This absolutely delicious cake is so moist, not too sweet, and full of refreshing lemon flavor.

The lemon Bundt cake is then topped with a homemade lemon glaze and lemon icing to make this a perfect dessert for literally any occasion.

Lemon Bundt Cake

Lemon Bundt Cake


  • 3 cups all-purpose flour (375 g)
  • 2 cups granulated sugar (400 g)
  • ¼ cup lemon juice (60 mL)
  • 2 tablespoons lemon zest
  • 1 cup unsalted butter (230g) room temperature
  • 1 cup whole milk (240 mL)
  • 3 large eggs, room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • Non-stick cooking spray, for greasing

For the Lemon Glaze:

  • ¼ cup lemon juice (60 mL)
  • ½ cup granulated sugar (100 g)

Lemon Icing:

  • 2 cups powdered sugar (240 g), sifted
  • 3 tablespoons lemon juice
  • Zest of 1 lemon
Lemon Bundt Cake

Lemon Bundt Cake


  1. Preheat the oven to 350˚F (180˚C).
  2. Grease a 10-inch (25-cm) Bundt pan with nonstick spray and lightly flour it, then set aside.
  3. In a bowl, whisk together the flour and baking powder, then set aside.
  4. In a separate bowl using an electric hand mixer, cream together the butter, sugar, and salt for about 3 minutes until fluffy.
  5. Add the eggs, one at a time, beating until fully incorporated before adding the next.
  6. Add the lemon zest, lemon juice, and vanilla and mix to combine.
  7. Add in half the flour/baking powder mixture and mix to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated.
  8. Transfer the batter into the prepared baking pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
  9. Place in the oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  10. To make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for a minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
  11. To make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
  12. Allow the cake to cool a little then use a skewer or fork to poke holes all over the top and sides of the cake.
  13. Brush the cake with lemon glaze. (If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze.) Allow it to cool completely for at least an hour.
  14. Pour the icing over the top of the cake, letting it drip down the sides.
  15. Grate lemon zest over the icing and let the glaze dry completely.
  16. Serve and enjoy.