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Zesty glazed lemon bundt cake topped with lemon glaze and fresh lemon slices
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Zesty Glazed Lemon Bundt Cake

A light and fluffy cake infused with vibrant lemon zest and fresh juice, topped with a zesty glaze for a refreshing treat.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert, Snack
Cuisine: American, Baking
Keyword: Bundt Cake, Fresh Citrus, Glazed Cake, Lemon Cake, Zesty Dessert
Servings: 12 slices
Calories: 350kcal

Ingredients

Cake Ingredients

  • 1 cup unsalted butter, softened Acts as the rich base, lending a delightful creaminess.
  • 1 3/4 cups granulated sugar For the perfect balance of sweetness and moisture.
  • 4 large eggs Essential for binding and adding fluffiness to the cake.
  • 1 tbsp lemon zest (from 2 lemons) Infuses the cake with an aromatic citrus flavor.
  • 1/3 cup fresh lemon juice Brightens the flavor profile with a zesty kick.
  • 2 1/2 cups all-purpose flour Forms the structure of your delicious cake.
  • 2 tsp baking powder Helps the cake rise, ensuring that delightful fluffy texture.
  • 1/2 tsp salt Balances the sweetness perfectly.
  • 1/2 cup whole milk Adds richness and moisture.
  • 1/2 cup sour cream or Greek yogurt Enhances the cake’s texture and flavor complexity.
  • 1 tsp vanilla extract Provides a warm undertone that complements the lemon.

Glaze Ingredients

  • 1 1/2 cups powdered sugar Sweetens the glaze to perfection.
  • 2-3 tbsp fresh lemon juice Forms the glaze with a zesty punch.
  • 1 tbsp heavy cream (optional) Creates a smoother, richer glaze.

Instructions

Preparation

  • Cream butter and sugar together in a large bowl until light and fluffy.
  • Beat in eggs one at a time, mixing in lemon zest, lemon juice, and vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Stir together milk and sour cream (or Greek yogurt) in a measuring cup until smooth.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture.
  • Pour the batter into a well-greased bundt pan and smooth the top.

Baking

  • Bake in a preheated oven at 350°F (175°C) for 45–50 minutes until golden brown.
  • Cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.

Glaze Preparation

  • Whisk together powdered sugar and lemon juice (and cream, if using) until smooth and pourable.
  • Generously drizzle the glaze over the cooled cake, letting it run down the sides.

Notes

For best results, use room temperature ingredients and zest with care. Allow the cake to cool fully before glazing.