Easy Lemon Bundt Cake
Moist Lemon Bundt Cake bursting with fresh lemon flavor and topped with a sweet-tangy citrus glaze. An easy homemade dessert perfect for Easter, spring, brunch, or any occasion.
Ingredients
- 3 large eggs, room temperature if possible
- 1⅓ cups granulated sugar
- Zest of 2 lemons
- ½ cup vegetable oil
- ½ cup freshly squeezed lemon juice
- 1 cup plain yogurt or sour cream, room temperature helps with smooth mixing
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Simple Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Optional garnish remains the same: extra lemon zest, candied lemon peel, etc.
Instructions
Preparations
- Preheat oven to 340°F (170°C). This is the correct temperature.
- Grease and flour a 10–12 cup Bundt pan thoroughly (including the center tube).
- Zest the lemons first, then juice them.
Infuse the Sugar
- In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant and slightly damp. This keeps the deep lemon flavor.
Make the Wet Batter
- Add the 3 whole eggs to the lemon sugar. Beat on medium-high speed for 2–3 minutes until pale, thick, and increased in volume (it won’t get quite as fluffy as with separated yolks, but it will lighten up nicely).
- Slowly drizzle in the oil while mixing until fully incorporated and smooth.
- Add the lemon juice, yogurt (or sour cream), and vanilla. Mix until well combined and creamy.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture in two additions, folding/mixing gently on low speed (or by hand) just until no dry streaks remain. Do not overmix to keep it tender.
Bake
- Pour the batter evenly into the prepared Bundt pan.
- Gently tap the pan on the counter once or twice to release large air bubbles.
- Bake for 45-50 minutes (start checking at 40 minutes), or until golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
Lemon Glaze
- Whisk powdered sugar and lemon juice until smooth. Adjust with more juice for a thinner glaze or more sugar for a thicker one.
- Pour/drizzle over the fully cooled cake and let it set.
Nutrition
Calories: 289kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 51mgSodium: 175mgPotassium: 58mgFiber: 1gSugar: 28gVitamin A: 159IUVitamin C: 5mgCalcium: 51mgIron: 1mg
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