Lemon Bundt Cake Recipe

Super easy and quick, this lemon bundt cake recipe is the perfect light dessert for any occasion! The finishing touch is a fresh and delicious glaze.

I love bundt cakes. They are just about the perfect dessert for any gathering with family and friends. They are easy to make, they can be made a day ahead, and they feed a crowd.

This lemon bundt cake recipe is so good and super moist. With only 6 ingredients for the actual cake, it takes about 10 minutes to throw together. The other thing I like about this cake is that it bakes in just 40 minutes. Most bundt cakes take about an hour, and sometimes they get a little too brown on the outside. Not this cake…it bakes evenly every time, and comes out of the oven golden and beautiful, with the lemon flavor shining through!

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How Make This Lemon Bundt Cake

• Preheat oven to 350 degrees F.
• Combine all cake ingredients in a large mixing bowl (with an electric mixer,) or the bowl of a standing mixer with the paddle attachment.
• Mix until moistened. Beat on medium high speed for 2 minutes. Scrape the bowl once with a rubber spatula.
• Pour into prepared pan. (Spray with Baker’s Joy or grease with shortening, and sprinkle with all purpose flour.)
• Bake for 40 minutes, or until a knife or toothpick inserted in center comes out clean.
• Cool for 5 minutes in pan and then turn out onto wire rack.
• Prepare the glaze by mixing the powdered sugar, lemon juice, and lemon zest with a large spoon or whisk. Use more lemon juice for a thinner glaze, less for a thicker glaze.
• Pour over cooled cake.
• A dusting of powdered sugar is a good substitute for the glaze.

Bundt Cake Tips

• This recipe makes great cupcakes. Just use a large cookie scoop, and fill the vessels of a muffin tin almost to the rim with batter. (Make sure to spray the pan first or use liners.) Bake at 350 degrees F for 20 – 25 minutes, or until a pick inserted in the center of a cupcake comes out clean. 
• I use diet soda when I make this cake, but it’s perfectly fine to use regular soda. The cake will taste the same!

Easy Variations

Tips For The Lemon Glaze

• The glaze topping is not just delicious, it’s pretty as well. A dusting of powdered sugar is a good substitute, and a quicker option.
• If you don’t want to mess with a lemon, substitute milk for the lemon juice. This makes a very sweet glaze, that drizzles beautifully.

How To Store + Freeze

• To store: place the cake in an airtight container or cake keeper. Store at room temperature for up to 2 days. After that, place in refrigerator.
• To freeze individual pieces: Slice the cake. Wrap each piece in plastic wrap, and place the pieces in a freezer-safe container, or a resealable freezer bag. Store in the freezer for up to 3 months. Thaw at room temperature.
• To freeze the whole cake: BEFORE adding the glaze, wrap the entire cake in plastic wrap. Wrap again in foil, or place in a very large resealable freezer bag. Thaw at room temperature. Add glaze before serving.

If lemon desserts are a favorite at your house, there are a few more recipes you may want to try. These lemon poppy seed muffins are fresh and moist, the lemon cookies are soft and simple, and this homemade lemon ice cream is a lovely treat for warm days. You can also browse this full collection of easy lemon recipes for more desserts, drinks, quick breads, and dinner ideas.

Shop & Source

• Nordic Ware bundt cake pan
• KitchenAid mixer
• Citrus zester
• Citrus juicer
• Wood footed plate