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lemonade bundt cake slices

Lemon Bundt Cake Recipe

Bernice Baran
This lemon bundt cake recipe is a super dense and moist cake packed full of fresh lemon flavor from lemon juice and zest. It's topped with a thick lemony glaze and is the perfect summer treat!
4.91 from 43 votes
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Course Cakes
Cuisine American
Servings 12 -16 slices
Calories 388 kcal

Equipment

Ingredients
  

Lemon Bundt Cake

  • 3 cups (360g) all-purpose flour spooned and leveled
  • 2 cups (400g) granulated sugar
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp salt
  • Zest from 1 large lemon
  • 1 cup (227g) unsalted butter room temperature
  • 1/4 cup (60mL) vegetable or canola oil
  • 5 large eggs room temperature
  • 3/4 cup (170g) milk room temperature*
  • 1/4 cup (60mL) lemon juice*
  • 2 tsp vanilla extract

Lemon Glaze

  • 1 1/2 cups (180g) powdered sugar spooned and leveled
  • 2 Tbsp (30mL) lemon juice

Instructions
 

Lemon Bundt Cake

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and grease a 10inch (12 cup) bundt pan with baking spray that also has flour in it (I use PAM).
  • In a large bowl or the bowl of a stand mixer, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest, until they're evenly distributed.
    3 cups (360g) all-purpose flour, 2 cups (400g) granulated sugar, 1 Tbsp (10g) baking powder, 1/2 tsp salt, Zest from 1 large lemon
  • Add the room temperature butter and use an electric mixer with the whisk attachment to beat the mixture for 2-3 minutes, until pea size chunks form. Add the oil and beat at full speed for another minute.
    1 cup (227g) unsalted butter, 1/4 cup (60mL) vegetable or canola oil
  • Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated.
    5 large eggs
  • Add the milk, lemon juice and vanilla extract beat just until combined.
    3/4 cup (170g) milk, 1/4 cup (60mL) lemon juice*, 2 tsp vanilla extract
  • Spread the batter in the prepared pan and bake for about 45 minutes, until it springs back when you press on the tallest part.
  • Allow the bundt cake to cool in the pan for 5-10 minutes and then flip over onto a plate or cake stand.**

Lemon Glaze

  • Whisk the powdered sugar and the lemon juice together until they're completely smooth.
    1 1/2 cups (180g) powdered sugar, 2 Tbsp (30mL) lemon juice
  • Spread on top of cooled cake and allow to drip naturally.

Notes

**Don't let the cake cool in the pan longer or it will sweat on the top and get soggy and stick to the pan a little.

Nutrition

Serving: 1gCalories: 388kcalCarbohydrates: 59gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 92mgSodium: 212mgFiber: 1gSugar: 38g
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