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Beautiful and tender Lemon Bundt Cake is full of bright and fresh natural lemon flavor, it's the perfect show stopping cake for any occasion!

Lemon Bundt Cake

Beautiful and tender Lemon Bundt Cake is full of bright and fresh natural lemon flavor, it's the perfect show stopping cake for any occasion!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yields: 14 servings
Recipe by Tessa Arias


For the cake:

  • 2 sticks (226 grams) unsalted butter, at room temperature
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs, at room temperature
  • 2 3/4 cups (350 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (240 grams) buttermilk
  • 3 large lemons, zested

For the glaze:

  • 1/3 cup freshly squeezed lemon juice (about 1 1/2 juicy lemons)
  • 1/2 cup (100 grams) granulated sugar

For the icing:

  • 1 cup (125 grams) powdered sugar, sifted
  • 1/8 teaspon fine salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon heavy cream


Make the cake:

  1. Preheat the oven to 350°F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition.
  3. In a medium bowl combine the flour, baking powder, and salt. Add the flour mixture to the batter in three parts, alternating with the buttermilk, starting and ending with the flour. Add the lemon zest. Mix on low speed until the batter is lump-free.
  4. Generously grease a 10 to 12-cup Bundt pan with nonstick cooking spray. Use a pastry brush to grease every nook and granny. Pour the batter into the pan, smoothing the top. Hit the pan against the counter to release any air bubbles. Bake for about 50 to 60 minutes, or until a cake tester inserted into the middle comes out clean.

Make the glaze:

  1. Meanwhile, in a small heatproof bowl combine the lemon juice and sugar. Microwave for 30 seconds, or until the sugar is just dissolved. Set aside.
  2. Remove the cake from the oven, and carefully run a thin flexible knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. If the cake still feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.
  3. Using a pastry brush, brush the glaze over the hot cake. Let it absorb before brushing on more. Repeat until the glaze is gone. Let cool completely.

Make the icing:

  1. In a small bowl, combine all of the icing ingredients until smooth. Add more powdered sugar tot thicken, or more lemon juice to thin. The glaze should be extremely thick but pourable. Drizzle over the cooled cake. Let the icing set for about 20 minutes before serving. Serve or store in an airtight container at room temperature for up to 2 days.

Recipe Notes