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Lemon Bundt Cake

Love lemon? You’ll fall in love with this lovely Lemon Bundt Cake! It’s an easy-to-make dessert that’s as delicious as it is beautiful!

Lemon Bundt Cake on a white cake stand

Lemon Bundt Cake

This beautiful Lemon Bundt Cake is ALL about the lemon. There aren’t any other flavors here competing for attention. No, it’s just lovely lemon deliciousness. Who’s ready to dig into this beauty?

It all starts with a simple Bundt cake with a nice dose of lemon zest and juice. I know it may be tempting to skip the zest, but please don’t. You’ll get so much more lemon flavor by including the zest. The overall flavor of the cake won’t knock you over with lemon. It’s nicely soft and sweet with a tangy hit of lemon.

slice of Lemon Bundt Cake on a white and yellow plate

But we’re not stopping there. Next comes the glaze, which features even more lemon. It’s a cream cheese glaze, too, so you know I’m all in with it. I love how easy it is to make with just a few ingredients. You can adjust the thickness to your liking by how much milk you add to it. I like it thick enough to really stand out and hold on to the cake.

The combination of the lemony cake and likewise lemony glaze makes for a wonderful lemon experience that is sure to be irresistible to any lemon lover. There’s plenty of flavor here for even your biggest lemon cravings!

Lemon Bundt Cake topped with lemon curls and zest

If you’d like to garnish the finished cake, you can do so simply with more lemon zest. I like to use a coarser grater for the garnish than I do for the zest in the cake. While that’s not necessary, it will make the zest stand out more if it’s a little coarser. I also add a few lemon curls that are made simply by cutting the rind off a few slices of lemon and twisting them around a spoon handle or some other small diameter tool you have.

This Lemon Bundt Cake is a great choice for serious lemon lovers. Its bright, sweet, fresh, tangy flavor is so welcome and refreshing that I think you’ll find that it will be a winner for you most any time of year. And it’s such a pretty, happy cake, too! Add this one to your to-bake list to share with your favorite lemon lovers.

More Lemon Cake Recipes

Lemon Bundt Cake

Yield 12 to 16 servings
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

This luscious lemon cake is easy to make and full of fantastic flavor!

Lemon Bundt Cake on a white cake stand


For the cake:

  • 3 cups + 2 tablespoons (375g) all-purpose flour
  • 1 teaspoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 cup milk
  • 1/3 cup lemon juice

For the glaze:

  • 4 ounces (113g) cream cheese, at room temperature
  • 1 cup (110g) confectioners’ sugar, sifted
  • 1 teaspoon lemon juice
  • 2 to 3 tablespoons milk
  • lemon curls and coarse zest, for garnish


To make the cake:

  1. Preheat oven to 350°F. Generously grease a 10- or 12-cup Bundt pan.
  2. Whisk together the flour, zest, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice.
  4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
  5. Transfer the batter to the prepared pan, and spread evenly.
  6. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely.

To make the glaze:

  1. Using an electric mixer on medium speed, beat the cream cheese, confectioners’ sugar, and lemon juice until thoroughly combined and smooth.
  2. Add 2 tablespoons of milk and mix well. Add more milk, a small amount at a time, if needed to attain the desired consistency. The glaze should be thick but pourable.
  3. Pour the glaze over the cooled cake. Garnish with lemon curls and coarse lemon zest.

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    7 Comments on “Lemon Bundt Cake”

  1. I made this recipes instructions to the T. It was delicious however a .little more dense then I expected. Thought it would be a little time I will add more.milk and possibly a little sour cream or try buttermilk instead of regular milk as I saw on another recipe.

  2. Directions does not indicate when to add the milk

  3. Make sure you really really really great the bunt pan. Left a chunk in the pan.

  4. Hello,

    I am trying to print the recipe and its not working

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