Glazed Lemon Bundt Cake

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 Glazed Lemon Bundt Cake is the perfect way to welcome spring. You need FOUR fresh lemons for this cake, and you’ll know why when you take a bite. So good! So lemon-y.

Overhead shot of a glazed lemon bundt cake on a white cake plate.

Gimme all the lemons and fruit filled desserts. I smell spring and it starts with Glazed Lemon Bundt Cake!

Truth be told, I’m less about chocolate (fooled you, didn’t I?!) and more about lemon, blueberry, strawberry, and raspberry everything. I love fruit, and anytime I can mix it with something sweet, I’m IN.


You will need FOUR medium to large lemons for this cake.

You’ll also need the following..

  1. lemon zester – to peel all that zest off of all those lemons
  2. citrus juicer – to squeeze all the juice from all those lemons

Three lemons are used in the cake, and one is used for the glaze.

SO many lemons!

Collage of lemons being zested and juiced.
Side shot of a large slice of glazed lemon cake, with a big forkful out.

There is some history behind this bundt cake.

When I originally started testing this cake, I was trying to concoct something for my lil bro’s 50th birthday (back in January). However, this turned out to be more of a pound cake because it’s pretty dense, and I think my brother wanted something lighter. But hey, it’s a dang good cake – and pretty too.

To create the recipe, I started with my Lemon Poppy Seed Muffins, and adjusted it to make more batter. I substituted some white sugar for some brown, omitted the poppyseed and the yogurt, added some milk, and creamed the butter with the sugar instead of melting it. Both recipes have fresh lemon juice plus zest which is the key to making a good lemon sweet treat, or in this case, bundt cake.

Want a yummy cupcake? Head over to see my Lemon Cupcakes with Lemon Buttercream Frosting.


A glazed lemon bundt cake on a white cake stand.

What I shared last year: Frozen Grasshoppers

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Overhead shot of a glazed lemon bundt cake on a white cake plate.

Glazed Lemon Bundt Cake

A delicious dense bundt cake bursting with lemons. A perfect springtime delight!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 469kcal
Author: Sue Ringsdorf


For the cake:

  • 3/4 cup unsalted butter – at room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 1 1/4 cups sour cream
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 3 large lemons (use ZEST and JUICE from all three lemons) – approx 3T lemon zest plus just under 2/3 cup juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the glaze:

  • 3 Tablespoons fresh lemon juice – from one lemon
  • 2 cups powdered sugar – more or less, depending on desired consistency
  • 1 teaspoon vanilla
  • 1/2 teaspoon yellow food coloring
  • 1 Tablespoon lemon zest – from one lemon


For the cake:

  • Preheat oven to 350 degrees. Prepare a bundt pan by spraying sides with baking spray.
  • In a large standing mixer, cream the butter and sugar until creamy. Add eggs, sour cream, milk, and vanilla. Mix again.
  • Take the lemons, and zest and juice them. You should get approximately 3 tablespoons zest and just under 2/3 cup juice. Add to the mixer and combine.
  • In a separate bowl, mix together the dry ingredients – the flour, baking soda, baking powder, and salt. Slowly add to the mixer until just combined.
  • Pour batter into bundt pan. Smooth the top so that it is evenly distributed.
  • Bake for approximately 45 minutes, or until done in the center. Be careful to not over-bake.         

For the glaze:

  • Zest one lemon. Set aside.
  • Mix together the glaze by squeezing the lemon into a small bowl. Add powdered sugar, vanilla, and food coloring, and mix well.
  • When cake is still slightly warm, drizzle glaze over the top. Add zest.


Store cake on counter in an airtight container for approximately 4-5 days. You can also freeze for up to 2-3 months. 


Calories: 469kcal | Carbohydrates: 71g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 238mg | Potassium: 150mg | Sugar: 46g | Vitamin A: 605IU | Vitamin C: 2.5mg | Calcium: 72mg | Iron: 1.9mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Janene Reding says:

    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!

    1. Suebee Homemaker says:

      Aww thanks Janene! I’m so glad you and the fam enjoyed the cake! I always think of Rob when I make anything lemon! 🙂

  2. Oh man, I REALLY want to try this!

    1. Suebee Homemaker says:

      Buy some lemons and make it for Easter!! 🙂

  3. I must admit, this is incredible. I am a big chocolate guy, but the lighter/refreshing taste was a treat. ❤️?

  4. I love lemon cakes! This look so delicious and moist and I love the glaze!

    1. Suebee Homemaker says:

      Thanks Natalie! Lemon is the perfect flavor for spring!

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