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Lemon Bundt Cake

Prep Time 20 mins
Cook Time 42 mins


_For the cake_

  • 2 1/4 cups flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons or about 2 tablespoons of zest
  • 1 1/4 cups whole milk
  • 10 tablespoons butter

_For the glaze_

  • 3 tablespoons fresh lemon juice
  • 1 1/2 cups confectioners sugar


  • Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan and set aside.
  • In a medium bowl combine flour, baking powder, and salt. Whisk to combine.
  • In a large mixing bowl add eggs. Using a hand-mixer, beat on low until pale and frothy. Add sugar and beat on medium-high speed until pale and thick; the sugar should be dissolved into the egg.
  • Add lemon zest, lemon juice, and vanilla extract. Mix until just combined.
  • Gradually add flour and mix, on low speed, until flour is incorporated into the egg mixture- batter will be quite thick at this stage.
  • Meanwhile heat milk and butter in a saucepan or microwaveable dish. Heat until butter melts into the milk, but do not bring to a boil.
  • Gradually pour milk and butter mixture into the cake batter. Mix on low speed until the batter is completely moistened. You made need to stir with a spatula a few times to fully incorporate. Note- batter will be quite thin.
  • Pour batter into the prepared bundt pan and bake for approximately 38-42 minutes or until toothpick inserted into the center comes out with just a few moist crumbs.
  • Let cool in the pan for 5 minutes, then invert onto a cooling rack.
  • Meanwhile whisk together glaze remaining lemon juice and confectioners sugar.
  • Once cake is partially cooled, but still slightly warm to the the touch, drizzle cake with lemon glaze.