Glazed Lemon Bundt Cake

5 from 1 vote

This glazed lemon bundt cake is soft, bright, and full of citrus flavor with a thick, donut-style glaze that cracks just slightly when you slice in. Made with fresh lemon juice and zest, plus a mix of oil and butter for the perfect moist texture. A simple, stunning cake for lemon lovers!

Course Dessert

Cuisine American

Keyword Lemon Bundt Cake, lemon cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 387

Author Erren Hart

Ingredients

For the Lemon Cake:

2½ cups all-purpose flour sifted
¾ teaspoon baking soda
½ teaspoon salt
4 large eggs
1½ cups granulated sugar
½ cup canola oil
½ cup butter melted
1¼ cups freshly squeezed lemon juice about 5–6 lemons
2 tablespoons lemon zest plus extra for a little lemon drama, if you want

For the Lemon Glaze:

3 cups confectioners’ sugar sifted
2 tablespoons salted butter melted and cooled
4 to 6 tablespoons fresh lemon juice start with 4, add more for pourable texture
1 to 1½ tablespoons lemon zest

US Customary - Metric

Instructions

Prep the Cake

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.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Make the Batter

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.
With the mixer on low, slowly pour in the canola oil and melted butter. Mix until smooth.
Add the lemon juice and zest. Mix again just until everything’s combined.
Gently fold in the dry ingredients until the batter is smooth. Don’t overmix—just enough to get rid of any dry spots.

Bake It

Pour the batter into your prepared bundt pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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!

Make the Lemon Glaze

In a medium bowl, whisk together the confectioners’ sugar, melted butter, and 4 tablespoons of lemon juice.
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.
Stir in the lemon zest. You want the glaze to be creamy, smooth, and slightly glossy—just like donut glaze.

Glaze & Serve

Place your cooled bundt cake on a wire rack with a sheet of parchment or foil underneath to catch drips.
Slowly pour the glaze all over the top of the cake, letting it drip down the sides and coat the whole surface.
Use a spoon or spatula to gently guide it if needed, but let gravity do most of the work.
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.

Notes

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.

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