A Lemon Bundt Cake has a cheerful scent that escapes the oven long before the timer chimes, or the way the bright citrus flavour transforms even the simplest afternoon into a little celebration. Whatever it is, this cake has become one of my go-to bakes whenever I want something uplifting, homely and just indulgent enough to feel special. It’s the sort of cake that looks impressive without ever being fussy, and that, to me, is the beauty of home baking.
The first thing you notice, of course, is that wonderful ring shape. A Bundt tin naturally gives you this lovely sculpted form, complete with ridges that catch the light and make the cake look far more elaborate than the effort that went into it. I always think of it as the cake equivalent of a beautifully plaited loaf—rustic and charming, but with a little flourish. What makes a Lemon Bundt Cake stand out even more is the contrast between its sunny flavour and its elegant appearance. It’s almost like bringing a slice of summer to the table, no matter what the weather is doing outside.
When I make this cake, it’s the lemons that take centre stage. Not just a hint of lemon, but a big, joyful burst of it. The zest is what truly brings the flavour to life, releasing those tiny aromatic oils that give the cake its unmistakable freshness. And because a Bundt cake has such a generous crumb, the lemon seems to travel through every bite, brightening the sweetness and making the whole thing taste lighter than you’d expect. There’s a balance here that I’ve always loved—subtle richness from the cake itself, softened by the zing of lemon that keeps you going back for “just another slice”.
The inside of the lemon bundt cake may be soft and tender, but the outside has its own personality too. One of my favourite steps, once the cake has cooled slightly, is to dust it generously with confectioners’ sugar. It feels a bit like giving the cake a light snowfall—a delicate coating that settles into the grooves of the Bundt and adds a touch of old-fashioned charm. The sugar doesn’t overwhelm; it simply compliments the citrus notes and makes the cake look instantly inviting. Even before adding the icing, it already has that classic, bakery-window look.
But then comes the part I usually get most excited about: the lemon icing. This isn’t the thick, glossy type you’d spread over cupcakes. It’s more of a pourable glaze, thin enough to run slowly down the sides of the cake, but thick enough to cling just a little. When the icing drips into the curves of the Bundt, it hardens into sweet, tangy streaks that give the cake a little sparkle. You get that wonderful contrast between the soft interior and the ever-so-slightly crisp icing, and it makes every slice feel wonderfully textured. The flavour becomes more layered too—a gentle sweetness from the cake, a bright citrus hit from the glaze, and just a hint of sharpness that wakes up your taste buds.
What I love about serving a Lemon Bundt Cake is its versatility. It’s light enough to enjoy in the afternoon with a cup of tea, yet striking enough to set proudly in the centre of the table after dinner. It travels beautifully too, making it perfect for picnics, potlucks, or those moments when you’re visiting friends and want to bring something homemade but sturdy. And because it keeps its moisture so well, leftover slices (if you’re lucky enough to have any) taste just as lovely the next day.
There’s an ease and honesty about this lemon bundt cake that appeals to me. It doesn’t rely on layers, fillings, or complicated decorations—just simple, fresh ingredients and the kind of baking that fills the kitchen with warmth. Every time I make it, I’m reminded of why I love home cooking in the first place: the joy of creating something comforting, the pleasure of sharing it, and the simple happiness of cutting into a lemon bundt cake that shines with bright, zesty flavour.
A Lemon Bundt Cake may be a straightforward bake, but it’s one that never fails to raise a smile. And honestly, in a world full of elaborate desserts and towering confections, I think there’s something wonderful about a cake that celebrates simplicity so beautifully.
Lemon Bundt Cake
Equipment
Ingredients
Cake Ingredients:
- 250 g unsalted butter softened
- 300 g caster sugar
- 4 large eggs free range
- 300 g plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 200 ml whole milk
- 3 large lemons zest only
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Dusting Ingredients:
- Confectioners’ sugar icing sugar
Lemon Icing Ingredients:
- 150 g confectioners’ sugar
- 2 tbsp fresh lemon juice more if needed
Instructions
- Preheat the oven to 170°C (fan) / 190°C (conventional) / 375°F. Grease a 10–12 cup Bundt pan thoroughly, ensuring all grooves are coated.
- Cream the butter and sugar together in a large mixing bowl until pale and fluffy.250 g unsalted butter, 300 g caster sugar
- Add the eggs one at a time, beating well between each addition.4 large eggs
- Stir in the lemon zest, lemon juice and vanilla.3 large lemons, 2 tbsp lemon juice, 1 tsp vanilla extract
- In a separate bowl, whisk the flour, baking powder and salt.300 g plain flour, 2 tsp baking powder, ¼ tsp salt
- Add the dry ingredients to the wet, alternating with the milk, mixing gently until you have a smooth batter.200 ml whole milk
- Pour the mixture into the prepared Bundt tin, smoothing the surface.
- Bake for 45–55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
- Dust with confectioners’ sugar, allowing it to settle into the curves of the Bundt.Confectioners’ sugar
- Make the lemon icing by mixing confectioners’ sugar with enough lemon juice to create a pourable glaze.150 g confectioners’ sugar, 2 tbsp fresh lemon juice
- Drizzle the icing over the cooled Lemon Bundt Cake, letting it run naturally down the sides.
18 comments
The icing drizzle looked stunning and added just the right pop of tanginess.
I love lemon cake but never one with a hole in. I filled the hole with fresh fruits and it was amazing.
It’s a lovely cake, though I prefer something a little richer for a dessert.
The lemon aroma was incredible and the Bundt shape made it look so elegant.
Perfect with an afternoon cup of tea—light, refreshing, and not overly sweet.
An impressive-looking cake that tasted just as good as it looked.
Lovely presentation and a great balance of sweetness and citrus, though I wished the icing was a touch thicker.
Beautifully zesty, moist, and simple—exactly what a lemon cake should be.
The confectioners’ sugar dusting made it feel like a bakery-quality treat.
Really enjoyed the tender crumb, but it could have used slightly more zest for my taste.
Great flavour and very easy to slice, but I found the icing a tad too sharp.
I loved how well it kept; even the next day it was still wonderfully soft.
My family loved it, especially the soft texture and sunny lemon taste.
The lemon icing complemented the cake perfectly and wasn’t too sweet.
Such a refreshing dessert; the bright citrus notes were spot on.
A beautifully moist cake with a bright lemon flavour that kept everyone going back for seconds.
A delightful cake overall, though mine baked a little quicker than expected.
Fantastic texture, gorgeous shape, and a flavour that really lifted the whole table.