Why You Will Love This Lemon Bundt Cake Recipe
You are going to love this lemon bundt cake because it is the perfect balance of soft and sweet. It has every quality you look for in a classic bundt cake: moist crumbs, a bright citrus punch, and a silky glaze to top it off. The recipe is simple to follow, and once you make it for your family, they’ll be obsessed! No, literally, my mom and sister loved it so much they took the entire cake home with them!
Ingredients
- All-Purpose Flour: Be sure to sift this for a light, airy cake texture.
- Unsalted Butter: Make sure it’s at room temperature so it creams perfectly with the sugar.
- Sugar: Three cups give this cake its classic sweetness and helps create that golden crust.
- Eggs: We’re using five eggs to give the cake structure and richness.
- Fresh Lemons: We’re using both the zest and the juice for that authentic, bright flavor.
- Milk & Vegetable Oil: The secret duo for keeping this cake incredibly moist.
- Baking Powder, Salt, & Vanilla: The essentials for lift, balance, and that beautiful aroma.
- Powdered Sugar: The base for our smooth, sweet glaze.
- Heavy Whipping Cream: Makes the icing rich and perfectly pourable.
- Lemon Juice & Vanilla: For that final zesty kick.
- 10 inch Bundt Cake Pan
- Stand Mixer
How to Make Lemon Bundt Cake
Start by preheating your oven to 350°F. Sift all your dry ingredients (flour, baking powder, and salt) into a bowl and set aside. In your stand mixer, cream together the room-temperature butter, oil, and sugar until it’s light and fluffy. While the mixer is still running, slowly crack in your eggs one by one. The mixture should start looking creamy and fluffy.
Now, you’re going to add the flour and milk in batches. Add a little flour, a little milk, mix, and repeat until everything is incorporated. Once the batter is smooth, stir in the zest of one lemon, the juice of 3 lemons, and a capful of vanilla extract. At this point, it’s going to smell amazing! I’ll admit, I even had a little “taste test” of the batter!
Lightly oil and flour your 10-inch bundt pan to prevent sticking. I like to use a trigger ice cream scoop to add the batter to the pan because it keeps things clean and helps you distribute the weight of the batter evenly, so the cake bakes perfectly level. Pop it in the oven for about an hour, or until a fork comes out clean. Let the cake cool in the pan for 20 minutes before flipping it.
While the cake cools, whisk together your powdered sugar, vanilla, heavy cream, and lemon juice in a small bowl. Pour that delicious icing over the cake, top with a little extra zest, and you’re ready to serve!
Tips for the Best Lemon Bundt Cake
- Use a mesh strainer when squeezing your lemons into the batter and icing. If you don’t have one, just squeeze the lemon over your hand to catch the seeds!
- Lightly oiling and then flouring the pan is a life-saver for bundt cakes. If it feels stuck, give the pan a few firm pats or a gentle bang on the counter to help it slide out.
- Letting the cake rest for those 20 minutes is crucial. This cake is so moist and soft that it would just crumble apart if you tried to flip it right out of the oven!
Variations & Substitutions
- Lemon Poppy Seed: Fold in 2 tablespoons of poppy seeds at the very end for a classic twist.
- Gluten-Free: You can swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
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How to Store Lemon Bundt Cake
Keep your cake under a cake dome or in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can keep it in the fridge for up to a week.
Other Recipes You Will Love
If you loved this Lemon Bundt Cake, you have to try my other popular desserts:
- Creamy Banana Pudding Ice Cream Bars
- Frozen Banana Pudding
- Filipino Turon
- Cinnamon Roll Banana Bread
Lemon Bundt Cake
Description
This Lemon Bundt Cake recipe is so moist, soft, and absolutely delicious! Learn how to make an easy lemon bundt cake with a zesty lemon icing.
Ingredients
Batter Ingredients
Icing Ingredients
Instructions
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Preheat oven to 350°F. Lightly oil and flour a 10-inch bundt pan.
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Sift together flour, baking powder, and salt in a bowl.
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In a stand mixer, cream the butter, oil, and sugar until light and fluffy.
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With the mixer on low, add the eggs one at a time until fully incorporated.
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Add the flour and milk in batches. Add a little flour, a little milk, mix, and repeat until everything is incorporated.
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Stir in the zest of 1 lemon, the juice of 3 lemons, and vanilla extract.
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Scoop the batter into the bundt pan.
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Bake for 60 minutes or until a fork comes out clean.
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Let the cake cool in the pan for 20 minutes before flipping it onto a wire rack or plate.
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Whisk the icing ingredients together and pour over the cooled cake. Top with extra zest.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 8g40%
- Cholesterol 115mg39%
- Sodium 240mg10%
- Total Carbohydrate 62g21%
- Sugars 42g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you use a 10-inch pan, you’ll have some batter left over. I used mine to make a second small loaf cake. It's the perfect amount for a rectangular pound cake pan! Don't have a stand mixer? A hand mixer works just as well. And if you don't have an ice cream scoop, a large spoon works just fine.
