Super Lemon Bundt Cake

The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite! 

Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!

*This post was originally written and published on August 28, 2014 (my first year of blogging!). It is now one of the most popular recipes on my blog! I left the post as-is and updated with new photos.*

Oh you guys, this lemon bundt cake is SO good. I have seriously become addicted to lemon desserts. I even got Mike addicted too. I don’t know where it came from?! There’s something about the tart and sweet combination that is just so amazing. This cake is no exception. If you are looking for a light and fluffy cake, this probably isn’t the cake for you. It is sort of dense – think: pound cake – but it is so ridiculously soft, moist and packed with lemony flavor. The lemon glaze on top really brings this dessert over the top and really packs a big punch of lemony flavor. The cakes delicious on it’s own but the glaze is totally and completely necessary! The lemon sugar sprinkled on top makes it look even prettier while adding to the lemon flavor. This cake is for true lemon lovers!

Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!

The cake is so simple to put together and uses such common ingredients. I love making bundt cakes because they’re so pretty with such minimal effort! Be sure to grease your pan extreeeemely well so the cake slips right out. If a few spots get stuck on, don’t even worry about it because you can cover it with the glaze.

 Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!

On top there’s lemon sugar sprinkled on. I’ve never made lemon sugar until this recipe and it’s so yummy! Leaving the lemon zest in with the sugar is totally optional, but sometimes I push the sugar through a fine mesh strainer to separate the two, depending who I am serving. It’s all about personal preference.

Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!

If you love lemon, you absolutely need to make this.. like now.

Super Lemon Bundt Cake

Yield: 12-16 pieces


Lemon Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
2 tbs lemon zest
2 tbs + 2 tsp lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed
Lemon Glaze
1 1/2 cups powdered sugar
3-5 tbs lemon juice
Lemon Sugar Topping
1 tbs lemon zest
1 tbs granulated sugar


Preheat oven to 350 degrees Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.

Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.

In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. (If using a 9x13 pan, do not remove cake, just place entire pan onto wire rack so underneath the pan can cool also.) Allow cake to finish cooling until warm to the touch.

While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes. If you don’t want the lemon zest on top of the cake, push the sugar through a fine mesh strainer, separating the two and discard the zest. If you don’t mind the zest on top of your cake (it will give it a nice pop of color!), then just set the mixture aside.

For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top.

Cake will stay soft and moist for 3 days stored in an airtight container.

Adapted from Amy Kay’s Kitchen originally adapted from Taste of Home.

Have you made this recipe? I’d love to know how it came out for you! Please leave a comment below and share a picture on Instagram with the hashtag #sprinklesomesugar so I can see it!

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  1. Kalin says

    I’d love to make this for a dinner party for 14 guests … Can I do it in a regular cake pan? My bundt pan is currently broken in half and I don’t have time to get a new one in time for the party!

    • Jessica says

      I have never tested either in this recipe but I bake with almond milk often with great results! I think that will be your best option. Hope this helps! Be sure to report back if you try it!

  2. joy says

    First time I made this turned out fantastic, moist a big hit.
    If you like lemon this is the cake,the only one you will need.

  3. Lindsay says

    Made this and it is delicious… Easy and the ingredients are things that are around already. Thanks for sharing this.

  4. Terrie says

    Made this cake today and was really good. Have not made a cake with this method of heating the milk and butter, but it worked. VERY favorable also. I will be making this cake again.

  5. Ashley says

    I just made this and my family loves it! Super easy and very delicious! I’ll definitely make this again. Thanks for the great recipe!

  6. Virginia says

    I just made this cake and was so skeptical about heating the milk and butter. I’ve been baking for a long time and never made a cake this way. I almost didn’t do it, but I couldn’t figure out how to incorporate the milk and butter. So I just bit the bullet and heated the milk, melted the butter and hoped for the best.
    The cake turned out amazing, it looks just like your picture.
    This recipe is definitely a keeper. Thank you so much for sharing it.

  7. Josey says

    Jessica thank you so very much for this absolutely wonderful cake! It is positively the best cake I have ever made from scratch and recieved rave reviews from every one that ate it. Ps your little boy is sooooo cute

  8. c_apostolidou says

    Great cake….made it now…..just like the picture and taste great….I used half milk half lemon juice for the drizzle
    because it was tooooooooo lemony for me…others might like it too..thanks it was great.

    • Jessica says

      I agree, looking at it it does seem like a lot. I have not tried it with less but I imagine you may be able to get away with a lesser amount, it just may be a little more tart.

  9. Cheryl says

    May I ask what bundt pan you used? Brand name? Size (cups)? I bought a new heavier bundt pan but it seems to make the cakes turn out really brown. Thank you. I can’t wait to try this recipe. I love lemon desserts.

    • Jessica says

      Not that I know of. If you try it out, let me know how it comes out! This bundt cake has a very soft, velvety, almost poundcake-like texture so I’m not sure this would be a great recipe for cupcakes. But I could be wrong!

        • Jessica says

          No I have not tried myself nor have heard of anyone else trying this recipe as cupcakes. I’m not sure this cake is the right texture for cupcakes, it has a soft/dense pound cake-like texture. But I may be wrong, they could come out wonderful!

          • suz says

            have made the exact recipe for cupcakes they turned out perfect. Everyone wants the recipe. only the baking time changes and that about 20. best cupcake and cake ever. dont use any other recipe. Thank you Jessica

          • Jessica says

            That’s so great to hear that they turn out awesome as cupcakes! I’ve been wanting to test that but haven’t gotten around to it, so thank you!

  10. cathy says

    Could you please send me the lemon bundt cake recipe? I make a lemon sour cream pound cake that’s really good but I’d like a variation on it!! This sounds awesome,I love coconut ! Thank you!!

  11. wendy says

    this was amazing! thank you for sharing. you were right, texture was stellar, lemon flavour was perfect!! i made in two loaf tins and made perfect slices for finger food at a luncheon. i left the lemon zest in the sugar topping – really made it pop in colour and burst in flavour!. thank you for sharing. this recipe will be my go to when we want something different than Mama’s Pound cake by Paula Deen – very similar texture.

      • Taylor Griffin says

        this recipe does not work for me but it could be that I did not use whole milk I used nonfat could that have been the problem? r it didn’t raise on part of the cake…..

        • Jessica says

          I’m very sorry this recipe didn’t work out for you! I have never tested this recipe using nonfat milk so I can’t say for sure if that was the definite problem, but being that there is basically no fat content in nonfat milk, there may not have been enough fat to support the cake batter. Either that or it actually sounds like maybe your oven temperature could be off because I would think if the milk was the problem, then the whole entire cake wouldn’t rise, not just one part. I’m sorry I couldn’t be much of help, but you should definitely give this cake another go with whole milk and see if that works out for you because it’s awesome!

  12. Joann says

    I’m making this cake now and it’s been in for the 35 min and it’s still runny. I’ve read over the ingredients and they were correct according to the recipe. Just put on another 8 min. Is this normal.

    • Jessica says

      Yes, totally normal. I always think it isn’t going to set up but it does towards the end of the baking time. Did it work out for you?

  13. Corinne says

    I made this for Easter — so good! Instead of the glaze (because I was out of powdered sugar!), I beat the lemon sugar into whipped cream. Once the cream was light and airy, I added two big spoonfuls of jarred lemon curd and beat again. Served the slices of cake with dollops of the lemon whipped cream. Yes ma’am!! This is going into the regular repertoire. Thanks for posting it!

    • Jessica says

      I made this for Easter too and your version sounds so awesome!! I might try that next! Thanks, Corinne!

  14. Sara says

    I have just bake it and I like it, but next time I’ll add more sugar, also I getconfused by the exactly amount of lemon juice because you day 2+2 tbs. I used 3tbs and it turned out not so lemony but still was ok.

    As an advice, I’ll put the pan in a baño Maria while baking

  15. Angie says

    I am so glad I found this recipe, it sounds perfect for Mother’s Day this weekend!
    Do you know if anyone has ever tried adding blueberries?
    I was thinking of folding some in just before pouring into the bundt pan.
    Have you tried this?

  16. Laurie says

    Great recipe — I made some cupcakes with some new silicone molds and they turned out great! So then I bought a silicone pan with a sunflower pattern, put in the entire amount of batter and unfortunately, the center practically oozed out, yet the outside was very done, but not overdone. I gave it another 10 minutes, then another 8 minutes — but still took it out too soon. ;-( I will just make sure when I bake it again, that it stays in longer. Have heard the suggestion of “tenting” to avoid the outside burning, in case this kind of thing happens again and it has to stay in longer. The recipe is delicious.

  17. Katie says

    I made this yesterday for Mother’s Day and it was DELICIOUS. I used skim milk instead of whole milk to make it a little leaner, and salted butter instead of unsalted because that’s all I had. I did have to bake it a little longer than the recipe stated too. But it turned out wonderful! Definitely a recipe to remember. Thanks!

  18. Tracy says

    I loved this cake! Served it at a crawfish boil we had over Mother’s Day w-end. Delicious! The only thing i did differently was beat my eggs on medium high. I didn’t know if the low speed was a typo or not. In my experience to get the eggs to the right consistency you need to incorporate a nice amount of air. Other than that kept the recipe the same! Thanks for a great recipe! Here’s a pic of the finished cake hope it shows up!

        • Jessica says

          I usually use about 2-3, it all depends how big your lemons are. If your lemons are a good size, keep in mind that each one should have about 2-3 tbs lemon juice and 1 tbs of zest. Hope this helps!

  19. says

    This cake was fun to make and absolutely delicious. I made it for company. It was a big hit. Now going to make it for two parties that I am invited to. Thank you for sharing this wonderful recipe.

  20. Kathy says

    Hi Jessica! I can’t tell you how many times I’ve made your lemon loaves. They’re really great and I receive compliments everywhere I bring them! I want to make this bundt cake now but I’d like to know if I could use buttermilk instead of whole milk in this..? I have some leftover in the fridge. Thanks in advance!

  21. Jen says

    Thank you for the recipe and for telling me what to anticipate along the way. My cake has been baking as directed for 40 minutes and is still batter on the inside. I am increasing the temp and leaving it in longer, but FYI for others. I am using a pretty heavy bunds pan so I think that might be why

  22. Carmela says

    hi there! I love your website ! My cake came out undercooked, are you sure baking time is 27-35 minutes? Other recipes I have seen for bundt cake is at least an hour


    • Jessica says

      Hi Carmela, I’m sorry your cake came out undercooked, what a bummer! In the recipe instructions I give an approximate time, which is when my cake in my specific oven is usually done. The time it bakes can vary for every oven, since every one is a little different. Which is also why I state to bake until a toothpick inserted into the center comes out with a few moist crumbs. So, next time you bake this cake, be sure to check it with a toothpick to make sure it’s done all the way through! This cake is so delicious, I hope you give it another shot!

  23. Heather Williams says

    I made this Sunday for my grandmother’s 95th birthday, and it was fantastic! I looked through a dozen recipes before I decided to use this one. I did put the glaze on in stages instead of doing it all at once. I put a little on while the cake was still warm so that it would seep into the cracks. When the cake was cool, I added more and let it dry before adding another layer. I did this several times. With the last of the glaze on the cake, I sprinkled on the lemon sugar. So when I was finally able to cut it (it was soooo hard to wait), it had a nice crunch on the outside with the layers of glaze and the sugar. The inside was the perfect density and was moist and lemony and delicious. Thanks for a great recipe. I will definitely make it again!

  24. Jenn says

    Can’t wait to try this recipe but I don’t have a bundt pan. Has anyone tried using other pans and what were the cake results?? I’ve got a spring form pan, rectangular pan and a loaf pan. Can I use any of those pans?

  25. Jenn says

    I can’t wait to make thits recipe, sounds fantastic. I don’t have a bundt cake pan though, and I want to make this today. Has anyone tried using other pans for this like a rectangular, springform or loaf pan? Did it work??

  26. says

    Great recipe- delicious flavor and great texture! I did want to comment that mine took 42 minutes to cook all the way through to reach moist crumb stage. Just FYI for anyone else that’s struggling with the bake-time.

  27. Barbara says

    I just made this after finding it on Pinterest. Other than some holiday cookies I am NOT a baker so I was really worried about this but it was great! It did need more time as others stated. I also probably had a little too much lemon in the glaze for me. I did about 4 TBL. I also applied it a little too soon (it sort of melted into the cake) but these are little adjustments and I can’t wait to make it again. I LOVED the lemon sugar too. I grated the zest very fine and left it mixed in with the sugar. Thanks!!!

  28. Dev says

    i made this cake and it came out of oven fluffy then within the hour as it was cooling the whole cake fell flat. It was heavy and extremely dense. Any suggestions?

    • Jessica says

      This bundt cake does rise up and then as you said, it will come down a bit but it definitely should not have been flat. Hmm. As for the heavy and dense part it should be partially dense because it is sort of like a pound cake-like texture which is naturally dense. I fear you may have over-mixed your batter because that could absolutely cause the cake to be overly dense and heavy.

  29. Sabrina says

    My 10yrs old baked this cake all by herself. The cake very moist and very delicious. She will be making it again for friends soon. Thank you for sharing this wonderful recipe.

  30. Tonya says

    This cake looks delicious, however, can you please tell me if this is dense. I am looking for a like and fluffy, not too dense cake. Thank you

    • Jessica says

      If you are looking for fluffy, this probably isn’t the cake for you because while it is SUPER soft, it is quite dense. Think of the texture of a really good pound cake, very soft but dense. Hope this helps, Tonya!

  31. Diana Pineda says

    Hi i made this recipe today for a food party at school but the cake came out dense any idea as to why this might have happened?

    • Jessica says

      Hi Diana, this cake isn’t meant to be a fluffy cake, it’s more of pound cake-like texture which is dense but very soft and moist. I hope your party still enjoyed it!

      • Diana Pineda says

        It wasnt even like a pound cake though, i dont even kniw how to describe the texture! The milk was probably still too hot when i put it in the batter but i will try this again till i get it right because it still tasted amazing!

        • Jessica says

          Hmm, that’s very odd! I’m not sure what happened. That could be possible. If you decide to give it another go, let me know how it turns out! I’m glad it still tasted great, though!

  32. Rachel says

    I made this cake yesterday for my husband. It is amazing! I added 3Tbsp of poppy seeds and was worried they would all sink or float because of how runny the batter was. They stayed distributed evenly! My oven needed an extra 15 minutes or so as many others have commented. I will be making this again!

  33. says

    Hi there! I am making this cake for my future sister in laws’s bridal shower, but I need to make it the day before as her shower is in the morning. Should I wait to put the glaze on the day of, or do it when it is warm? Also, how do you appropriately “grease” your pan? Butter or spray? Do you flour the pan? Im new at this, so thank you for your guidance!

    • Jessica says

      I would glaze it the same day you are making it (the day before) because the cake needs to be a little warm when it gets drizzled on so it will seep into the cake slightly. I take a piece of softened butter and just grease the heck out of the pan, getting every single crevice so I am positive it won’t stick and no need to flour the pan if you grease it very well. I have also used a baking spray with success, the one I used had flour in it so I’m not sure if that makes a difference. I hope this helps and if you have any other questions, fire away! I hope everyone enjoys the cake at the bridal shower.

  34. Yhudis says

    I’ve made this twice now…and WOW. YUM! I got so many compliments I needed this to be dairy free, so I used coconut milk, and it worked perfectly.
    Thank you!

  35. Germaine Yarber says

    Made this for our Easter Sunday Festivities. It was a big hit. Delicious!!!! Needless to say it was gone before night fall! Thanks for the recipe.

  36. Sue Turnbeau says

    Made this tonight as I wanted a lemon cake – followed recipe exactly with a little longer baking time….wow! Amazing flavor – will be making again for sure!

    • Jessica says

      I have not tested the recipe using vegetable oil so I cannot say for sure, but I don’t see why not! If you try it out, please let me know how it comes out for you.

  37. kim says

    Hi. I just wanted to post a comment to say how amazing this cake is. At first I was sceptical because the recipe was so different to any other cake recipe I’ve ever made, but my word, the result was amazing. I used a bundt pan and my cake took 35 mins to bake and it was perfect. The cake is dense and moist and my hubby can’t walk past the cake stand without cutting a piece. That’s what I call a success. I’ll definitely be making this one again. Thanks for a wonderful recipe.

  38. Diana says

    I made this today and it is fabulous. I love how tangy it is. I am definitely keeping this recipe. Thank you for sharing it with us.

  39. Amanda Redpath says

    I made this cake for a party and converted it to a dairy free option. Used almond milk and coconut oil instead of the whole milk and butter. It turned out great!
    If you wanted to make it gluten free as well, just do 2 1/4 cups white rice flour, add 1 1/2 tsp xanthan gum, and 1/4 tsp more of baking powder.

  40. Beverly says

    I made this cake today and it was disappointing. I followed the recipe to the letter and I probably will not be making it again. The flavor was bland and I even used Meyer lemons! The texture was doughy and dense, definitely not the lighter type cake I was expecting. I will be searching for another lemon cake recipe. Sorry.

    • Valerie says

      That happened to me!!! i dont know why!! i like the lemony flavor it was excellent but the cake was dense and doughy.

      • Jessica says

        That means you did not bake it long enough. This is not meant to be a fluffy cake, it is velvety soft and dense almost like a pound cake. Glad it was enjoyed anyway!

  41. Nicole says

    I made this cake for my family and swirled on some raspberry preserves at the end to make a lemon raspberry bundt cake. This was such a hit, everyone loved it! Even without the raspberry, I know this would have wowed them. It’s incredibly moist, fluffly, and full of flavor.

  42. Pablo Antonio says

    Mis cordiales saludos, desearía saber cuantos gramos equivale las 10 cucharadas de mantequilla que hace referencia en la receta del Pastel Bundt Super Limón.
    Pablo Antonio

  43. Troy says

    My daughter and I have made this twice now. Its great, the zest sugar and glaze really add some zing. Like others I’ve had to bake this significantly longer. First one wasn’t done until 50 mins, this one is at 39 and still wet too. Not my oven as we just had it checked, it was within 2 degrees. Great recipe, it doesn’t last two days in our house!

  44. becky says

    Was craving a lemon cake and thought how beautiful a bunt would be, so I googled a recipe and found your blog. After baking more than the suggested time, all while testing with a toothpick, I took it out and let it cool. It was brown on the surface so it should have been done, however after cooling and turning I was disappointed to discover it was still was raw and gooey in the middle. If anyone else reads this I would recommend using a shallow baking pan, not a bunt pan. Hope you have better luck than I did

  45. Candace Randall says

    Made this today and it’s delicious! Tried out a silicone pan (not sure I’m a fan)and of course I had to adjust for altitude since I Love above 6000′ and it turned out great.


  1. […] One could definitely say he’s a bit obsessed. I decided to surprise him and make him this lemon cake from scratch. As you know, I’ve been going off the ideals and like of my coworkers, it was […]

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