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!
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.
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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, softened
- 250 grams (2 cups) icing sugar or powdered sugar, sifted
- 3 tablespoons fresh lemon juice
- 1–2 tablespoons full fat or whole milk
- 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, lemon juice and milk 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.
Karla says
The cake is beautiful but the icing did not work for me. I only used 1 tablespoon of milk and it still was like water that ran off the cake and made a pond on the plate. The cake was completely cool already too. Do I just start with about half a teaspoon of milk next time and slowly add as needed? Thanks.
Jessica Holmes says
Yes Karla! You could try adding the milk gradually as needed, or you can omit it completely if you can reach your desired thickness just using the lemon juice.
Lara says
Hi, do you think you could use oranges instead of the lemon.. My trees are bursting with oranges at the mo..
Jessica Holmes says
Absolutely!
CJ Harvey says
Beat lemon cake EVER!! Making it again for my upcoming birthday!
★★★★★
Jessica Holmes says
Yas! Love that!
Katherine says
Do I have to add more flour or more liquid to recipe if I live in 5,000 altitude???
Jessica Holmes says
Hi Katherine, I’m sorry but I don’t have much experience with high altitude baking so I’m not too sure. If you do try it, please let me know how you go!
Rita says
I’m not sure what altitude I live at, but I do know it’s a high altitude and I always use the specially little recipe at the bottom of pre-made cake mixes for higher altitudes. With this recipe, I’d put in about three extra tablespoons of flour. I don’t think it needs changed much otherwise.
Diane says
Amazing !!
So moist and tasty.
I think I put too much baking powder because mine fall apart and was not strong enough to stand but doesn’t matter because it didn’t last long 😋
Thank you 💛
★★★★★
Jessica Holmes says
So glad you enjoyed it Diane!
Craig says
My bundt tin was only 6 cups so I halved the ingredients and it worked perfectly.
I brushed the tin with a mix of equal parts flour and vegetable oil. Cake slipped out without hesitation
★★★★★
Jessica Holmes says
Oh that’s fantastic to hear Craig!
Emily says
If I made this the night before an event, how would you recommend storing? I am thinking maybe frost the day of? Not sure.
Jessica Holmes says
Hi Emily, I recommend keeping this one in an airtight container at room temperature. Frosting on the day would be good so it looks nice and fresh!
LE says
Hi, can I use 8″ square pan instead?
Jessica Holmes says
Hi, it might be a bit too much batter for one 8-inch pan. But if you do try it, perhaps cover it with aluminium foil towards the end of the cooking time to ensure the top of the cake doesn’t overcook.
Kristen says
Hi’ could I use almond instead of whole milk?
Jessica Holmes says
Hi Kristen, I haven’t tried with this recipe but it could be worth a try! I have used almond milk in other cake recipes before and its worked well.
Siobhan says
Hi, I love this cake recipe, however, I’m just wondering how you get the icing to not curdle? Every time I make this cake, the icing curdles/separates slightly! Thank you 🙂
Jessica Holmes says
So glad you like it Siobhan! Perhaps next time make sure all your ingredients are at room temperature, including the milk and lemon juice, and see if that helps!
Nancy says
Moist and delicious. We will definitely make this again. We topped it with a few blueberries when we served it, just for fun!
★★★★★
Jessica Holmes says
Love hearing that Nancy! Blueberries would be perfect!
Mary says
If I were to halve this recipe, would 2 small eggs work in place of 1.5 large eggs?
Jessica Holmes says
Hi Mary, I haven’t tried halving the recipe so I can’t say for sure.
Anna says
The cake came out delicious, but I couldn’t master the glaze. It came out grainy.
★★★★★
Jessica Holmes says
So glad you enjoyed the cake Anna! Sorry to hear about the glaze. Did you use icing/powdered sugar that had been sifted? It really shouldn’t be grainy with the right sugar.
Francisca says
Perfecto 👌🏼 Easy and reliable recipe. My family super happy 😃 with the results.
★★★★★
Jessica Holmes says
Brilliant! Thank you for the lovely feedback!