Glazed Lemon Bundt Cake

Glazed Lemon Bundt Cake is a bright, zesty dessert with the perfect balance of tart lemon flavor and sweet glaze. With a soft, tender crumb and a glossy citrus glaze that drips beautifully down the sides, this cake is ideal for spring gatherings, holidays, or any occasion that calls for something fresh and indulgent.

Why You’ll Love This Recipe

• Bursting with fresh lemon juice and zest for real citrus flavor
• Moist and tender cake thanks to oil, butter, and eggs
• Gorgeous presentation in a bundt pan with a shiny glaze
• Sweet, tangy glaze adds the perfect finishing touch
• Great for parties, potlucks, or simply as a family dessert
• Can be made ahead and stays moist for days

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Lemon Cake:

2½ cups all-purpose flour, sifted
¾ teaspoon baking soda
½ teaspoon salt
4 large eggs
1½ cups granulated sugar
½ cup canola oil
½ cup butter, melted
1¼ cups freshly squeezed lemon juice (about 5–6 lemons)
2 tablespoons lemon zest (plus extra for garnish)

For the Lemon Glaze:

3 cups confectioners’ sugar, sifted
2 tablespoons salted butter, melted and cooled
4–6 tablespoons fresh lemon juice (start with 4, add more for pourable texture)
1–1½ tablespoons lemon zest

Directions

Prep the Cake

1. Preheat oven to 350°F (180°C). Grease a 12-cup bundt pan generously with baking spray with flour or butter-and-flour method.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Make the Batter

3. In a stand mixer or with a hand mixer, beat eggs and sugar on high speed for 5 minutes until pale, fluffy, and doubled in volume.
4. With the mixer on low, slowly pour in canola oil and melted butter until smooth.
5. Mix in lemon juice and zest just until combined.
6. Gently fold in dry ingredients until smooth—don’t overmix.

Bake It

7. Pour batter into prepared bundt pan and smooth the top.
8. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cake cool in the pan for 30 minutes, then carefully invert onto a wire rack to cool completely.

Make the Lemon Glaze

10. In a bowl, whisk confectioners’ sugar, melted butter, and 4 tablespoons lemon juice. Add more juice 1 tablespoon at a time until pourable but thick enough to coat.
11. Stir in lemon zest. Glaze should be creamy, smooth, and slightly glossy.

Glaze & Serve

12. Place cooled bundt cake on a wire rack with parchment underneath. Slowly pour glaze over the cake, letting it drip naturally down the sides.
13. Let set for 20–30 minutes before slicing.

Servings and timing

• Servings: 12 slices
• Prep time: 20 minutes
• Bake time: 50–60 minutes
• Cooling + glazing: 1 hour
• Total time: About 2 hours 20 minutes

Variations

• Berry Lemon Cake: Fold in 1 cup fresh blueberries or raspberries to the batter.
• Glaze Swap: Use cream cheese glaze for a richer topping.
• Coconut Lemon Cake: Add shredded coconut to the batter and glaze.
• Poppy Seed Twist: Mix in 2 tablespoons poppy seeds for texture.
• Mini Cakes: Bake in mini bundt pans for individual servings (reduce baking time to 20–25 minutes).

Storage/Reheating

• Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Freeze whole cake (unglazed) wrapped tightly, or freeze slices for up to 2 months. Glaze after thawing.
• Serve at room temperature—no reheating needed.

FAQs

Do I need to use freshly squeezed lemon juice?

Yes, fresh juice gives the best flavor compared to bottled.

Can I make this cake ahead?

Yes, bake the day before and glaze the next day before serving.

Why did my cake stick to the bundt pan?

Grease the pan thoroughly and flour it if not using baking spray.

Can I use bottled lemon juice?

Fresh is best, but bottled works in a pinch—expect less brightness in flavor.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Can I reduce the sugar?

You can reduce slightly, but it may affect sweetness and texture.

How do I know when the cake is done?

A toothpick should come out clean, and the cake should spring back lightly when touched.

Can I use another oil instead of canola?

Yes, vegetable oil or light olive oil works well.

Can I use unsalted butter?

Yes, just add a pinch more salt to balance flavor.

How do I make the glaze thicker or thinner?

Add more confectioners’ sugar for a thicker glaze or more lemon juice for a thinner glaze.

Conclusion

Glazed Lemon Bundt Cake is a show-stopping dessert that’s as tangy as it is sweet. With its moist crumb and glossy citrus glaze, it’s perfect for spring celebrations, afternoon tea, or simply treating yourself. This simple yet elegant cake is bound to become a go-to recipe for lemon lovers.

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