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a slice of cake standing up on a white plate with a slice of lemon on top
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Glazed Lemon Bundt Cake

You'll love the tangy citrus of this Glazed Lemon Bundt Cake! It's a simple dessert that packs in a ton of flavor.
Prep Time20 minutes
Cook Time1 hour
Cooling time1 hour
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 426kcal
Author: Jade Jones

Ingredients

Cake:

  • 2 3/4 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 Tablespoon lemon zest
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 cup milk
  • 1/2 cup fresh lemon juice 3-4 lemons
  • 1/2 cup sour cream
  • 2 teaspoon vanilla extract

Lemon glaze:

  • 1 2/3 cup icing sugar
  • 2-3 Tablespoons lemon juice
  • 1 Tablespoon milk
  • 1 teaspoon lemon zest

Instructions

  • Preheat the oven to 350 degrees F. Grease one 9” Bundt pan.
  • In a medium mixing bowl, mix together flour, baking powder, and salt. Set aside.
  • Beat butter, lemon zest, and sugar until light and creamy.
  • Add eggs one at a time, mixing well after each addition.
  • In a separate bowl, mix together milk, lemon juice, sour cream, and vanilla.
  • Alternate adding the milk mixture and flour mixture into a mixing bowl, mixing on low until just combined with each addition, until all ingredients are added.
  • Pour batter into a Bundt pan. Bake for 50-60 minutes, until a toothpick comes out clean in the center. Cool 15-20 minutes before inverting onto a cooling rack to cool completely.
  • Make glaze by mixing icing sugar, lemon zest, milk, and enough lemon juice for desired consistency.
  • Once the cake has cooled completely, pour glaze evenly over the top.

Notes

Don’t overmix the batter. Overmixing will leave you with a tough cake.
The cake is best eaten day of or the next day