Bundt Cake/ cake/ In The Kitchen/ recipe

Lemon Bundt Cake

This Lemon Bundt Cake is moist and perfectly lemon flavoured.  The addition of the extra fresh lemon juice/sugar mix after the cake has baked, really takes this cake to the next level.  So delicious.  You need to make one.

Lemons.  Sometimes I just can’t get enough of lemons.  I love how gorgeous they are to look at, I love how they smell and taste…they’re just like sunshine all wrapped up in a beautiful little citrus fruit.

When I grocery shop I always buy a big bag of lemons, since I consider them a staple around here.  I use them in SO much of my cooking and baking.  I also drink a 1/2 cup of warm water with the juice of 1/2 a freshly squeezed lemon every morning, and when we’re sick we add fresh lemon juice to our ginger tea.  I also like to squeeze them on to avocados, salads, fish, chicken…you name it.  I even use them to clean stains off of my kitchen counters.  They’re kind of a miracle fruit aren’t they?

So yesterday when I was staring at our basket of lemons I thought, I need to make a cake with those.  I usually make a lemon loaf from a recipe that I got from a good friend over 10 years ago, but this time I decided to make a Lemon Bundt Cake.  Mondays just beg for fresh cake.

Lemon Bundt Cake {A Pretty Life}

I’m realizing that I have a love for Bundt cakes.  There’s just something so beautiful about a perfectly baked cake from a gorgeous pan…side note…I think I’m going to start collecting Bundt pans.  I need this one.  And this one.  Need.  Anyway honestly, I find Bundt cakes so easy to make that they’ve quickly become my go-to dessert.  I’ve made an Earl Grey Tea Bundt Cake, a Coconut Bundt Cake, a Caramel Apple Bundt Cake, an Eggnog Bundt Cake and a Peach Bundt Cake.  And now a Lemon Bundt cake.  So basically I’m obsessed.  There’s no other explanation.

Lemon Bundt Cake {A Pretty Life}

But I can’t stop.  Won’t stop.  Because Bundt cakes are the bomb y’all.



Lemon Bundt Cake

This Lemon Bundt Cake is moist and perfectly lemon flavoured.  The addition of the extra fresh lemon juice/sugar mix after the cake has baked, really takes this cake to the next level.  So delicious.  You need to make one.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 1 cake 1x




  • 1/2 cup butter (at room temperature)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • zest from 1 lemon
  • 2 cups flour
  • 4 tsp baking powder
  • 3/4 cup milk
  • 1/4 cup lemon juice (1 lemon yields about this amount)


  • juice from 1/2 lemon
  • 2 tbsp sugar


  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by rubbing the inside of the pan with butter then dust it lightly with flour. Set aside.
  3. With a mixer cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add the vanilla.
  6. Mix in the lemon zest.
  7. In a separate bowl, combine the flour and baking powder.
  8. To the butter mix, add 1/3 of the flour mix, then 1/2 of the fresh lemon juice, then the 1/3 of the flour mix, then 1/2 of the milk. Repeat until all combined.
  9. Pour the cake batter into your prepared Bundt pan.
  10. Bake for 45 minutes.
  11. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.
  12. While the cake is cooling, combine the juice from 1/2 of a lemon with 2 tbsp of sugar.
  13. Gently poke the cake with a knife, then pour the lemon/sugar mixture over the top of the cake.
  14. Sprinkle with icing (confectioners) sugar.
  15. Serve and enjoy!

– – – – – 

Lemon Bundt Cake {A Pretty Life}

This Lemon Bundt Cake is moist and perfectly lemon flavoured.  The addition of the extra fresh lemon juice/sugar mix after the cake has baked, really takes this cake to the next level.  So delicious.  You need to make one.

Lemon Bundt Cake {A Pretty Life}

Have a delicious day!

Disclosure: This post contains an affiliate link.  I might be able to buy a pencil with the commissions.  😉

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  • Reply
    April 15, 2015 at 10:23 AM

    I can taste the flavors now, also I like that you used a bundt pan which gives it more crust.

  • Reply
    April 19, 2015 at 4:45 PM

    YUMMY! Looks delish.
    Can I ask where you purchased your bundt pan, and what size/volume it is?

  • Reply
    Angela - Patisserie Makes Perfect
    April 21, 2015 at 2:35 AM

    This looks amazing. I love lemon and it’s such a beautiful golden colour. #MixItUpMonday

  • Reply
    Natali McKee
    April 21, 2015 at 2:03 PM

    I am a sucker for lemons too! I’ll have to give this a try.

  • Reply
    Thao @ In Good Flavor
    April 22, 2015 at 7:39 PM

    This lemons cake looks lovely. I really like its simplicity.

  • Reply
    Kyla @HouseOfHipsters
    April 24, 2015 at 2:46 PM

    Is it bad to want to lick the computer monitor? LOL! This looks scrumptious! Thanks for linking up!

  • Reply
    Amanda @ Dwelling in Happiness
    April 24, 2015 at 5:27 PM

    Ohh my goodness, this looks devine! I love lemon anything!! Thanks so much for sharing this at Motivational Monday! We hope to see you again on Sunday. Happy weekend! 🙂

  • Reply
    April 26, 2015 at 7:10 AM

    This looks so good! Visiting from TJ!!

  • Reply
    All that's Jas
    April 26, 2015 at 7:16 PM

    Perfect dessert for a Spring evening. My husband’s favorite flavor in cakes. Thanks for sharing at Thursday Favorite Things. I hope you will join us again this Thursday!

  • Reply
    Jennifer Dawn
    April 28, 2015 at 10:34 PM

    The presentation is amazing! The recipe sounds delicious! This whole post is perfection! Just wanted to let you know that I’m featuring it at this week’s link party! http://www.thelifeofjenniferdawn.com/2015/04/a-little-bird-told-me-link-party-138.html

  • Reply
    April 28, 2015 at 11:21 PM

    I love bundt cake and this lemon recipe looks just fantastic! Such a great flavor for cake. So bright and cheery with the powdered sugar dusting!
    Thanks so much for linking up at #Purebloglove link party! The party starts every Thursday night at 8 p.m. est! It runs through the week end. I’m hosting at http://www.homemadefoodjunkie.com. Can’t wait to see what you bring next Thursday. We love your ideas!

  • Reply
    April 29, 2015 at 12:51 PM

    Your lemon bundt cake is lovely! It would be the perfect dessert for any Springtime celebration, especially a Mother’s Day brunch! Thank you for sharing at OhMyHeartsieGirlWW! I’ve pinned and tweeted, also featured it on my blog this week! Have a great week! Looking forward to seeing you next week! xo Christine@CherishingaSweetLife

  • Reply
    Theresa @DearCreatives
    April 30, 2015 at 12:38 PM

    I need to make this recipe today. I have lemons from a tree I need to use up. Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared. Hope to see you again soon.

  • Reply
    January 24, 2016 at 10:57 AM

    Yum – thank you.

  • Reply
    April 12, 2017 at 9:22 AM

    That was an awesome recipe and very easy to make, Thank you!
    But there is one thing that didn’t work very well..when I put the lemon juice while it was still cooling, the cake dropped a bit and the cake broke a bit 🙁 . next time, do you think I can put the lemon juice after it cooled completely?

    Thank you!!

    • Reply
      April 12, 2017 at 9:41 AM

      Hi Jessy!

      I’m sorry your cake fell a bit, I’ve never had that happen! But yes, you could absolutely add the lemon juice when the cake has cooled!

  • Reply
    May 6, 2018 at 4:01 PM

    5 stars
    This is very good! It’s such a light tasting cake and the lemon drizzle really tops it off. Mine stuck to the bundt pan a bit even after buttering and flouring it, but it tasted awesome.

  • Reply
    May 16, 2018 at 10:11 AM

    4 stars
    Sorry, for some reason it posted 1 star but I really gave it 4. The flavor was nice but I think 4tsp of baking powder was a bit much. Mine ended up very airy (had a lot of air pockets instead of having a nice sold crumb as in the picture. These would be divine as cupcakes.

  • Reply
    May 19, 2018 at 1:42 PM

    Does this sit out or does it go in the fridge?

  • Reply
    Barb P
    June 9, 2018 at 7:43 AM

    Looks positively delish! Making for dear friend’s birthday. Thinking of decorating with edible flowers. Thsnks for lovely recipe!

  • Reply
    June 14, 2018 at 11:28 AM

    What size Bundt pan is used in this recipe please?

  • Reply
    August 11, 2018 at 9:39 PM

    4 stars
    Beautiful cake! I made this to take to work. I have been relaxing more by being in the kitchen. So I love to try new recipes and test them on my coworkers before adding them into rotation. LoL ?
    I made this the night before. So I let it cool, flipped it onto a cake pad on my cake carrier, did the pokes, added the glaze, and then I added the powdered sugar and secured the carrier lid.
    Now, I am capable enough to bake well, but I am not knowledgeable enough yet to really know tips and reasons for why this s are the way they are. So, overnight in the cute cake carrier, the gorgeous crispy tips of the cake became soft and the powdered sugar dissolved. In retrospect I can understand the causes for both. Guessing really, but the powdered sugar was absorbed by the still shiny glaze and the moisture from the glaze sitting insid an airtight cake carrier on the counter overnight created an environment of moist air thus keeping the glaze from settling quickly and the tips to get soft from the sugar and lemon juice?

    I start my workday at 6:20am. Many coworkers tried the cake with coffee for a second breakfast snack. I only heard positive reviews, though I’m not sure they believe me when I ask for negative feedback if they have it. I personally felt the cake texture was off. A bit too crumbly, a bit too dense. As I read above, I also think that 4tbs of baking powder may also be a bit too much. Still, the flavor was there and three 20 somethings said the cake was “bomb” so I think that’s good.

  • Reply
    jenni nguyen
    October 12, 2018 at 6:18 PM

    4 stars
    I used it in a square cake pan (didn’t have the bundt cake pan and really want to try out this recipe, so I used what I have) for this recipe. The cake turned out moist and the sweet level is right on. Thank you for sharing.

  • Reply
    November 21, 2018 at 9:32 PM

    4 stars
    This cake was a hit!! We made it tonight as a pre-Thanksgiving dessert. Even my husband, who’s not a big fan of lemony desserts, enjoyed it! Can’t wait to try some of your other recipes!

    • Reply
      Jo-Anna Rooney
      November 22, 2018 at 9:59 AM

      I’m so happy to hear you enjoyed this recipe…it’s a favourite here too! Happy Thanksgiving!

  • Reply
    December 27, 2018 at 5:30 PM

    4 stars
    Hi. I made this cake for a Christmas gathering, and while it looked and tasted great, it was a bit dry. I am a fairly new baker, and am thus far, much better with cookies. Any advice or tips on what I may have done wrong? I plan to attempt a redo, but don’t want to make the same mistake.

    Thanks in advance to you more experienced bakers!

  • Reply
    January 17, 2019 at 7:48 PM

    I’m not a baker but I’d like to try this per request of my husband whos grandma used to make him lemon bundt cakes. What type of flour do you use? Self rising or AP?

    • Reply
      Jo-Anna Rooney
      January 18, 2019 at 10:37 AM

      Hi Ash! I use all-purpose flour! Good luck!

      • Reply
        December 7, 2020 at 11:40 AM

        Hello Jo-Anna,
        I’m on the KETO diet. I’m going to make it tomorrow for my husband’s birhtday and I will substitute some ingredients to make it keto-friendly. I will let you know how it turned out. 🙂

  • Reply
    February 16, 2019 at 7:09 AM

    5 stars
    I made this today and I’m absolutely making it AGAIN AND AGAIN! I love how you can really taste the lemon and our home smells soooo good while it’s baking in the oven. For me this cake is an awesome alternative when you want to take a break from the sweet goodies.

    • Reply
      Jo-Anna Rooney
      February 17, 2019 at 10:14 AM

      That is so fantastic to hear Rica! I’m really happy you enjoyed it!

  • Reply
    DTA Design Group
    February 27, 2019 at 1:01 AM

    So yummy! I like it!

  • Reply
    March 22, 2019 at 11:49 AM

    5 stars
    I recently made this recipe as an “everyday” cake for my family. They couldn’t stop slicing into it. When I gave my teenage daughter her choice of any dessert she wanted me to bake for her birthday this weekend, she requested this without batting an eye.

    I just love that it stands on its own without overly-sweet frosting or glaze. I think I will just scatter some fresh berries and mint leaves around the base of the cake to give it a festive look.

    • Reply
      Jo-Anna Rooney
      March 26, 2019 at 2:19 PM

      I’m so happy you enjoyed this recipe! And I LOVE your idea of adding mint and fresh berries…gorgeous and delicious!

  • Reply
    Margaret Wright
    April 13, 2019 at 4:30 AM

    3 stars
    The flavors were VERY good but this was a very dry cake. I would not bake again.

  • Reply
    June 8, 2019 at 2:27 PM

    Please advise what size Bundt pan used. Thanks.

    • Reply
      Jo-Anna Rooney
      June 10, 2019 at 11:13 AM

      Hi Cindy! I use a 10-12 cup size pan for my recipes. Happy baking!

  • Reply
    August 10, 2019 at 1:59 AM

    5 stars
    Delicious! Everyone loved it. My husband said it is his favorite. Thank you for

    • Reply
      Jo-Anna Rooney
      August 12, 2019 at 10:12 AM

      I’m so happy you and your husband enjoyed this cake! It’s one of our favourites too!

  • Reply
    January 16, 2022 at 8:40 PM

    This is my first Bundt cake. I scored an American made pan by Nordic Ware at Costco when it was on clearance.
    Meyer Lemons are overwhelming us right now in Northern California . First I prepared 8 cups for freezing… and 8 portions of lemon zest.
    To reward myself I decided to make your beautiful cake.
    It’s cooling right now. Will poke and pour the lemon simple syrup on soon.
    I’m going to wait until tomorrow to dust it with the powdered sugar.
    The wait is the hardest part.
    Thank you!

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