Lemon Bundt Cake With Glaze

Homemade lemon cake with icing

seregalsv/Getty Images

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 16 servings
Nutrition Facts (per serving)
337 Calories
17g Fat
43g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 337
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 44%
Cholesterol 90mg 30%
Sodium 433mg 19%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 7%
Protein 5g
Calcium 119mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A lemon cake is a perfect dessert for a spring or summer event. This version is baked in a Bundt cake pan and finished with a simple lemon glaze. Top the cake off with some shredded lemon zest for an attractive presentation.


  • 1 cup butter (softened)
  • 1 1/2 cups granulated sugar
  • 1/3 cup lemon juice (plus 2 tablespoons for the glaze)
  • 5 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla

Steps to Make It

Prepare the Cake

  1. Heat the oven to 350 F/177 C/Gas 4. Grease and flour a 12-cup Bundt cake pan.

  2. In a large mixing bowl with electric mixer, cream the butter and granulated sugar together until light and fluffy. Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.

  3. In another bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the first mixture, a little at a time, alternating with the milk.

  4. Pour the batter into the prepared Bundt cake pan. Bake for 50 to 60 minutes, or until cake springs back when touched with a finger. The cake will pull away from sides of the pan slightly.

  5. Cool for 5 minutes in the pan; invert and cool completely on a rack.

Prepare the Glaze

  1. In a saucepan over medium-low heat blend confectioners' sugar with 2 tablespoons lemon juice and the vanilla. Cook, stirring, until hot and smooth; cool slightly.

  2. Drizzle over the cooled cake.

  3. Serve and enjoy!