Easy Lemon Bundt Cake
Brighten up your dessert table with this Easy Lemon Bundt Cake—a zesty, melt-in-your-mouth treat that’s perfect for any occasion. Bursting with the fresh tang of lemon zest and juice, this luscious cake features a tender crumb, thanks to a classic combination of all-purpose flour, rich unsalted butter, and creamy milk. Topped with a simple yet irresistible lemon glaze that drizzles beautifully down each curve of the Bundt pan, this cake is as stunning as it is delicious. With only 20 minutes of prep time and a foolproof mixing method, it’s a beginner-friendly recipe that doesn’t skimp on flavor. Slice into this fluffy, citrusy masterpiece for a refreshing dessert that pairs wonderfully with coffee or tea.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 4 large Eggs
- 1 cup Milk
- 2 tablespoons Lemon zest
- 0.25 cup Lemon juice
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Powdered sugar (for the glaze)
- 3 tablespoons Lemon juice (for the glaze)
- 1 tablespoon Milk (for the glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly and lightly flour it to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and 1/4 cup of lemon juice.
On low speed, mix in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake is fully cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, 3 tablespoons of lemon juice, and 1 tablespoon of milk until smooth and pourable.
Drizzle the glaze over the cooled cake, letting it run down the sides. Allow the glaze to set for about 20 minutes before serving.
Slice and enjoy your Easy Lemon Bundt Cake!
Nutrition Facts
Calories |
4630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 846.3 g | 308% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 599.9 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 542 mg | 42% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
