This Lemon Bundt Cake is a sweet and zesty recreation of my favorite dessert growing up!
You guys. It’s been a rough week for me. Now, you’re going to call me dramatic, but I am truly grieving the loss of my favorite hometown bakery. See, I went back home to visit my family last week, and I was eagerly anticipating ordering a lemon bundt cake from our local bakery. It’s the same lemon bundt cake that my family and I have been celebrating with for nearly 30 YEARS. This cake has been through birthdays, graduations, holidays, baby showers, and even a retirement party with us. But alas, after generations of sugared, iced, and sliced deliciousness, the bakery has closed its doors, and taken my beloved bundt cake with it.
But through my loss comes your gain! After I got over the initial shock of losing my very favorite sweet treat (and the stages of grief that followed), I remembered that I myself can bake. And not only can I bake; I can also share my baking skills with my FFF family to enjoy! So while it might not be the cake I was raised on, I have found a new lemon bundt cake to celebrate and share.
If you’ve never had a bundt cake, you’re missing out. Bundt cakes were originally named after the German word bundkuchen, which means “a cake for gatherings” and are meant to be enjoyed by crowds. Their distinct shape makes them eye-catching to guests, and easy to evenly cut and serve slices. Bundt cakes are typically made of a standard cake mixture, but baked in a circular bundt pan to achieve the thick, unique shape of the cake. You can make your bundt cake chocolate, vanilla, or even red velvet, but I have always preferred lemon.
This lemon bundt cake is just sweet enough that it’s not overwhelming, and the sweetness balances delightfully with the citrusy flavor of fresh lemon. The cake itself is soft, moist, and decadent, while the glaze gives it a light and sweet outer layer. It tastes like your favorite neighborhood lemonade stand made a cake!
Is Lemon Bundt Cake Healthy?
Like many cakes and desserts, this lemon bundt cake is an indulgent treat, and you should enjoy it in moderation. It’s loaded with sugar, butter, and other classic baking ingredients—that’s what makes it taste so dang delicious! One small slice following a healthy dinner, or as an afternoon treat, will be plenty to satisfy you.
For my gluten-free friends: You can make your lemon bundt cake gluten-free by using a 1:1 gluten-free flour blend.
Celebrate the Lemon
Part of the reason I love this cake so much is because I LOVE lemons. Pretty much anything lemon flavored is a sure bet for me! I also love cooking and baking with lemons, because they brighten up any dish, whether with their refreshing juice or zingy zest.
Lemons have been around for a long, long time, and have played different roles in different cultures for centuries. In fact, before the 10th century, lemons were considered more of a decoration than a food! They were popular in Jewish ceremonies, used as medicine and invisible ink during wars, and even stood tall as common house plants! Today, they’re a frequent ingredient in kitchens around the world, used in everything from lemonades to pasta salads. So when life hands you lemons, you can pretty much do whatever you want with ‘em… even recreate your favorite bundt cake recipe from your childhood!
How to make ahead and store
Let your lemon bundt cake cool completely before storing it. You can store your cake at room temperature under a cake dome for up to 4 days, in an airtight container in the fridge for up to 5 days, or packaged safely in the freezer for up to 3 months. To freeze your bundt cake, wrap it tightly in plastic wrap, then foil, then place in an airtight freezer bag.
Serving Suggestions
Lemon bundt cake makes for the perfect dessert following dinner! For the best flavor pairings, serve a meal of chicken or fish with risotto or pasta, or rice and veggies. Don’t forget a glass of crisp white wine!
If you’re not as into lemons as I am, fear not. For as many cake flavors as there are in the world, there are just as many bundt cakes! To make a different flavor of bundt cake, just follow a typical cake recipe, but bake it in a bundt pan and adjust the baking time and temperature accordingly. If you need inspo, this Carrot Bundt Cake is everything!
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1/2 cup Greek yogurt
- 1 1/4 cups powdered sugar
- 1 to 2 tablespoons fresh lemon juice for glaze
Instructions
- Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and milk and Greek yogurt to the butter mixture, starting and ending with dry ingredients.
- Pour the batter into the prepared pan and smooth the top. Bake for 40 to 50 minutes or until a toothpick inserted comes out clean.
- Whisk together powdered sugar and 1 tablespoon of lemon juice until smooth. If needed, add up to 1 more tablespoon of lemon juice to reach your desired consistency.
- Once the cake is cool, drizzle with glaze. Allow the glaze to set on the cake before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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