This Lemon Bundt Cake Recipe is the perfect way to brighten any day! It’s dense, buttery, and full of fresh citrus flavor.
Are you in the mood for something sweet and citrusy? This recipe for the best lemon bundt cake recipe fits the bill! Made with fresh lemons and a light lemon glaze, this cake is bursting with lemon flavor and is sure to satisfy your sweet tooth. If you love Starbucks Lemon Loaf, 7UP Pound Cake, or my 7UP Bundt Cake, this recipe is going to become a fast favorite!
Classic Lemon Bundt Cake Recipe
Whether you’re an experienced baker or just getting started in the kitchen, pound cake is a classic dessert that works for just about any occasion, from weekend brunches to weeknight dinners. While there are many variations of bundt cake, lemon bundt cake is definitely one of the most popular!
–> Check out these 23 Irresistible Lemon Desserts and 10 Festive Spring Cake Ideas for Your Next Party
The tartness of the lemon really shines through in this lemon bundt cake recipe, and it’s always a hit with family and friends. It’s not too sweet, it’s super flavorful and oh-so-moist thanks to the buttermilk. Pound cake is also dense in the best kind of way—in fact, pound cake gets its name from the fact that the original recipe called for a pound each of flour, sugar, butter, and eggs!
Ingredients
See recipe card below this post for ingredient quantities and full instructions.
For the Lemon Bundt Cake:
- All-purpose flour
- Baking soda
- Kosher salt
- Buttermilk – Make your own buttermilk by putting a tablespoon of lemon juice or white vinegar in a measuring cup, then filling it with whole milk until it reaches the 1 cup mark. Stir and let the mixture sit for about 5 minutes, or until it thickens slightly.
- Lemon zest and fresh lemon juice – Zest the lemons first, then squeeze them for the juice. (Have extra lemons? Here’s how to use half a lemon!)
- Unsalted butter – Let this soften to room temperature.
- Granulated sugar
- Eggs – Here’s the best way to crack eggs!
For the Lemon Glaze For Bundt Cake:
- Powdered confectioners’ sugar
- Lemon juice
How to Make Lemon Bundt Cake
1. Prepare
Preheat your oven to 350ºF. Grease the inside of a large Bundt cake pan with butter, then dust it with flour, making sure to get into all the nooks and crannies.
2. Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients
In a separate bowl, mix together the buttermilk, lemon juice, and lemon zest.
4. Mix the Butter, Sugar, and Eggs
Using an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until they’re light and fluffy. This should take around 3 to 4 minutes. Scrape down the sides of the bowl as needed. Add the eggs one at a time, scraping down the sides of the bowl in between each addition.
5. Finish the Batter
Add the dry ingredients to the butter mixture in three additions, alternating between the dry ingredients and the buttermilk mixture (begin and end with the flour). Scrape down the sides of the bowl and mix until everything is well-combined.
6. Bake the Lemon Pound Cake
Pour the batter into the prepared pan and smooth it out with a spatula. Bake the cake for 60 to 65 minutes, or until a cake tester comes out clean.
7. Cool
Let the cake cool in the pan for 15 minutes, then use a small knife to loosen the cake from around the edges of the pan and turn it out onto a rack. Let the lemon pound cake cool completely.
8. Make the Lemon Glaze
Whisk the powdered sugar and lemon juice together in a small bowl. If it is too thick, add more lemon juice; if it’s too thin, add more sugar. It should be thick, but pourable.
7. Finish
Place the cooled cake on a serving platter and pour the glaze over the top.
How to Store Lemon Bundt Cake
Wrap the pound 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 pound cake for up to 3 months; let it thaw at room temperature before serving.
FAQ
What is the secret to a moist pound cake?
Buttermilk is the secret to making this lemon pound cake super moist. Other recipes use sour cream or cream cheese, but there’s already enough richness in this recipe with the butter, so I prefer buttermilk.
What’s the difference between pound cake and regular cake?
Pound cake is much denser than a traditional cake, and it also doesn’t rise as much. Pound cake is also baked in a Bundt pan and loaf pan, unlike traditional cake, which is usually baked in round or rectangular pans.
Is pound cake the same as shortbread?
No, pound cake isn’t the same as shortbread—shortbread is more like a cookie! Here’s my favorite shortbread recipe as a point of comparison.
Can you use a cake mix in a bundt pan?
YES! You can make a kicked-up bundt cake made from boxed cake mix. And my 7UP Bundt Cake recipe is one of the best cake mix recipes on All Things Mamma! This Crack Cake is another favorite made in a Bundt pan.
Can I use a regular cake pan instead of a Bundt?
Sure! Just be sure to check the cake for doneness as the baking time may vary.
More Recipes for Lemon Lovers
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.