Glazed Lemon Bundt Cake

5 from 4 votes

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!

Course Dessert

Cuisine American

Keyword lemon bundt cake, lemon glaze

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 514kcal

Author Sue Ringsdorf

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
zest from three lemons
juice from two lemons
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.
1 cup unsalted butter, 2 cups granulated sugar, 4 large eggs, 2 teaspoons vanilla extract, 1 cup sour cream, 1/2 cup milk, juice from two lemons
Add dry ingredients. Then add the cake flour, baking powder, salt, and lemon zest. Mix again.
3 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon salt, zest from three lemons
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.
1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2-3 Tablespoons fresh 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.

Nutrition