This lemon bundt cake with glaze brings together a moist cake with bright lemon flavor with a simple lemon glaze. Not only is it a beautiful cake, it’s also absolutely irresistible.
This recipe for lemon bundt cake is easy and takes very little time to make. It’s perfect for parties, but all of that fresh lemon flavor is also a great way to brighten up any afternoon snack.
If you love lemon, you need to make this refreshingly bright cake. It may very well become one of your favorite bundt cakes.
Common Questions about Lemon Bundt Cake With Glaze
When can you glaze a bundt cake?
You can glaze a bundt cake once it has come to room temperature. Allow it to cool completely on a cooling rack before drizzling the glaze over top.
What is lemon glaze made of?
Lemon glaze consists of confectioner’s sugar, lemon juice, and lemon zest.
Why is my glaze not sticking to my cake?
If the cake has been frozen or refrigerated, condensation could be the cause of the glaze not sticking to the cake — be sure there is no moisture on the cake before glazing. If the cake is still warm, the glaze also will not stick, so ensure that it is fully cooled before glazing.
Storage
Before storing, allow the cake to come to room temperature. Otherwise, it can become soggy.
Refrigerator: First, wrap the cake tightly in plastic wrap or aluminum foil. Then place in an airtight container for up to 5 days.
Freezer: Prepare the cake to be stored in the same way as in the refrigerator, then store it for 2-3 months. Wait until it is thawed to drizzle the glaze on top.
To prevent any moisture that forms on the container from being absorbed by the cake, let the cake come to room temperature before unwrapping it.
Tips For The Best Easy Lemon Bundt Cake
- Use fresh, high-quality ingredients: Fresh ingredients will give your cake a brighter, more vibrant lemon flavor. Be sure to use fresh lemons for both the zest and juice.
- Avoid overmixing the batter. Overmixing the batter can cause the cake to become dense and tough — mix the ingredients until they are just combined.
- Add extra lemon zest for more bright flavor. Adding extra lemon zest will give your cake a more intense lemony flavor.
- Add a few drops of lemon extract for even stronger flavor.
- Let the cake cool completely before serving. Allowing the cake to cool completely will ensure that the flavors have time to meld together and the texture has time to set.
- Drizzle a lemon glaze over the top. A lemon glaze made with confectioner’s sugar and lemon juice will add an extra burst of lemon flavor and sweetness to the cake.
Ingredients
Be sure to use room-temperature ingredients — they will mix together more easily and result in a lighter, more tender cake.
Lemon Cake
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Unsalted butter (room temperature)
- Granulated sugar
- Eggs
- Milk
- Lemon juice (preferably fresh)
- Vanilla extract
- Sour cream
- Lemon zest
Glaze
- Confectioner’s sugar
- Fresh lemon juice
- Lemon zest
Kitchen Supplies You’ll Need
There’s a short list of simple supplies you need to make this homemade lemon cake.
- 10-inch bundt cake pan
- Measuring cups and spoons
- Mixing bowls
- Electric mixer (or stand mixer with a paddle attachment)
- Spatula
- Zester
- Wire rack
How to Make Lemon Bundt Cake With Glaze
This pretty, lemony cake is so easy to make.
Cake
- Add the flour, cornstarch, baking powder, and salt to a medium bowl using a sifter, or whisk the ingredients together until completely combined.
- In the large bowl of a stand mixer (or use a large mixing bowl with an electric mixer), cream the butter.
- While continuing to mix, slowly add the sugar until it is entirely incorporated and creamy.
- Incorporate the eggs one at a time.
- In a separate bowl, stir together the milk, lemon juice, and vanilla extract.
- While mixing the egg mixture, add the dry ingredients and the milk mixture, alternating between each.
- Using a rubber spatula, fold the sour cream and lemon zest into the cake batter. Be sure to scrape the sides of the bowl to incorporate all ingredients.
- Pour batter into the prepared bundt pan, being sure to smooth the top.
- Bake the cake until it passes the toothpick test.
- Allow the cake to cool briefly in the pan before inverting it onto a wire rack to fully cool.
Lemon Icing Glaze
- Stir the powdered sugar, lemon juice, and lemon zest together until the mixture is silky smooth.
- Gently drizzle the glaze over the cooled cake.
- Allow the drizzle to set briefly before serving or storing.
What to Serve With Homemade Lemon Bundt Cake
- Whipped cream: Creamy whipped cream is a perfect pairing to balance the tang of the cake and glaze.
- Fresh berries: Raspberries, strawberries, blueberries, and blackberries all complement this lemony cake.
Why You Should Make Lemon Bundt Cake With Glaze
Lemon lovers have few reasons not to make this delicious cake!
- Versatile – This cake is as perfect for snacking on with friends who casually pop by as it is for serving at baby showers or brunch.
- Customizable – There are plenty of additions and swaps that you can make to switch up this recipe.
- Easy – With no special techniques and a simple list of ingredients, this cake can be made quickly and easily.
Variations and Add-ins
You can change up the flavor of this cake with some simple substitutions.
- Extract – To add a nutty flavor, try substituting almond extract for some or all of the vanilla.
- Flour – Experiment with using almond flour or coconut flour as an alternative to all-purpose flour.
- Nuts – Sprinkle crushed nuts over top of the cake for added texture.
- Greek yogurt – Replace the sour cream with Greek yogurt.
If you love this easy Lemon Bundt Cake recipe, you’re going to love these other bundt cakes too. Please click each link below to find the easy, printable recipe!
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Lemon Bundt Cake
Ingredients
Lemon Cake
- 2 ¾ cups all-purpose flour
- 3 tablespoons cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter unsalted – room temperature
- 1 ¾ cup granulated sugar
- 4 eggs
- ½ cup milk
- ⅓ cup lemon juice preferably fresh
- 2 teaspoon vanilla
- ¼ cup sour cream
- 2 tablespoons lemon zest
Glaze
- 1 ½ cups confectioner’s sugar
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
Instructions
Cake
- Preheat the oven to 350°F.
- Grease and flour a 10-inch bundt pan. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter until creamy.
- Gradually add the sugar and beat until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Mix milk, lemon juice, and vanilla extract in a small bowl.
- With the mixer on low speed, gradually add the dry ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients.
- Fold in the sour cream and lemon zest and mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 45 – 50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Lemon Icing Glaze
- Mix together the confectioner’s sugar, lemon juice, and lemon zest until you have a thick, smooth glaze.
- Drizzle the mixture over the cooled cake.
- Allow the icing to set for about 5 minutes before serving.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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