Why You’ll Love This Recipe

The Best Lemon Bundt Cake is a bright, zesty, and ultra-moist dessert that balances tart citrus flavor with a tender crumb and a sweet glaze. Perfect for spring gatherings, afternoon tea, or any celebration, this cake delivers bold lemon flavor in every bite and makes a stunning centerpiece with its beautiful shape and glossy finish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggsbaking powdersaltbuttermilkfresh lemon juicelemon zestvanilla extractpowdered sugar (for glaze)

directions

Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or non-stick spray.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the lemon juice, lemon zest, and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the flour mixture.

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Prepare the glaze by whisking powdered sugar with a bit of lemon juice until smooth. Drizzle over the cooled cake.

Servings and timing

This recipe yields approximately 12 slices.
Preparation time: 20 minutes
Baking time: 45-55 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add blueberries or poppy seeds to the batter for extra flavor and texture.
Substitute orange juice and zest for a citrus twist.
Top with whipped cream or a dusting of powdered sugar instead of glaze.
Use a Meyer lemon for a slightly sweeter, more floral flavor.

storage/reheating

Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, wrap slices and freeze for up to 2 months.
To serve warm, microwave a slice for 10–15 seconds.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors meld.

Why did my Bundt cake stick to the pan?

Make sure to thoroughly grease every crevice of the pan and allow the cake to cool before inverting.

Can I use a regular cake pan?

Yes, but adjust the baking time and monitor doneness closely.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend, but expect slight texture changes.

Is this cake overly sweet?

The glaze adds sweetness, but the lemon balances it for a bright, not cloying, flavor.

Do I need a mixer?

A hand mixer or stand mixer is ideal, but it can be done by hand with extra effort.

Can I add a filling?

Yes, swirl in lemon curd or a cream cheese layer before baking.

Is this kid-friendly?

Absolutely—it’s sweet and tangy without being too sharp for little taste buds.

Conclusion

The Best Lemon Bundt Cake is a show-stopping dessert that’s simple to make yet full of flavor. Its bright lemon notes, tender crumb, and beautiful glaze make it a go-to for any occasion. Whether you’re baking for a crowd or just for yourself, this cake is sure to impress and delight.