My friend Nadee sent me this super moist lemon drizzle bundt cake recipe with easy homemade glaze. I’ve made it at least 20 times since then, and everyone always asks for the recipe. It’s one of those recipes that’s hard to mess up but always impresses people.
Check out Nadeen’s amazing lemon drizzle bundt cake recipe video below! Like and subscribe for more easy and delicious cake recipes on my YouTube channel.
Why I Love This Lemon Bundt Cake
I make this lemon cake all the time because it’s really hard to mess up. It has a nice balance of sweet and tangy flavors. It looks impressive when finished, but doesn’t require any special baking skills. The recipe is straightforward and uses basic ingredients I usually have on hand.
Ingredients For This Lemon Drizzle Bundt Cake
For the Cake
1 cup salted butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup whole milk
2 cups all-purpose flour
1 tablespoon baking powder
For the Sugar Syrup
1/2 cup powdered sugar
1/4 cup lemon juice
For the Glaze
1 cup powdered sugar
2 tablespoons lemon juice
Kitchen Tools You Need
Here’s what you’ll need to put this cake together – nothing fancy required.
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- 9-inch bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Toothpick
- Pastry brush
- Cooling rack
Top Tip: The best way to prep a bundt pan is to brush it with melted butter, then dust with flour. Both cooking spray and solid butter work too, but I find this method gives the most reliable release, especially with detailed bundt pans.
How to Make Lemon Bundt Cake
Preparing Your Bundt Pan
This step is crucial for getting your cake out in one piece – I learned this the hard way.
Step 1: Preheat your oven to 350°F or 175°C.
Step 2: Grease your bundt pan thoroughly. You can use butter with a brush, or cooking spray works too. Then dust with flour and tap out the extra. Make sure every part of the pan is covered, especially if your pan has a detailed design.
Note: If you’re using a non-stick bundt pan that’s in good condition, you might be able to skip the flour, but I still do it out of habit.
Making the Cake Batter
The mixing method for this cake is pretty standard, but paying attention to a few details makes a big difference.
Step 3: Mix 1 cup of butter with 1 cup of sugar for 3-4 minutes until light and fluffy. The butter should be really soft but not melted. This step creates air pockets that help the cake rise properly.
Step 4: Add 4 eggs, 2 at a time. Mix for about 30 seconds after each addition. This prevents the mixture from separating and keeps everything smooth.
Step 5: Add 1 teaspoon vanilla, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 cup milk. Mix until combined. The batter might look slightly uneven at this point, but that’s normal.
Step 6: Sift in 2 cups of flour and 1 tablespoon of baking powder. Fold gently until just combined. Stop mixing as soon as you don’t see dry flour anymore to keep the cake tender.
Baking the Cake
Proper baking ensures your cake comes out with the right texture and doneness.
Step 7: Pour the batter into your bundt pan and smooth the top with your spatula. The batter should be thick enough to need smoothing but still soft enough to settle.
Step 8: Tap the pan on the counter a few times to remove air bubbles. This prevents large holes in your finished cake.
Step 9: Bake at 350°F or 175°C for 45-50 minutes or until a toothpick inserted comes out clean. The exact time depends on your oven – start checking at 45 minutes.
Making the Lemon Drizzle and Glaze
This two-step process is what makes this cake special – don’t skip either part.
Sugar Syrup Drizzle
The syrup adds moisture and extra lemon flavor throughout the cake.
Step 10: While the cake is still warm and in the pan, mix 1/2 cup powdered sugar with 1/4 cup lemon juice until dissolved.
Step 11: Poke holes all over the top of the warm cake with a toothpick. Use a brush to apply the syrup all over the cake. The warm cake will absorb the syrup, keeping it moist for days.
Lemon Glaze Topping
The glaze adds sweetness and makes the cake look finished without any fancy decorating.
Step 12: For the glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice until smooth. It should be thick but pourable.
Step 13: After the cake cools completely, turn it out onto a plate and pour the glaze over the top. Start at the highest points and let it flow down naturally.
Related Cake Recipe: If you liked this lemon bundt cake, you should also check out this moist and aromatic Sri Lankan Love Cake recipe here.
Moist Lemon Bundt Cake with Easy Homemade Glaze
10
servings20
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minutesA deliciously moist lemon bundt cake with a tangy homemade glaze that everyone will love.
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Ingredients
1 cup (227 g) salted butter, softened
1 cup (200 g) sugar
4 pieces large eggs
1 teaspoon (5 ml) vanilla extract
2 tablespoons (30 ml) lemon juice
1 tablespoon (6 g) lemon zest
1 cup (240 ml) whole milk
2 cups (240 g) all-purpose flour
1 tablespoon (12 g) baking powder
1/2 cup (60 g) powdered sugar for syrup
1/4 cup (60 ml) lemon juice for syrup
1 cup (120 g) powdered sugar for glaze
2 tablespoons (30 ml) lemon juice for glaze
Directions
- Preheat your oven to 350°F (177°C). Grease a 9-inch Bundt pan with butter and dust with flour to ensure the cake releases cleanly after baking.
- In a mixing bowl, beat together 1 cup of softened butter and 1 cup of sugar with an electric mixer for about 3 to 4 minutes until the mixture is fluffy and light in color.
- Add 4 large eggs to the butter mixture, two at a time, mixing 30 seconds each time to ensure a smooth and creamy batter.
- Mix in 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and 1 cup of whole milk on low speed until well combined.
- Sift 2 cups of flour and 1 tablespoon of baking powder into the batter. Gently fold with a spatula until no dry flour remains. Avoid overmixing.
- Pour the batter into the prepared 9-inch Bundt pan, smooth the top with a spatula, and tap the pan on the counter to release air bubbles.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
- While the cake cools, prepare the sugar syrup by mixing 1/2 cup of powdered sugar with 1/4 cup of lemon juice until dissolved.
- Poke holes in the warm cake with a toothpick and gradually brush the syrup over the cake, allowing it to soak in and add moisture.
- For the glaze, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth. Adjust consistency with more lemon juice or powdered sugar if needed.
- Drizzle the thick glaze over the cooled cake, allowing it to drip down the sides decoratively before serving.
Recipe Video
Notes
- Bundt Pan Temperature Trick: Chill your greased and floured bundt pan in the freezer for 5 minutes before filling. This solidifies the fat layer, creating a more effective release barrier and sharper definition in the final cake design.
- Avoid Rubbery Texture: Stop mixing immediately once flour is incorporated. Overmixing activates gluten and is the primary cause of dense, rubbery lemon cakes that should be light and tender.
- Essential Resting Period: Let the batter rest for 5-10 minutes after mixing and before pouring into the pan. This allows the gluten to relax and leavening agents to activate properly, resulting in a more tender, evenly risen cake.
- No Fresh Lemons?: Use 2 tablespoons of bottled lemon juice plus 1 teaspoon of lemon extract for the cake. For the zest, substitute 1/2 teaspoon of lemon oil or 2 teaspoons of dried lemon peel rehydrated in 1 teaspoon of water.
- No Bundt Pan Available: Use two 8-inch round cake pans (30 minutes baking time) or a 9×13 pan (35 minutes). For loaf pans, fill two standard pans 2/3 full and bake for 40-45 minutes. The syrup method works for all these variations.
Nutrition Facts
- Total number of serves: 10
- Calories: 420kcal
- Fat: 23g
- Carbohydrates: 55g
- Protein: 5g
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Serving and Storing Your Lemon Bundt Cake
This cake keeps well, which makes it perfect for making ahead for gatherings.
The cake tastes great the day you make it, but the lemon flavor actually gets better after a day. I often make it the day before I need it.
Store at room temperature covered with plastic wrap or in a cake container for up to 3 days. In hot weather, refrigerate after the first day, but let slices come to room temperature before eating for the best flavor.
Variations You Might Like
Once you’ve mastered the basic recipe, try these simple changes to mix things up.
- Add 1 cup of blueberries tossed in a tablespoon of flour to the batter for a lemon-blueberry version
- Swap the lemon for an orange (same measurements) for a different citrus flavor
- Add 1 tablespoon of poppy seeds for a lemon-poppy seed cake
More Cake Recipes You Might Enjoy
If you enjoyed this lemon drizzle bundt cake, I have several other cake recipes on my channel that use similar techniques. Most of them are just as straightforward to make but offer different flavors.
Check out my cake playlist for more ideas when you’re in the mood to bake something special.
- Sri Lankan Breudher: A unique yeast cake with subtle cardamom flavor and rich, buttery texture. The fermentation gives it a special taste that’s different from regular cakes.
- Traditional Sri Lankan Butter Cake: Classic vanilla butter cake with a perfectly moist crumb and caramelized edges. It’s simple but impressive, and the vanilla flavor really shines through.
- Moist Semolina Cake: Distinctive texture with sweet orange syrup that keeps it incredibly moist. The semolina creates an interesting texture that’s both grainy and soft at the same time.
Did you try this lemon cake recipe? Let me know how it turned out in the comments below!
Got questions or need help with any part of this recipe? Drop me a comment and I will get back to you!