Updated 19th March 2024
This lemon bundt cake is deliciously moist and has just the right amount of lemon flavor in it. We all need a good no fail lemon cake/bundt cake in our lives – especially a simple uncomplicated one that turns out perfectly tender and delicious every time. This is that bundt cake for me. It the perfect spring dessert or really anytime dessert and also great for brunches! It’s one of my favourites that I have been making for a long while originally by Martha Stewart. I reduced the sugar by a bit from the original recipe and I also added a glaze and icing to mine – the glaze might be a bit extra which I love but I think the glaze is a must. A drizzle of homemade lemon syrup over this cake puts it over the top. It gives the edges, which can dry out quickly, moisture and flavour so. Strongly recommend it.
This cake is made with freshly squeezed lemon juice and lemon zest for maximum lemon flavours in it. It’s a cake for all occasion and especially during citrus season when the lemons are extra fresh and in abundance! It requires super basic pantry staples making it so simple to make and you can use whatever shape bundt pan you would like. Just make sure you grease your pan well – with butter or even baking spray – I mean every nook and cranny and your cake will come out of the pan flawlessly. Hope you love this one just as much as I do!
Lemon Bundt Cake Recipe Ingredients
For the Cake
- UNSALTED BUTTER: Make sure it’s room temperature so it’s easy to mix with the sugar
- SUGAR: Granulated sugar is used and there is a good amount of it – it adds sweetness but also adds moisture to the bundt cake
- EGGS: You will need 6 eggs room temperature – no need to seperate them
- VANILLA EXTRACT: I always recommend Pure vanilla extract for best flavor.
- GREEK YOGURT: I used full fat for best flavor. Greek yoghurt can be substituted for sour cream in the recipe
- BAKING SODA: It helps give this cake it’s lift and very important that they are still active and not expired so definitely check your boxes
- ALL PURPOSE FLOUR: I have tried this recipe with a 1-1 gluten free flour and it works really well if you wanted a simple gluten free option. This was originally made with a paleo 1-1 gluten free flour and it worked great.
- SALT: Just a pinch is all you need
- LEMON ZEST: Freshly grated lemon zest is always best
For the Syrup
- SUGAR: granulated sugar is what I use
- LEMON JUICE: for flavor and to balance the sweetness
For the Glaze
- POWDERED SUGAR
- LEMON JUICE: for flavor and to balance the sweetness
- LEMON ZEST: for garnish if desired
How to Make Lemon Bundt Cake
- Whisk together flour, lemon zest, baking soda, and salt and set aside.
- Cream butter and sugar until light and fluffy
- Add eggs one at a time then add the vanilla and lemon juice.
- Add flour mixture and yogurt alternating between each, mix just until incorporated
- Spoon batter into prepared pan
- Bake
- Invert cake onto a wire rack remove the bundt pan.
- Brush the cake lightly with the lemon glaze. Let cool completely,
- Make glaze and drizzle over cake and garnish with lemon zest
- Slice and serve
Storage & Freezing
- STORAGE: Store in an airtight container at room temperature for up to 2 days on the counter. Then refrigerate for up to 4-5 days more.
- FREEZING: Wrap unglazed baked and cooled cake in a couple of layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before glazing, slicing, and serving.
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