Lemon Bundt Cake with Creamy Glaze is a moist, zesty dessert baked to golden perfection in a classic bundt shape. Topped with a silky lemon glaze and optional pearl sprinkles, this cake offers a perfect balance of bright citrus flavor and sweet richness — a simple yet refined treat that’s ideal for any occasion.
Why You’ll Love This Recipe
This cake is soft, buttery, and infused with natural lemon flavor from both juice and zest. The buttermilk ensures a tender crumb, while the glaze adds a creamy, tangy finish. It’s easy enough for a casual bake but elegant enough for celebrations, tea parties, or gifting. Whether you’re a citrus lover or just need a crowd-pleasing dessert, this bundt cake is a timeless choice.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter, softened
- sugar
- eggs
- lemon juice
- lemon zest
- vanilla extract
- buttermilk
For the glaze:
- powdered sugar
- lemon juice
- heavy cream
- white pearl sprinkles (optional)
Directions
- Preheat oven to 350°F (175°C). Generously grease and flour a bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add lemon juice, zest, and vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix until just combined.
- Pour the batter evenly into the prepared bundt pan. Smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack and let cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice, and heavy cream until smooth. Adjust consistency as needed.
- Drizzle the glaze over the cooled cake and decorate with white pearl sprinkles if desired. Let the glaze set before slicing.
Servings and timing
Servings: 12 servings
Prep Time: 15 minutes
Baking Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories: 420 kcal per serving
Variations
- Berry Twist: Add fresh or frozen blueberries to the batter for a lemon-berry variation.
- Almond Note: Use almond extract instead of vanilla for a slightly nutty flavor.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend to make it suitable for gluten-free diets.
- Lemon Poppy Seed: Stir in 1 tablespoon of poppy seeds to the batter for added texture.
- Double Glaze: Add a second drizzle of glaze after the first layer sets for an extra decadent finish.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.
To serve from frozen, thaw overnight in the refrigerator and let come to room temperature before glazing or slicing.
FAQs
What type of bundt pan works best?
Use a standard 10–12 cup nonstick bundt pan. Grease thoroughly to prevent sticking.
Can I make this cake ahead of time?
Yes, bake a day ahead and glaze before serving for best freshness.
How do I keep the cake moist?
Use room-temperature ingredients, do not overmix the batter, and avoid overbaking.
Can I substitute lemon extract for fresh lemon?
Fresh lemon juice and zest provide the best flavor, but you can use 1 tsp lemon extract if needed.
What’s the best way to apply the glaze?
Use a spoon or pour directly from a bowl in a zig-zag pattern. Let it drip naturally for a classic look.
How can I make the glaze thicker?
Add more powdered sugar to thicken or a few drops of cream to thin, depending on your preference.
Can I use yogurt instead of buttermilk?
Yes, plain yogurt or sour cream works as a substitute in equal amounts.
How long should the cake cool before glazing?
Cool completely to prevent the glaze from melting off.
Can I make this in a loaf pan instead?
Yes, divide the batter between two loaf pans and adjust the baking time as needed (typically 40–45 minutes).
What pairs well with this cake?
Serve with tea, coffee, or a glass of chilled limoncello for a vibrant citrus pairing.
Conclusion
Lemon Bundt Cake with Creamy Glaze is a timeless dessert that brings a refreshing, citrus-forward flavor to your table with minimal effort. Soft, moist, and elegantly finished, it’s perfect for any occasion — from spring gatherings to cozy weekends at home. A true classic that’s as easy to make as it is to love.
Lemon Bundt Cake with Creamy Glaze
Moist and zesty lemon bundt cake draped in a rich lemon glaze and topped with pearl sprinkles — a simple yet elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 4 eggs
- 1/3 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups powdered sugar (for glaze)
- 3 tbsp lemon juice (for glaze)
- 2 tbsp heavy cream (for glaze)
- Optional: white pearl sprinkles
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add lemon juice, lemon zest, and vanilla extract, and mix to combine.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar, lemon juice, and heavy cream to make the glaze. Drizzle over cooled cake.
- Decorate with white pearl sprinkles if desired, and let glaze set before slicing.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Use fresh lemon juice and zest for the brightest flavor.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg