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Zesty glazed lemon bundt cake topped with vibrant lemon glaze
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Zesty Glazed Lemon Bundt Cake

A delightful treat bursting with bright flavors and a moist, tender crumb, perfect for any occasion.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Bundt Cake, Dessert Recipe, Glazed Cake, Lemon Cake, Zesty Cake
Servings: 12 servings
Calories: 290kcal

Ingredients

Cake Ingredients

  • 1 cup unsalted butter, softened acts as the rich base, creating a moist texture.
  • 1 3/4 cups granulated sugar for the perfect sweetness without overwhelming the lemon flavor.
  • 4 large eggs essential for binding and adding richness.
  • 1 tbsp lemon zest (from 2 lemons) brings an intense burst of citrus aroma.
  • 1/3 cup fresh lemon juice enhances the vivid lemon flavor in the cake.
  • 2 1/2 cups all-purpose flour the foundation of the cake for that delightful crumb.
  • 2 tsp baking powder ensures your cake rises beautifully.
  • 1/2 tsp salt a balancing touch that enhances the overall flavor.
  • 1/2 cup whole milk adds moisture and a soft texture.
  • 1/2 cup sour cream or Greek yogurt for extra creaminess and tang.
  • 1 tsp vanilla extract rounds out the flavor profile with warmth.

Glaze Ingredients

  • 1 1/2 cups powdered sugar for the silky glaze that brings everything together.
  • 2–3 tbsp fresh lemon juice for that zesty glaze.
  • 1 tbsp heavy cream (optional) for a creamier glaze texture.

Instructions

Preparation

  • Cream butter and sugar together in a large mixing bowl until it becomes light and fluffy, about 3-5 minutes.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated.
  • Mix in the lemon zest, fresh lemon juice, and vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Mix the milk and sour cream (or Greek yogurt) in a measuring cup until blended.
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture.
  • Pour the batter into a well-greased bundt pan and smooth the top.

Baking

  • Bake in a preheated oven at 350°F (175°C) for 45–50 minutes.
  • Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Glazing

  • Whisk the powdered sugar with the fresh lemon juice and heavy cream in a bowl until smooth.
  • Drizzle the glaze generously over the cooled cake.

Notes

Use fresh lemons for zest and juice. Consider adding a dash of lemon extract for a more pronounced lemon aroma.