Lemon cake is the stuff of dreams, with its bright, tangy flavor and melt-in-your-mouth crumb. This Lemon Drizzle Bundt Cake takes that classic lemon love and turns it up to 11. Bake this epic, insane, legendary cake and get ready to have your taste buds smashed by its mouth-watering, addictive deliciousness!
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Why You’ll Love This Lemon Drizzle Bundt Cake
This Lemon Drizzle Bundt Cake is an absolute feast for the senses. The bright, explosive lemon flavor is the star of the show, with a tender, moist crumb that will have you coming back for more. The simple lemon drizzle on top adds an extra layer of tangy sweetness that takes this cake to the next level. Plus, the beautiful Bundt shape makes it an incredible showstopper, perfect for sharing with friends and family. This cake is the ultimate in comfort, joy, and connection—everything a homemade dessert should be.
Ingredients
You’ll need a few simple ingredients to make this Lemon Drizzle Bundt Cake, most of which you probably already have in your pantry. The star of the show is freshly squeezed lemon juice and zest, which gives the cake its amazing citrus flavor. Butter, sugar, eggs, and flour make up the base, while a touch of baking powder and salt help create the perfect crumb.
- 1 cup (2 sticks) unsalted butter, softened – key for achieving a tender, moist crumb
- 2 cups granulated sugar – adds sweetness and structure
- 4 large eggs – binds the batter and adds richness
- 3 cups all-purpose flour – the foundation of the cake
- 1 tablespoon baking powder – helps the cake rise and get that light, fluffy texture
- 1/2 teaspoon salt – enhances the other flavors
- 1 cup buttermilk – keeps the cake incredibly moist
- 1/4 cup fresh lemon juice – provides that signature tangy lemon flavor
- 2 tablespoons lemon zest – adds an extra punch of lemon aroma and taste
Ingredient Substitutions
- Buttermilk: You can substitute sour cream or plain yogurt for the buttermilk, using the same amount. The acidity helps create a tender crumb.
- Fresh Lemon: If you don’t have fresh lemons, you can use 1 teaspoon of lemon extract instead of the lemon juice and zest.
How to Make Lemon Drizzle Bundt Cake
Making this Lemon Drizzle Bundt Cake is surprisingly easy, with just a few simple steps. Let’s get baking!
Step 1: Prep Work
Start by preheating your oven to 350°F and thoroughly greasing and flouring a Bundt pan. This will help ensure your cake releases easily. Then, zest and juice your lemons—you’ll need about 1/4 cup of fresh lemon juice and 2 tablespoons of zest.
Step 2: Main Cooking Process
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Then, add in the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the dry ingredients—flour, baking powder, and salt.
Step 3: Final Steps/Assembly
Alternate adding the dry ingredients and the buttermilk to the creamed butter mixture, mixing just until combined. Fold in the lemon juice and zest, then pour the batter into your prepared Bundt pan. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
Step 4: Finishing Touches
Once the cake is out of the oven, let it cool in the pan for 10-15 minutes before inverting it onto a wire rack. Then, make the simple lemon drizzle by whisking together 1 cup of powdered sugar and 2 tablespoons of lemon juice. Drizzle this over the warm cake and let it soak in for an extra burst of lemon flavor.
Recipe Variations & Tips
- Add Poppy Seeds: For a little extra crunch and visual interest, fold in a handful of poppy seeds to the batter.
- Swap the Drizzle: Instead of the lemon glaze, you could top the cake with a tangy cream cheese frosting or a dusting of powdered sugar.
- Lemon Extract: If you want an even stronger lemon flavor, add 1 teaspoon of lemon extract to the batter.
- Embrace Imperfections: Remember, every crumb tells a story, and that’s what makes homemade desserts so special. Don’t stress about perfection—just enjoy the process and the delicious results.
Serving & Storage
Serve with: A dollop of fresh whipped cream, a scoop of vanilla ice cream, or a steaming cup of tea or coffee.
Storage: This Lemon Drizzle Bundt Cake will keep, covered, at room temperature for up to 4 days. You can also freeze it for up to 3 months—just let it thaw at room temperature before serving.
Reheat: Warm slices in the microwave for 10-15 seconds before serving, if desired.
Make-Ahead: You can bake this cake a day or two in advance. Just wait to drizzle the lemon glaze on top until just before serving.
If bright, citrusy desserts like this Lemon Drizzle Bundt Cake make your heart happy, you’ll find even more lemony bakes, cozy cakes, and no-fail desserts over on our Pinterest.
Nutrition Information
This Lemon Drizzle Bundt Cake is a special treat, but it’s also a joyful way to connect with loved ones over a homemade dessert.
- Serving Size: 1 slice
- Calories: 350 kcal
- Protein: 5 g
- Carbs: 50 g
- Fat: 15 g
- Sodium: 230 mg
Lemon Drizzle Bundt Cake: Moist, Tangy Delight
A moist and zesty lemon drizzle bundt cake that is perfect for any occasion. This cake is flavored with fresh lemon juice and zest, topped with a sweet lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: 🍰 Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Instructions
1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the lemon zest, lemon juice, and vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.
10. For the glaze, mix the powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.
Notes
For a stronger lemon flavor, add more lemon zest.
This cake can be stored in an airtight container at room temperature for up to 3 days.
Optionally, you can add poppy seeds to the batter for added texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: cake, lemon, bundt, dessert
Frequently Asked Questions
Can I use lemon extract instead of fresh lemon juice and zest?
Absolutely! If you don’t have fresh lemons on hand, you can substitute 1 teaspoon of lemon extract for the lemon juice and zest.
How do I know when the cake is done baking?
The best way to tell is to insert a toothpick or skewer into the center of the cake. If it comes out clean, with no wet batter clinging to it, the cake is done.
Can I make this cake in a regular round cake pan instead of a Bundt pan?
Yes, you can definitely bake this in a regular 9-inch round cake pan. The baking time may need to be adjusted, so keep an eye on it and check for doneness a few minutes before the recommended time.
How should I store the leftover cake?
Store any leftover Lemon Drizzle Bundt Cake in an airtight container at room temperature for up to 4 days. You can also freeze the cake for up to 3 months, just be sure to wrap it tightly.
Can I make this cake ahead of time?
Absolutely! This cake actually gets better with time, so you can make it a day or two in advance. Just wait to drizzle the lemon glaze on top until just before serving.