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, room temperature
- 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.
Liza says
Can I use a 7 inch pan?
Jessica Holmes says
Hi Liza, it’ll be too much batter for only one 7 inch pan, two would work better!
Liza says
Can I use buttermilk instead of the whole milk?
Jessica Holmes says
You can but it’s not necessary in this recipe, the lemon juice provides enough acidity.
Susie Cutler says
Have you ever added blueberries to this recipe? If so, how much should you add, and if they can be frozen or fresh?
Jessica Holmes says
Hi Susie, yes you definitely can. About a cup of fresh or frozen blueberries will work well. Or you could try my Lemon Blueberry Cake.
Samar says
Made this for my family today and it was a hit! It turned out fluffier than i thought which was a bonus! I accidentally used 1/2 cup of lemon juice (used the wrong measuring cup) so i reduced the zest to 2 lemons instead of 3 and the flavour was perfect. Will definitely make this again!
Jessica Holmes says
I’m so happy to hear that!!
Latasha bell says
This was my first poun8 cake it was delicious. Can I use this recipe for other types of pound cake? This came out perfect. Was thinking of a brown butter pound cake. What do you think?
Jessica Holmes says
I’m so glad you enjoyed it! I haven’t tried a brown butter version myself so I can’t say – but I think it’d be worth a shot! If you do try it, let me know how it goes.
Mary says
Looks divine!!! Can you recommend a good Bundt pan? I would love to make this for Easter. Thank you!
Mary
Jessica Holmes says
Hi Mary, excited you are going to try this cake! This is the Bundt pan I used.
Melissa says
Plain flour? Is this the same as all purpose?
Jessica Holmes says
Yes!
Theresa says
This is delicious! I love lemon, so I added one more tablespoon of lemon juice to the glaze to give it just a little more lemon flavor. I will definitely make this cake again!
Jessica Holmes says
Love that Theresa!
Mariam says
this is the best lemon cake i’ve ever had! it was so moist and just the perfect amount of tartness from the lemon. 100% recommend making this!
Jessica Holmes says
Yay! Love hearing that Mariam!
Sonia says
If I make half the quantity how many eggs do l put? Thank you
Jessica Holmes says
Hi Sonia, I haven’t tried I’m sorry.
Priya says
Can I just dust icing sugar instead of making the glaze. Would it affect the taste?
Jessica Holmes says
Absolutely! You just won’t have the tart cut-through that comes from the lemon icing.
Neha says
Hi , i tried making this recipe today ..few observations
1- the cake was super moist
2- the glaze was lovely
But
My cake didn’t come out clean ..it got stuck ..and cracked a bit…I also feel the quantity of milk is little high ..but since the cake was so tasty ..m going to try it again with less quantity of milk (do suggest ) ..and if possible also share the same recipe in half a quantity ..thanking you
Jessica Holmes says
Hi Neha, so glad you enjoyed the cake! If your cake stuck to the bundt pan, try greasing it really well with butter or oil and dusting it with flour as well next time. I also don’t recommend changing the milk quantity.
Alpana Chandavarkar,Mumbai says
I loved making this cake!…super moist and perfect.My kids absolutely loved it….would definitely recommend it to all.
Jessica Holmes says
So happy to hear that!
Neha says
Hi , what is the size of the Bundt cake tin…and can I try the same in a loaf pan…
Jessica Holmes says
Hi Neha, I used a 10-12 cup bundt pan. It depends how big your loaf pan is, but it will yield quite a bit of batter. You could also use it to make a two layer 8-inch cake.
Faz says
Hi there, I really want to try this recipe but don’t have a bundt tin. What other size tin would you recommend? Thank you
Jessica Holmes says
Hi! Great question. It could also make 2 x 8-inch cakes.
Josh says
This was really good!
Jessica Holmes says
So glad you liked it Josh!