Cakes & Cupcakes

Easy Lemon Bundt Cake

May 4, 2020

A light and fluffy lemon Bundt cake with a sweet vanilla glaze makes for a simple springtime dessert that everyone […]

A light and fluffy lemon Bundt cake with a sweet vanilla glaze makes for a simple springtime dessert that everyone will love. This classic Bundt cake is easy to whip together with a handful of baking staples in under an hour. It’s the perfect cake to turn any day into a special occasion!

This post is sponsored by ALDI. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible. 


Springtime is in full swing and it’s no surprise that lemon is everyone’s favorite flavor right about now. If I had it my way, it would be a food group all on its own. It’s a bright and refreshing flavor that happens to match the sunny, cheerful weather that finally starts to peak through this time of year. And I think we can all agree it’s always a good {scratch that…GREAT} time for a classic Bundt cake. With Mother’s Day just around the corner, this perfectly tender and delightfully tangy lemon cake is just the treat to turn an everyday Sunday into a special occasion. When in doubt, bake a Bundt I always say. Easy to make and delicious to eat, they always look beautiful straight from the pan. With their soft and fluffy texture and simple glazed tops, there’s no dessert more adored than the classic Bundt cake.



This foolproof dessert will quickly become a favorite and even though it looks fancy, you’ll find it surprisingly easy to throw together, likely with things  you already have in your pantry. The crumb is soft and tender and the bright lemon flavor is perfectly balanced by the simple, two-ingredient glaze that adds that little bit of fancy every special occasion deserves. This easy lemon Bundt cake is the best combination of tart and sweet and I promise you everyone will be lining up for a second slice. Don’t forget that lemon has a spot at the breakfast table too. Did someone say dessert for breakfast?? Yes, please! This easy breezy lemon cake is exactly what I want on the menu for Sunday brunch.

Since we’ll be celebrating Mother’s Day at home this year, I’ve got big plans to bake up a few of my favorite things. Most of my go-to desserts like these Browned Butter Blondies and this Glazed Old Fashioned Donut Cake are made with simple, no fuss ingredients that I always have on hand from ALDI. They have everything you need for this recipe and they stock high quality items at reasonable prices. Dust off your Bundt pans bakers and check out the list below for the basic ingredients you’ll need to make this easy lemon Bundt cake.


Countryside Creamery Pure Irish Butter. This recipe calls for one cup of softened pure Irish butter. Irish butter has a deeper, richer flavor and a creamier texture than regular butter thanks to its lower water content. It bakes up rich and delicious baked goods every time and once you bake with Irish butter, you’ll never go back.

Baker’s Corner All-Purpose Flour. No fancy flour required for this easy lemon cake. Just grab whatever is in your pantry and you’re good to go! This recipe works great with gluten free flour too!

Large Brown Eggs. This cake has plenty of large, room temperature eggs to thank for its light and fluffy texture. Set your eggs out the night before baking or if you are in a hurry, set them in a bowl of warm water for 10-15 minutes before mixing your batter.

Fresh lemons. Fresh is best so if you can find them, use real lemons instead of lemon extract. The flavor of fresh lemons can’t be beat. The recipe calls for both lemon zest and lemon juice so you’ll use every bit of those precious lemons. If you can’t get your hands on fresh lemons, add one teaspoon of lemon extract to the batter.

Simply Nature Organic Whole Milk Yogurt. I love using yogurt in my baked goods for a light and tender crumb. Whole milk yogurt will keep your cake moist and super soft, even days after you make it. If you can’t find whole milk yogurt, feel free to use full fat Greek yogurt or sour cream for a slightly tangier taste. Really any plain yogurt will do. Just don’t use anything with added flavoring.

Sugar, sugar. This lemon cake hits a sweet note in more ways than one. The recipe calls for two kinds of sugar – granulated and confectioners. The granulated sugar adds that perfect bit of sweetness to balance the tart citrus flavor from the fresh lemons. This cake is a beauty fresh from the oven but the simple glaze made with just confectioner’s sugar and whole milk makes a pretty topper on this cake. It couldn’t be easier to whip up and it’s such a pretty way to top off a Bundt.

Baker’s Corner Baking Powder. Like many cakes, this recipe calls for both baking powder and baking soda. They work together along with the eggs to give the cake a perfect rise and tender crumb. Always double check the dates on your leaveners and replace as needed.

Vanilla extract. Always an essential ingredient for most cake recipes and this Bundt is no exception.


If you aren’t able to find the ingredients you need to make this easy lemon Bundt cake, feel free to make substitutions. Can’t find whole milk yogurt? No problem. Use Greek or regular full fat yogurt, or sub sour cream. No lemons? No worries. Add a full tablespoon of vanilla extract or vanilla bean paste to the batter for a deliciously simple vanilla Bundt cake. You can also make this cake with any citrus fruit you love. Oranges would be delish! Ran out of flour? Give gluten free flour a try or substitute with cake flour.


Always use room temperature ingredients. For a smooth, lump free batter be sure your butter, eggs, yogurt, and milk are always at room temperature before you start mixing your batter. I like to take my ingredients out of the fridge the night before and then bake the cake in the morning.

Use the spoon and level method to measure your flour. Baking is a science and it’s easy to throw off a recipe by adding too much {or too little} of an ingredient. Too much flour is often the culprit for dry, dense cakes so be sure you are measuring this key ingredient correctly. For best results, do not scoop your flour directly from the bag. Instead, use a spoon to first fluff the flour inside the bag or container and then use the spoon to scoop the flour into a measuring cup. Do not pack the flour down or tap the cup on the countertop to level it. Once there is a small heap of flour over the top of the measuring cup, use the back of a table knife to swipe across the top of the measuring cup and level it off.

Do not over mix. In terms of mixing your batter, it pays to be lazy. We want a soft and tender crumb and over mixing the batter leads to a dense texture and can create a gummy cake. Mix until just a few streaks of flour remain and then stop there.

Prep your pan. If you search the interwebs, you’ll notice a lot of debate on this topic. Some swear by greasing your Bundt pan with butter and flour. Others are fans of brushing the inside of the pan with melted shortening. And some prefer to use a good quality non-stick baking spray and call it a day. I fall into the latter category and it works for me every time. However, my Bundt pans are all relatively new and well taken care of. If your Bundt pan is old or has visible scratches, it may be more difficult to release the cake from the pan after baking. Try each method and go with what works best for you. Pro-tip: Bundt pans can last for years if cared for properly. Never run them through the dishwasher or use a knife to pry out your cake. Don’t have a bundt pan handy? Not to worry. You can bake this cake in a 13 x 9 inch pan for a simple one layer sheet cake.

Keep an eye on the oven. My oven runs a bit hot so my Bundt was fully baked after 45 minutes. It can take up to 50-55 minutes for this Bundt to bake through. Use a toothpick inserted in the center of the cake to check for doneness…it should come out clean or with just a few crumbs remaining. If the cake is browning too quickly after 30 minutes in the oven, cover it loosely with a piece of aluminum foil and continue baking.




Some recipes call for one without the other but this easy lemon Bundt cake uses both lemon juice and lemon zest. The lemon juice adds lemon flavor and sourness to the cake while the zest just adds more delicious lemon flavor. The juice itself imparts a notable lemon taste in this cake but it’s the zest that really brings it home. Use a zester to separate the bright, yellow portion of the rind from the fruit. The natural oils found here in the rind are what give this Bundt the most amazing lemon flavor. As you zest, be sure to avoid the white bitter layer that separates the vibrant yellow zest and the fruit.

Once you have zested the whole lemon, cut it in half and extract the juice into a bowl or juicer. Be sure to remove any seeds before measuring and adding to the batter. Did you know you can freeze lemon zest? You sure can! Simply zest the lemon, wrap the zest in parchment paper and place it in a plastic bag. Put it in the freezer and save it for a rainy day. It’s perfect for adding to cakes, blueberry muffins, and scones when you don’t have any lemons on hand.

I hope you’ll bake this easy lemon bundt cake soon. I for one am planning to enjoy a slice for Sunday brunch followed by a second slice after dinner. We all deserve to finish the day as sweetly as it started, don’t ya think? Wishing all of you baker mamas out there a very special Mother’s Day.

Happy baking!

If you like this Easy Lemon Bundt Cake, you’ll also love:

Lemon Sheet Cake with Vanilla Frosting

Meyer Lemon Poppy Seed Cake

Blood Orange Cardamom Bundt Cake

A Better Baker: Bundt Cake Basics

Lemon Cake with Raspberry Glaze & Fresh Cherries

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Easy Lemon Bundt Cake

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  • Author: Browned Butter Blondie
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 12 1x


A light and tender lemon bundt cake with a sweet vanilla glaze makes for a simple springtime dessert that everyone will love. This classic bundt cake is easy to whip together with a handful of pantry staples in under an hour making it the perfect cake for every occasion!


  • 1 cup (16 TBSP) Countryside Creamery Pure Irish Butter, unsalted, softened to room temperature
  • 1 ½ cups granulated sugar
  • 4 TBSP grated lemon zest
  • 4 Goldhen Free Range Large Brown eggs, room temperature
  • 3 cups Baker’s Corner all purpose flour, spooned and leveled
  • 1 tsp Baker’s Corner baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt {omit if using salted butter}
  • ¼ cup whole milk, room temperature
  • ½ cup Simply Nature Organic Whole Milk Yogurt, room temperature
  • 2 TBSP lemon juice
  • 2 tsp vanilla extract

For Glaze

  • 1 1/2 cups confectioner’s sugar, sifted
  • 3 TBSP whole milk {or lemon juice for extra lemon flavor}
  • 1 TBSP whole milk or full fat greek yogurt
  • ½ tsp vanilla {optional}


  1. Preheat oven to 350 degrees.
  2. Generously grease a 12 cup bundt pan with non-stick cooking spray. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and lemon zest until light and fluffy.
  4. Scrape down the sides of the bowl and add the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine well.
  6. Add the lemon juice to the milk and stir.
  7. Add the flour to the egg mixture, alternating with the milk and yogurt in two additions. Scrape down the sides of the bowl as needed.
  8. Add the vanilla, mixing until just combined. Do not over mix.
  9. Pour the batter into the prepared pan and bake on the center rack of the oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining.
  10. If the cake is browning too quickly, loosely place a piece of aluminum foil over the top.
  11. Remove the cake from the oven and cool for 10 minutes. Invert the cake onto a cake platter or plate to release.
  12. Allow cake to cool completely before adding the glaze.

For Glaze

  1. In a medium bowl, sift the confectioner’s sugar. Add the milk and vanilla, whisking until smooth. Add a tablespoon of full fat yogurt to thicken the glaze. If glaze is too thick, add more milk. If too thin, add more confectioner’s sugar. For an extra lemony taste, replace the whole milk with fresh lemon juice. Drizzle glaze on top of the cooled cake.


  • Reply
    July 2, 2021 at 5:11 pm

    This is a great cake my family loves it thanks

  • Reply
    July 10, 2020 at 11:38 pm

    Hi I’ve baked this recipe before and it was amazing. I was wondering if it would be okay to bake this in a loaf pan instead?

    • Reply
      Heather Mubarak
      July 16, 2020 at 4:52 am

      Hi Sam! So glad to hear you loved this lemon cake. I haven’t made it in a loaf pan before but you could certainly try. You’ll want to bake two loaves though. There will be too much batter for a single loaf. Enjoy!

  • Reply
    May 7, 2020 at 4:21 am

    Loved this recipe! I didn’t have whole milk yougart but low-fat worked fine. Bright lemon flavor and a lighter cake density made this Bundt good for breakfast or dessert

    • Reply
      Heather Mubarak
      May 8, 2020 at 11:51 pm

      So happy to hear that you loved it!!

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