This gorgeous Glazed Lemon Bundt Cake is perfect for summer entertaining. A soft and tender lemon cake drizzled with a simple lemon glaze.
Meet my new favourite thing – Lemon Cake ❤️
I’m so excited to introduce you to this Glazed Lemon Bundt Cake. One with a soft and flavourful crumb, and a tart but sweet, drippy lemon glaze.
A simple lemon cake perfect for morning or afternoon tea. You know I’m ALL about over-the-top desserts but sometimes there is nothing better than a lovely fresh citrus cake.
I know what you’re thinking. No peanut butter? No chocolate? Don’t worry, there’s more of that on the way, but today we’re going back to basics.
Lately, I’ve been obsessed with all things lemon. First there was my Lemon Pie, then my oh-so-easy Lemon Slice and now my new fave Lemon Cake. A seriously buttery cake with a tart lemon-infused glaze. Hello!
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Unlike alot of cakes I usually bake, this Lemon Bundt Cake is not super light and fluffy, but rather dense and hearty, reminiscent of a pound cake. It goes heavy on the butter but boasts a beautiful lemon flavour with both fresh lemon juice and lemon zest tucked inside the crumb.
But make no mistake, this buttery crumb is not dry but moist and tender. Complemented beautifully by the tangy icing, it’s perfect for those days when a good old-fashioned slice of cake is needed.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Glazed Lemon Bundt Cake
Glazed Lemon Bundt Cake with a soft and flavourful crumb and a tart but sweet lemon glaze.
Ingredients
Lemon cake
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
- 250 grams (1 and 1/4 cups) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 60 ml (1/4 cup) fresh lemon juice
- Zest of 3 lemons
- 300 ml (1 and 1/4 cup) full fat or whole milk
Lemon glaze
- 60 grams (1/4 cup) butter, very soft but not melted
- 250 grams (2 cups) icing sugar or powdered sugar, sifted
- 3 tablespoons fresh lemon juice
- Lemon zest, to decorate
Instructions
- Grease a 10-12 cup capacity bundt cake tin really well with butter. If you’ve had bundt cakes stick in the past, you can also dust your cake pan with a little extra flour. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat together butter, sugar and vanilla with an electric mixer until pale and creamy – this will take a few minutes but is an important step in making a soft and buttery cake. Add eggs, one at a time, and continue to beat until mixture is combined.
- In a separate bowl, sift the plain flour, baking powder, baking soda and salt and lightly whisk. Add the dry ingredients to the wet, along with the lemon juice and lemon zest and gently fold with a spatula. Add milk and fold until mixture is completely combined and smooth.
- Pour cake batter into your prepared bundt pan and bake for approximately 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before running a knife around the edges and carefully removing the cake from the bundt pan and transferring to a wire rack to cool completely.
- Meanwhile, make the lemon glaze. Combine the butter, sugar and lemon juice and mix until smooth using a fork or whisk until smooth. Pour glaze over cooled cake. Scatter over extra lemon zest.
Notes
Bundt pan: If you don’t have a bundt pan, you can use this recipe to make a two layer 8-inch cake.
Nutrition Information
This recipe was first published on Sweetest Menu in September 2017.
Ali S says
Hi Jessica- I made this today and It was delicious BUT your directions say to add milk to the glaze but it’s not listed under Lemon Glaze ingredients so I didn’t know how much to add. I fudged it and was careful not to make it too thin. B
Jessica Holmes says
So glad you enjoyed it Ali! Thank you for letting me know, I’ve corrected it now.
Miranda L says
Hi Jess I made this today for Mother’s Day afternoon tea and it was a big hit! Thank you!! One question…the icing didn’t work out quite the way I expected. It looked like it was split or curdled…chunky and not pretty. It tasted fine. What can I do next time to stop that happening?
Jessica Holmes says
Hi Miranda, I’m so pleased you enjoyed this cake! I’m sorry to hear the icing didn’t work out for you. I actually retested it in kitchen and had a similar result. So I’ve updated it now – thank you again for your feedback.
Girlcarver says
Waste of my time! Timing after 45 minutes and it was still raw, because I opened the oven it fell like a melted snowman!
I make loads of cakes and this is the first disaster!
Jessica Holmes says
I’m sorry to hear that! Definitely sounds like it needed a bit longer in the oven. Baking times can vary as every oven is different – and different sized and shaped bundt pans can have also affect the bake time.
Victoria Reninger says
The cake was good, it needs more lemon flavor. The glaze came out way too thick. I had to add a lot more milk and lemon juice, just to put it on the cake, without bringing up cake crumbs.
Would I make the cake again? Sure! But the glaze recipe needs a little work.
Jessica Holmes says
Thanks for your feedback Victoria! I appreciate that.
Izzy says
Hi i was wondering if this would work in mini bunt tins and how long will they bake for? Looks delicious xxx
Jessica Holmes says
Hi Izzy, it sure would! Bake time will depend on the size on your pans and how deep the batter is. Keep an eye on it and check the cakes using a skewer – you’ll know they’re ready when a skewer inserted into the middle comes out clean.