If you have a soft spot for vibrant flavors and fluffy cakes, this Lemon Bundt Cake Recipe is going to become your new favorite. Its bright lemon zest and juice make every bite pop with fresh citrus goodness, while the tender crumb melts in your mouth. Whether it’s a sunny weekend treat or a stunning dessert for your next gathering, this cake strikes the perfect balance of tangy and sweet, making it a joyous experience from the first slice to the last crumb.
Ingredients You’ll Need
This Lemon Bundt Cake Recipe calls for simple but carefully chosen ingredients that work harmoniously to create that perfect texture and flavor. Each item plays a key role, whether it’s enhancing the citrus aroma or lending richness and moisture to the cake.
- 3 cups flour: Provides structure and gives the cake its lovely crumb.
- 1 tablespoon baking powder: Helps the cake rise beautifully and stay light.
- 1 teaspoon kosher salt: Balances the sweetness and deepens the overall flavor.
- Zest of 3 large lemons: Packs an intense lemony punch and aroma.
- 1 cup unsalted butter (room temperature): Adds richness and keeps the cake moist.
- 2 cups granulated sugar: Sweetens and helps create a tender crumb.
- 4 eggs (room temperature): Bind everything together and add lightness.
- 2 teaspoons vanilla extract: Enhances the flavors with a warm, sweet undertone.
- ¾ cup buttermilk: Adds tang and moisture for a soft texture.
- ¼ cup freshly squeezed lemon juice: Amplifies the citrus flavor in the batter.
- ½ cup granulated sugar: For making the zesty lemon glaze.
- â…“ cup freshly squeezed lemon juice: Gives the glaze its bright, refreshing kick.
- 1 cup powdered sugar: Essential for a smooth, sweet glaze texture.
- 2 teaspoons melted butter: Adds silkiness to the glaze and a subtle richness.
- 1½ tablespoons freshly squeezed lemon juice: Balances the glaze with extra citrus zing.
- Pinch of salt: Rounds out the glaze flavors perfectly.
How to Make Lemon Bundt Cake Recipe
Step 1: Prepare the Dry and Wet Ingredients
Start by preheating your oven to 350°F (175°C) and greasing your bundt pan thoroughly, ensuring the cake will release easily after baking. In a medium bowl, whisk together the flour, baking powder, kosher salt, and lemon zest to evenly distribute the ingredients and awaken the lemon aroma. In a separate large mixing bowl, beat the softened butter and granulated sugar until fluffy and pale—this process traps air that makes your cake light and tender. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for that comforting sweetness.
Step 2: Combine Wet and Dry Mixtures
Alternately add the dry flour mixture and the buttermilk mixed with the ¼ cup of lemon juice to the butter and sugar mixture. Begin and end with the dry ingredients to keep the batter smooth and prevent overmixing, which can make the cake dense. Mix until just combined to maintain that soft crumb you’re aiming for.
Step 3: Bake to Golden Perfection
Pour the batter evenly into your prepared bundt pan and give it a gentle tap on the counter to remove air bubbles. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for about 15 minutes—this short rest helps the cake set before you invert it onto a wire rack to cool completely.
Step 4: Prepare the Zesty Lemon Glaze
While the cake cools, mix the powdered sugar, â…“ cup lemon juice, melted butter, 1½ tablespoons lemon juice, and a pinch of salt in a bowl until smooth and glossy. This glaze is where the Lemon Bundt Cake Recipe truly shines, offering an irresistible tangy sweetness that will soak into the cake’s nooks and crannies.
Step 5: Glaze and Serve
Drizzle the glaze generously over the cooled cake, letting it cascade down the sides and pool slightly at the base. Allow the glaze to set for at least 30 minutes before slicing to enjoy the full flavor synergy of citrus and sweetness.
How to Serve Lemon Bundt Cake Recipe
Garnishes
To elevate your Lemon Bundt Cake Recipe, consider adding delicate garnishes like fresh lemon slices, edible flowers, or a few sprigs of fresh mint. These little touches not only make the cake look irresistible but also emphasize the refreshing lemon flavor with their natural beauty and aroma.
Side Dishes
This cake is fantastic on its own but shines even brighter when paired with light accompaniments. Try serving it alongside a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries like raspberries or blueberries to complement the citrus notes and add bursts of juicy sweetness.
Creative Ways to Present
For impressive presentation, serve the Lemon Bundt Cake Recipe on a pretty cake stand, perhaps sprinkled with some lemon zest or powdered sugar for an extra pop. You can also cut the cake into petite squares and serve them on dessert plates with a drizzle of lemon glaze and a sprig of thyme for a fresh, aromatic finish.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or place it in an airtight container to keep it moist and preserve its fresh lemon flavor. Stored at room temperature, it will stay delicious for up to 2 days, or you can refrigerate it to extend freshness for about 5 days.
Freezing
This Lemon Bundt Cake Recipe freezes beautifully. Wrap the cooled cake or sliced portions in plastic wrap and then in foil before placing them in a freezer-safe bag or container. When frozen properly, it can be stored for up to 3 months, making it a great make-ahead dessert for unexpected guests or busy days.
Reheating
When you’re ready to enjoy the cake again, thaw it overnight in the refrigerator or at room temperature for a few hours. To bring back some of the freshly baked warmth, reheat slices briefly in the microwave for about 15-20 seconds each for that just-baked feel.
FAQs
Can I use regular milk instead of buttermilk in this Lemon Bundt Cake Recipe?
Yes, you can substitute regular milk, but to mimic the tanginess of buttermilk, add 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and let it sit for 5 minutes before using. This keeps the cake tender and flavorful.
How do I prevent the cake from sticking to the bundt pan?
Make sure to thoroughly grease your bundt pan with butter and dust it lightly with flour or use a non-stick baking spray designed for pans with flour. This simple step is crucial for an easy release and a beautiful cake shape.
Can I add poppy seeds or blueberries to the Lemon Bundt Cake Recipe?
Absolutely! Adding 2 tablespoons of poppy seeds or 1 cup of fresh blueberries to the batter can add delightful texture and extra bursts of flavor. Just fold them gently into the batter before pouring it into the pan.
Is it necessary to use room temperature ingredients?
Yes, using room temperature eggs and butter helps the batter come together more smoothly, which results in a better rise and finer texture for your Lemon Bundt Cake Recipe.
How long will the Lemon Bundt Cake stay fresh after glazing?
Once glazed, the cake will remain fresh at room temperature for about 2 days or up to 5 days when refrigerated. Always store it in an airtight container to prevent it from drying out.
Final Thoughts
There is something truly special about a Lemon Bundt Cake Recipe that balances bright citrus flavor with a moist, tender crumb. It’s a cake that feels like sunshine on a plate and makes any occasion feel a little more joyous. I encourage you to try this recipe soon and watch it become a beloved classic in your home as it has in mine.
Print
Lemon Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A bright and tangy Lemon Bundt Cake that combines the fresh zest and juice of lemons with a moist, buttery crumb. This classic cake is infused with lemon in both the batter and glaze, creating a perfectly balanced dessert that is ideal for spring or summer gatherings. The cake is tender and flavorful, topped with a luscious lemon glaze that adds a sweet and tart finish.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Zest of 3 large lemons
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- ¼ cup freshly squeezed lemon juice
Glaze
- ½ cup granulated sugar
- â…“ cup freshly squeezed lemon juice
- 1 cup powdered sugar
- 2 teaspoons melted butter
- 1½ tablespoons freshly squeezed lemon juice
- Pinch of salt
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and lemon zest to evenly distribute the zest and leavening agents.
- Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter and 2 cups granulated sugar until light and fluffy. This will take about 3-5 minutes and is crucial for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor depth.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and buttermilk mixed with ¼ cup lemon juice to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to keep the batter light and airy.
- Prepare the Bundt Pan: Grease a Bundt pan thoroughly with butter or non-stick spray, dust with flour, and tap out the excess to prevent sticking.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in a preheated oven at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Remove from Pan: Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert onto a wire rack to cool completely before glazing.
- Prepare Sugar Lemon Syrup: In a small saucepan, combine ½ cup granulated sugar and ⅓ cup freshly squeezed lemon juice. Bring to a gentle simmer over medium heat until sugar dissolves. Set aside to cool.
- Make the Lemon Glaze: In a bowl, whisk together powdered sugar, 2 teaspoons melted butter, 1½ tablespoons lemon juice, and a pinch of salt until smooth and pourable.
- Glaze the Cake: Brush the cooled cake lightly with the lemon sugar syrup to add moisture and extra lemon flavor. Then drizzle the lemon glaze evenly over the top, allowing it to drip down the sides.
Notes
- Room temperature ingredients help the batter blend well, yielding a fluffier cake.
- Ensure not to overmix the batter once adding the flour to avoid a dense texture.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if unavailable.
- The lemon glaze can be adjusted for thickness by adding more powdered sugar (thicker) or more lemon juice (thinner).
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
