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Super Lemon Bundt Cake

Jan 11, 2017·207 Comments

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The softest, lemon-packed cake you’ll ever eat. If you are a lemon lover, this Super Lemon Bundt Cake 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 updated it with new photos.*

You guys, this super lemon bundt cake is SO good.There’s something about the tart and sweet combination of lemon desserts that’s just so amazing. This cake is no exception. The texture 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 cake is delicious on it’s own but the lemon glaze is totally and completely necessary! The lemon sugar sprinkled on top makes it look even prettier while adding an extra punch of lemon flavor.

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!

Ingredients

  • Flour: All-Purpose flour is used in this recipe.
  • Baking Powder: Makes the cake rise.
  • Salt: For flavor.
  • Eggs: To bind the ingredients together.
  • Sugar: Granulated sugar is used in the cake and lemon sugar recipes.
  • Vanilla extract: For flavor.
  • Lemon juice: I use the juice in the cake and glaze for a strong and fresh lemon flavor.
    • Choose lemons that have a good squeeze to them = more juice!
  • Lemon zest: Used in the cake and lemon sugar topping to elevate the lemon flavor.
  • Milk: Whole milk is used in this recipe. You can substitute 2%, if needed.
  • Butter: Unsalted butter is used in this recipe to control sodium.
  • Powdered sugar: Used to sweeten the glaze.

Instructions

  1. Prepare bundt pan: Grease and flour a 12 cup bundt pan extremely well, making sure to really get into all crevices. Set aside.
  2. Make the batter: Lightly whisk flour, baking powder and salt in a small bowl and set aside.
  3. Beat eggs on low until they are thickened and very pale yellow in color. 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.
  4. Heat milk and butter in a small saucepan until very hot and butter is just melted. Pour into batter and mix until smooth. Batter will be very thin.
  5. Bake: Pour batter 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.
  6. Make 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.
  7. Make the glaze: Whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get a thick consistency.
    • I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)
  8. Drizzle glaze over warm cake. Sprinkle lemon sugar on top.
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!

Recipe Tips:

  • How to zest a lemon: Over a clean surface or cutting board, hold the grater in one hand and the lemon in the other. A microplane grater works best but you can also use a box grater – just be sure to use the smallest holes so you get the lemon zest very fine. Push the lemon down the grater in one direction, removing only the the yellow outer part of the fruit, being careful to avoid the bitter pith.
    • 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.
  • Bundt pan size: You can use any 12-cup bundt pan.
  • Grease the pan: You want to be extremely generous with greasing a bundt pan – they are notorious for sticking!
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.

More bundt cake recipes you’ll love:

  • Lemon Raspberry Coconut Cake
  • Banana Bundt Cake With Maple Brown Sugar Glaze
  • Cinnamon Roll Bundt Cake
  • Guinness Chocolate Stout Cake
  • Coconut Pound Cake
  • Carrot Pound Cake with Cream Cheese 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!

Super Lemon Bundt Cake

Jessica
The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this Super Lemon Bundt Cake will be your new favorite!
5 from 5 votes
PRINT RECIPE PIN RECIPE
Prep Time 20mins
Cook Time 35mins
Total Time 55mins
Course Dessert
Servings 12-16 pieces

Ingredients
  

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

Instructions
 

  • Preheat oven to 350 degrees. Grease a bundt pan very well, making sure to really get into all crevices. Then, lightly flour the 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 9×13 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.

Notes

  1. Freezing Instructions: Wrap baked and cooled cake (without glaze) in a few layers of plastic wrap and then wrap in a layer of aluminum foil. You can freeze for up to 3 months. Thaw in refrigerator. Glaze once thawed.

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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Reader Interactions

Comments

  1. Janicesays

    August 20, 2018 at 9:27 pm

    Should this be stored in the refrigerator?

    Reply
    • Jessicasays

      September 26, 2018 at 10:16 am

      Nope!

      Reply
  2. lisasays

    August 27, 2018 at 11:49 am

    I made this for our weekend girls trip and it was a HUGE HIT!! I did end up having to cook it an extra 12 minutes. I added some rosemary to the batter, because I love rosemary & lemon together! Next time, I’ll add more lemon zest as it wasn’t super lemony, but freakin’ MOIST! The girls LOVED IT!!! Thanks for the keeper!!

    Reply
  3. Patriciasays

    January 26, 2019 at 2:47 pm

    I made this cake today & it is soooo good!. I poured the batter into 3 ea 6inch mini bundt pans. They are so cute! I had to bake them for 40 minutes. I kept checking my oven every 5 minutes after 25 minutes. When I buy a bag of lemons, I juice the lemons and put them in ice cube trays…then bag them once they are frozen so this way I always have my lemon juice ready. I also jest the lemons & freeze them in little packets of 1 teaspoon each so I have that ready too. I’m keeping one mini bundt cake & sharing the other two w/neighbors. Thanks for the great recipe.

    Reply
  4. Jill Ioriosays

    January 31, 2019 at 6:34 pm

    I made this cake for a going away party at work. We made a potluck of the guest of honors’s favorite foods. She wanted a lemon cake so I made this. It went over great! Got rave reviews from my coworkers. Now my daughter wants me to make her one for her birthday!

    Reply
    • Jessicasays

      February 25, 2019 at 10:41 am

      That’s wonderful! Glad to hear it. 🙂

      Reply
  5. Maryse Guevarasays

    February 3, 2019 at 12:58 pm

    Delicious! I used gluten free flour and let the batter rest in the pan 10 minutes before baking. The lemon sugar makes it!

    Reply
    • Jessicasays

      February 25, 2019 at 10:40 am

      Agreed! The lemon sugar really makes it pop.

      Reply
  6. Joannsays

    July 18, 2019 at 5:58 pm

    Hi,
    Do you think I could stir in blueberries? I love lemon flavor and blueberries!

    Reply
    • Jessicasays

      August 7, 2019 at 6:01 pm

      Yesss, absolutely! I would just shake them in a bit of flour before adding them to prevent them from sinking to the bottom of the pan while baking.

      Reply
  7. Robertasays

    November 17, 2019 at 11:10 am

    Hi there! Is the time for a Bundt cake pan or rectangular pan? I haven’t made it yet but looking forward to it!
    Thanks!

    Reply
    • Jessicasays

      December 27, 2019 at 4:47 pm

      This is for a bundt cake pan.

      Reply
  8. Jeansays

    January 16, 2020 at 7:44 pm

    This sounds like the perfect cake for our ladies’ afternoon “dessert & coffee” gathering in a couple of weeks.

    Reply
    • Jessicasays

      March 16, 2020 at 3:18 pm

      Yes! This would be so perfect for that!

      Reply
  9. Carla Williamssays

    March 20, 2021 at 8:34 pm

    5 stars
    My husband and I hosted a dinner party, and I served this cake as dessert. I was a tad nervous because I don’t like to serve desserts without trying before hand. This went over so well! It was loved! Some even had thirds! I will keep this recipe to use again and again.

    Reply
    • Jessicasays

      March 23, 2021 at 7:25 am

      Oh, this makes me so happy!! So glad this cake went over so well with your guests, Carla!

      Reply
  10. Yayayayayasays

    March 30, 2021 at 4:28 pm

    I tried this cake last night and it was delicious! Absolutely so easy as well! I will definitely make it again!

    Reply
    • Yayayayayasays

      March 30, 2021 at 4:30 pm

      5 stars
      So sorry, I meant to give it 5 stars ⭐️

      Reply
  11. Mandy Msays

    April 4, 2021 at 5:51 am

    5 stars
    This was probably the best lemon Bundt cake recipe I’ve ever made! Only change was that I baked it for 40-42 mins., and I used soy milk instead of regular milk (it’s what I had available). I have a regular electric oven, maybe it would take less time if you had a convection model? Anyway, we had it for my Mom’s birthday and the family raved about it. The lemon flavor comes forward without being overly tart, and the crumb was tender and moist. Thanks for sharing this recipe, it’s a keeper! ❤️🍋🍰

    Reply
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I'm so excited you're here! I’m Jess, the self-taught writer, recipe developer, and photographer behind this blog. I'm a wife to the most amazing man and momma to two sweet boys. Here you will find recipes ranging from decadent desserts to savory dishes. Take a look around and I hope you stay a while. Learn more about me »

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