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This glazed lemon bundt cake is pure sunshine in dessert form. It’s bright, fresh, perfectly sweet, and topped with a tangy lemon glaze that soaks into every bite. If you love citrus desserts, this easy cake recipe is guaranteed to become a go-to favorite.
For more lemony goodness, try my Easy Lemon Pound Cake With Lemon Glaze and Lemon Coconut Cake!
Why you’ll love this lemon glazed bundt cake recipe!
Are you in the mood for something sweet and citrusy? This lemon bundt cake recipe fits the bill! Made with fresh lemons and a light lemon glaze, this summer cake recipe is bursting with lemon flavor. If you love 7UP Pound Cake or my 7UP Bundt Cake, this recipe is going to become a fast favorite! It’s not too sweet, it’s super flavorful and oh-so-moist thanks to the buttermilk.
- Bright, Fresh Lemon Flavor: Every bite is packed with real lemon juice and zest, giving this cake a bold citrus taste that feels light and refreshing.
- Ultra Moist Texture: Thanks to the buttermilk and butter, this cake stays soft, tender, and delicious for days—no dry bundt cake here!
- Simple Yet Impressive: It looks bakery-worthy with minimal effort, making it perfect for gatherings, holidays, or just treating yourself.
- Perfectly Balanced Sweetness: The tangy glaze keeps the cake from being overly sweet, creating a flavor that’s rich but not heavy.
- Great for Any Occasion: From spring brunches to summer desserts or even a cozy afternoon treat, this cake fits every moment.
(Check out these 23 Irresistible Lemon Desserts and 10 Festive Spring Cake Ideas for Your Next Party too!)
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Cake
- All-purpose flour – Provides structure for the cake.
- Baking soda – Helps the cake rise.
- Kosher salt – Balances the sweetness.
- Buttermilk – Keeps the cake moist and tender.
- Lemons – You’ll use both the zest and juice for maximum flavor.
- Unsalted butter – Adds richness and flavor.
- Granulated sugar – Sweetens and helps create a soft crumb.
- Eggs – Bind everything together and add structure.
For the Glaze
- Powdered sugar – Creates a smooth, sweet glaze.
- Lemon juice – Adds tang and enhances the lemon flavor.
How to Make Lemon Bundt Cake
- Mix the dry and wet ingredients: Sift together the flour, baking soda, and salt in a bowl. In a separate bowl, mix the buttermilk, lemon juice, and lemon zest.
- Cream butter and sugar: Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Combine everything: Alternate adding the dry ingredients and buttermilk mixture to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–65 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Add the glaze: Whisk together powdered sugar and lemon juice until smooth. Pour over the cooled cake.
Serving Suggestions
This lemon glazed bundt cake is perfect on its own, but you can elevate it even more with a few simple additions:
- Serve with fresh berries
- Add a dollop of whipped cream
- Pair with coffee or tea for a simple dessert
How to Store
Wrap the cake well and store it at room temperature for 3 to 4 days, or in the refrigerator for up to a week. You can also freeze lemon bundt cake for up to 3 months; let it thaw at room temperature before serving.
Frequently Asked Questions
Yes! You can make a quick substitute by adding lemon juice or vinegar to milk and letting it sit for a few minutes.
It likely needed more thorough greasing and flouring. Be sure to coat every corner of the pan.
Fresh is highly recommended for the best flavor, but bottled will work in a pinch.
Insert a toothpick into the center—if it comes out clean, it’s ready.
More Lemon Recipes You’ll Love
Breakfast
Lemon Poppy Seed Muffins
No Bake Desserts
No-Bake Lemon Cream Cheese Pie
Quick & Easy Desserts
Lemon Bars
Breakfast
Lemon-Ricotta Pancakes
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Lemon Bundt Cake
Ingredients
Cake
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup buttermilk
- 2 lemons zested
- 2 tbsp lemon juice
- 1 cup unsalted butter softened
- 2 ½ cups granulated sugar
- 4 large eggs
Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350F. Butter and flour a large 15-cup Bundt pan making sure to get into all the crevices.
- Sift together the flour, baking soda, and salt into a medium mixing bowl. Set aside.
- In another mixing bowl, combine buttermilk, lemon juice, and lemon zest. Set aside.
- With an electric mixer fitted with a paddle, cream together the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Add eggs one at a time while scraping the bowl in between each addition.
- On low speed, add the dry ingredients to the butter in three additions alternating with the buttermilk mixture, beginning and ending with flour. Scrape the bowl and give it a final mix to thoroughly combine.
- Pour the batter into the prepared pan smoothing the top with a spatula.
- Bake for 60-65 minutes or until a cake tester comes out clean. Cool in the pan for 15 minutes. Run a small knife around the edge of the pan to loosen the cake and turn out onto a rack. Cool completely.
- Whisk together the powdered sugar and lemon juice, adding more sugar or lemon juice to adjust the consistency for a thick but pourable glaze.
- When the cake is completely cool, transfer to a serving platter and pour the glaze over the cake.
Thanks for the recipe it was super simple and delicious. I didn’t have any buttermilk so I substituted with one cup of milk, tbsp of white vinegar, and a tablespoon of sour cream. This is better than Starbucks lemon pound cake. I would tag a picture but I don’t have Instagram or Twitter.