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Lemon Bundt Cake

Lemon Bundt Cake

At first bite this Lemon Bundt Cake reminded me of an old-fashioned doughnut. I’ve never had a lemon old-fashioned doughnut but I imagined if I had they would taste just like this cake! With a fluffy inside and a crispy sweet top how could it not?

Lemon Bundt Cake

Bundt cakes are great for when you don’t have a lot of time or want to bake a cake that is easy, simple and super tasty. I was short on time this weekend so… that’s right…… Bundt cake to the rescue! Top the Lemon Bundt Cake off with a simple glaze and you’re all set!

Lemon Bundt Cake

Lemon Bundt Cake Tips:

  1. If you’re using a decorative Bundt pan like the one pictured be sure to liberally spray the pan with non-stick baking spray. Baker’s Joy baking spray has never failed me. Just coat the pan well.
  2. This Lemon Bundt Cake has a light and fluffy texture when eaten the same day it is made, but if well wrapped and stored at room temperature overnight will become more dense like that of a pound cake.
  3. This cake can be stored in an air tight cake container at room temperature for 3 days.

Lemon Bundt Cake


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Adapted by Mary Hatton from The Perfect Cake by America’s Test Kitchen

Lemon Bundt Cake

Lemon Bundt Cake

Yield: 12 slices
Prep Time: 25 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 25 minutes

This Lemon Bundt Cake is fluffy on the inside. Drizzled with a glaze creating a sweet and crisp outside.



  • 12 cup Bundt pan
  • Rimmed baking sheet
  • Stand mixer


  • Non-stick baking spray
  • 3 cups (15 ounces) all-purpose flour
  • 1 teaspoon table salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¾ cup buttermilk, at room temperature
  • 3 tablespoons lemon zest, plus 3 tablespoons lemon juice (3 lemons)
  • 1 tablespoon vanilla extract
  • 18 tablespoons (2 ¼ sticks) unsalted butter, cut into 18 pieces, softened
  • 2 cups granulated sugar
  • 3 large eggs, plus 1 large organic egg yolk


  • 2 cups (8 ounces) powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 tablespoon buttermilk



  1. Adjust your oven rack to the lower center position and heat oven to 350 degrees. Spray Bundt pan with a non-stick baking spray and set aside. Whisk together the flour, salt, baking powder and baking soda in a bowl. Whisk buttermilk, lemon zest, lemon juice and vanilla extract together in another bowl.
  2. Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Add eggs and egg yolk one at a time, beating after each addition until just combined. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Scrape down the bowl as needed. Give batter a final stir by hand.
  3. Pour batter into the prepared Bundt pan and smooth top with a rubber spatula. Tap pan on the counter to settle batter in the pan. Place a baking sheet under the Bundt pan and bake for 50-60 minutes, rotating pan halfway through baking. Let cake cool in the pan for 10 minutes.


  1. While the cake is baking, whisk together the powdered sugar, 2 tablespoons lemon juice and buttermilk in a bowl until smooth. Add more juice by teaspoon if needed. Glaze should be thick but still pourable.
  2. Invert cake onto a cooling rack and carefully remove the pan. Pour half of the glaze over the warm cake and let cool for 1 hour. Drizzle the remaining glaze evenly over the cake and let cool completely, about 2 hours. Serve.


This cake can be stored in an air tight cake container at room temperature for 3 days.

*Nutrition information is an estimate and will vary.*

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 503Total Fat: 19gSaturated Fat: 11gCholesterol: 108mgSodium: 332mgCarbohydrates: 78gFiber: 1gSugar: 54gProtein: 6g

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Friday 20th of April 2018

Looks Delicious! I love lemon cake


Saturday 21st of April 2018

Thank you!

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