If you’re looking for a showstopper dessert that feeds a crowd, feels absolutely special, and still delivers pure, bright flavor, this Lemon Bundt Cake is your answer. Imagine a golden, delicate crumb with a bold citrus punch, a soft tangy frosting that melts into every bite, and the kind of aroma that fills your kitchen with summery joy. It’s a cake that easily balances homemade comfort and bakery-level flair, making it ideal for potlucks, family events, or just to treat yourself on an average Tuesday. Let’s dig into this Lemon Bundt Cake together—your kitchen is about to smell heavenly!

Ingredients You’ll Need

You don’t need a laundry list of fancy ingredients for a truly delectable cake. Each component here has a job—bringing out the vibrant lemon flavor, contributing to texture, or giving that pretty yellow hue we all love in a Lemon Bundt Cake. Start with fresh basics and you’ll be amazed by the result!

Butter (1 cup, soft): Rich, creamy butter forms the base for moistness and carries the lemon flavor wonderfully.

Sugar (2 cups): Sweetens the cake and helps create a tender crumb that’s just right.
Eggs (3): These add structure, richness, and that classic cake texture we crave.

Flour (3 cups): All-purpose flour gives the cake strength without becoming dense—sift for best results.
Baking soda (1/2 tsp): Just enough to help the cake rise and stay fluffy.

Salt (1/2 tsp): Brings out all the other flavors, especially the lemon. Don’t skip it!
Buttermilk (1 cup): Adds irresistible tang and keeps the crumb extra tender.
Lemon zest (2 Tbsp, plus 3 Tbsp for frosting): Use fresh lemons, as the zest delivers pure aromatic citrus.

Fresh lemon juice (2 Tbsp, plus 1-2 Tbsp for frosting): This gives the Lemon Bundt Cake its signature bright, zippy kick.
Cream cheese (4 oz, softened): Key to a velvety, dreamy frosting that pairs so well with lemon.
Butter for frosting (1/4 cup, soft): Extra richness in your luscious frosting.

Powdered sugar (4 cups): Essential for that creamy, spreadable sweetness in every swipe of frosting.
Milk or cream (as needed): Just a splash or two will get your frosting to spreadable perfection.

How to Make Lemon Bundt Cake

Step 1: Prep the Oven and Pan

Start off right by preheating your oven to 325 degrees, ensuring an even bake and golden finish. Thoroughly grease and flour your 12-cup Bundt or tube pan—the beautiful shape of the Lemon Bundt Cake really comes alive when it releases cleanly from the pan.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the butter and sugar for a full five minutes. This step is essential: plenty of beating ensures the cake stays light and fluffy, and helps dissolve the sugar for a smooth batter.

Step 3: Add Eggs

Add your eggs one at a time, mixing well after each addition. This method helps the batter fully emulsify, yielding that classic, rich crumb we love in a Lemon Bundt Cake. Don’t rush it—each egg deserves its moment!

Step 4: Mix Dry Ingredients and Build the Batter

Sift together your flour, baking soda, and salt to keep our cake airy. Alternate adding this flour mixture with buttermilk to your creamed mixture, starting and finishing with flour. Mix well but don’t overdo it—just until blended. Now, gently stir in that glorious lemon zest and juice for a fragrant, citrusy finish.

Step 5: Bake the Cake

Spread the batter into your prepared pan, smoothing the top. Slide it into the oven and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Be careful not to overbake—this is key to a moist Lemon Bundt Cake.

Step 6: Cool and Release

Let the cake sit in the pan for 10 minutes, allowing the structure to set. Then, turn it out onto a cooling rack. It should come out cleanly and beautifully, thanks to your earlier prep. Cool the cake completely before frosting.

Step 7: Make and Apply Lemon Cream Cheese Frosting

For the ultimate finish, beat together softened cream cheese and butter until smooth, then add lemon zest, lemon juice, and powdered sugar. Add a splash of milk or cream, if needed, for perfect spreadability. Generously frost the cooled cake, letting the tangy glaze cascade down those pretty Bundt curves.

How to Serve Lemon Bundt Cake

Garnishes

A Lemon Bundt Cake looks stunning with a few simple touches: try a sprinkle of extra lemon zest on top, thin strips of candied lemon peel, or a handful of fresh edible flowers for color. Dusting with powdered sugar can also give it a sweet, inviting finish.

Side Dishes

Pair slices with a bowl of lightly sweetened whipped cream, vanilla ice cream, or a scoop of lemon sorbet for an elegant dessert. Fresh berries like strawberries, raspberries, or blueberries make a bright, juicy complement and add a beautiful splash of color to the plate.

Creative Ways to Present

Cut your Lemon Bundt Cake into thick slices and stack them with a dollop of frosting for mini-cake towers. Or, use a ring of berries around the base for a festive, almost centerpiece-worthy effect. Present slices on floral china for a charming afternoon tea vibe.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Bundt Cake tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, pop it in the fridge, where it will stay fresh and moist for up to 5 days. Just be sure to keep the frosting protected so it doesn’t dry out.

Freezing

Yes, you can freeze this Lemon Bundt Cake! Wrap individual slices or the whole unsliced cake tightly in plastic wrap and then foil. Store in the freezer for up to 3 months. For best texture, freeze the cake unfrosted and whip up fresh frosting when you’re ready to serve.

Reheating

To enjoy a slice warm, microwave it for just 10–15 seconds. If you’ve frozen the cake, defrost it in the fridge overnight before bringing it to room temperature. This gentle process keeps the crumb soft and the frosting at its best.

FAQs

How do I keep my Lemon Bundt Cake from sticking to the pan?

Great question! Generously grease and flour every inch of your Bundt pan, getting into all the nooks and crannies. You can also use a baking spray with flour for extra insurance. Letting the cake cool for 10 minutes before turning it out helps too.

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice and zest are what set this cake apart! Bottled juice just doesn’t bring the same zing or fragrance. For the absolute best Lemon Bundt Cake, stick with fresh lemons.

What if I don’t have buttermilk?

No buttermilk? No problem. Make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill to the 1-cup line with milk. Let sit for a few minutes and use as directed.

Can I make the Lemon Bundt Cake ahead for a party?

Absolutely! This cake keeps well, so you can prepare it a day in advance. Just store it covered at room temperature or in the fridge. Frost the cake close to serving time for the freshest flavor and look.

Is this cake very tart, or more sweet?

This Lemon Bundt Cake strikes a beautiful balance: it’s sweet and moist with a gentle tartness from the lemon. The cream cheese frosting amplifies the lemon but smooths out the zing so it’s just right for most palates.

Final Thoughts

There’s something deeply joyful about baking a Lemon Bundt Cake—maybe it’s the sunny scent, the impressive look, or just knowing how much friends and family will love every crumb. Give this recipe a try, and let the bright citrus and creamy frosting win you over; you might just find it becomes your new signature bake!

Lemon Bundt Cake Recipe

★★★★★

5.2 from 27 reviews

Author: lina

Total Time: 1 hour 20 minutes
Yield: 1 Bundt cake (12 servings) 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Bundt Cake recipe is a delightful treat with a burst of citrus flavor. The moist and tender cake topped with a luscious lemon cream cheese frosting is perfect for any occasion.

Instructions

Preheat oven to 325 degrees. Cream butter and sugar in a large mixing bowl for 5 minutes. Add eggs one at a time, beating after each one.
Sift together dry ingredients. Add alternately with buttermilk; mixing well. Stir in lemon zest and lemon juice.

Spread into a well greased and floured 12 cup Bundt cake pan or tube pan.
Bake at 325° for about 1 hour or until a toothpick comes out clean. (Don’t over bake or the cake will be dry.)
Let sit in pan for 10 minutes, then carefully dump out onto a cooling rack. Cool cake completely and frost with lemon cream cheese frosting.

Frosting: Beat cream cheese and butter till smooth. Beat in remaining ingredients, adding enough milk or cream to achieve spreading consistency. Frost cooled cake.

Notes

For a stronger lemon flavor, add more zest to the frosting.
Ensure all ingredients are at room temperature for best results.

You can add a lemon glaze on top for extra shine.

Prep Time: 20 minutes
Cook Time: 1 hour

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 35g

Sodium: 220mg
Fat: 18g
Saturated Fat: 11g

Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 51g

Fiber: 1g
Protein: 4g
Cholesterol: 85mg

Keywords: Lemon Bundt Cake, Lemon Dessert, Citrus Cake