Lemon Bundt Cake with Lemon Glaze

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Lemon Bundt Cake is a light, moist pound cake perfect for any occasion. Packed with a sweet-tart flavor, it’s elegant enough for a party but easy enough for an everyday dessert!

lemon bundt cake on white cake stand

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Every year both my husband and my oldest son request lemon cake for their birthdays. It’s inspired me to try recipes like this Triple Lemon Poke Cake and these Lemon Cake Mix Bars. This year I am making this Lemon Bundt Cake with a delectable glaze!

lemon bundt cake on white cake stand

Why I love this recipe

This cake is similar to a pound cake but less dense. It is moist and packed with flavor. The sweetness and tart of the lemon is the perfect combination!

I love that this cake is fancy enough for taking to a party but it’s easy enough to make as a simple dessert.


  • butter
  • sugar
  • eggs
  • flour
  • salt
  • baking soda
  • lemon extract
  • buttermilk (see below for an alternative to buttermilk)
  • lemons to juice and zest
  • powdered sugar
lemon cake ingredients

Step by step

Start making this cake by creaming together the butter and sugar until the mixture is light and fluffy. Then add eggs in one at a time.

While it is mixing, combine the flour, salt, and baking soda together. Add half of the dry mix to the butter and egg mixture. Then add the lemon juice, zest and buttermilk followed by the remaining flour mixture.

lemon cake batter in bundt pan

Pour the batter (it will be quite thick) into a bundt pan that has been sprayed generously with baking spray or greased and floured. Bake it for one hour and allow to cool before adding the glaze.

How to Make Lemon Glaze

The glaze for the cake is very easy to make. You’ll need milk, lemon juice, and powdered sugar.

Simply combine the ingredients in a small bowl and whisk together. You can adjust the thickness of the glaze by adding more or less powdered sugar.

How to Substitute Milk for Buttermilk

If you do not have buttermilk on hand you can make your own by combining one cup of regular milk with one tablespoon of lemon juice. Stir it vigorously then let it sit for at least 5 minutes before adding it to the recipe. Easy-peasy!


Store this cake covered in the refrigerator up to 3 days.

Freeze without the glaze for up to 3 months by wrapping tightly and placing in a freezer safe container or freezer bag. You can also freeze individual slices! That in the fridge or at room temperature. I do not recommend freezing the glaze.

Store this cake covered at room temperature for up to 3 days.

If you try this recipe, please comment and rate it below, I love hearing from you!

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lemon bundt cake on white cake stand

Lemon Bundt Cake with Lemon Glaze

  • Author: Melissa Riker
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


Lemon Bundt Cake is a light, moist pound cake perfect for any occasion. Packed with sweet-tart flavor, it’s elegant enough for a party but easy enough for an everyday dessert!



For the Cake:

  • 2 1/2 cups sugar
  • 3 sticks unsalted butter, softened
  • 4 eggs
  • 3 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk OR 1 cup milk plus 1 tablespoon of lemon juice (see notes)
  • 2 teaspoons lemon extract
  • zest of one lemon

For the Glaze:

  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 cup powdered sugar


  1. Preheat oven to 350 degrees. Spray a bundt pan with baking spray or butter and flour it.
  2. In a mixer, beat sugar and butter until light and fluffy.
  3. Add eggs one at a time until incorporated.
  4. In a separate bowl, combine flour, salt, and baking soda and stir to mix.
  5. Add half of flour mixture to mixer and mix on medium speed until combined.
  6. Add buttermilk, lemon extract, and lemon zest, then remaining flour mixture.
  7. Mix until just combined, batter will be thick.
  8. Pour batter into the prepared bundt pan and reduce oven heat to 325.
  9. Bake for 50 minutes or until toothpick inserted into the middle comes out clean.
  10. Whisk glaze ingredients until smooth. Pour half over cake while cake is still warm and the other half after the cake completely cools.


  • If you don’t have buttermilk, add one tablespoon of lemon juice to 1 cup of milk and stir to mix. Allow to sit 5 minutes before adding to the recipe.
  • If you don’t have baking spray, grease the pan generously and coat with flour.
  • Adjust thickness of the glaze by adding more or less powdered sugar.
  • Recipe adapted from I am Baker


  • Serving Size: 1 slice
  • Calories: 444
  • Sugar: 52.8 g
  • Sodium: 200.4 mg
  • Fat: 25.2 g
  • Carbohydrates: 53.3 g
  • Protein: 3.2 g
  • Cholesterol: 125.1 mg

Keywords: lemon bundt cake




Its easy! I will show you how.

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