Lemon Bundt Cake

Lemon Bundt Cake is the perfect, bright, citrus cake with lemon syrup to make it extra moist and a simple icing with lemon zest.

The refreshing lemon flavor makes this Cake the perfect dessert for spring or summer. For more classic lemon treats, try our Shaker Lemon Pie or Classic Lemon Squares next. 

Lemon Bundt Cake on serving stand

This moist lemon cake is the perfect dessert to serve up over Easter, or enjoy at the end of a summer party. The sweet and tangy flavor makes it an instant favorite, plus it’s a beautiful addition to any special occasion. Serve up the lemon cake with a scoop of Vanilla Ice Cream for the most refreshing dessert dish ever. 

This cake is full of bright lemon flavor thanks to the lemon juice in the cake batter, the simple lemon syrup, and the lemon zest in the glaze. Along with its amazing flavor, the delicious spring cake also has the perfect moist and buttery texture that everyone is sure to love. 

Lemon Bundt Cake collage

Along with the lemon taste, you can also decorate the cake with lemon for extra bright, yellow color. Try slicing a couple of lemons and laying them over the top of the cake, or sprinkling on some lemon curls. You could also add sanding sugar or a dusting of powdered sugar to enhance the presentation of the amazing Lemon Bundt Cake. 

BUNDT CAKE RECIPES

KEY INGREDIENTS

  • Cake batter: For the base ingredients you only need the basics. All-purpose flour, baking powder, salt, butter, granulated sugar, eggs, milk, and vanilla make a simple vanilla cake that’s easy to add extra flavoring to. 
  • Lemon flavor: To add the amazing lemony flavor to the cake all you need is lemon juice and a little lemon zest. 
  • Lemon Syrup: The lemon syrup is also made with easy ingredients. All you need is sugar and lemon juice. The two combine into a sticky, sweet syrup that soaks into the Bundt cake. 
  • Icing: The icing for this cake is the same, classic icing you’ve probably already made if you’re used to baking. It’s just powdered sugar and whole milk for the base. But, the addition of lemon zest makes it absolutely perfect for this recipe. 
Lemon Bundt Cake icing drizzle

COOKING TIPS

  • Prep time: To start this Lemon Bundt Cake recipe, preheat the oven to 350 degrees, and spray your Bundt pan with nonstick cooking spray. 
  • Cake batter: Sift the flour, baking soda, and salt into a medium bowl and set them to the side. Then add the butter and granulated sugar to a large electric mixer. Use the paddle attachment to cream butter. Then add the eggs one at a time. Mix each egg into the butter base completely before adding the next egg. Add the vanilla extract, fresh lemon juice, and grated lemon zest, then combine at medium speed. Alternate between adding the dry ingredients and the milk until they’re mixed into the cake batter. 
  • Baking time: Pour the cake batter evenly into the prepared pan and pop it in the preheated oven for 50-55 minutes. Stick a toothpick in the center to test if it’s done when you take the cake from the oven. 
  • Lemon Syrup: The lemon syrup adds a lot of depth of lemon flavor. To make it add the sugar and lemon juice to a microwave-safe bowl. Microwave for 30 seconds, then stir and microwave for another 30 seconds until the sugar dissolves into the lemon juice. Once it’s ready, flip the cake onto a serving plate to remove it from the pan. Brush the lemon syrup over the hot cake and let the cake cool for 1 hour. 
  • Icing: Once the cake is done cooling, you can make the glaze. Add the confectioners’ sugar, milk, and lemon zest and mix at the lowest speed, then gradually increase speed until it’s in a smooth mixture. Pour over the cake, slice, and enjoy!
Lemon Bundt Cake on serving stand sliced

VARIATIONS

  • Lemon glaze: If you’re a real lemon lover, you can increase the lemon flavor in the lemon glaze by adding in 2 tablespoons of lemon juice along with the lemon zest. Pour the tangy lemon glaze over the Lemon Bundt Cake right before serving!
  • Berry Lemon Cake: To add some delicious mixed berry flavor to the dish, mix your choice of frozen berries in with the cake batter. Then bake as usual. 
  • Lemon ginger: For a lemon cake with an unexpected, warm, spice flavor, make the cake lemon ginger. Add ¼ teaspoon ginger to the cake batter, bake, and enjoy. 
Lemon Bundt Cake on serving stand sliced

MORE LEMON DESSERTS

HOW TO STORE

  • Serve: The Lemon Cake can stay good covered in plastic wrap or sealed in an airtight container at room temperature for 3-4 days. 
  • Store: You can also seal the Lemon Bundt Cake to keep in the fridge for up to 5 days. 
  • Freeze: To freeze the cake, cut it into slices and carefully seal it. Then it will stay good for 3 months. 

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Lemon Bundt Cake

Lemon Bundt Cake is the perfect, bright, citrus cake with lemon syrup to make it extra moist and a simple icing with lemon zest.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Lemon Bundt Cake:

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter , softened
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 1 cup whole milk

Lemon Syrup:

  • 1/2 cup sugar
  • 1/4 cup lemon juice

Icing:

  • 2 cups powdered sugar
  • 3 tablespoons whole milk
  • 1 teaspoon lemon zest

Instructions

Lemon Bundt Cake:

  • Preheat oven to 350 degrees.
  • Sift the flour, baking soda, and salt and set aside.
  • In a large stand mixer add the butter and sugar. Cream well until fluffy, about 2 minutes.
  • Add the eggs one at a time, incorporating fully before adding the next egg.
  • Add in the vanilla extract, lemon juice, and lemon zest and mix well.
  • Add in the flour mixture and the milk in alternating order about half of each at a time until the mixture is just combined.
  • Spray a 10" Bundt pan well with baking spray.
  • Add the batter evenly and bake for 50-55 minutes until a toothpick comes out clean.

Lemon Syrup:

  • To make the lemon syrup add the sugar and lemon to a small microwave safe bowl.
  • Microwave for 30 seconds, stir, and microwave for another 30 seconds until sugar is dissolved.
  • Add a plate upside down to the Bundt pan and carefully flip over to remove from the pan.
  • Brush the lemon syrup over the Bundt cake and let it cool for 1 hour.

Icing:

  • Add the powdered sugar, milk, and lemon zest to a large bowl and whisk together well until smooth.
  • Pour over cooled cake.

Nutrition

Calories: 525kcal | Carbohydrates: 88g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 129mg | Potassium: 168mg | Fiber: 1g | Sugar: 63g | Vitamin A: 580IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg
Keyword: Lemon Bundt Cake
Lemon Bundt Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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