This lemon bundt cake is soft, buttery, and bursting with fresh citrus flavor. Finished with a sweet lemon glaze, it’s the perfect balance of tangy and sweet.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk or buttermilk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt pan well.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In another bowl, combine flour, baking powder, and salt. Gradually add to the batter, alternating with milk.
Mix in lemon zest, lemon juice, and vanilla extract.
Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick comes out clean.
Let the cake cool, then remove from the pan. Drizzle with lemon glaze before serving.
Enjoy your moist and zesty lemon bundt cake!
