Lemon Bundt Cake
I’ve been perfecting this lemon bundt cake for years. The secret is using both lemon juice and zest in the batter, plus a tangy glaze that soaks right into the cake.
It’s got that perfect tender crumb that bundt cakes are famous for. The lemon flavor hits you immediately but doesn’t overwhelm.
Room Temperature Ingredients Matter
Cold butter won’t cream properly with sugar, and cold eggs can curdle your batter. Pull everything from the fridge 2 hours before baking. If you’re in a rush, place eggs in warm water for 10 minutes and cube your butter to speed things up.
Shop Our Must-Haves
Creaming Creates the Texture
Beat butter and sugar for a full 4 minutes until it’s pale and fluffy. This incorporates air that gives your cake its light structure. Don’t rush this step – under-creamed butter leads to dense, heavy cake that nobody wants.
Why Your Glaze Keeps Sliding
Hot cake makes glaze run right off onto your counter. Let the cake cool for exactly 15 minutes before glazing. It should be warm enough to absorb some glaze but cool enough that most stays put on top.
Getting Clean Bundt Release
- Use a pastry brush to coat every single ridge with melted butter, then flour generously – this prevents sticking better than cooking spray.
- If your cake sticks slightly, place the pan back in the warm oven for 2 minutes to soften the butter and try again.
Frequently Asked Questions
Which lemons give the best flavor?
Meyer lemons are sweeter and less acidic than regular lemons, but either works. Just taste your batter – you want bright citrus without puckering sourness.
How long does this stay fresh?
Covered at room temperature, it keeps for 4 days. The glaze actually helps seal in moisture, so don’t skip it for storage purposes.
Can I freeze the finished cake?
Wrap the unglazed cake tightly in plastic wrap and freeze up to 3 months. Thaw completely before adding fresh glaze.
Editor’s Choice
Lemon Bundt Cake
Equipment Needed
- 12-cup bundt pan
- Electric mixer
- Large mixing bowl
- Wire cooling rack
Instructions
- Prepare pan: Preheat oven to 350°F. Generously grease a 12-cup bundt pan with butter, then dust with flour, tapping out excess. Make sure every groove is coated.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar: Beat butter and sugar with electric mixer on medium speed for 4 minutes until pale and fluffy. Scrape bowl sides halfway through.
- Add wet ingredients: Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon juice, and lemon zest until combined.
- Combine batter: Reduce mixer to low speed. Add flour mixture in three additions, alternating with milk in two additions. Begin and end with flour. Mix just until combined.
- Bake cake: Pour batter into prepared pan, spreading evenly. Bake for 50-55 minutes until golden brown and toothpick inserted in center comes out clean.
- Cool cake: Cool in pan for 15 minutes, then turn out onto wire rack. Let cool completely before glazing, about 1 hour.
- Make and apply glaze: Whisk powdered sugar, lemon juice, lemon zest, and melted butter until smooth. Drizzle over cooled cake, letting it drip down sides.
Nutrition Facts
Per Serving (1 serving)
