This Lemon Bundt Cake is moist, light, and full of fresh lemon flavor from both lemon juice and zest. After it’s baked, it’s covered in a lemon glaze and then topped with a thick lemon cream cheese frosting for an extra pop of lemon flavor. If you’re looking for an easy cake to make for the spring and summer, you can’t go wrong with this lemon bundt cake.
Tart Lemon Bundt Cake with Glaze and Frosting
This lemon cake is light, sweet, and perfectly tangy. While the cake is still warm, it’s topped with a lemon juice, sugar, and butter glaze that seeps into the cake. This adds flavor and keeps the cake super moist before topping it with lemon cream cheese frosting or try a blackberry cream cheese frosting for a contrast of flavors.
This glazed lemon cake is super easy to make. You only need a handful of basic ingredients, and it comes out perfect every single time. Butter and cake flour keep this cake light and moist, while the lemon juice and zest give the cake a tart flavor.
With a triple dose of lemon, you’re going to love this cake. The glaze forms a crispy exterior of tart lemon all around the edges.
Why You’ll Always Come Back to This Easy Lemon Recipe
- It’s full of lemon flavor: If you’re a lemon lover, you’ll love how every layer of this cake is packed with lemon flavor.
- It’s simple: This is a basic lemon bundt cake recipe that requires basic steps and simple ingredients but tastes like something you’d buy at a bakery.
- It’s ready for anything: This cake works for any occasion, whether it’s a casual get-together, a birthday, or just because.
Make Sure to Grab These Ingredients Before Starting
Below are some of the main ingredients in this recipe. Make sure to check the recipe card for the full list.
- Lemon juice and zest: Fresh lemon juice and zest give the cake its bright lemon flavor. Don’t use bottled as the flavor won’t be as fresh-tasting.
- Cake flour: Cake flour makes the texture of this cake incredibly light and airy. It’s finer than all-purpose flour, so it gives the cake that tender crumb. If you don’t have cake flour, you can substitute it with all-purpose, but it won’t be quite as soft.
- Baking Powder and baking soda: These two help the cake rise. The baking powder gives the cake a light, airy texture, while the baking soda helps balance the acidity of the lemon juice for a perfect crumb.
- Cream cheese: This is for the lemon cream cheese frosting. Make sure to use full-fat, block-style cream cheese for the best texture and flavor. Tub-style cream cheese will be watery and won’t give you the same result.
Whip Up This Lemon Bundt Cake
Step One: Prep the Pan
Step Two: Make the Cake Batter
Don’t overmix: Mixing the batter just until the ingredients are combined prevents the development of too much gluten, which can lead to a dense cake. Overmixing can also introduce excess air, resulting in an uneven crumb.
Step Three: Bake the Cake
Step Four: Make the Lemon Glaze
Step Five: Frost and Cool
Room temperature: Make sure the cream cheese and butter are at room temperature to avoid a lumpy frosting. If you forget to let them sit out, learn how to soften cream cheese and soften butter quickly.
Don’t think there’s enough lemon? Add a glass of homemade lemonade!
Pop the Cake Into the Fridge
After the cake has cooled completely, store it in an airtight container at room temperature for up to 2-3 days. If you have leftovers with frosting, it’s best to keep it in the fridge due to the cream cheese. Just let it come to room temperature before serving.
Make the Cake and Frosting Ahead of Time
You can make the cake a day ahead. Just bake it, cool it, and store it in an airtight container. The frosting can be made up to one week ahead of time and stored in the fridge.
Don’t Forget!
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Ingredients
Cake
- 5 eggs room temp
- ¾ cup plus 3 tablespoons whole milk room temp
- 1 tablespoon lemon juice
- 1 tablespoon vanilla
- 3 ¼ cup cake flour
- 2 ¼ cup sugar
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups butter room temp
Glaze
- 1 tablespoon butter
- ½ cup sugar
- 3 tablespoons lemon juice
Frosting
- ½ cup butter room temp
- 4 ounces cream cheese room temp
- 2 ¼ cup powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla
- ⅛ teaspoon salt
Instructions
Cake:
- Preheat the oven to 325º. Generously butter and flour a bundt pan. Tap out any excess flour.
- Zest the lemon and reserve for later.
- Use a large measuring cup or bowl, whisk together the eggs, milk, lemon juice and vanilla.
- In the bowl of a stand mixer, add the flour, sugar, lemon zest, baking powder, baking soda and salt and mix to combine. On low speed add the softened butter a little at a time until it starts to form chunks. Pour in about half of the milk mixture and beat at medium speed until pale and fluffy. Turn down the speed and add the remaining milk mixture. Once incorporated, increase the speed to high and beat for about a minute, scraping down the sides as needed. Pour into the prepared bundt pan.
- Bake for 55-65 minutes until a toothpick comes out clean in the center. Let it cool in the pan on a wire rack for 15 minutes then loosen the edges with an offset spatula and invert the cake onto a wire rack. Use a pastry brush to add the glaze to the top and sides of the cake, slowly adding until it is all incorporated. Let cool completely before frosting.
Glaze:
- Combine 1 tablespoon butter, ½ cup of sugar and 3 tablespoons of lemon juice in a small saucepan and cook over medium heat until the sugar has dissolved, about 3 minutes. While still warm, brush over the warm inverted cake.
Frosting:
- With a mixer, beat the butter on medium speed until it is smooth and creamy, about 2 minutes. Add the cream cheese and beat until it is well combined. Add powdered sugar, lemon juice, vanilla and salt and beat on low until incorporated then increase the speed to high and beat for 3 minutes until light and fluffy. Add more powdered sugar if it is too runny. Pipe onto the cake and refrigerate for about 30 minutes to allow it to set before serving.
Notes
- You can make this with all purpose flour but cake flour will make it a softer cake.
- Use fresh lemon juice for the best flavor.
