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Lemon Bundt Cake with a sweet vanilla glaze is light, fluffy, and moist with a perfect golden brown crumb and made with real lemons. |

Lemon Bundt Cake

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Diet: Vegetarian


Lemon Bundt Cake with a sweet vanilla glaze is light, fluffy, and moist. This delicious cake has a perfect golden brown crumb and is packed with real lemons, making it soft and tender inside. It's is easy to make with minimal prep and has the best tangy and sweet flavor. It's a crowd favorite! 


  • 2 ¼ cups (270 grams) all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, at room temperature
  •  1 3/4 cups (350 grams) white sugar
  • zest of 1 large lemon
  • 1/2 cup (110 grams) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • lemon juice (from zested lemon)
  • 1 cup (240 grams) full-fat yogurt or sour cream

For the glaze:

  • 1 ½ cups (180 grams) confectioners' sugar
  • 2-3 tablespoons hot water or warm milk (to desired thickness)
  • ¼ teaspoon vanilla


Make the lemon bundt cake:

  1. Preheat oven to 350 F. Prepare a standard 9-10-inch bundt cake pan with baking spray. 
  2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt, until well-combined. Set aside.
  3. In the bowl of a stand mixer, add the eggs, sugar, and lemon zest. Beat on high with the paddle attachment until batter has tripled in volume (it should look pale, thick, and voluminous).
  4. Turn the mixer down to medium, then slowly drizzle in the vegetable oil. Add in the vanilla, lemon extract, and lemon juice, then beat again until everything is combined.
  5. Turn the mixer down to low, then add the dry mixture to the stand mixer in 3 additions, alternating with the yogurt/sour cream in between. Beat only until the batter is completely combined and smooth. Remove the bowl from the stand mixer, and use a spatula to ensure the batter is smooth throughout.
  6. Pour the batter into the prepared bundt pan. Place into the oven to bake for 55 minutes to 1 hour, or until an inserted toothpick comes out clean. Allow the cake to cool in the pan for 20 minutes (or until just cool enough to handle), then turn the bundt cake out onto a wire rack to finish the cooling process.

Make the lemon glaze:

  1. Once the bundt cake is cooled to room temperature, prepare the glaze. In a medium mixing bowl, whisk together the confectioners' sugar, water/milk, and vanilla, until smooth.
  2. Pour the glaze over the cooled bundt. Allow the glaze to fully set before slicing and serving.


How to store: Store this lemon bundt cake in an airtight container at room temperature for up to 4 days (if using water in the glaze or if glaze has not been added), or in the refrigerator for up to 1 week (if milk used in the glaze). 

How to reheat: You can also warm up this lemon cake in the microwave, oven, or air fryer at 300F for 5-10 minutes until warmed through.

How to freeze: Lemon bundt cake freezes really well. To freeze, cut the baked and cooled carrot lemon cake into the portions you will want to thaw. Then, wrap each piece tightly in several layers of plastic cling wrap and store in a freezer bag or airtight container. Freeze for up to 3 months. If possible, I would recommend freezing the cake before adding the glaze as it can smudge when storing. To eat, allow it to thaw overnight in the refrigerator or at room temperature.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Cake
  • Method: Bake
  • Cuisine: American