Description
Glazed Lemon Bundt Cake is a bright and zesty dessert with a tender crumb and a glossy citrus glaze that drips beautifully down the sides. Bursting with fresh lemon juice and zest, this cake is perfect for spring gatherings, holidays, or any occasion where a fresh, elegant, and indulgent treat is needed.
Ingredients
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)
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
Instructions
- Preheat oven to 350°F (180°C). Grease a 12-cup bundt pan generously with baking spray with flour or butter-and-flour method.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- 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.
- With the mixer on low, slowly pour in canola oil and melted butter until smooth.
- Mix in lemon juice and zest just until combined.
- Gently fold in dry ingredients until smooth—don’t overmix.
- Pour batter into prepared bundt pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 30 minutes, then carefully invert onto a wire rack to cool completely.
- 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. Stir in lemon zest.
- Place cooled bundt cake on a wire rack with parchment underneath. Slowly pour glaze over the cake, letting it drip naturally down the sides.
- Let set for 20–30 minutes before slicing.
Notes
- Grease the bundt pan thoroughly to prevent sticking.
- Fresh lemon juice and zest give the brightest flavor—avoid bottled juice if possible.
- Cool the cake completely before glazing to prevent the glaze from melting.
- Adjust glaze thickness with more sugar for thicker or more juice for thinner consistency.
- Bake in mini bundt pans for individual servings (reduce bake time to 20–25 minutes).
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 46g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
