Lemon Bundt Cake with Glaze

Bright, tangy, and dripping with citrusy sweetness — this Lemon Bundt Cake with Glaze is a showstopper from the very first slice. Golden on the outside, tender and moist on the inside, each bite bursts with zesty lemon flavor and finishes with a delicate sugary sheen that catches the light just right. Whether it’s the centerpiece at a brunch table or the surprise finale at dinner, this cake brings sunshine to any occasion.

Behind the Recipe

Some of my fondest baking memories involve lemons. Growing up, my grandmother kept a lemon tree in her backyard, and weekends meant freshly squeezed lemonade, lemon curd tarts, and of course, her famous lemon bundt cake. This recipe is a heartfelt homage to those carefree afternoons — the scent of zest hanging in the air, a warm cake cooling on the counter, and the joyful crackle of glaze setting on a still-warm sponge. It’s pure nostalgia, plated and shared.

Recipe Origin or Trivia

Bundt cakes originated in Europe, inspired by a traditional German cake called Gugelhupf. But the shape we know today rose to fame in America during the 1950s, thanks to the invention of the bundt pan. The ring design allows the cake to bake evenly and look stunning without any need for fancy decorating. Lemon versions are especially beloved in the Mediterranean and American South, where citrus thrives and finds its way into nearly every dessert table.

Why You’ll Love Lemon Bundt Cake with Glaze

This isn’t just a cake, it’s an experience — and here’s why it belongs in your kitchen.

Versatile: Perfect for birthdays, brunches, potlucks, or afternoon tea.

Budget-Friendly: Simple pantry staples and fresh lemons — no fancy ingredients required.

Quick and Easy: Straightforward steps that deliver bakery-worthy results.

Customizable: Add poppy seeds, berries, or swap glazes to make it your own.

Crowd-Pleasing: Tangy, sweet, and moist — everyone comes back for seconds.

Make-Ahead Friendly: Bake it a day ahead, and the flavors only get better.

Great for Leftovers: Keeps beautifully for days — if it lasts that long!

Chef’s Pro Tips for Perfect Results

Want that perfect golden crust and tender crumb? Follow these expert tricks.

• Use room temperature ingredients to ensure even mixing and texture.
• Grease and flour every nook of your bundt pan to prevent sticking.
• Zest your lemons before juicing — it’s easier and more efficient.
• Let the cake cool 10–15 minutes before inverting to avoid breakage.
• Pour glaze while the cake is still slightly warm so it soaks in perfectly.

Kitchen Tools You’ll Need

A few trusted tools are all you need to whip up this citrus masterpiece.

Bundt Pan: Essential for the classic ring shape and even baking.

Microplane or Zester: For that fine, aromatic lemon zest.

Mixing Bowls: At least two — one for the batter, one for the glaze.

Electric Mixer: For creaming butter and sugar to fluffy perfection.

Cooling Rack: Helps the cake cool evenly and glaze set beautifully.

Ingredients in Lemon Bundt Cake with Glaze

This recipe is all about balance — rich butter, tangy lemon, and a light, sweet finish.

1. All-Purpose Flour: 3 cups – Gives structure and a tender crumb to the cake.
2. Baking Powder: 2 teaspoons – Helps the cake rise and stay light.
3. Baking Soda: 1/2 teaspoon – Balances acidity and supports the rise.
4. Salt: 1/2 teaspoon – Enhances the other flavors.
5. Unsalted Butter: 1 cup (2 sticks), room temperature – Adds richness and moisture.
6. Granulated Sugar: 2 cups – Sweetens and helps create a delicate crust.
7. Eggs: 4 large – Provide structure and richness.
8. Sour Cream: 1 cup – Keeps the cake moist and adds tanginess.
9. Whole Milk: 1/4 cup – Lightens the batter just enough.
10. Lemon Zest: 2 tablespoons (from about 2 lemons) – Infuses bright citrus flavor.
11. Lemon Juice: 1/4 cup, freshly squeezed – Balances the sweetness with tartness.
12. Vanilla Extract: 1 teaspoon – Adds warmth and depth.
13. Powdered Sugar: 1 1/2 cups (for glaze) – Forms the sweet topping.
14. Lemon Juice (for glaze): 2–3 tablespoons – Creates a smooth, pourable glaze.

Ingredient Substitutions

Need to make a switch? Here are easy swaps that still deliver great results.

Sour Cream: Greek yogurt.
Whole Milk: Buttermilk or any plant-based milk.
Unsalted Butter: Salted butter (reduce added salt slightly).
Powdered Sugar: Blend granulated sugar until fine in a pinch.
Lemon Juice: Bottled juice if fresh isn’t available (though fresh is best!).

Ingredient Spotlight

Lemon Zest: More potent than juice alone, zest adds pure citrus oil that deeply flavors the batter.

Sour Cream: This secret ingredient keeps the crumb soft and adds a slight tang that balances the sweetness beautifully.

Instructions for Making Lemon Bundt Cake with Glaze

Now let’s get to the fun part — baking this sunshine-packed beauty from scratch.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly.
2. Combine Ingredients:
   In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each.
3. Prepare Your Cooking Vessel:
   Stir in sour cream, milk, lemon zest, lemon juice, and vanilla. Gradually mix in the dry ingredients until just combined — do not overmix.
4. Assemble the Dish:
   Pour the batter into the prepared bundt pan and smooth the top with a spatula.
5. Cook to Perfection:
   Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
6. Finishing Touches:
   Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack. Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over the slightly warm cake.
7. Serve and Enjoy:
   Let the glaze set, then slice and serve with a side of berries, whipped cream, or a warm cup of tea.

Texture & Flavor Secrets

The crumb of this cake is soft and fine, almost melt-in-your-mouth tender. The butter and sour cream ensure moisture, while the lemon juice and zest pack a powerful punch of citrus that hits all the right notes — sweet, tangy, and fresh. The glaze adds that final layer of glossy sweetness, tying it all together.

Cooking Tips & Tricks

A few handy tips can take your cake from good to unforgettable:

• Always zest before juicing your lemons.
• Don’t skip the flouring step on the bundt pan — it’s key to a clean release.
• Use fresh, room-temperature eggs and butter for better blending.
• Rotate your cake halfway through baking for even coloring.

What to Avoid

Here’s what to keep in mind to avoid any bundt cake disasters:

• Overmixing the batter, which can lead to a dense cake.
• Underbaking, which results in a gummy center.
• Rushing the cooling process — patience ensures a perfect release.

Nutrition Facts

Servings: 12
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This cake can be made a day in advance and actually improves in flavor as it rests. Store covered at room temperature for up to 3 days or in the fridge for 5. It also freezes beautifully — wrap slices individually and store for up to 2 months. Thaw at room temp and enjoy.

How to Serve Lemon Bundt Cake with Glaze

Serve this beauty on a cake stand with extra lemon slices or edible flowers for flair. Pair it with vanilla ice cream, fresh berries, or a dollop of whipped cream for dessert, or enjoy it plain with coffee for breakfast or tea.

Creative Leftover Transformations

Don’t let a single crumb go to waste — here’s how to give leftovers new life:

• Toast slices and top with ricotta and honey.
• Cube and layer in a trifle with berries and whipped cream.
• Use as the base for a citrusy bread pudding.

Additional Tips

Want to really impress your guests or just yourself?

• Add poppy seeds to the batter for a classic lemon-poppy twist.
• Mix a little lemon zest into the glaze for extra punch.
• Dust with powdered sugar just before serving for a bakery finish.

Make It a Showstopper

Presentation matters — especially for dessert. Place your bundt cake on a pedestal, drizzle the glaze generously, and garnish with curls of lemon peel, edible flowers, or fresh thyme sprigs. A few candied lemon slices make a jaw-dropping centerpiece.

Variations to Try

Craving something new? Try these takes on the classic:

• Lemon-Blueberry: Fold in 1 cup of fresh or frozen blueberries before baking.
• Coconut-Lemon: Add shredded coconut and swap half the milk for coconut milk.
• Lavender-Lemon: Infuse milk with dried lavender for a floral note.
• Orange Glaze: Swap lemon juice in the glaze for orange juice.
• Mini Bundts: Use mini pans for individual servings — reduce bake time accordingly.

FAQ’s

Q1: Can I use a different pan?

A1: Yes, you can use a tube pan or two loaf pans — just adjust baking time.

Q2: Can I make this dairy-free?

A2: Use plant-based butter and yogurt, and a dairy-free milk substitute.

Q3: Can I freeze the cake?

A3: Absolutely! Wrap tightly and freeze for up to 2 months.

Q4: My cake stuck to the pan — what happened?

A4: It may not have been greased/floured enough or cooled too quickly. Next time, grease thoroughly and let it cool slightly before inverting.

Q5: How do I know it’s done?

A5: A toothpick inserted should come out clean, and the cake should spring back lightly to the touch.

Q6: Can I reduce the sugar?

A6: Yes, but reducing too much may affect texture and moisture.

Q7: Can I double the glaze?

A7: Yes, for a thicker coating or more drizzle in every bite.

Q8: Can I use bottled lemon juice?

A8: Fresh is best, but bottled can work in a pinch.

Q9: Is it okay to skip the glaze?

A9: Sure! You can dust with powdered sugar or serve plain.

Q10: Can I make it gluten-free?

A10: Yes, use a 1:1 gluten-free flour blend — results may vary slightly.

Conclusion

This Lemon Bundt Cake with Glaze is the kind of dessert that brightens any day — fresh, zesty, and beautifully moist with a citrus kick that lingers. Whether you’re baking for a celebration or a simple moment of joy, this cake delivers every time. Let me tell you, it’s worth every bite.

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