Lemon Bundt Cake is the perfect, bright, citrus cake with lemon syrup to make it extra moist and topped with 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.
Sabrina’s Lemon Bundt Cake
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.
Recipe Card
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 , at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 cup whole milk , at room temperature
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-inch 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
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Table of Contents
Chef’s Note
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 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.
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. Be sure to zest the lemon before you juice it, as it’s tough to zest an already-squeezed lemon.
- 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. Then, the addition of lemon zest makes it absolutely perfect for this recipe.
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 wrap each one, then seal in a freezer-safe container. Then it will stay good for 3 months.
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 flavored. Add ¼ teaspoon ground ginger to the cake batter, bake, and enjoy.
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How long after removing cake from oven do you wait to remove cake from pan & brush cake with syrup? Do you brush the syrup over the entire cake? Thank you! I have a bag of lemons to use, can’t wait to try this recipe!
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!