Desserts > Cakes > Bundt Cakes > Chocolate Bundt Cake with Ganache Recipe

Lemon Bundt Cake with Glaze

A bright and zesty lemon bundt cake, topped with a tangy lemon glaze. This cake is perfect for spring or summer gatherings!

Prep Time
20 minutes
Cook Time
45-50 minutes
Servings
12
Ingredients
  • 3 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 2 cups Granulated sugar
  • 4 Eggs
  • 2 tablespoons Lemon zest
  • 1/2 cup Lemon juice
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla extract
  • 2 cups Powdered sugar
  • 3-4 tablespoons Lemon juice (for glaze)

Prepare the Bundt Pan

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly. Alternatively, use a baking spray with flour.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Lemon Zest

Beat in the eggs one at a time, then stir in the lemon zest.

Alternate Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Add Vanilla

Stir in the vanilla extract.

Bake the Cake

Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Prepare the Glaze

In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.

Glaze the Cake

Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.

← Lemon Blueberry Mini Cheesecakes Lemon Drizzle Layer Cake →

FAQ

  • Can I use bottled lemon juice?

    Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
  • How do I store the lemon bundt cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Can I add poppy seeds to the cake?

    Yes, you can add 2-3 tablespoons of poppy seeds to the batter for a lemon poppy seed bundt cake.