Lemon Bundt Cake – This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for Spring/Summer!

An unfrosted Lemon Bundt Cake on a white cake stand.

This Lemon Bundt Cake is bursting with refreshing, tangy flavours, and it is incredibly moist, yet fluffy. The lemon icing is deliciously thick, yet still pourable. It’s the perfect icing for a bundt cake.

If you’re looking for a cake recipe to wow your family with this Spring/Summer time, give my Lemon Bundt Cake a try – you will not regret it!

Lemon Bundt Cake topped with a thick icing served on a white cake stand.

How to make Lemon Bundt Cake

Ingredients you’ll need:

  • cake flour: see my recipe notes below on how to make your own!
  • baking powder
  • baking soda
  • salt
  • zest from 1 lemon
  • large eggs
  • caster/granulated sugar
  • lemon extract
  • vegetable oil
  • buttermilk

For the icing:

  • icing/powdered sugar
  • lemon extract
  • heavy/double cream

To make this cake, simply whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.

Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon extract and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the buttermilk.

Pour the batter into a greased 10-inch bundt pan and bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.

Let the cake cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.

For the icing, whisk together the icing sugar, lemon extract, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The icing should be fairly thick, but pourable.

Drizzle over the cooled cake, and serve.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

This Lemon Bundt Cake is:

  • quick and easy to make
  • deliciously moist and fluffy
  • bursting with lemon flavour
  • perfect for serving at parties and special occasions!

How long will this cake last? This cake can be kept in the fridge, covered, for up to 2 – 3 days.

You can also bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.

Can I freeze this cake? This cake also freezes well for up to 2 months. Thaw overnight in the fridge before icing and serving.

Tried this recipe?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Lemon Bundt Cake topped with a thick icing with a slice cut out on a white cake stand.
A slice of Lemon Bundt Cake served on a white plate with a fork.
Lemon Bundt Cake - This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for Spring/Summer! #lemoncake #bundtcake #cakerecipes #recipe

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let’s make

Lemon Bundt Cake

This deliciously moist and fluffy lemon bundt cake drizzled with a thick lemon icing is bursting with refreshing and tangy flavours. A perfect cake for Spring/Summer!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yields: 12 – 14 slices

Ingredients

For the Cake

  • 3 cups 375g cake flour*
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 lemon
  • 4 large eggs, room temperature
  • 1 and 1/2 cups, 300g caster sugar/granulated sugar
  • 2 teaspoons lemon extract
  • ¾ cup 180ml vegetable oil
  • 1 cup 240ml buttermilk, room temperature

For the Icing

  • 1 cup 125g icing/powdered sugar
  • ½ teaspoon lemon extract
  • 4 tablespoons heavy cream

Instructions

For the Cake

  • Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  • Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  • Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon extract and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the buttermilk.
  • Pour the batter into the prepared bundt pan and bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.

For the Icing

  • Whisk together the icing sugar, lemon extract, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The icing should be fairly thick, but pourable. Drizzle over the cooled cake, and serve.

Recipe Notes

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
Leftovers can be stored, covered, in the fridge for up to 2 – 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep at room temperature or in the fridge until ready to glaze and serve.
This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Serving: 1sliceCalories: 336kcalCarbohydrates: 46gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 12gCholesterol: 59mgSodium: 194mgFiber: 1gSugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

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53 Comments

  2. Hi there! I’m a big fan of your recipes, thank you!
    I want to try this but lots of young kiddies at party so I think they would prefer vanilla.. is there an easy change to the recipe or shall I just do a different one altogether? Think the bundt shape would be quite nice for a change that’s all! Many thanks 🙂 Jo

    Reply

    1. Hi Joanne! To make this cake vanilla, just skip the lemon zest, and replace the lemon extract for vanilla in both the cake and icing 🙂 Enjoy!

      Reply

  3. Absolutely lovely cake. The Lemon is so refreshing and the cake keeps moist for days. Made it to share with my sister – she would like it again! Will be in the ‘make often’ list of best cakes.

    Reply

  4. Hooray for lemon recipes! And this one looks amazing. Nothing says spring like a tangy and sweet lemon cake. And that icing is beautiful!

    Reply

  5. Perfect looking cake, I love anything with lemon anyway… And that icing looks great, so thick, I could stick my finger in it! 🙂

    Reply

  13. Gorgeous looking cake Marsha! Lemon is such a fantastic bright flavor perfect for spring. And that glaze!! I love how thick and rich looking it is – can we just put it on everything, pretty please 🙂

    Reply

  15. This bundt cake is stunning Marsha! Love the gorgeous citrus flavour, it’s so perfect for this time of year! 🙂 Enjoying the warm weather we’ve been having here in the UK – makes a nice change! 😉 Wish I had a slice of this cake right now!

    Reply

  18. We are enjoying great weather here in Copenhagen too and your lemon bundt looks like just the thing to make things even more summery! Gorgeous!!

    Reply

  27. Marsha, your lemon bundt cake looks heavenly. Just heavenly. I love how moist and perfectly lemony it looks! Looking forward to sharing this. 🙂 Pinned! P.S. Happy Monday! 🙂

    Reply