Lemon Bundt Cake

This Lemon Bundt Cake is the kind of dessert that makes you pause for a second before that first bite — just to admire how gorgeous it looks with that glossy lemon glaze dripping down the ridges. It’s buttery, moist, and filled with fresh, tangy lemon flavor that feels like sunshine in cake form. Whether you’re baking for a spring brunch, a dinner party, or just because it’s Tuesday, this one’s a guaranteed hit.

A Bright and Buttery Slice of Sunshine

I’m usually the guy who reaches for chocolate everything. But every now and then, something citrusy wins me over — and this Lemon Bundt Cake totally delivers. The smell alone is enough to make your kitchen feel like a cozy little bakery. The cake is soft and tender with a golden crumb, and the glaze? It’s the kind of lemony punch that makes your taste buds dance. I love how easy it is to whip up, but it still feels fancy enough to impress guests.

Why This Cake Works

• Flavor: Bright, lemony, just sweet enough.
• Texture: Moist and soft without falling apart.
• Effort: Pretty simple! The glaze is optional but totally worth it.

This is one of those cakes that doesn’t need layers or buttercream to stand out — the lemon does all the heavy lifting.

That Glaze is the Game-Changer

Once the cake is baked and cooled, we pour over a thick lemon glaze that seeps into the crumb and makes it extra moist. I like my glaze on the thicker side — it clings beautifully to the cake and gives it that dreamy, bakery-style look. But you can easily thin it out with a little more cream or lemon juice if you prefer a lighter drizzle.

Let’s Talk Bundt Cakes: What Makes Them Different?

The only real difference is the pan — that classic Bundt shape with the fluted edges and a center hole. But it’s more than just aesthetics. Bundt cakes need to be a little sturdier than your average sponge to hold their shape. So they tend to be richer, denser, and extra moist. No layers, no buttercream, just a beautiful ring of cake usually topped with glaze, icing, or powdered sugar.

My Tips for a Moist Lemon Bundt Cake

• Measure your flour right. Don’t pack it in — that’s a recipe for dry cake. Use a kitchen scale or gently spoon and level it.
• Use all 8 eggs. They bring structure and richness, and there’s no good substitute here.
• Don’t skimp on sugar. It’s not just for sweetness — sugar keeps the crumb tender and moist.

Can I Swap Baking Soda for Baking Powder?

Nope — not in this recipe. They’re both leavening agents, but they behave differently. Stick with baking powder here or your texture will be way off.

Why I Mix All-Purpose and Cake Flour

This combo gives the perfect balance — tender but sturdy. Using only all-purpose makes it a bit too bready, and using only cake flour makes it too delicate. If you have access to real cake flour, go for it. I’d skip any DIY substitutes here — they just don’t behave the same.

When Should I Add the Glaze?

Let the cake cool completely before glazing. If it’s still warm, the glaze will just melt off and disappear instead of sitting pretty on top.

No More Sticking: How to Get That Cake Out Cleanly

There’s nothing sadder than a Bundt cake stuck to the pan. Here’s how to make sure yours doesn’t:

1. Use a good-quality nonstick pan. And don’t toss it in the dishwasher — hand-wash and dry it instead.
2. Grease it properly. I like using Baker’s Joy spray, but melted shortening works too.
3. Brush every corner. Right before pouring the batter in, use a pastry brush to get into every nook of that pan — including the middle column.

Cooling and Flipping

Once it’s out of the oven, let the cake rest in the pan for about 15–20 minutes. Then gently run a thin knife around the edges and invert it onto a cooling rack. Don’t rush it — the cake needs that short rest to firm up just enough to release cleanly.

Fun Topping Ideas

This cake is lovely as is, but here are some ways to dress it up:

• The classic lemon glaze
• A dusting of powdered sugar
• Fresh berries like raspberries or blueberries
• Whipped cream
• Cream cheese frosting (best if serving immediately — refrigerating this cake can dry it out)

How to Store Leftovers

Keep the glazed cake covered at room temperature — foil or plastic wrap will do. It’ll stay fresh for about 2 days. Don’t refrigerate the whole cake unless absolutely necessary — it tends to dry out in the fridge. For slices, wrap them individually in plastic wrap and store in an airtight container for up to 2 days.

FAQs

Can I make this ahead of time?
Yes! It’s actually even better the next day. Just don’t glaze it until the day you’re serving.

What’s the best pan size?
A standard 10–12 cup Bundt pan is ideal. Anything smaller and the batter may overflow.

Can I freeze this cake?
Sure! Freeze it without the glaze. Wrap tightly in plastic and foil, and it’ll keep for up to 2 months. Thaw at room temperature, then glaze.

Can I skip the glaze?
You can — the cake will still be moist and flavorful. But honestly, the glaze really brings the lemon flavor to life.

This Lemon Bundt Cake is one of those bakes that feels fancy but doesn’t demand a ton of work. It’s bright, buttery, and always a crowd-pleaser — especially when that citrusy glaze sets just right. Keep this one in your back pocket whenever you want to brighten someone’s day — even if it’s just your own.

Try other recipes:

• Honey Cake
• Gluten Free Chocolate Cake
• Gingerbread Cake