Lemon Bundt Cake: A Little Slice of Sunshine
You know those days when the weather’s a bit gloomy, maybe even downright rainy, and you just need a bright spot to lift your spirits? Well, that was me last spring, curled up in my favorite armchair with a hot cup of tea, noodling around for a pick-me-up dessert. I dug out my grandma’s old handwritten recipe cards—her lemony creations have saved me on more than one dreary afternoon—and that’s when it hit me: nothing chases away the clouds better than a big, bright, citrus-packed Bundt cake. I scribbled a few tweaks in the margin (Greek yogurt, why not?), and an hour later the whole house smelled like sunshine.
Since then, this Lemon Bundt Cake has become my go-to slice of happy. It’s simple, forgiving, and glorious. Each bite is tender and moist, with just the right tang to make you close your eyes and swoon (yes, really!). Whether you need a quick dessert for a weeknight dinner or a showstopper for Mother’s Day brunch, this cake has your back—and your taste buds.
Why You’ll Love This Lemon Bundt Cake
- Effortless mix-and-bake approach—no stand mixer or fancy gadgets required.
- Lusciously moist crumb thanks to Greek yogurt and buttermilk (double tang power!).
- Pure lemon zest + fresh juice = an irresistible citrus punch in every bite.
- Simple glaze seeps into every nook of the pan—hello, extra zing and shine.
- Perfect for spring potlucks, Easter dessert tables, or just an everyday treat.
- Kid-friendly enough for lunchboxes, yet elegant for grown-ups.
- Bake-ahead friendly: mix today, glaze tomorrow, and relax.
- Customizable with berries, poppy seeds, or even a swirl of cream cheese.
Ingredient Notes & Substitutions
Here’s the lowdown on what you’ll need—and a few tips to make it even more foolproof:
- Butter (1 cup/227g unsalted, softened): Room temperature is key for creaming it with sugar. If you skip softening, you’ll end up with little butter lumps hiding in your cake (no fun).
- Granulated sugar (2 cups/400g): Don’t swap in brown sugar here—you’ll lose the bright lemon flavor you love.
- Eggs (4 large, room temperature): They help everything come together smoothly. Pop them in a bowl of warm water for 5 minutes if you forgot to set them out.
- Vanilla extract (2 tsp): Just a whisper for warmth—pure vanilla is best, but imitation will do in a pinch.
- All-purpose flour (3 cups/360g, spooned & leveled): Measure by spooning the flour into your cup and leveling with a knife. Over-packing = dense cake.
- Baking powder (1 tsp) + baking soda (½ tsp): The dynamic duo for lift and tender crumb.
- Sea salt (½ tsp): Balances the sweetness and boosts all those flavors.
- Lemon zest (from 3 lemons, about 3 Tbsp): Use a microplane for fine shavings—no bitter pith, please!
- Fresh lemon juice (¾ cup/180ml, about 4–5 lemons): Bottled juice is okay in a pinch, but fresh is a game-changer.
- Buttermilk (¾ cup/180ml, room temp): Or swap in plain Greek yogurt for an extra tangy, rich crumb.
- Whole milk (¼ cup/60ml, optional): Adds a bit more tenderness—totally optional but oh-so-nice.
Pro tip: If you can, zest your lemons before juicing, then roll them around on the counter to get every last drop of juice. Efficiency at its best!
Step-by-Step Directions
- Preheat & Prep. Heat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or nonstick spray, then dust it with a little flour—tapping out any extra. Trust me, this is the step that keeps your cake from turning into a crumbled mess.
- Cream Butter & Sugar. In a large bowl (or your stand mixer bowl if you have one), beat the softened butter and sugar on medium speed for 3–4 minutes, until it’s pale, fluffy, and singing “I believe in you, cake!” You should see soft peaks when you lift the paddle or beaters. Don’t rush this—those little pockets of air are what give your cake its cloud-light texture.
- Add Eggs, Zest & Vanilla. Crack in the eggs one at a time, beating just until each is incorporated (scrape down the sides so nothing hides up there). Stir in the vanilla and lemon zest, inhaling deeply—go ahead, I won’t judge.
- Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until everything’s evenly distributed.
- Alternate Dry & Wet. With the mixer on low, add one-third of the dry mix to the butter mixture, then one-half of the buttermilk (or yogurt), repeating—dry, wet, dry—until it’s all just combined. Over-mixing is the enemy of tenderness, so once you don’t see streaks of flour, you’re done.
- Pour & Tap. Scrape that glorious batter into your prepared pan, smoothing the top with a spatula. Give the pan a few gentle taps on the counter to coax out any sneaky air bubbles.
- Bake to Perfection. Slide the pan into the oven and bake for 45–55 minutes, or until a toothpick poked in the center comes out with a few moist crumbs (not dripping wet!). Ovens vary, so start checking at 45 minutes. If the top’s browning too fast, tent it with a piece of foil.
- Whisk the Glaze. While the cake bakes, whisk together 1 cup (120g) powdered sugar and 3–4 tablespoons fresh lemon juice. Play with it until it’s a smooth, pourable glaze. Too thick? Add a splash more juice (don’t be shy). Too thin? Dust in more sugar until it clings happily to your spoon.
- Cool & Glaze. Let the cake hang out in its pan for 10 minutes (no peeking). Then invert it onto a wire rack set over a baking sheet or platter. While it’s still warm, drizzle the glaze all over—let it pool in the ridges and soak into the crumb.
- Rest & Slice. Patience, my friend! Give it at least 30 minutes to set up before slicing. Each piece will feel like a tender, tangy hug for your taste buds.
Quick fix: If your glaze stiffens while you’re baking, whisk in another splash of lemon juice—problem solved.
Flavor Variations & Creative Twists
Once you’ve nailed the classic, feel free to experiment. Here are a few of my family’s faves:
- Lemon-Poppy Seed. Stir 2 tablespoons of poppy seeds into the dry ingredients for a bit of crunch and speckled beauty.
- Blueberry Burst. Gently fold in 1 cup of fresh or frozen blueberries (toss them in a tablespoon of flour first so they don’t all sink to the bottom).
- Cream Cheese Swirl. Drop spoonfuls of sweetened cream cheese into the batter, then swirl with a knife for tangy pockets of joy.
- Lavender Lemon. Add 1 teaspoon of culinary lavender (rub it between your fingers to release the aroma) for a delicate floral note.
- Citrus Medley. Swap half the lemon juice for fresh orange juice, or toss in a little lime zest for extra zing.
Don’t be afraid to get playful. Baking is half science, half happy accidents!
Storage & Reheating Tips
This cake plays well with leftovers (if you have any, that is!). Store it at room temperature, lightly wrapped or in an airtight container, for up to 2 days. Longer haul? Pop it in the fridge for up to 5 days—but let it sit at room temp for 30 minutes before serving, so it’s nice and tender.
Want to freeze slices? Absolutely. Double-wrap each piece in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or for an hour at room temp. For that just-baked feel, zap a slice in the microwave for 10–15 seconds—perfetto!
Make-ahead magic: Bake your Bundt a day ahead, store it uncovered to keep those edges crisp, and glaze right before guests arrive. You’ll look like a rockstar host with minimal stress.
Let’s Chat & Share!
Thanks so much for hanging out with me in my cozy kitchen corner. I hope this Lemon Bundt Cake brings a little sunshine into your day—whether it’s a special occasion or just a Tuesday that needs some love. If you give it a whirl, I’d adore hearing how it turned out (bonus points for photos!). Got questions, tweaks, or epic flavor twists of your own? Pop them into the comments below so we can swap stories. Here’s to sweet moments and bright bites—happy baking, friends!
Lemon Bundt Cake
Ingredients
- 1 cup unsalted butter softened (Kerrygold or Land O’Lakes)
- 4 large eggs room temperature (for even mixing)
- 3 cups all-purpose flour spooned and leveled
- Zest of 3 lemons (about 3 tablespoons)
- ¾ cup fresh lemon juice (4–5 lemons)
- ¾ cup buttermilk room temperature—or plain Greek yogurt for extra tang
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, tapping out any extra flour—this helps the cake release cleanly.
- In a large bowl, cream butter and sugar on medium speed for 3–4 minutes until pale and fluffy. You’ll see soft peaks form—that’s your cue.
- Beat in eggs one at a time, scraping down the sides after each addition. Add vanilla and lemon zest, stirring until fragrant.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Alternate adding dry mixture and buttermilk to the creamed butter: begin and end with flour, mixing on low until just combined each time (three additions). Over-mixing will toughen the cake.
- Pour batter into the prepared pan, smoothing the top. Give the pan a gentle tap on the counter to pop any air bubbles. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake bakes, whisk together 1 cup (120g) powdered sugar and 3–4 tablespoons fresh lemon juice to make a smooth glaze. Adjust with more juice or sugar for desired consistency.
- Cool cake in pan for 10 minutes, then invert onto a wire rack set over a baking sheet. Drizzle the warm cake with glaze, letting it soak into every groove. Allow at least 30 minutes for the cake to set before slicing.
Notes
• Fresh lemon zest really amps up the citrus aroma—use a microplane for best results.
