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4.67 from 3 votes

Lemon Bundt Cake

A Lemon Bundt Cake is a simple, elegant dessert with a tight, buttery crumb and a deliciously tangy and sweet citrus glaze on top. It's perfect for celebrations or just because!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cake
Cuisine: American
Servings: 12 servings
Calories: 524kcal
Author: Amy Nash



  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup salted butter softened
  • 2 ¼ cups granulated sugar
  • Zest from 3-4 large lemons
  • ¼ cup fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 eggs room temperature
  • 1 cup buttermilk

Lemon Syrup

  • cup fresh lemon juice
  • ½ cup granulated sugar


  • 1 ½ cups powdered sugar
  • 1-2 Tablespoons lemon juice


  • Preheat oven to 350 degrees F.
  • Beat the butter and sugar in the bowl of a stand mixer or using a hand mixer for 2-3 minutes until light and fluffy. Add the lemon zest and eggs, one at a time. Be sure to scrape the bottom and sides of the bowl.
  • Whisk the lemon juice, buttermilk, and vanilla together in a separate bowl and set aside.
  • Add 1 cup of the flour along with all of the baking powder, baking soda, and salt, mixing just until combined. Add ½ of the liquids buttermilk mixture, then repeat, alternating with the remaining flour and liquids to form a fairly thick batter.
  • Generously spray a 10- or 12-cup bundt pan with baking spray or grease and flour the pan, making sure to get all of the crevices. Pour the batter into the pan, smoothing it out on top and tap it against the counter a few times to knock out air bubbles.
  • Bake for 55 to 70 minutes until a wooden skewer inserted into the center of the cake comes out clean with just a few crumbs clinging to it. Cool in the pan for 10 to 15 minutes, then turn out onto a cake plate or wire rack.
  • Make the lemon syrup by combining the lemon juice and sugar in a microwave-safe bowl. Microwave for 30 seconds, then stir to dissolve the sugar. Heat for another 30 seconds if needed to dissolve all of the sugar.
  • Brush the glaze over the still-hot cake using a pastry brush until all of most of it has been absorbed. Cool completely. At this point the cake can be wrapped in plastic wrap and refrigerated for up to 5 days or frozen for up to 3 months.
  • Make the icing by whisking the powdered sugar and lemon juice together. The icing should be thick but still pourable. You can add more lemon juice or powdered sugar as needed to get the right consistency. Pour over the cake and serve once the icing has set, about 30 minutes.


  • Loaf pans: If you don't have a bundt pan, you can divide the batter between two loaf pans instead and make lemon loaves.
  • Zesting lemons: Be sure to zest the lemons before juicing them as it is really hard to zest them after they have been squeezed out.
  • Freezing: This cake freezes well for up to 3 months. Wrap the entire cake or individual slices in two layers or plastic wrap to protect it. Thaw on the counter before serving.
  • Buttermilk Substitute: You can replace the buttermilk with an equal amount of milk mixed with 1 tablespoon of lemon juice and left to curdle for 5 minutes.


Calories: 524kcal | Carbohydrates: 87g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 405mg | Potassium: 103mg | Fiber: 1g | Sugar: 62g | Vitamin A: 586IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg