lemon bundt cake

Lemon Pound Cake is soft and moist with a golden exterior and a tangy lemon glaze...an easy, scrumptious dessert recipe for Easter, spring, or summer!

Lemon Pound Cake

all-purpose flour

baking soda

salt

lemon zest

(2 sticks) butter (at room temperature)

sugar

eggs (at room temperature)

sour cream (at room temperature)

lemon juice

lemon extract

Arrange a rack in the center position of the oven and preheat to 325°F. Generously grease and flour a 12-cup bundt pan and set aside.

In a large bowl, whisk together the flour, baking soda, salt, and lemon zest. In another large bowl, use an electric mixer to cream together the butter and sugar. Increase the speed to medium-high and beat for about 5 minutes until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

With the mixer set to low speed, alternately add half of the flour mixture, half of the sour cream, and then the remaining flour mixture, sour cream, lemon juice, and lemon extract. Mix until all ingredients are just combined, taking care not to overmix.

Transfer the batter to the prepared pan, smooth the top with a spatula, and firmly tap the pan on the counter to release any air bubbles. Bake for 1 hour and 15 minutes (up to 1 hour hour and 30 minutes) until a few moist crumbs stick to a toothpick inserted in the center. Cool cake in the pan for 15 minutes before turning out onto a wire to finish cooling completely.

For the glaze, measure the powdered sugar into a bowl and stir in 2 tablespoons lemon juice with a spoon until completely smooth. Add a bit more lemon juice if the glaze is too thick. Drizzle the glaze over the cooled cake and allow to harden and set. If desired, garnish with additional lemon zest.

Get your lemon dessert fix with this delicious Gluten Free Lemon Sponge Bundt Cake! Delicious, beautiful and with a dairy free option!

Gluten Free Lemon Sponge Bundt Cake

XL Eggs

GF 1:1 Baking Blend (with xanthan gum)

Sugar

lemon (about 1-2 tablespoons)

milk free milk

neutral oil (I used grapeseed oil)

tsp GF baking powder

vanilla

Preheat oven to 350°F. Prepare your bundt pan...

Preheat oven to 350°F. Prepare your bundt pan by greasing and flouring according to pan directions. You can also see other options via this link.

Next start by preparing your wet and dry...

Next start by preparing your wet and dry ingredients. In a bowl sift together flour, salt and baking powder then set aside.

In another bowl or measuring cup combine milk,...

In another bowl or measuring cup combine milk, lemon juice, zest, vanilla and oil then sent aside.

Using a stand mixer or a hand mixer,...

Using a stand mixer or a hand mixer, beat the eggs for 4 mins with the paddle attachment over medium to high speed.

Add the sugar and beat for another 5...

Add the sugar and beat for another 5 mins until light and fluffy.

Reduce the mixer to low, add the flour...

Reduce the mixer to low, add the flour and mix until just combined.

Next add the milk mixture and beat again...

Next add the milk mixture and beat again just to combine the ingredients.

Pour batter into prepared bundt pan and bake...

Pour batter into prepared bundt pan and bake for about 50 - 55 minutes until the cake is golden and a toothpick comes out of the cake clean. (Depending on the pan you use, bake times will differ. Cake is almsot ready when it begins to smell)

Let sit in the pan for about 5...

Let sit in the pan for about 5 mins, then gently remove and transfer to a cooling rack and let cool completely before frosting.

While cake is cooling, in a bowl combine...

While cake is cooling, in a bowl combine 1 3/4 - 2 cups powdered sugar, with 1/4 lemon juice in a bowl until smooth and pourable.

Once cake is cooled, drizzle over cake, then...

Once cake is cooled, drizzle over cake, then slice and serve!

This Lemon Raspberry Glazed Bundt Cake is the perfect summer dessert for raspberry season! It's easy to make, and perfectly moist with a sweet lemon glaze!

Lemon Raspberry Glazed Bundt Cake

all purpose flour

baking powder

unsalted butter, softened

white sugar

lemons

eggs

buttermilk

raspberries

lemon

Preheat your oven to 350 degrees Fahrenheit and grease and flour your bundt pan well. Set aside.

Add the flour, baking powder, baking soda, and salt to a large bowl and whisk to combine. Set aside.

In the bowl of your stand mixer, or in a large bowl using a hand mixer, cream the butter and white sugar on high speed for several minutes until the mixture is pale in colour.&nbsp;

Add the lemon zest and mix on medium speed until combined.

Add the eggs one at a time, scraping down the sides of the bowl after each addition.

Add the buttermilk and mix on medium speed until combined.

Add the dry ingredients and mix on medium speed until everything is incorporated and no streaks of flour remain.

Toss the raspberries in the 2 tablespoons of flour in a separate bowl and stir them into the cake batter by hand. Tossing them in flour first will help prevent them from sinking to the bottom of the cake and help keep them distributed evenly throughout the cake.

Pour the batter gently into the greased and floured bundt pan and bake for 45 minutes at 350 degrees Fahrenheit or until the top is a light golden brown and a toothpick inserted into the middle of the cake comes out clean.

Cool for a few minutes in the pan and then invert onto a cooling rack (removing the bundt pan when it is easy to remove) to cool completely to room temperature.

While the cake is cooling, mix the powdered sugar and lemon juice and zest together with a whisk in a medium bowl. If the glaze is too thick, add a few drops of water. The glaze should be a thick, slowly-pourable consistency so it just drips down the sides of the cake (not too runny!)

Pour the glaze over the top of the cake when the cake has cooled completely and serve immediately (or wait for several hours before serving, if desired).

This lemon poppy seed Bundt cake is full of fresh lemon flavor! Don't skip the simple syrup; it's the best part. Bundt cakes are usually a little heavier, so don't expect a super light texture. Soft and cakey, most definitely. Avoid overbaking, which can dry out your cake. Read the recipe in full before beginning. You will need 4 and 1/2 large lemons total.

Glazed Lemon Poppy Seed Bundt Cake

(30 grams) cornstarch*

poppy seeds

eggs, room temperature

vanilla extract

lemons (about 1/4 cup, packed)

juice of 2 large lemons (about 1/2 cup)

(240 milliliters) buttermilk, room temperature

(100 grams) granulated sugar

(120 grams) sifted confectioners’ sugar

juice of 1/2 large lemon (or 1 medium – 2 Tablespoons)

Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch Bundt pan with nonstick spray or grease thoroughly with butter. Set aside.

Make the cake

 Sift the flour and cornstarch together into a large bowl. Whisk in the salt, baking powder, baking soda, and poppy seeds. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the lemon zest and lemon juice. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick.

Pour/spoon the batter evenly into the Bundt pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly. Once done, remove from the oven and allow to cool for 10 minutes inside the pan.

During this time, make the simple syrup

Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.

Invert the slightly cooled Bundt cake onto a wire rack set over a large plate or serving dish. Spoon the syrup on top of the cake. Allow cake to cool, then place on serving plate before topping with icing/glaze. (Next step.)

Make the glaze

Whisk the confectioners&#8217; sugar and lemon juice together in a small bowl. Drizzle over cake. Slice and serve.

I used bottles lemon juice and lemon pudding instead of vanilla.  I also cut dow on the cornstarch. It was perfect lemon flavor.

Hi Sally.. I've made this cake and it was incredible!  The best lemony flavour and so moist.  I now have a 2kg greek yoghurt in the fridge and I'm looking at ways of using it.  Can I use yoghurt instead of buttermilk?

Made this today and it was fantastic! Moist, flavorful, but not too sweet. Nice, strong lemon flavor. Followed the recipe exactly and it turned out great. It did take me almost 60 minutes to have it be fully baked, but my oven does tend to take a bit on the longer side for many recipes. Will definitely make again!

This is delicious but mine stuck to pan too. But who cares it’s wonderful and the simple syrup delish really kicks it up. Thanks will make again ❤️

I made this yesterday.  It was DELISH!!!!!!

I only used 1 cup instead of 2.  It was perfect!

Everyone loved it.

The best lemon cake! So moist and full of lemon flavor. Zesting the lemons and using fresh juice was worth the extra effort! I baked it yesterday and it is almost gone!

Sally, I made this recipe today. The directions were easy to follow.  I don't have a bundt cake pan so I used a 10 inch springform pan.  It tastes great, but the syrup made the cake soggy. I just put it on the top of the cake.  I guess, next time I will leave it off? I am hesitant to do that because I love the flavor with the lemon syrup. I am currently in Saudi Arabia where we are on an extreme lockdown and cannot go buy a pan.   Any suggestions? Should I leave off the syrup next time?

Sally,
My daughter and I made this bundt cake for a fundraiser auction – along with your min-cheesecakes (which are a regular in our home!) – and I have to say it was a hit. The kitchen was so fragrant and lemon is perfect for the beginning of summer. (so much we had to make a 2nd to enjoy ourselves!) Our goodies earned $150 donations in total – allowing the Central TX Food Bank to deliver 600 meals to families in need! Together (virtually) – 16 of us made 22 bakes and raised of $5K, which was then doubled by Siete Family foods – so we ended up donating $10,678 today – offering 24,712 meals!!!! thank you for your wonderful recipes. https://www.bakingforgood.org/home

Yum, yum again!!  Made this today, so easy.  Mine stuck just a teeny bit to the butter tin, but the whole cake had such a yummy browned edge I didn't care! I used the simple syrup to glue that bit back on and you couldn't even tell!  This has the tang of a lemon square, really really good!

This was excellent.  I left out the poppy seeds but still great. Thank you.

I just made this to take to work tomorrow. It came out perfectly and the crumbs taste delicious! I didn't have buttermilk or any milk at all with which to make it, so I substituted some greek honey yogurt. Full-on poppyseeds!  - Anya

Absolutely LOVE this recipe! I make it whenever I visit my in-laws and it’s a crowd favorite.

Do you think it would be possible to add lemon curd to the cake? I have some in the cupboard and can’t figure out what to do with it.

Made with 1/2 batch soaking syrup and no glaze.  Cut sugar in cake to 1 cup plus 1/3 and it was amazing, very lemony and sweet enough for our family’s taste.  Great recipe as always Sally!  I’ll be making another next week for a social distance birthday lunch with my sister in law. I’m sure it’ll be a hit.

Wow. Tried this recipe last night and it delivered and more. I used my new Nordicware castle bundt cake pan. Buttered and floured. Came out perfect. Wish I could post the picture. :)

Better half loves lemon so this will be our new go to lemon cake. Granddaughters are going to love helping decorate and eat this every time. Thank you.

Love this recipe! It was a big hit with the whole family.   One question, should this cake be refrigerated or can it be left for out?

Wow, I've used a few of your recipes but this one is, hands down, the best of the best. It is probably one of the best cakes I've ever baked, thank you so much!

Thank you for the recipe; it was a real hit.  My wife requested it for her birthday, but wanted a less dense cake with a lighter crumb.  I used half of the butter and creamed it with the sugar, then added the other half cup using vegetable oil.  I used Cake Goop homemade cake release with great results; no sticking.  
Everything else was per the recipe, although I did add a little yellow food coloring gel to the glaze for a bright color impact.
One thing I'll do next time is to put one good coat of syrup on the cake bottom BEFORE I turn it out of the pan because more of a good thing is even better!  Thanks again!

I‘ve made this cake around 25 times now and absolutely love it! Can it be baked to get the same kind of rise in mini loaf pans?

This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. It’s topped with a homemade lemon glaze to make this a perfect dessert for spring!

Easy Lemon Bundt Cake Recipe

butter, softened to room temperature

eggs,

tsp baking powder

cornstarch

milk (whole

sour cream (greek yogurt may be substituted)

tsp vanilla extract

Preheat oven to 350 degrees.

With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.

Add granulated sugar and lemon zest to the butter and mix until it is well combined.

Add in the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.

Mix lemon juice, milk and vanilla extract together.

Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.

Add in sour cream and mix until just combined.

Grease your bundt cake pan well and pour the batter evenly into the pan.

Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that’s fine). (My oven took exactly 49 minutes.)

Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.

Lemon Bundt Cake

Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.

Allow the icing to set, about 5 minutes, before serving.

Enjoy!

Lemon Icing

Mini Lemon Bundt Cakes

Tbs unsalted butter

Tbs shortening

cups sugar

tsp salt

milk

Tbs lemon emulsion (or pure lemon extract)

lemon juice (from approx. 2-3 lemons)

Preheat oven to 350 degrees. Set butter out for 45 minutes before mixing; beat the butter on medium high in a stand mixer fitted with a paddle attachment until the butter is smooth. This may take a few minutes since the butter is still cold.

Add the sugar and shortening, and beat on medium high for 2 minutes or until light and fluffy.

Next, add the flour, baking powder and salt and mix until combined well.

Then, with the mixer on a low speed, add the lemon extract and milk, and mix until combined.

Add the eggs one at a time, making sure that each one is fully mixed in before adding the next egg. The batter will be thick, but that is how it should be!

Butter and flour mini bundt cake pan. Fill the mini bundt cake wells half full with batter and spread evenly.

Bake for 20-25 minutes. You know the cake is done when you gently touch one of the bundt cakes and it springs back. You can also test with a skewer. If the skewer comes out clean, the cake is done.

Let cakes rest for 10 minutes in the pan, then flip pan over onto a cooling rack to remove cakes. If cakes won&#8217;t come loose, run a thin knife along the sides of the bundtlets to loosen them from the pan if needed.

For the Mini Lemon Bundt Cakes

Prick the cakes 10 &#8211; 12 times on top using a skewer or pairing knife. Combine the fresh lemon juice and 1 1/2 cups of sugar in a microwave safe bowl and heat for 90 seconds. Stir to dissolve the sugar, and slowly pour the sugar syrup over the cakes, letting the syrup soak in before adding more.

Use the back of a spoon or butter knife to gently spread the syrup around so it can soak into the bundtlettes. Pour the rest of the syrup on and spread evenly.

Sprinkle the top of the cake liberally with sugar and let cool for a couple of hours before serving.

These mini lemon bundt cakes do not need frosting because they are so delicious! The frosting shown in the pictures is just for decorative purposes. If you want to add some cute decorative frosting, then this buttercream works great.

For the Lemon Glaze

Glazed Lemon Bundt Cake with a soft and flavourful crumb and a tart but sweet lemon glaze.

Glazed Lemon Bundt Cake

(1 cup / 2 sticks) butter, room temperature

(1 and 1/4 cups) caster sugar or granulated sugar

(2 and 1/2 cups) plain flour or all purpose flour

60 ml (1/4 cup) fresh lemon juice

300 ml (1 and 1/4 cup) full fat or whole milk

(1/4 cup) butter, softened

(2 cups) icing sugar

full fat or whole milk

Lemon

Grease a 10-12 cup capacity bundt cake tin really well with butter. If you&#8217;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 &#8211; 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 and baking soda 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.

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?

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!

Perfecto 👌🏼 Easy and reliable recipe. My family super happy 😃 with the results.

The cake came out delicious, but I couldn't master the glaze. It came out grainy.

Moist and delicious. We will definitely make this again. We topped it with a few blueberries when we served it, just for fun!

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

Adapted from Woman’s DaySuffice it to say when I saw this recipe for a LEMON BLUEBERRY bundt cake, I about lost my mind. Two of my favorite flavors wrapped up in my favorite way to bake a cake!

Gluten-Free Lemon-Blueberry Bundt Cake

unsalted

gluten free all-purpose flour

Greek yogurt

Preheat your oven to 350 degrees.

Coat your bundt pan with a thin layer of butter (you can also use a non-stick spray.)

In a medium bowl, whisk together the flour, baking soda, and salt.

In an electric mixer, beat the butter and granulated sugar at medium speed for about 3 minutes, until light and fluffy.

Turn the mixer down to low and add the eggs one at a time.

Add the flour mixture and mix until combined.

Add the Greek yogurt and lemon zest and mix until just combined.

Turn the mixer up to high and beat the mixture for 2 more minutes.

Fold in the blueberries.

Transfer the mixture to your bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 65-75 minutes.

Let the cake cool in the pan for about 5 minutes, then remove from the pan and let it sit on a wire rack until completely cool.

While the cake cools, whisk together the powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice if the mix is too thick.

Drizzle over the cake just before serving.

A delicious lemon flavored bundt cake recipe that has no added sugar in it.

Top 19 lemon bundt cake recipes from across the web

The most viewed lemon bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 19 lemon bundt cake recipes from across the web

The most viewed lemon bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Pound Cake

Gluten Free Lemon Sponge Bundt Cake

Lemon Raspberry Glazed Bundt Cake

Glazed Lemon Poppy Seed Bundt Cake

Easy Lemon Bundt Cake Recipe

Mini Lemon Bundt Cakes

Glazed Lemon Bundt Cake

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Easter Lemon Bundt Cake Recipe

Lemon Poppy Seed Cake

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The most viewed lemon bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine