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Home » Recipes » Cake Recipes

Lemon Bundt Cake

Published: Apr 15, 2023 by Chef Dennis Littley

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When life gives me lemons, I make a Lemon Bundt Cake, and everything seems better! This refreshing, moist, and tangy cake with its bright lemon flavor is perfect for breakfast, brunch, or dessert and can be served at casual gatherings or an elegant dinner party.

Sliced whole lemon bundt cake showing inside of cake.


 

My easy Lemon Bundt Cake Recipe is light, moist, and loaded with fresh lemon flavor that makes every lemony bite of this cake refreshingly delicious. And did I mention the sweet-tart lemon glaze? This is definitely one of my favorite bundt cakes.

If you love lemon, check out my lemon pound cake.

whole lemon bundt cake with slices on white platter

If you’re a lemon lover, you’re going to love my cake because fresh lemons give this cake the exceptional fresh lemon flavor that everyone loves. You can’t get that from bottled lemon juice. That’s why this is the Best Lemon Bundt Cake Recipe!

Table of Contents:
  • Ingredients to make Lemon Bundt Cake
  • How to Make Lemon Bundt Cake
  • How to bake and glaze a Lemon Bundt Cake
  • How do I remove the cake from the pan?
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Lemon Bundt Cake
  • How to remove the cake from the pan.

Ingredients to make Lemon Bundt Cake

ingredients to make recipe.

Let’s start by gathering the ingredients we need to make Lemon Bundt Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with simple ingredients

  • all-purpose flour
  • granulated sugar
  • unsalted butter
  • milk
  • eggs
  • fresh lemon juice (Meyer lemons can be used)
  • lemon zest
  • vanilla extract
  • baking powder
  • cornstarch
  • table salt
  • Greek yogurt or sour cream
  • powdered sugar

How to Make Lemon Bundt Cake

  • Preheat the oven to 350 degrees and position a rack in the center of the oven.
  • Grease the bundt pan by using a vegetable spray or by brushing melted shortening or butter into every nook and cranny of the pan. *Pan spray is actually a better choice for a bundt cake, as the milk solids in butter can cause the cake to stick to the pan.
collage showing how to make recipe.
  • Add the butter to the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric hand mixer.
  • Whip the butter until light and fluffy (2 minutes).
  • Add the granulated sugar and lemon zest to the whipped butter.
  • Mix until light and fluffy (3-4 minutes). Scrape the bottom and sides of the bowl as needed.
  • Add the eggs, one at a time.
  • Beating well after each addition, remember to scrape the sides and bottom of the bowl as needed.

*Make sure the butter, milk, Greek yogurt, and eggs are at room temperature.

collage showing how to make recipe.
  • Add the flour, salt, baking powder, and cornstarch to a medium bowl.
  • Whisk the dry ingredients together until well blended. Set aside until needed.
  • Add the lemon juice, milk, and vanilla extract to a mixing bowl.
  • Whisk the wet ingredients together until well blended.
  • Start by adding half the dry ingredients to the creamed butter mixture, mixing on low speed.
  • Mix it in just enough to combine.
collage showing how to finish batter.
  • Add half the wet ingredients to the mixture.
  • Mix just enough to combine, then repeat the process with the remaining dry and wet ingredients. Mix until the batter is just combined. Don’t overmix the batter, it will make the cake tough and dense. Scrape the sides and bottom of the bowl when finished to make sure there are no clumps in the batter.
  • Add the Greek yogurt to the batter.
  • Mix by hand until just combined. Don’t mix any more than necessary.

How to bake and glaze a Lemon Bundt Cake

collage showing how to finish recipe.
  • Pour the cake batter into the prepared pan and level with a rubber spatula until it’s even.
  • Place the bundt pan on the center rack of the preheated oven and bake for 45-55 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Baking time can vary depending on your oven.
  • Allow the cake to cool in the pan on a wire rack for 10 minutes. Then remove the cake from the bundt pan and allow it to finish cooling on the wire rack.
  • Add the confectioners’ sugar, lemon juice, and lemon zest to a small bowl.
  • Whisk until the icing is well combined.
  • Drizzle the lemon icing over the top of the cake. Let the icing set for 5 minutes before slicing the cake.

How do I remove the cake from the pan?

After removing the lemon bundt cake from the oven, place it on a wire rack to cool for 10 minutes. Letting the cake cool is a very important step as it allows the cake to become firm enough to remove from the pan without breaking apart.

After the cake cools carefully, slide a table knife down the sides of the pan to release any spots that might be sticking. Tap the bottom of the pan a few times and shake the pan gently to help loosen the cake. After the cake is released from the pan, let it continue to cool on the wire rack.

*Letting it cool too long in the pan will cause the cake to become damp and stick to the pan.

whole glazed lemon bundt cake

The first time I made this cake, I was impressed with the moist texture and tender crumb. It’s really easy to make and so much better than store-bought cake mixes.

Thankfully I had enough self-control not to eat the whole cake!

slice of lemon bundt cake with scoop of vanilla ice cream

My Lemon Bundt cake is sure to be a hit with anyone who loves lemon desserts. It’s easy to make, but looks impressive and tastes amazing. Serve it with a cup of coffee, hot tea, or milk for a delightful afternoon treat, or add it to your dessert table at your next get-together.

You can find the Bundt Pan I use on Amazon.

Recipe FAQ’s

What is the secret to getting a cake out of a bundt pan?

First and most important is to make sure you have liberally greased (or used a good amount of pan spray) the inside of the bundt pan. If it still doesn’t come out, try flipping your bundt pan over onto a clean surface or a cake plate (the cake will be touching the counter.
Wet a dish towel with hot water (ring it out) and place the wet dish towel over the bundt pan and let it sit for 1-2 minutes. Wipe any water that may have gotten on the counter or plate, then gently shake the bundt pan to release the cake.
Waiting too long to get the cake out of the pan will cause it to become damp and stick to the pan.

What makes a bundt cake different from a regular cake?

That’s a pretty simple answer, It’s not about the ingredients or baking method. It’s all about the pan. A bundt pan is what gives a bundt cake its unique shape.


What should I use to grease a bundt pan?

Grease the bundt pan by using a vegetable pan spray. Alternatively, you can brush melted shortening or butter into every nook and cranny of the pan.
Pan spray is actually a better choice for a bundt cake, as the milk solids in butter can cause the cake to stick to the pan.

More Recipes You’ll Love!

  • lemon pound cake sliced on a white platter with glaze
    Lemon Pound Cake (Starbucks Copycat Recipe)
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    Lemon Buttermilk Cake
  • lemon cream pie with slices cut out.
    Lemon Cream Pie
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    Lemon Cheesecake with a White Chocolate Ganache

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slice of lemon bundt cake with scoop of vanilla ice cream

Lemon Bundt Cake

This refreshing, moist, and tangy Lemon Bundt Cake with its bright lemon flavor is perfect for breakfast, brunch, or dessert and can be served at casual gatherings or an elegant dinner party.
5 from 53 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 353 kcal

Equipment

  • Bundt Pan

Ingredients
  

Lemon Cake

  • ½ lb unsalted butter softened to room temperature (16 tablespoons)
  • 2 cups granulated sugar
  • 2 tablespoon lemon zest
  • 4 large eggs room temperature
  • 1 teaspoon table salt
  • 2 teaspoon baking powder
  • 2 ¾ cup all purpose flour
  • 3 tablespoon cornstarch
  • ½ cup whole milk room temperature
  • ¼ cup lemon juice fresh juice only
  • ¼ cup Greek yogurt – full fat room temperature (sour cream may be substituted)
  • 1 ½ teaspoon vanilla extract

Lemon Icing

  • 1 ½ cups powdered sugar
  • 2-3 tablespoon lemon juice fresh juice only
  • 1 teaspoon lemon zest

Instructions
 

Lemon Cake

  • Preheat oven to 350 degrees.
  • Grease the bundt pan by using a vegetable spray or by brushing melted shortening or butter into every nook and cranny of the pan.
    Pan spray is actually a better choice for a bundt cake, as the milk solids in butter can cause the cake to stick to the pan.
  • Add the butter to the bowl of a stand mixer and whip the butter until light and fluffy (2 minutes).
  • Add the granulated sugar and lemon zest to the whipped butter and mix until light and fluffy (3-4 minutes).
    Scrape the sides and bottom of the bowl as needed.
  • Add in the eggs, one at a time, beating well after each addition.
    Scrape the sides and bottom of the bowl as needed.
  • Add the flour, salt, baking powder, and cornstarch to a large bowl and whisk together. Set aside until needed.
  • Add the lemon juice, milk, and vanilla extract to a mixing bowl and whisk together until well blended.
  • Alternately, add the dry ingredients and wet ingredients to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until the batter is just combined. Do not overmix.
    Scrape the sides and bottom of the bowl when finished to make sure there are no clumps of unmixed ingredients.
  • Add the Greek yogurt to the batter, mixing by hand until combined.
    Don't mix any more than necessary.
  • Pour the cake batter evenly into the bundt pan.
  • Place the bundt pan on the center rack of the preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
    *Baking times can vary depending on your oven.
  • Allow the cake to cool in the pan on a wire rack for 10 minutes. Then remove the cake from the bundt pan and allow it to finish cooling on the wire rack.

Lemon Icing

  • Add the powdered sugar, lemon juice, and lemon zest to a small bowl and whisk until well combined. Drizzle the lemon icing over the bundt cake.
  • Let the icing set for 5 minutes before slicing the cake.
  • Serve with fresh fruit or vanilla ice cream.

Notes

  • Be sure to use fresh lemon juice and zest for the best flavor.
  • Make sure the butter, milk, Greek yogurt, and eggs are at room temperature.
  • Don’t overmix the batter or the cake may become dense.
  • If the cake sticks to the pan, run a knife around the edges before inverting it onto the rack.

    How to remove the cake from the pan.

    After removing the lemon bundt cake from the oven, place it on a wire rack to cool for 10 minutes. Letting the cake cool is a very important step as it allows the cake to become firm enough to remove from the pan without breaking apart.
    After the cake cools carefully, slide a table knife down the sides of the pan to release any spots that might be sticking. Tap the bottom of the pan a few times and shake the pan gently to help loosen the cake. After the cake releases from the pan, let it continue to cool on the wire rack.
    *Letting it cool too long in the pan will cause the cake to become damp and stick to the pan.

Nutrition

Calories: 353kcalCarbohydrates: 55gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 78mgSodium: 170mgPotassium: 119mgFiber: 1gSugar: 37gVitamin A: 435IUVitamin C: 3mgCalcium: 50mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 53 votes (42 ratings without comment)

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    Recipe Rating




  1. Pierrette says

    April 12, 2025 at 3:19 pm

    5 stars
    Delicious cake. I want to bake it again, so I was wandering if Icould add poppy seeds to the recipe thank you .

    Reply
    • Chef Dennis Littley says

      April 12, 2025 at 5:51 pm

      Absolutely, poppy seeds would be a nice additon. 1½- 2 tablespoons should work well with this recipe, depending on your preference.

      Reply
  2. Amanda L Grimes says

    March 07, 2025 at 12:22 pm

    5 stars
    I’m so excited to try this! it’s just me and my husband..do you think if I halved rhe recioe that I could bake it in a loaf pan? thanks so much for your awesome recipes. I will making your tiramasu again soon!!

    Reply
    • Chef Dennis Littley says

      March 07, 2025 at 3:09 pm

      Hi Amanda, if you are using an 8x 4 inch loaf pan it will work, but if you are using a standard 9 x 5 inch loaf pan, it won’t be enough batter. A bundt pan holds 10-12 cups of batter while a 9×5 loaf pan holds 8 cups. You can cut the cake into slices after making the cake and freeze them for later. That’s usually what I do when it’s too much cake for the two of us.

      Reply
  3. Lisa says

    June 05, 2023 at 8:51 am

    5 stars
    Such a light luscious lemon cake it was delicious! Thanks for the detailed instructions and photos!

    Reply
  4. Loreto Nardelli says

    June 05, 2023 at 12:21 am

    5 stars
    I have a huge weakness for Lemon bundy cake. My mom used to make the most moist. Aromatic. Tender lemon bundt and yours was every bit as good. Thanks for bringing back those memories 😋 ❤️

    Reply
  5. Lori | The Kitchen Whisperer says

    June 04, 2023 at 4:08 pm

    5 stars
    Cake is my weakness and this has me in heaven right now! So lemony and so delicious! Such a light crumb that’s perfect for summer!

    Reply
  6. Amy Casey says

    June 04, 2023 at 4:01 pm

    5 stars
    I had everything on hand and made this cake over the weekend. It was a hit! I especially loved the extra lemony glaze.

    Reply
  7. Elena says

    June 04, 2023 at 11:48 am

    5 stars
    I baked this lemon bundt cake yesterday, and it turned out absolutely delightful! The tangy lemon flavor and moist texture made it a perfect treat for our Sunday brunch.

    Reply
  8. Valentina says

    June 04, 2023 at 5:44 am

    5 stars
    This was so yummy! I made it for a party with family and friends last week. Thanks for sharing!

    Reply
  9. Lauren Michael Harris says

    June 02, 2023 at 2:29 pm

    5 stars
    The absolute most perfect bundt cake with. just the right amount of lemony flavor. Another keeper recipe from Chef Dennis!

    Reply
  10. Mikayla says

    June 01, 2023 at 5:15 pm

    5 stars
    My kiddo and I made this to practice for a father’s day gift for my grandpa, he had so much fun and we LOVED everything about it!

    Reply
  11. Colleen says

    May 30, 2023 at 2:31 pm

    5 stars
    My family loved this lemony cake. It was perfect for mother’s day! Thanks for sharing this recipe!

    Reply

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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