whole milk or buttermilk
    • ⅓ cup fresh lemon juice (about 2-3 lemons)
    • 2 tablespoons lemon zest
    • 1 tablespoon vanilla extract
    • 1 teaspoon baking powder
    • ½ teaspoon salt

For the Lemon Glaze:

    • 2 cups powdered sugar
    • ¼ cup fresh lemon juice
    • 1 tablespoon lemon zest
    • 2 tablespoons milk (adjust for consistency)
    • Optional: Yellow food coloring for vibrant appearance

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 55 minutes

Total time: 1 hour 15 minutes (plus cooling time)

This timeline doesn't include the essential cooling period of about 2 hours, so plan accordingly if you're preparing this cake for an event. The active hands-on work is minimal, making it perfect for beginner bakers.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat Preheat your oven to 325°F (165°C). Generously grease your bundt pan with butter or non-stick spray, then dust with flour, tapping out the excess. This step is crucial for easy cake removal—don't skip it!

Step 2: Cream Butter and Sugar In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium-high speed for 4-5 minutes until light and fluffy. This incorporates air, creating that perfect tender texture.

Step 3: Add Eggs One at a Time Add eggs one at a time, beating well after each addition. This prevents curdling and ensures even distribution. Scrape down the bowl sides between additions.

Step 4: Combine Dry Ingredients In a separate bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents.

Step 5: Mix Wet Ingredients In another bowl, combine milk, lemon juice, lemon zest, and vanilla extract. The acidity from lemon juice helps tenderize the cake while adding incredible flavor to your lemon bundt cake recipe.

Step 6: Alternate Adding Wet and Dry Add the flour mixture to the butter mixture in three parts, alternating with the milk mixture in two parts, beginning and ending with flour. Mix on low speed just until combined—overmixing creates a tough cake.

Step 7: Bake to Perfection Pour batter into your prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should spring back when lightly pressed.

Step 8: Cool Properly Let the cake cool in the pan for 15 minutes on a wire rack, then carefully invert onto the rack to cool completely. Patience here prevents breaking!

Step 9: Prepare the Glaze Whisk together powdered sugar, lemon juice, zest, and milk until smooth. Adjust consistency by adding more powdered sugar (thicker) or milk (thinner).

Step 10: Glaze and Serve Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. This creates that signature lemon bundt cake with glaze appearance everyone loves.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 6g
    • Carbohydrates: 72g
    • Fat: 19g
    • Fiber: 1g
    • Vitamin C: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Gluten-Free Adaptation: Substitute with a 1:1 gluten-free baking flour blend. Add ½ teaspoon xanthan gum if your blend doesn't include it.

Dairy-Free Version: Use plant-based butter and almond or oat milk. The results are remarkably similar.

Flavor Variations: Add ½ cup poppy seeds for a classic twist, or incorporate fresh blueberries for a fruity variation.

Meyer Lemon Upgrade: Use Meyer lemons for a sweeter, more floral flavor profile that's simply divine.

Storage Hack: The unglazed cake actually freezes beautifully for up to 3 months. Thaw and glaze when ready to serve.

Moisture Tip: Brush the warm cake with a simple syrup (equal parts sugar and lemon juice) before cooling completely for extra moisture.

Common Mistakes to Avoid

Mistake 1: Inadequate Pan Preparation Solution: Use both butter and flour, or invest in a quality baking spray with flour. Every crevice must be coated.

Mistake 2: Cold Ingredients Solution: Room temperature eggs and butter blend more easily, creating better structure. Set them out 1-2 hours before baking.

Mistake 3: Overmixing the Batter Solution: Mix just until ingredients are combined. Overmixing develops gluten, resulting in a dense, tough cake.

Mistake 4: Removing Cake Too Early Solution: Let it cool in the pan for exactly 15 minutes. Too soon causes breaking; too long causes sticking.

Mistake 5: Glazing a Warm Cake Solution: Always wait until the cake is completely cool. Warm cake causes glaze to absorb rather than cascade beautifully.

Mistake 6: Opening the Oven Door Solution: Resist peeking for the first 45 minutes. Temperature fluctuations cause sinking in the center.

Storage / Leftovers Tips

Store your finished lemon bundt cake recipe covered at room temperature for up to 3 days—the glaze actually helps seal in moisture. For longer storage, refrigerate for up to 1 week in an airtight container; just note that refrigeration can slightly dry the texture, so bring slices to room temperature before serving for best flavor.

For freezing, wrap the unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then prepare and apply fresh glaze. Individual slices can be frozen similarly and thawed in about 30 minutes at room temperature.

If you've already glazed your lemon bundt cake with glaze, freeze slices on a baking sheet until solid, then transfer to freezer bags. This prevents the glaze from smearing. Leftover cake stays incredibly moist when stored properly—the lemon juice and butter content work together to maintain that tender crumb we all crave in a perfect bundt cake.