Lemon Lovers Bundt Cake

Victoria Fincher


Glaze is very tart! To add more color to the glaze (or cake) add 2-3 drops of yellow food coloring. The last time I made this, I used half butter, half butter flavored shortening & only about 3 TBS of juice in the batter. It made the lemon flavor a touch more mild and the cake was much more dense.

If you want a thicker glaze without adding more powdered sugar, skip the fridge & let the glaze harden while the cake is on the counter. Every 10 minutes or so, use a spoon to drizzle the excess glaze back onto the cake until you're satisfied. :)

★★★★★ 1 vote
1 Hr
40 Min


zest of 5 lemons
juice of 5 lemons
2 & 1/4 c
all purpose flour
3/4 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
1/2 c
1 & 1/2 c
granulated sugar
1 & 1/4 c
unsalted butter, softened
1 tsp
vanilla extract
1 & 1/2 c
powdered sugar


1PREPARE GLAZE: In a small bowl, whisk together 1 TBS zest, 1/4 C juice & powdered sugar. Set aside.
2CAKE: In a medium mixing bowl, combine flour, baking powder, baking soda & salt. Set aside.
3In a small mixing bowl, whisk together milk, remaining juice & remaining zest. Set aside.
4In a large mixing bowl, cream together butter, sugar & vanilla. Add eggs. Mix until well blended.
5Add milk mixture. Beat until smooth.
6Add flour mixture. Beat until smooth. Pour into greased & floured bundt pan.
7Bake at 350 degrees for 40 minutes, or until toothpick comes out clean.
8Remove from oven & place as-is on baking rack. Cool 10-15 minutes until cake loosens from pan. Invert onto wire rack to cool completely.
9Spoon glaze over cake. Allow to harden in refrigerator. Cut & serve.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian