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Lemon Bundt Cake Recipe

4.91 from 43 votes
Serves 12 -16 slices
This lemon bundt cake recipe is a super dense and moist cake packed full of fresh lemon flavor from lemon juice and zest. It's topped with a thick lemony glaze and is the perfect summer treat!
Author: Bernice Baran
Servings 12 -16 slices

Equipment

Ingredients

Lemon Bundt Cake

  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 2 cups (400g) granulated sugar
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp salt
  • Zest from 1 large lemon
  • 1 cup (227g) unsalted butter, room temperature
  • 1/4 cup (60mL) vegetable or canola oil
  • 5 large eggs, room temperature
  • 3/4 cup (170g) milk, room temperature*
  • 1/4 cup (60mL) lemon juice*
  • 2 tsp vanilla extract

Lemon Glaze

  • 1 1/2 cups (180g) powdered sugar, spooned and leveled
  • 2 Tbsp (30mL) lemon juice

Method

Lemon Bundt Cake

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease a 10inch (12 cup) bundt pan with baking spray that also has flour in it (I use PAM).
  2. In a large bowl or the bowl of a stand mixer, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest, until they're evenly distributed.
    3 cups (360g) all-purpose flour spooned and leveled, 2 cups (400g) granulated sugar, 1 Tbsp (10g) baking powder, 1/2 tsp salt, Zest from 1 large lemon
  3. Add the room temperature butter and use an electric mixer with the whisk attachment to beat the mixture for 2-3 minutes, until pea size chunks form. Add the oil and beat at full speed for another minute.
    1 cup (227g) unsalted butter room temperature, 1/4 cup (60mL) vegetable or canola oil
  4. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated.
    5 large eggs room temperature
  5. Add the milk, lemon juice and vanilla extract beat just until combined.
    3/4 cup (170g) milk room temperature*, 1/4 cup (60mL) lemon juice*, 2 tsp vanilla extract
  6. Spread the batter in the prepared pan and bake for about 45 minutes, until it springs back when you press on the tallest part.
  7. Allow the bundt cake to cool in the pan for 5-10 minutes and then flip over onto a plate or cake stand.**

Lemon Glaze

  1. Whisk the powdered sugar and the lemon juice together until they're completely smooth.
    1 1/2 cups (180g) powdered sugar spooned and leveled, 2 Tbsp (30mL) lemon juice
  2. Spread on top of cooled cake and allow to drip naturally.

Notes

**Don't let the cake cool in the pan longer or it will sweat on the top and get soggy and stick to the pan a little.

Nutrition

Serving: 1gCalories: 388kcalCarbohydrates: 59gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 92mgSodium: 212mgFiber: 1gSugar: 38g
Course: Cakes
Cuisine: American
Keyword: bundt cake, lemon bundt cake, lemon cake, lemon glaze, lemonade bundt cake, lemonade cake