Glazed Lemon Bundt Cake
Our Glazed Lemon Bundt Cake is tangy and moist, bursting with three fresh lemons and a sweet glaze. This citrusy spring cake is a family favorite and always a hit for special occasions!
Sweet and Tart Lemon Cake
Gimme all the lemons and fruit-filled desserts. I smell spring and it starts with lemon cake.
Truth be told, I’m less about chocolate and more about lemon, blueberry, strawberry, and raspberry everything. I especially love lemony desserts and am collecting quite a collection of sweet lemon recipes on the blog.
Try our Lemon Cake From Scratch, Lemon Sugar Cookies, Lemon Poppyseed Scones, and Lemon Shortbread Bars next!
Why This Recipe Works:
- FAIRLY SIMPLE TO MAKE – While there is a lot of zesting and juicing of the lemons, this cake is fairly simple to make. You can make the simple lemon glaze while the cake is baking!
- SWEET AND TART – All of that lemon zest and juice makes this cake super lemony. Plus the sugar balances it to make it sweet and delicious. Lemon lovers unite!
- TENDER CRUMB – You’re going to love the tender, moist texture of this bundt cake. Trust me!
- IMPRESSIVE FOR GUESTS – We love this cake for special occasions and for treating our guests. Better than your local bakery!
Ingredients Used:
You’ll need simple ingredients for the best lemon bundt cake plus a homemade lemon glaze.
- Unsalted Butter
- Sugar
- Eggs
- Milk
- Sour Cream
- Vanilla Extract
- Lemons – lemon zest plus fresh lemon juice
- Cake Flour – or use all-purpose flour
- Baking Powder
- Kosher Salt
For the lemon icing – You’ll need powdered sugar (confectioners’ sugar), vanilla extract, and freshly squeezed lemon juice.
How to make the Best Lemon Bundt Cake Recipe:
While I used a large standing mixer for this cake, you could also use a large bowl and a hand mixer to make the cake batter.
Step 1
Prep. Preheat your oven to 350 degrees. Grease a large bundt pan with cake release (or baking spray).
Step 2
Zest the lemons. Use a grater or zester to zest three large lemons. Make sure you avoid zesting too much of the white flesh.
Step 3
Squeeze lemons. Use a citrus press to squeeze the lemons. You’ll use 1/2 cup for the cake and 2-3 tablespoons for the glaze.
Step 4
Make batter. Use a large stand mixer with a paddle attachment (or use a hand mixer and a large mixing bowl) to cream together the softened butter and sugar. When creamy, add eggs, vanilla, sour cream, milk, and lemon juice. Mix again until well combined, scraping down the sides of the bowl.
Step 5
Add dry ingredients. Then add the cake flour, baking powder, salt, and lemon zest. Mix again.
Step 6
Pour batter into bundt pan. Pour the batter into a greased bundt pan, using a rubber spatula to spread evenly to all sides of the prepared pan.
Step 7
Bake cake. Bake cake in the preheated oven for approximately 45-50 minutes or until done in the center.
Step 8
Cool cake. Remove cake from oven and let it sit in the pan for about 10 minutes. Then use a knife to loosen the edges of the cake. Carefully flip the cake to a wire cooling rack.
Step 9
Make easy lemon glaze. In a separate bowl, combine the sifted powdered sugar, vanilla, and two tablespoons of the lemon juice. Stir well. If needed to thin, add a few more drops of the lemon juice.
Step 10
Add glaze to cake. When the cake is almost cool, drizzle the glaze on the top of the simple lemon cake, letting it drip down the sides and middle of cake.
Step 11
Serve cake. Serve slices of lemon bundt cake on individual serving plates. It goes great with a cup of Cold Brew Coffeeor a Caramel Latte.
Storing and Freezing:
- Store leftover lemon cake in an airtight container for several days.
- Freeze slices wrapped in plastic wrap and in a large freezer bag for up to three months.
- You can also freeze the bundt cake without icing.
Other Bundt Cake Recipes:
Recipe FAQs:
Grease the bundt pan thoroughly with butter or cooking spray, ensuring all crevices are coated. You can also grease the pan with cake release for best results.
No, I don’t recommend using bottled lemon juice. Fresh is best (plus you need the zest for this recipe too)!
The cake is done when you insert a toothpick into the center of the cake and it comes out completely clean. Make sure you bake it completely, about 45-50 minutes. All ovens are different, however.
I normally let the cake cool ALMOST completely before adding glaze. I like it to be just a little bit warm.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Glazed Lemon Bundt Cake
Ingredients
For the cake:
- 1 cup unsalted butter – at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 3 large lemons (use ZEST from 3 lemons and juice from two lemons) – approx 3T lemon zest plus 1/2 cup juice
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the glaze:
- 1 ½ cups powdered sugar
- 2-3 Tablespoons fresh lemon juice – from one lemon
- 1 teaspoon vanilla extract
Instructions
- Prep. Preheat your oven to 350 degrees. Grease a large bundt pan with cake release (or baking spray).
- Zest the lemons. Use a grater or zester to zest three large lemons. Make sure you avoid zesting too much of the white flesh.
- Squeeze lemons. Use a citrus press to squeeze the lemons. You'll use 1/2 cup for the cake and 2-3 tablespoons for the glaze.
- Make batter. Use a large stand mixer with a paddle attachment (or use a hand mixer and a large bowl) to cream together the softened butter and sugar. When creamy, add eggs, vanilla, sour cream, milk, and lemon juice. Mix again until well combined, scraping down the sides of the bowl.
- Add dry ingredients. Then add the cake flour, baking powder, salt, and lemon zest. Mix again.
- Pour batter into bundt pan. Pour the batter into a greased bundt pan, using a rubber spatula to spread evenly to all sides of the prepared pan.
- Bake cake. Bake cake in the preheated oven for approximately 45-50 minutes or until done in the center.
- Cool cake. Remove cake from oven and let it sit in the pan for about 10 minutes. Then use a knife to loosen the edges of the cake. Carefully flip the cake to a wire cooling rack.
- Make easy lemon glaze. In a separate bowl, combine the sifted powdered sugar, vanilla, and two tablespoons of the lemon juice. Stir well. If needed to thin, add a few more drops of the lemon juice.
- Add glaze to cake. When the cake is almost cool, drizzle the glaze on the top of the simple lemon cake, letting it drip down the sides and middle of cake.
- Serve cake. Serve slices of lemon bundt cake on individual serving plates. It goes great with a cup of Cold Brew Coffeeor a Caramel Latte.
Notes
- The cake is done when you insert a toothpick into the center of the cake and it comes out completely clean. Make sure you bake it completely, about 45-50 minutes. All ovens are different, however.
- Store leftover lemon cake in an airtight container for several days.
- Freeze slices wrapped in plastic wrap and in a large freezer bag for up to three months.
- You can also freeze the bundt cake without icing.
I love lemon desserts and this was VERY good! My entire familly loved it and it’s now in my cookbook! It was very moist and had enough lemon flavor. I always add more lemon than most recipes call for but this one was perfect. Thank you for posting it!
Thanks so much, Sandra! I’m so happy to hear this!
My husband Rob’s one request for his birthday was a lemon cake…and this was amazing! Refreshing lemon flavor throughout. The lemons yielded a bit more juice (between 2/3-3/4 c.), so added it all and adjusted baking time (close to 55 minutes). The glaze + zest = great lemon flavor…skipped the food coloring. The whole family enjoyed it; I will definitely make this recipe again!
Aww thanks Janene! I’m so glad you and the fam enjoyed the cake! I always think of Rob when I make anything lemon! 🙂
Oh man, I REALLY want to try this!
Buy some lemons and make it for Easter!! 🙂
I must admit, this is incredible. I am a big chocolate guy, but the lighter/refreshing taste was a treat. ❤️?
I love lemon cakes! This look so delicious and moist and I love the glaze!
Thanks Natalie! Lemon is the perfect flavor for spring!