Lemon Bundt Cake with a sweet vanilla glaze is light, fluffy, and moist. This delicious cake has a perfect golden brown crumb and is packed with real lemons, making it soft and tender inside. It's is easy to make with minimal prep and has the best tangy and sweet flavor. It's a crowd favorite!

Plus, this Lemon Bundt Cake tastes as amazing at it looks. Whether you serve this lemon dessert for a treat after dinner, as a sweet option at brunch, or for an afternoon snack, it will satisfy your strongest cravings.

Why You'll Love this Lemon Bundt Cake Recipe

• The perfect cake for entertaining. Did you konw that the word "bundt" is derived from the German word "bundkuchen," which means "a cake for a gathering." Which is why bundt cakes are made to be shared with family and friends!
• Tangy and lemony flavor. This cake is made using real lemons and we use both lemon zest and lemon juice in this cake to give it it's lemony flavor. Lemons are available all year round making this bright, citrusy cake is perfect for any time of the year.
• It has the best moist texture. This lemon cake has the best texture. It has a classic golden crust yet moist and tender inside, thanks to the use of yogurt and oil in the recipe. In fact, this cake stays soft for days!
• The homemade vanilla glaze. The simple vanilla glaze is made using just 3 pantry staple ingredients. It is sweet and adds an extra layer of flavor. Plus, the shape of the bundt cake makes it perfect for frosting.

Ingredient Notes

To make this easy Lemon Bundt Cake, you will need the following ingredients (full measurements in recipe card below):

• all-purpose flour - ideal for making perfectly soft and fluffy cupcakes. If you prefer a gluten-free option, you can use a gluten-free all-purpose flour blend as a substitute.
• cornstarch - helps to create a softer and more tender crumb.
• baking powder + baking soda - leavening agents to help the cake rise.
• salt
• eggs - use room temperature eggs as they incorporate more easily into the batter and help the cake rise properly. To bring eggs to room temperature quickly, you can place them in a bowl of warm water for a few minutes.
• white sugar
• lemon - you will need the zest and juice from it.
• vegetable oil - adds moisture to keep the cake tender.
• vanilla extract - use the same amount of vanilla bean paste for a slight flavor boost.
• lemon extract
• yogurt or sour cream - whether you use yogurt or sour cream, use a full-fat variety.
• lemon glaze - made with confectioners' sugar, hot water or warm milk, and vanilla.

You will also need measuring cups and spoons, mixing bowls, stand mixer (or hand mixer), and a standard 9 or 10-inch Bundt Cake pan.

How to Make the Best Lemon Bundt Cake

First, make the lemon bundt cake.

1. Combine dry ingredients. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt, until well-combined. Set aside.

2. Combine wet ingredients. In the bowl of a stand mixer, add the eggs, sugar, and lemon zest. Beat on high with the paddle attachment until batter has tripled in volume (it should look pale, thick, and voluminous). Turn the mixer down to medium, then slowly drizzle in the vegetable oil. Add in the vanilla, lemon extract, and lemon juice, then beat again until everything is combined.

3. Add dry ingredients to wet. Turn the mixer down to low, then add the dry mixture to the stand mixer in 3 additions, alternating with the yogurt/sour cream in between. Beat only until the batter is completely combined and smooth. Remove the bowl from the stand mixer, and use a spatula to ensure the batter is smooth throughout.

5. Add batter to pan. Prepare a standard 9-10-inch bundt cake pan with baking spray. Pour the batter into the prepared bundt pan.

6. Bake. Place into a 350F preheated oven to bake for 55 minutes to 1 hour, or until an inserted toothpick comes out clean. Allow the cake to cool in the pan for 20 minutes (or until just cool enough to handle), then turn the bundt cake out onto a wire rack to finish the cooling process.

Next, make the lemon glaze.

Once the bundt cake is cooled to room temperature, prepare the glaze. In a medium mixing bowl, whisk together the confectioners' sugar, water/milk, and vanilla, until smooth.

Pour the glaze over the cooled bundt. Allow the glaze to fully set before slicing and serving.

How to Serve

Serve this Lemon Bundt Cake as a dessert on it’s own or paired it with some complimentary treats and drinks such as:

• Classic Shortbread Cookies
• Golden Milk Turmeric Latte
• Pistachio Macarons
• Chai Tea Latte
• Madeleines
• Vanilla Pudding

Storing and Freezing Instructions

How to Store

Store this lemon bundt cake in an airtight container at room temperature for up to 4 days (if using water in the glaze or if glaze has not been added), or in the refrigerator for up to 1 week (if milk used in the glaze). 

How to Reheat

You can also warm up this lemon cake in the microwave, oven, or air fryer at 300F for 5-10 minutes until warmed through.

How to Freeze

Lemon bundt cake freezes really well. To freeze, cut the baked and cooled carrot lemon cake into the portions you will want to thaw. Then, wrap each piece tightly in several layers of plastic cling wrap and store in a freezer bag or airtight container. Freeze for up to 3 months. If possible, I would recommend freezing the cake before adding the glaze as it can smudge when storing. To eat, allow it to thaw overnight in the refrigerator or at room temperature.

More Lemon Recipes

• Lemon Loaf (Starbucks Copycat)
• Lemon Meringue Pie
• Lemon Sweet Rolls
• Homemade Lemonade
• Lemon Drop Cookies
• Lemon Curd

Recipe