Recipe: Easy Lemon Bundt Cake with Fresh Lemon Glaze

updated Jan 21, 2020
Easy Lemon Bundt Cake with Fresh Lemon Glaze

Not only is it fast, fancy, and packed with sweet citrus tang, but this is the easiest, most foolproof lemon bundt cake you'll ever make.

Serves12-16

Prep10 minutes to 15 minutes

Cook40 minutes to 45 minutes

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(Image credit: Yossy Arefi )

Come spring (or, let’s be honest, any time really!), there’s no dessert more classic and universally loved than a lemon Bundt cake. A gentle lemon undertone sweeps through the cake, which is subtly sweet, making way for the tart two-ingredient glaze that blankets the top. And in classic Bundt fashion, the texture is sturdy, with the lightness and tender crumb we love and expect in a lemon cake. This version is a foolproof dessert that looks downright fancy, yet is surprisingly easy to whip together.

The Easiest One-Bowl Lemon Bundt Cake

When it comes to baking cake, Bundt cake is always at the top of my list. Because of the pan’s scalloped edges, this cake looks beautiful — and like it requires way more effort than it actually does. The batter comes together in a single bowl, with no stand mixer or hand mixer required. All you’ll need is a whisk to stir it all together.

Make sure to oil and flour all the cracks and crevices of the cake pan well — this is the key to pulling the pan off the baked cake without any sticking.

(Image credit: Yossy Arefi )

Easy Lemon Bundt Cake with Fresh Lemon Glaze

Not only is it fast, fancy, and packed with sweet citrus tang, but this is the easiest, most foolproof lemon bundt cake you'll ever make.

Prep time 10 minutes to 15 minutes

Cook time 40 minutes to 45 minutes

Serves12-16

Nutritional Info

Ingredients

For the cake:

  • 3/4 cup

    plus 1 tablespoon canola oil, divided

  • 3 cups

    all-purpose flour, plus 2 tablespoons for the pan

  • 1 1/2 cups

    granulated sugar

  • 1/4 cup

    finely grated lemon zest (from 3 to 4 medium lemons)

  • 1 teaspoon

    baking powder

  • 3/4 teaspoon

    baking soda

  • 1 teaspoon

    kosher salt

  • 4

    large eggs, beaten

  • 3/4 cup

    whole milk

  • 1/3 cup

    freshly squeezed lemon juice (from 2 to 3 medium lemons)

  • 2 teaspoons

    pure vanilla extract

For the glaze:

  • 1 cup

    powdered sugar

  • 1 1/2 tablespoons

    freshly squeezed lemon juice

Instructions

Make the cake:

  1. Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 12-cup Bundt pan with 1 tablespoon of the oil. Dust with 2 tablespoons of the flour and tap out any excess; set aside.

  2. Whisk the remaining 3 cups of flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl. Add the beaten eggs, milk, lemon juice, vanilla, and remaining 3/4 cup oil and whisk until smooth, 1 1/2 to 2 minutes; some lumps are okay.

  3. Pour the batter into the prepared pan. Bake until the cake is lightly browned, springs back when lightly pressed with a finger, and a tester inserted in the center comes out clean, 40 to 45 minutes.

  4. Cool on a wire rack for 15 minutes. Run a knife around the pan to loosen the cake and flip it out of the pan onto a wire rack. Cool completely before glazing.

Make the glaze:

  1. Whisk the powdered sugar and lemon juice in a medium bowl until smooth. Drizzle over the top of the cooled cake. Let stand for at 15 minutes for the glaze to let before slicing and serving.

Recipe Notes

Storage: The glazed cake can be wrapped with plastic wrap after the glaze has set. Refrigerate for up to 5 days. Let come to room temperature before serving.

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