Classic Lemon Bundt Cake: Soft, Buttery, and Perfect for Any Occasion

A Classic Lemon Bundt Cake is the perfect combination of buttery richness and refreshing citrus flavor. With a golden, delicate crumb and a light, zesty aroma, this cake is ideal for breakfast, dessert, or an afternoon coffee break. Its signature cracked top and fluffy texture make it a timeless homemade treat that’s both simple and elegant.

What Is a Lemon Bundt Cake?

Lemon bundt cake is a traditional European-style butter cake, baked in a beautifully shaped bundt pan. This version features a rich, buttery base, with fresh lemon zest for a bright, tangy flavor. The origins of bundt cakes date back to Germany and Austria, where Gugelhupf-style cakes were baked in decorative molds.

Today, bundt cakes are a staple in American baking, loved for their moist texture and visually striking shape. This version is lightly sweet and pairs perfectly with a dusting of powdered sugar or a drizzle of lemon glaze.

Why Everyone Will Love This Lemon Bundt Cake

This cake is a must-try for several reasons:

• Soft and Moist Texture: thanks to the combination of butter, eggs, and milk, this cake stays light and tender.
• Bright and Refreshing Flavor: fresh lemon zest adds a delicate citrus aroma and balances the sweetness.
• Easy to Make: no complex steps, just simple mixing and baking.
• Beautiful Presentation: the bundt shape makes it a show-stopping dessert without the need for frosting.
• Perfect for Any Occasion: serve it as a breakfast cake, tea-time snack, or elegant dessert.

Tips for the Best Lemon Bundt Cake

• Use Room Temperature Ingredients – Butter, eggs, and milk should be at room temperature to ensure a smooth batter.
• Cream the Butter and Sugar Properly – Beat until light and fluffy (about 1–2 minutes) to incorporate air for a tender crumb.
• Sift the Dry Ingredients – This prevents lumps and helps the batter stay smooth.
• Don’t Overmix the Batter – Mix just until combined to avoid a dense cake.
• Grease the Bundt Pan Well – Use butter or non-stick spray to prevent sticking.
• Create the Signature Crack (Optional) – Before baking, run a dough scraper with melted butter through the batter to encourage an even crack.
• Check for Doneness – Insert a toothpick into the center; if it comes out clean, the cake is ready.

Frequently Asked Questions

Can I Make This Cake Without a Bundt Pan?

Yes! You can use a loaf pan or round cake pan, but the baking time may vary slightly.

How Do I Ensure my Cake Doesn’t Stick to the Pan?

Grease the pan generously with butter or non-stick spray, and dust it lightly with flour. Let the cake cool for 10 minutes before inverting.

Can I Use a Different Citrus Flavor?

Absolutely! You can swap lemon zest for orange or lime zest for a different citrus twist.

Can I Make This Cake Dairy-Free?

Yes! Substitute the butter with vegan butter and the milk with almond or oat milk.

How Do I Make a Simple Glaze for This Cake?

Mix 1 cup of powdered sugar with 2–3 tbsp of lemon juice for a sweet and tangy drizzle.

Can You Freeze Lemon Bundt Cake?

Yes! Freeze individual slices wrapped in plastic for up to 2 months. Thaw at room temperature before serving.

How to Store Lemon Bundt Cake

• Room Temperature: store in an airtight container for up to 3 days.
• Refrigeration: if you want to keep it fresh longer, refrigerate for up to 5 days, wrapped in plastic wrap.

How To Make Lemon Bundt Cake

In a mixing bowl, the butter with the lemon zest until smooth. Gradually add the sugar and continue beating for 1–2 minutes until light and fluffy.

Step 1

Step 1

In a mixing bowl, the butter with the lemon zest until smooth. Gradually add the sugar and continue beating for 1–2 minutes until light and fluffy.

Add the eggs, one at a time, beating well after each addition to fully incorporate them. Pour in the milk and mix briefly. Sift together the flour with baking powder, and a pinch of salt. Gradually add the dry ingredients to the batter, stirring until smooth and thick.

Step 2

Step 2

Add the eggs, one at a time, beating well after each addition to fully incorporate them. Pour in the milk and mix briefly. Sift together the flour with baking powder, and a pinch of salt. Gradually add the dry ingredients to the batter, stirring until smooth and thick.

Grease a 24cm (9.5-inch) bundt pan with melted butter. Transfer the batter to the pan, smoothing the top with a spatula. (Optional) Use a dough scraper dipped in melted butter to create a circular indentation in the batter—this helps form the signature crack.

Step 3

Step 3

Grease a 24cm (9.5-inch) bundt pan with melted butter. Transfer the batter to the pan, smoothing the top with a spatula. (Optional) Use a dough scraper dipped in melted butter to create a circular indentation in the batter—this helps form the signature crack.

Preheat the oven to 180°C (350°F). Bake for 40 minutes on the middle rack, or until a toothpick inserted into the center comes out clean.

Step 4

Step 4

Preheat the oven to 180°C (350°F). Bake for 40 minutes on the middle rack, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack. Once cooled, dust with powdered sugar before serving.