Lemon Bundt Cake Recipe: The Ultimate Citrus Showstopper That’s Easier Than You Think
Why You’ll Love This Lemon Bundt Cake
Picture this: you need an impressive dessert that looks like it came from a fancy bakery, but you only have an hour to spare. Enter this gorgeous lemon bundt cake! With its stunning ridged shape, bright yellow color, and that irresistible lemon glaze dripping down the sides, this cake is pure eye candy. But here’s the best part—it’s incredibly simple to make, even if you’re new to bundt baking.
This isn’t just any lemon cake. We’re talking about a supremely moist, tender crumb bursting with fresh lemon flavor in every single bite. The secret? A combination of fresh lemon juice, zest, and a hint of buttermilk that creates the perfect balance of tangy and sweet. Plus, bundt cakes are naturally forgiving—no layers to worry about, no frosting skills required, just mix, pour, bake, and glaze. Perfect for potlucks, dinner parties, or when you simply want to treat yourself to something special.
Quick Info
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 50-60 mins | 1 hr 15 mins | 12-16 | Easy |
What You’ll Need
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- ⅓ cup fresh lemon juice (about 2-3 large lemons)
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
For the Lemon Glaze:
- 1½ cups powdered sugar, sifted
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
For Garnish (Optional):
- Additional lemon zest
- Candied lemon slices
- Fresh berries
Substitution Notes: No buttermilk? Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk—let it sit for 5 minutes until it curdles slightly. For a richer cake, substitute sour cream for half the buttermilk. If you prefer a less intense lemon flavor, reduce the lemon juice by 1 tablespoon and add an extra tablespoon of buttermilk.
Step-by-Step Directions
- Preheat and prep your bundt pan. Set your oven to 325°F (165°C). This is crucial—bundt cakes bake better at a slightly lower temperature. Generously grease every nook and cranny of your 10-12 cup bundt pan with butter or baking spray, then dust with flour. Pay special attention to the center tube and detailed ridges.
Pro Tip: Use a pastry brush to get butter into all the intricate details of your bundt pan. Those beautiful ridges are also the places where cakes love to stick!
- Prepare your lemons. Always zest before juicing—it’s much easier when the lemons are whole. Roll the lemons on the counter while pressing down to break up the internal membranes and maximize juice yield.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. This ensures even distribution of leavening agents throughout the cake.
- Cream butter and sugar. In a large bowl, beat the softened butter and sugar together for 3-4 minutes until light and fluffy. This step incorporates air and creates the cake’s tender texture, so don’t rush it.
- Add eggs one at a time. Beat in eggs individually, making sure each is fully incorporated before adding the next. Scrape down the bowl sides as needed to ensure even mixing.
- Incorporate the lemon elements. Mix in the fresh lemon juice, lemon zest, and vanilla extract. Don’t worry if the mixture looks slightly curdled—the acid from the lemon juice causes this reaction, and it’ll smooth out once you add the flour.
- Alternate wet and dry ingredients. Begin and end with the flour mixture. Add about ⅓ of the flour mixture, mix until just combined, then add half the buttermilk. Repeat this pattern, ending with the final ⅓ of flour. Mix only until just combined—overmixing creates a tough, dense cake.
- Pour and smooth. Transfer the batter to your prepared bundt pan, spreading it evenly. Gently tap the pan on the counter a few times to release any air bubbles that could create holes in your finished cake.
- Bake low and slow. Bake for 50-60 minutes, or until a long toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.
- Cool properly. This is where many bundt cakes go wrong! Let the cake cool in the pan for exactly 10-15 minutes—no longer. Too short and it falls apart; too long and it sticks. Turn it out onto a wire rack and cool completely before glazing.
- Make the glaze. While the cake cools, whisk together powdered sugar, lemon juice, lemon zest, and salt until smooth. The consistency should coat the back of a spoon but still drip easily. Adjust with more powdered sugar (thicker) or lemon juice (thinner) as needed.
- Glaze with style. Once the cake is completely cool, place it on your serving plate and slowly drizzle the glaze over the top, letting it naturally drip down the sides. Work quickly—the glaze sets as it sits.
How to Serve
This lemon bundt cake is stunning enough to serve as-is, but here are some ways to make it even more special:
Classic Presentation: Dust with powdered sugar and garnish with fresh lemon zest for an elegant, simple look. The contrast of white sugar against the golden cake is absolutely beautiful.
Berry Beautiful: Arrange fresh blueberries, raspberries, or strawberries around the base of the cake. The colors complement the lemon perfectly, and the berries add a nice textural contrast.
Tea Time Perfect: Slice into generous wedges and serve with hot tea or coffee. The bright lemon flavor pairs wonderfully with Earl Grey or chamomile tea.
Special Occasion Upgrade: For birthdays or celebrations, add candied lemon slices as decoration, or create a lemon curd filling by carefully cutting a channel around the cake and spooning in homemade or store-bought lemon curd.
Expert Tips for Success
Storage: Store covered at room temperature for up to 4 days, or wrap tightly and freeze for up to 3 months. The glaze actually helps keep the cake moist, so don’t skip it even if you’re planning to store the cake.
Bundt Pan Success: The key to a perfect release is thorough greasing and proper cooling time. If your cake does stick slightly, don’t panic—use a thin knife to gently loosen any stuck spots, and remember that the glaze covers a multitude of small imperfections.
Flavor Variations: Try adding a tablespoon of poppy seeds for a classic lemon-poppy combination, or substitute lime juice and zest for a tropical twist. A teaspoon of almond extract instead of vanilla creates a lovely complementary flavor.
Make It Extra Moist: For an incredibly tender cake, substitute cake flour for ¾ cup of the all-purpose flour. This creates a more delicate crumb that practically melts in your mouth.
Glaze Consistency: The perfect glaze should be thin enough to drip but thick enough to coat. If it’s too thin, it’ll run right off; too thick, and it won’t spread smoothly. Aim for the consistency of heavy cream.
Storage Hack: Bundt cakes actually improve with age! The flavors meld and the texture becomes even more tender after a day. Make it a day ahead for the best results.
Common Questions
Why did my cake stick to the pan?
Usually this happens from insufficient greasing or cooling too long in the pan. Make sure to get butter or spray into every crevice, and turn the cake out after exactly 10-15 minutes of cooling. Next time, try the flour-dusting trick after greasing for extra insurance.
Can I make this cake without buttermilk?
Absolutely! You can substitute regular milk, but the cake won’t be quite as tender. For the best results, make “quick buttermilk” by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
How do I know when my bundt cake is done?
Look for a golden-brown top that springs back when lightly touched, and use a long skewer or cake tester to check the center. It should come out clean or with just a few moist crumbs. The cake will also start to pull slightly away from the sides of the pan.
Can I double this recipe?
This recipe is perfectly sized for one standard bundt pan. If you want to make two cakes, it’s better to make two separate batches rather than doubling—bundt pans work best when filled about ⅔ full, and a doubled batch might overflow.
My glaze is too thick/thin. How do I fix it?
Too thick? Add lemon juice one teaspoon at a time until you reach the right consistency. Too thin? Whisk in more powdered sugar, a few tablespoons at a time. The ideal glaze should coat the back of a spoon but still drip smoothly.
Final Thoughts
This lemon bundt cake proves that impressive doesn’t have to mean complicated. With its gorgeous shape, bright flavor, and foolproof technique, it’s the kind of cake that makes people think you’re a much more accomplished baker than you might feel! The combination of tangy lemon and tender crumb creates a dessert that’s sophisticated enough for special occasions but simple enough for a random Tuesday when you want something sweet.
The beauty of bundt cakes lies in their forgiving nature and stunning presentation. Even if you’re new to baking, this recipe sets you up for success with clear instructions and helpful tips. Plus, there’s something deeply satisfying about turning out a perfectly shaped cake from that beautiful pan—it never gets old!
Ready to fill your kitchen with the bright, sunny scent of fresh lemons? This cake is calling your name, and trust me, once you make it, it’ll become your go-to impressive dessert. Don’t forget to snap a photo of your beautiful creation—this cake is definitely Instagram-worthy!
