If you’ve ever dreamed of the perfect lemon cake that’s moist, tender, and packing a punch of citrus sunshine, then let me introduce you to the magic of the Lemon Bundt Cake with Ultimate Lemon Glaze Recipe. This cake is truly a celebration on your plate—rich buttery crumb meets zesty fresh lemon in every slice, all topped with a gleaming glaze that’s tangy, sweet, and utterly addictive. Whether for a special occasion or an everyday treat, this Lemon Bundt Cake will become your go-to, guaranteed to bring smiles and requests for seconds.
Ingredients You’ll Need
Getting this cake just right is all about simple, quality ingredients that work together to create a light yet luscious bundt full of bright lemon flavor. Each item here contributes a specific touch—from structure and tenderness to that unforgettable zing and glossy finish—making them absolutely essential.
- All-purpose flour: The sturdy base that gives the cake a tender but sliceable texture.
- Baking powder and baking soda: These create a balanced lift for an even, light crumb that melts in your mouth.
- Fine salt: A small amount sharpens and enhances the bright lemon notes beautifully.
- Unsalted butter (room temperature): Provides a rich, buttery flavor and that perfectly soft texture we all crave.
- Granulated sugar: Sweetens the cake and helps build a plush crumb that’s just right.
- Large eggs (room temperature): Bring smoothness and structure to keep your batter stable and your cake lofty.
- Fresh lemon zest: This is your “wow” factor—it floods the cake with fresh citrus aroma and flavor.
- Fresh lemon juice: Adds tangy brightness and keeps the lemon flavor vibrant and alive.
- Vanilla extract: Softens those sharp citrus edges and rounds out the cake’s flavor for balance.
- Buttermilk or sour cream: Adds moisture; buttermilk keeps it light and tangy, sour cream makes it rich and velvety.
- Powdered sugar (for glaze): Creates a silky, glossy finish that makes the whole cake sparkle.
- Fresh lemon juice (for glaze): The main flavor driver in the irresistible lemon glaze for bundt cake.
- Lemon zest (optional for glaze): Adds a little sparkle and textural contrast to your glaze.
- Pinch of salt (optional for glaze): Helps make the sweetness taste cleaner and more balanced.
- Splash of milk or cream (optional for glaze): Use if you want a softer, more opaque drizzle that still shines.
How to Make Lemon Bundt Cake with Ultimate Lemon Glaze Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C) and placing the rack in the center. This ensures your cake bakes evenly. Next, prepare your bundt pan thoughtfully—grease every nook and cranny thoroughly, then dust lightly with flour or use a baking spray that includes flour. This small step is the secret to a clean release, so don’t skip it.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Whisking now evenly distributes the leavening agents and salt, setting you up for a perfectly uniform crumb without any surprise tunnels or uneven spots.
Step 3: Cream Butter and Sugar
In a large bowl, beat the room-temperature unsalted butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Remember to pause once and scrape down the sides to prevent dense pockets in your batter—this simple habit makes a big difference in texture.
Step 4: Add Eggs, Lemon, and Vanilla
Beat in the eggs, one at a time, mixing just until each one fully incorporates. Then stir in the fresh lemon zest and lemon juice along with the vanilla extract. This is where your kitchen starts to fill with that uplifting citrus aroma that screams “delicious!”
Step 5: Alternate Dry Ingredients and Dairy
Set your mixer to low or use a spatula, adding the dry ingredients to the batter in three parts, alternating with your chosen buttermilk or sour cream in two parts. The pattern goes dry, dairy, dry, dairy, dry. Mix only until the last streaks of flour vanish—overmixing is a quick way to lose your soft, bakery-like texture.
Step 6: Bake the Cake
Spoon the batter evenly into your prepared bundt pan, smoothing the top gently. Bake on the middle rack for 45 to 55 minutes. You’ll know it’s ready when the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the cake starts browning too quickly, loosely cover with foil to prevent over-browning in the last 10 to 15 minutes.
Step 7: Cool and Release
After baking, allow the cake to cool in the pan for 10 to 15 minutes. This resting period helps the cake to set and makes it easier to release. Then, invert the pan onto a cooling rack and carefully lift away the pan. Cool it completely before glazing—glazing a warm cake makes for a messy, melted finish rather than that beautiful setting glaze you’re aiming for.
Step 8: Make the Ultimate Lemon Glaze
Whisk the powdered sugar with fresh lemon juice until smooth in a bowl, adjusting the consistency by adding more lemon juice to thin or more powdered sugar to thicken. For a little extra “wow,” stir in some lemon zest. This bright, glossy glaze is what truly transforms your lemon bundt cake into that showstopper dessert.
Step 9: Glaze and Set
Drizzle the glaze over the fully cooled cake, letting it flow naturally into the bundt’s crevices. Let the glaze set undisturbed for 10 to 20 minutes until it develops a soft sheen. Then, slice, serve, and get ready for joyous compliments on every bite of your perfectly balanced sweet-tart masterpiece.
How to Serve Lemon Bundt Cake with Ultimate Lemon Glaze Recipe
Garnishes
Simple garnishes like thin lemon slices, a dusting of powdered sugar, or a handful of fresh mint leaves amplify the cake’s fresh citrus vibe and make your presentation pop without overshadowing that beautiful glaze.
Side Dishes
Pair your cake with a scoop of creamy vanilla ice cream or a dollop of lightly whipped cream. Fresh berries like raspberries or blueberries also complement the lemon flavor wonderfully and add a juicy burst of color and natural sweetness.
Creative Ways to Present
For a stunning dessert centerpiece, arrange your Lemon Bundt Cake topped with candied lemon peel or edible flowers. Serving individual slices on colorful plates with a small lemon wedge makes every bit feel extra special and thoughtfully plated.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon Bundt Cake with Ultimate Lemon Glaze Recipe in an airtight container at room temperature for up to two days. To extend freshness, store it in the refrigerator wrapped tightly with plastic wrap for up to five days without drying out.
Freezing
You can freeze the unglazed bundt cake for up to three months—wrap it well in plastic wrap and then foil to prevent freezer burn. When ready, thaw overnight in the fridge, then prepare your ultimate lemon glaze fresh before serving for that perfect finish.
Reheating
If you want to enjoy your cake warm, gently reheat individual slices in the microwave for 10 to 15 seconds. Warm cake dramatically enhances that buttery, melt-in-your-mouth sensation while keeping the glaze just soft enough to savor.
FAQs
Can I use bottled lemon juice for this Lemon Bundt Cake with Ultimate Lemon Glaze Recipe?
While bottled lemon juice works in a pinch, fresh lemon juice delivers a much brighter, fresher citrus flavor that elevates the cake and glaze to the next level. Using fresh zest and juice is worth the extra effort for that vibrant taste.
What’s the best choice between buttermilk and sour cream in this recipe?
Use buttermilk if you want your cake lighter with a slight tang, and opt for sour cream if you prefer a richer, more velvety crumb. Both make the cake moist; it just depends on your personal texture preference.
How do I prevent my bundt cake from sticking to the pan?
The key is thorough greasing and flouring—or using a good quality baking spray that contains flour. Make sure to cover every nook and cranny evenly and knock out excess flour. This ensures a clean release every time.
Can I make this Lemon Bundt Cake with Ultimate Lemon Glaze Recipe gluten-free?
Yes! Substitute an equal amount of a gluten-free all-purpose flour blend that contains xanthan gum or other binders. The texture may vary slightly, but you’ll still get plenty of lemon flavor and moistness.
How do I store the lemon glaze if I make it ahead?
Store your glaze in an airtight container in the refrigerator, and give it a quick whisk before drizzling if it thickens or separates. It’s best to glaze the cake just before serving for the freshest finish.
Final Thoughts
This Lemon Bundt Cake with Ultimate Lemon Glaze Recipe is more than just a dessert—it’s a slice of sunshine that brings joy whenever you dig in. Its perfectly balanced citrus notes combined with that tender crumb and shiny glaze make it a showstopper you’ll want to bake again and again. Trust me, once you try it, this cake will be your new favorite go-to for everything from afternoon tea to celebratory moments. So grab those lemons and get baking—delicious memories await!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Bundt Cake recipe offers a moist, tender crumb bursting with fresh citrus flavor. Made with simple ingredients like all-purpose flour, butter, and fresh lemon zest and juice, it’s crowned with an irresistible homemade lemon glaze that’s glossy, tangy, and perfectly balanced. Whether you prefer buttermilk for a light tang or sour cream for extra richness, this cake promises a delightful lemon experience in every slice—ideal for springtime gatherings or anytime you crave a bright, sweet-tart treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup buttermilk or sour cream
Lemon Glaze
- 1 1/2 cups powdered sugar (confectioners’ sugar)
- 3 to 4 tablespoons fresh lemon juice
- Optional: 1 teaspoon lemon zest
- Optional: Pinch of salt
- Optional: Splash of milk or cream (to thin glaze if desired)
Instructions
- Prep the oven and bundt pan: Preheat oven to 350°F (175°C) and position the rack in the center. Thoroughly grease your bundt pan with butter or nonstick spray, then dust lightly with flour, tapping out any excess to ensure your cake releases easily.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Whisking now helps the cake rise evenly without tunnels or uneven texture.
- Cream butter and sugar: In a large bowl, beat the room-temperature unsalted butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides of the bowl to prevent dense pockets in your batter.
- Add eggs and flavorings: Beat in the eggs one at a time, mixing just until each is incorporated. Stir in the fresh lemon zest, lemon juice, and vanilla extract, releasing bright citrus aromas that infuse the batter.
- Alternate dry ingredients and dairy: With the mixer on low, add the dry mixture in three additions, alternating with the buttermilk or sour cream in two additions (dry → dairy → dry → dairy → dry). Mix until just combined each time to avoid overmixing and tough cake texture.
- Bake the cake: Spoon the batter evenly into the prepared bundt pan and smooth the surface gently. Bake for 45–55 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes of baking.
- Cool the cake: Allow the cake to cool in the pan for 10–15 minutes so it sets properly. Then invert the cake onto a wire rack and remove the pan. Let the cake cool completely before glazing to prevent the glaze from melting.
- Make the lemon glaze: In a bowl, whisk powdered sugar with fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice a half teaspoon at a time if too thick, or more powdered sugar if too thin. Optionally, stir in lemon zest and a pinch of salt for extra brightness and balance. A splash of milk or cream can be added if a softer, more opaque drizzle is desired.
- Glaze the cake: Drizzle the glaze evenly over the completely cooled cake, letting it fall into the bundt’s curves. Allow the glaze to set for 10–20 minutes until it forms a soft, glossy sheen.
- Serve and enjoy: Slice the cake and enjoy the sweet-tart finish with every bite, perfect for spring celebrations, afternoon tea, or anytime a fresh citrus dessert is needed.
Notes
- Use fresh lemon zest and juice for the brightest, most vibrant flavor; bottled lemon juice can taste muted.
- Room temperature butter and eggs help create a smoother batter and better rise for an even crumb.
- Greasing and flouring the bundt pan thoroughly is crucial to ensure your cake releases cleanly.
- Alternate wet and dry ingredients and mix gently to avoid overworking the batter, which results in a dense cake.
- Adjust the glaze thickness by varying powdered sugar and lemon juice amounts to get your desired drip consistency.
- If your cake starts browning too fast, tent loosely with foil to prevent burning while baking through.
- Let the cake cool completely before glazing to prevent the glaze from melting and running off.
