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Bright, citrusy, and drenched in donut-style glaze—this lemon bundt cake is the ultimate zesty dessert for lemon lovers and casual bakers alike.
Know Before You Scroll
All-purpose flour, baking soda, salt, eggs, granulated sugar, canola oil, butter, lemon juice, lemon zest, confectioners’ sugar.
Bright, tangy lemon with a soft, tender crumb and a thick, donut-style glaze that cracks just slightly when you slice in.
Beginner-friendly. Simple steps and big flavor payoff—just give it time to cool before glazing.
12-cup bundt pan, stand or hand mixer, mixing bowls, whisk, zester or microplane, cooling rack, parchment or foil
Let the cake cool completely before glazing. A warm cake melts the glaze and ruins that dreamy thick shell.
Use store bought orange juice for an orange cake only if you’re in a major rush—but fresh lemon juice and zest make a really flavorful cake.
No canola oil? Use vegetable oil. No salted butter? Add a pinch of salt to unsalted butter for balance.
Bright, Bold, and Glazed to Perfection
I wanted to create a super flavorful lemon bundt cake—something bright, moist, and loaded with real lemon flavor. So I tested a bunch of versions: some were too dry, some too sweet, some just kinda… meh. And then it hit me – My ultimate orange cake! It’s one of my all-time most popular recipes, and honestly, the texture is unbeatable. I swapped the oranges for lemons, gave it a thick, donut-style glaze, and boom—this cake came to life. It’s soft, zippy, buttery, and totally made for lemon lovers.
Ingredient Notes
Use sifted all-purpose flour for a soft, tender crumb. Baking soda reacts with the lemon juice to give rise, and salt balances the sweetness.
You can use cake flour (reduce the amount slightly). Kosher salt can sub in—just increase slightly.
The mix of neutral canola oil and melted salted butter gives you the best of both worlds—moist texture from the oil and rich flavor from the butter.
Vegetable or avocado oil works. If using unsalted butter, just add a pinch of salt.
Freshly squeezed lemon juice and plenty of lemon zest bring bright, bold citrus flavor to both the cake and the glaze.
Use store bought orange juice for an orange cake only if you’re in a major rush—but fresh lemon juice and zest make a really flavorful cake.
Granulated or caster sugar for the cake and for the glaze, sifted powdered sugar gives the glaze that smooth, donut-shop finish.
You can make a crunch glaze using granulated sugar, see my orange cake recipe.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Prep the Pan and Oven
First things first: preheat your oven to 350°F (180°C). Then grease a 12-cup bundt pan really well. I like to use baking spray with flour or go old-school with butter and a dusting of flour. Either way—don’t skip this step. A clean cake release is the dream.
Whisk the Dry Ingredients
In a medium bowl, whisk together 2½ cups of sifted all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon salt. Set it aside—we’ll come back to it in a sec.
Beat the Eggs and Sugar
In a stand mixer (or with a hand mixer), beat 4 large eggs and 1½ cups granulated sugar on high for about 5 minutes. You’re looking for a pale, thick, fluffy mixture that’s doubled in volume. This is what makes the cake light and airy, even without a ton of lift from baking powder.
Add the Fats
With the mixer on low, slowly pour in ½ cup canola oil and ½ cup melted butter. You’re looking for a slow steady stream. Mix until smooth.
Add the lemon
Then add 1¼ cups freshly squeezed lemon juice and 2 tablespoons of lemon zest. Mix until everything’s combined—it’ll look thin, but that’s okay.
Fold in the Dry Ingredients
Add your dry ingredients into the wet mixture and gently fold with a spatula or mix on low speed. Stop when the batter is just combined—no dry streaks, no overmixing.
Bake That Beauty
Pour the batter into your prepared bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for at least 30 minutes, then carefully turn it out onto a wire rack. Let it cool completely before glazing—trust me on this.
Make the Glaze
In a bowl, whisk together 3 cups sifted confectioners’ sugar, 2 tablespoons melted salted butter, and 4 tablespoons fresh lemon juice.
If it feels too thick, add more lemon juice one tablespoon at a time until it’s thick but pourable. Stir in 1 to 1½ tablespoons lemon zest for that dreamy lemon-speckled look.
Glaze the Cake
Place the cooled cake on a wire rack with parchment underneath. Slowly pour the glaze over the top, letting it drip down the sides. You can use a spoon to guide it, but mostly—let gravity do the work.
Serve and Enjoy!
Let the glaze set for 20–30 minutes. Then slice, serve, and prepare for lemony compliments.
1x2x3x
Serves 12
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Preheat your oven to 350°F (180°C). Grease a 12-cup bundt pan generously—I like to use baking spray with flour or do a classic butter-and-flour combo to make sure the cake pops out clean.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a stand mixer (or using a hand mixer), beat the eggs and granulated sugar on high speed for about 5 minutes. The mixture should turn pale, fluffy, and doubled in volume.
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With the mixer on low, slowly pour in the canola oil and melted butter. Mix until smooth.
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Add the lemon juice and zest. Mix again just until everything’s combined.
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Gently fold in the dry ingredients until the batter is smooth. Don’t overmix—just enough to get rid of any dry spots.
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Pour the batter into your prepared bundt pan and smooth the top.
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Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 30 minutes, then carefully turn it out onto a wire rack to cool completely. Don’t rush this part—the glaze needs a cool cake!
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In a medium bowl, whisk together the confectioners’ sugar, melted butter, and 4 tablespoons of lemon juice.
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If the glaze feels too thick to pour, add more lemon juice 1 tablespoon at a time until it’s pourable but still thick enough to coat the cake and hold its shape.
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Stir in the lemon zest. You want the glaze to be creamy, smooth, and slightly glossy—just like donut glaze.
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Place your cooled bundt cake on a wire rack with a sheet of parchment or foil underneath to catch drips.
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Slowly pour the glaze all over the top of the cake, letting it drip down the sides and coat the whole surface.
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Use a spoon or spatula to gently guide it if needed, but let gravity do most of the work.
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Let the glaze set for 20–30 minutes before slicing. It will form a beautiful, slightly crisp shell on the outside while staying soft and lemony inside.
Erren’s Top Tips
Zest Before You Juice
Always zest your lemons before cutting them open. It’s way easier, and you’ll get all those fragrant oils without the mess.
Room Temp Eggs = Better Volume
Cold eggs don’t whip up as well. Let them sit out for 30 minutes before mixing to get that ultra-light, fluffy texture in the batter.
Don’t Overmix the Batter
Once you add the dry ingredients, mix just until the flour disappears. Overmixing = tough cake. Gentle folding is the move.
Cool Before Glazing
It’s tempting to rush, but a warm cake will melt your glaze and leave it patchy and thin. Wait until it’s completely cool for that gorgeous donut-shell effect.
Test for Doneness in the Deepest Spot
Bundt pans can bake unevenly. Stick your toothpick in the deepest part of the center—it should come out clean or with a few crumbs.
Use a Flexible Spatula to Release
If your cake sticks, gently run a thin spatula along the edges and center tube. Don’t force it—just loosen, flip, and give the pan a tap.
Storage & Freezing Instructions
Storing the Cake:
Once the glaze has fully set, cover the cake loosely with foil or plastic wrap and store it at room temperature for up to 3 days. Keep it in a cool, dry spot—not the fridge, or the glaze can get sticky.
Freezing the Cake:
For best results, freeze the cake without the glaze. Wrap the fully cooled cake tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to serve, thaw overnight in the fridge or for a few hours at room temp, then glaze fresh for that shiny, thick coating.
Freezing with Glaze:
If you’ve already glazed it, flash-freeze the cake uncovered until the glaze firms up, then wrap tightly. Just note: the glaze may lose a little shine and crack when thawed—but still tastes amazing.
FAQs
You can, but I don’t recommend it. Fresh lemon juice and zest bring brightness and flavor that bottled versions just can’t match. If you need a shortcut, use store bought orange juice and make an orange cake instead.
Why did my bundt cake stick to the pan?
Bundt pans can be tricky. Make sure to grease every nook and cranny with baking spray or butter and flour. Let the cake cool for 30 minutes before turning it out—it helps it firm up and release cleanly.
Can I make this cake ahead of time?
Yes! You can bake the cake a day ahead and store it (unglazed) tightly wrapped at room temp. Glaze it just before serving for the best texture and look.
Why is my glaze too runny or too thick?
This glaze is all about balance. If it’s too thick, add lemon juice one teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar. It should be pourable but thick enough to coat.
Can I make this cake gluten-free?
You can try using a 1:1 gluten-free flour blend, but results may vary slightly in texture. Make sure your blend includes xanthan gum or a similar binder for best structure.
