This Lemon Bundt Cake recipe is the easiest yet most impressive cake to make with a creamy frosting. The incredibly moist batter comes together in 30 minutes before baking. Luscious, lemony, and light, this is one bakery-quality dessert that will leave your family speechless for any spring or summer gathering.
⭐️⭐️⭐️⭐️⭐️ Our reader CM said: “This cake is 100% tastebuds approved. One of the best lemon cakes I’ve ever eaten.”
This Lemon Bundt Cake was originally published in 2022 and has been updated in 2024 and 2026 with improved step-by-step instructions, images, and helpful tips to make sure your baking experience turns out beautifully every time
I love easy bundt cake recipes, why? They’re much less fussy than regular cakes, simple enough for everyday baking, and fancy enough for a special occasion. Very much like a pound cake in texture, this Lemon Bundt Cake is a delicious treat for all lemon lovers.
My family loves this cake for dessert on Easter or in the summer at a barbecue or potluck. I love that it uses simple ingredients, many of which I already have in my pantry. I wanted to add as much lemon flavor as possible, so I use lemon juice, zest, homemade lemon syrup, and a lemon frosting for topping. Every bite is truly bursting with bright citrus flavor!
There’s nothing that adds more happiness to the end of a meal than this bundt. If you love making cakes, be sure to also try my Chocolate Chocolate Chip Bundt Cake, or White Chocolate Raspberry Bundt Cake, they’re two other popular recipes with our readers!
Why This Lemon Bundt Cake Belongs on Your Table
- This tangy dessert isn’t cloyingly sweet. It strikes the perfect balance of sweet and sour! Finished with a bright lemon flavor!
- Three bursts of lemon to make the flavor bright. Lemon zest and juice in the cake, a lemon glaze to soak after baking, and a lemon cream cheese frosting. What’s more to love?!
- Perfect for so many occasions. This would be beautiful for bridal showers, baby showers, or a great Easter, or Mother’s day dessert. It transports easily, too!
Ingredients
Lemon Cake:
- Butter | Use real butter, if it’s soft coming straight from the fridge it’s not 100% butter, you will use salted or unsalted butter at room temperature, giving the lemon cake a pound cake texture and flavor.
- Sugar | We used all-natural cane sugar but you can use regular white sugar if you wish.
- Buttermilk | Buttermilk* makes this cake so very moist and delicious, however, you can replace some or part with sour cream or Greek yogurt if you wish.
- Fresh Lemon Juice | Fresh squeezed lemon juice is a must in this cake, don’t substitute bottled lemon juice, it will give it an off taste.
- Lemon Zest | You will use the zest from 4 large lemons for this recipe, this Microplane zester tool makes quick short work out of zesting. Fresh lemon zest gives amazing lemon flavor!
- Vanilla Extract | I love Rodelle vanilla extract, it’s pure, all-natural and amazing.
- Eggs | I used large eggs, brought to room temperature, they add lift and richness to the bundt.
- Flour | All-purpose flour is what we use here, I used organic, unbleached all-purpose flour.
- Misc | We’ll also use baking powder, baking soda and a little kosher salt.
Get the full recipe in the recipe card below.
Lemon Cream Cheese Frosting:
- Butter | Again, real butter, room temperature, it will blend better!
- Cream Cheese | I used full-fat cream cheese, but you can use Neufchâtel too, make sure it’s room temperature or it will be lumpy.
- Powdered Sugar | Also called confectioner’s or icing sugar, this will be how you sweeten the cream cheese frosting.
- Vanilla Extract or Vanilla Bean Paste | Personally, I love using Vanilla bean paste for frostings, those gorgeous vanilla bean flecks shining through
- Lemon Zest and Lemon Juice: We can’t leave these out! You could also use a touch of lemon oil to make it more vibrant.
Lemon Tips (Quick & Helpful!)
- Choosing Lemons | Look for lemons that are firm but give slightly when pressed, with smooth, thin skin. Skip any that are pale or green—those aren’t ripe. Heavier lemons = juicier lemons!
- Storing Lemons | They may look pretty on the counter, but they’ll dry out quickly. Pop them in the fridge for 1–2 weeks, or store in a sealed bag for up to a month.
- Zesting | Always zest before juicing—it’s so much easier! Wash and dry first, and avoid the white pith (it’s bitter).
- Juicing | Want more juice? Roll the lemon firmly on the counter or microwave for 10 seconds before squeezing.
- Good to Know | One lemon gives about 2½–3 tablespoons of juice.
How to Make Lemon Bundt Cake
Step 1 | Prep the Pan & Preheat the Oven
With your oven rack placed in the center rack, preheat to 350°F (175° C). Spray a 12-cup bundt pan well, getting into the nooks and crannies, and set aside — I recommend using Tourangelle non-stick baking spray!
Step 2 | Make the Cake Batter
In a large bowl whisk together the all-purpose flour, baking powder, baking soda, and salt. In a 2 cup liquid measuring cup or in a medium bowl, combine the buttermilk, vanilla extract, and lemon juice with a whisk.
Add the butter to the bowl of a stand mixer fitted with a paddle attachment and mix until light and fluffy, about 2-3 minutes. Add the sugar and lemon zest. Beat on medium-high until light and fluffy once more about 4-5 minutes — this will take longer if using natural cane sugar.
Add the eggs to the electric mixer one at a time and mix on medium for 1 minute for each egg, scraping the sides of the bowl on occasion.
Reduce the speed to low, add a cup of the dry ingredients. Follow with a cup of the wet, and alternate between the two, finishing with a cup of the dry. Beat until just combined.
Spoon the lemon cake batter into the prepared bundt cake pan, tapping on a cutting board or hot pad several times to settle the batter and reduce air pockets. Bake for 45-55 minutes(sometimes a little longer), and poke the center with a skewer or cake tester (I personally think a toothpick is too short to tell if a bundt is done) it should come out with a few moist crumbs. Let cake cool in the bundt pan for 10 minutes on a wire rack before inverting onto a cooling rack.
Kathleen’s Perfect Bundt Tips: Take the internal temperature, 200-205°F is your sweet spot, use an instant-read thermometer and check in the center of the cake. And the edges will just start pulling away from the pan.
Step 3 | Make the Lemon Syrup (optional)
While the cake cools, add the sugar and lemon juice to a saucepan, warming over medium-low heat. Once the sugar dissolves and syrup thickens, brush it all over the top of the cake (while still warm). Cool the cake completely.
This step is optional, but adds more great lemon flavor and moisture to the cake.
Step 3 | Make the Frosting
Add butter and cream cheese to the stand mixer and beat on medium-high for a couple of minutes, until light and fluffy. Add the vanilla extract, salt, and lemon zest.
Mix again on low while slowly adding the powdered sugar and a bit of lemon juice, alternating between the two. Continue whipping and adding a little lemon juice at a time until the desired consistency is reached.
Transfer the frosting to a piping bag with a round tip, or cut ½“ off a plastic bag edge and use that instead.
Kathleen’s Tip: If the lemon cream cheese frosting is too thick, add more lemon juice or a little water or milk to the mixture, if too thin, add a few tablespoons of powdered sugar at a time until desired consistency.
Expert Tips & Tricks
- For gorgeous “fingers” of frosting, begin frosting from the inside or outside of the cake and work your way up, over, and into the center, but be consistent, you can double back for a thicker finger of frosting. I use an offset spatula to smooth the inside of the frosting.
- Frosting too thin? You can add small amounts of powdered sugar, ¼ cup at a time, until it thickens up.
- If the top looks like it’s browning too quickly, cover the pan loosely with a bit of tin foil.
- If you are making the lemon syrup, be sure to brush it over the cake while it’s still warm. This will allow for even soaking and will make it even more tasty.
- Be sure to use freshly squeezed lemon juice, the pre-bottled juice isn’t as vibrant in flavor.
- If you don’t have buttermilk, it’s so easy to make at home! Add 2 tablespoons of vinegar or lemon juice into a 1 cup measuring cup, then add whole milk, stir and allow to sit 5-7 minutes.
Variations
- Lemon Blueberry Bundt Cake | Add 1-2 cups of fresh or frozen blueberries into your batter for a delicious lemon blueberry cake! Before folding gently into the batter, toss blueberries with a few tablespoons of the flour mixture, this will help keep the blueberries from bleeding and sinking.
- Make Cupcakes or Bundtlettes, Bundtlettes or cupcakes; scoop batter into prepared pans (not quite ⅔ full). Makes about 14 Bundtlettes; probably closer to 18 cupcakes. Bake as directed above; 20-25 minutes bundtlets, 18-22 minutes for cupcakes. Done when cake springs back when lightly touched and no longer jiggly, don’t over bake. Cool 10 minutes, then invert onto cooling rack.
- Lemon Poppy Seed Cake | Add ¼ cup poppy seeds into batter when adding the dry and wet ingredients.
- Try using Lemon Extract | I prefer using real ingredients and real lemon juice and zest for the best fresh lemon flavor, but if you wanted it extra lemony, add ¼-½ teaspoon of lemon extract.
- Make it Gluten-Free | I have actually made this recipe several times using half cup-for-cup gluten-free all-purpose flour and ½ almond flour; the texture is consistent and delicious.
Why This Lemon Cake Bakes Beautifully as a Lemon Loaf Cake
- Perfectly portioned into two loaves. This recipe fits beautifully into two 9×5 loaf pans, making it great for sharing (or keeping one for yourself 😉). Be sure to grease them well.
- Same great flavor, easier slicing. You still get that bright, lemony goodness, but in a loaf that’s simple to slice and serve. Don’t forget the lemon syrup!
- Simple bake time adjustment. Bake at 350°F (175° C), start checking at 45 minutes, but might take more like 50–60 minutes, until a toothpick comes out clean or the center reaches 200–205°F.
- No overflow, no fuss. Split the batter between two loaf pans and you’re good to go—no messy oven spills!
Recommended Equipment
- Bundt Cake Pan | I love all of my Nordic Ware Bundt Cake pans! They are heavy, solid, have some non-stick properties to them and bake up bundt cakes more evenly. Use any of the beautiful Nordic Ware Bundt pans, just be sure to grease extremely well!
- You can use a Stand Mixer or a Hand Mixer for this easy lemon cake!
- Microplane Zester | this tool will become your new best friend! Use it for all your citrus (like in these Orange Scones) or for the best Key Lime Pie! But you can also use it for cheese, chocolate, nuts, spices and more.
Storage
Store the cake in a bundt cake keeper on the counter if eating within a few hours of baking. If not, store in the fridge up to 7 days in an airtight container or flash freeze the lemon cake for one hour in the freezer (if frosted) and then wrap well in plastic wrap and freeze up to 3 months.
Lemon cream cheese icing may also be frozen up to 3 months, bring to room temperature and whip well with whisk or with mixer, then frost as planned.
High Altitude Baking Instructions
With just a few simple adjustments you will be able to make this delicious lemon bundt at high altitude! I bake at 5600 feet above sea level, but have recipe testers across the country so you can be sure it will turn out no matter what altitude you are baking it at.
- Reduce sugar to 1 ¾ cups
- Increase flour by 2-3 tablespoons
- Reduce baking powder to ¾ teaspoon
- Increase oven temperature to 375°F (190° C) oven and start checking for doneness at 45 minutes.
Common Questions
The simplest solution to moisten any cake is with a simple syrup soak! Brush the liquid over the top while the cake is still warm, adding moisture. Buttermilk also helps since it’s more acidic than regular milk, helping to tenderize the cake, and also adds a pleasant, tangy bite.
You can make an easy tart lemon glaze with 1 cup of powdered sugar, 1-2 tablespoons of lemon juice (to taste), and 1-2 tablespoons of milk. Whisk all of that together and drizzle over your cake once it’s cooled a bit. I would add the zest of one lemon as well.
Sort of! Apply glaze to your cake while it’s still warm, coating evenly along the sides and all over the top. You don’t want it to be hot — wait until just warm and the mixture will spread easily and thoroughly.
If frosted with cream cheese frosting, I would keep the bundt cake in the refrigerator. The lemon bundt cake will get hard, but set on the counter, bringing to room temperature for about 45 minutes before serving to soften it up.
Technically yes, but you might want to bake it with a half sheet pan beneath, just in case it rises more than you expect. A 12-cup gives you plenty of room.
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Originally published in 2022; updated in 2024 and 2026 with step-by-step instructions, variations and helpful tips.
Equipment
Ingredients
- 1 cup salted butter room temperature (if using unsalted butter increase salt by ⅛-¼ teaspoon)
- 2 cups granulated sugar I use all natural, cane sugar (reduce to 1 ¾ cups for high altitude)
- 1 cup buttermilk see notes for how to make or replacements
- ¼ cup lemon juice fresh squeezed, about 1-2 lemons
- 1 teaspoon vanilla extract I love Rodelle
- 4 large eggs room temperature
- lemon zest from 4 lemons
- 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
- 1 teaspoon baking powder reduce to ¾ teaspoon for high altitude
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Lemon Syrup
- ½ cup granulated sugar I used cane sugar, regular may be used
- ⅓-½ cup lemon juice 3-4 large lemons
Lemon Cream Cheese Frosting
- ½ cup butter I used salted, room temperature
- 8 ounces cream cheese room temperature
- 2 ½ – 3 cups powdered sugar
- 1 teaspoon vanilla extract or use vanilla bean paste
- pinch kosher salt
- 1 – 2 tablespoons lemon juice fresh squeezed (about ½ large lemon)
- 1 large lemon zest
Instructions
- With your oven rack placed in the center rack, preheat to 350°F (375°F for high altitude). Lightly spray a 12 cup bundt pan and set aside — I recommend using Tourangelle non-stick baking spray!
- In a medium bowl whisk together flour, baking powder, baking soda and salt, set aside.3 cups unbleached all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Stir together buttermilk, lemon juice, vanilla and set aside.1 cup buttermilk, ¼ cup lemon juice, 1 teaspoon vanilla extract
- In the bowl of a stand mixer or hand mixer, cream butter 2-3 minutes until light and fluffy. Next add sugar and lemon zest and beat on medium-high speed for 3-4 minutes, scraping sides occasionally. If using all natural cane sugar, beat on the longer side.1 cup salted butter, 2 cups granulated sugar, lemon zest
- Add eggs one at a time, beating on medium speed for 1 minute after each addition, scraping sides of bowl occasionally.4 large eggs
- With mixer on low, add one cup of flour mixture, alternating with half of the liquid ingredients, ending with the flour mixture. Mix just until combined, scraping down the sides of the bowl.
- Spoon cake batter into prepared bundt pan, smoothing with spatula. Place pan on cutting board or oven mitt and tap the pan firmly a couple of times to smooth batter and settle.
- Bake for 45-60 minutes or until a skewer or cake tester comes out clean, covering the top loosely with foil if browning too quickly.
Lemon Syrup
- Make the lemon syrup by adding sugar and lemon juice to small saucepan, stirring over medium-low heat until sugar is dissolved and the mixture thickens. Brush lemon syrup over the warm cake over the bottom, sides, center of cake, allow to cool completely.½ cup granulated sugar, ⅓-½ cup lemon juice
Lemon Cream Cheese Frosting
- Beat butter and cream cheese in stand mixer until light and fluffy, about 3 minutes on medium-high speed. Scrap down sides of bowl and then add vanilla extract (or vanilla bean paste), pinch of salt and lemon zest.½ cup butter, 8 ounces cream cheese, 1 teaspoon vanilla extract, pinch kosher salt, 1 large lemon zest
- With mixer on low speed, slowly add the powdered sugar along with a little lemon juice at a time. Start with 2 cups powdered sugar and 1 tablespoon lemon juice, if needed add more of each until desired consistency and tartness.2 ½ – 3 cups powdered sugar, 1 – 2 tablespoons lemon juice
- Once cake is cooled, spoon frosting into piping bag fit with a large round tip and starting from the inside of the bundt cake, pipe a large finger to the outside and then back in if thick fingers of frosting desired. Smooth inside of bundt cake using off set spatula. Serve alone, with whipped cream or make it crazy and serve with vanilla ice cream or lemon ice cream.
Notes
- Reduce sugar to 1 ¾ cups
- Increase Flour by 2-3 tablespoons
- Reduce baking powder to ¾ teaspoon
- Bake cake in 375°F oven and start checking around 45 minutes for doneness
- For gorgeous “fingers” of frosting you see on Nothing Bundt Cakes lemon bundt cake with cream cheese frosting. Begin frosting from the inside or outside of the cake and work your way up, over, and into the center, but be consistent, you can double back for a thicker finger of frosting. I use an offset spatula to smooth the inside of the delicious lemon cream cheese frosting.
- Frosting too thin? You can add small amounts of powdered sugar, ¼ cup at a time, until it thickens up.
- If the top looks like it’s browning too quickly, cover the pan loosely with a bit of tinfoil.
Nutrition
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nancy jeffords
can i make this cake in a 9×11 pan?
You should be able to Nancy, you’ll just bake it a lot less time. Let me know how it turns out!
Abigail
This looks delicious! I am making it for a Christmas event with my family!
Hope you love it!!
CM
This cake is 100% tastebud approved. One of the best lemon cakes I’ve ever eaten.
Thank you so very much!!! Made my day!
Beth
This cake is absolutely delicous! It’s so moist and tender, and I love that big kick of lemon flavor.
Thanks so much Beth!!
TAYLER ROSS
I made this cake for a party over the weekend and it was incredible! Everyone was asking me for the recipe!
YAY! I love it when people ask!
Sky
I made this for a friend’s baby shower, and everyone loved it! It was moist and perfectly lemony!
YAY! Thank you so much, Sky!
Kelley
This was so good! Made it for a friend gathering and everyone loved it! Thank you for this recipe!
Thank YOU so much!!
dana
Love this lemon cake so much! Perfect flavor. It’s so bright and refreshing. Making it for Easter!
Thanks, Dana! So glad you loved it!
Anjali
This cake was moist, not too sweet, and so easy to make!! It was a hit with my family and friends!
So glad to hear that! Thank you for your kind comment!
Tara
Oh yum! Such a fun cake for summertime. I love those flavors and the texture sounds fantastic.
For sure! Thank you so much!
Tavo
Delicious bundt cake, I loved how lemony it was!
Thank you so much, love hearing that!