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This moist and zesty Lemon Bundt Cake is packed with fresh lemon flavour and topped with a tangy lemon glaze. Soft, buttery, and easy to make—it’s the perfect citrus cake for any occasion!

Lemon Bundt Cakes are so beautiful, don’t you think? The surprising thing is, despite their fancy appearance, Bundt cakes are actually really easy to make. The hallmark of a Bundt cake is its intricately shaped tin — but that’s not all, they are also usually quite dense, which helps hold all those gorgeous details from the cake mould.

I wouldn’t have said my boys were “lemon cake” fans — but this Bundt cake proved me wrong. The first time I made it, it was inhaled within one afternoon! It’s perfect for a little tea party or picnic, and dare I say… it earns serious popularity points if you unveil this beauty on a camping weekend!

Why You’ll Love This Lemon Bundt Cake

The cake has a moist crumb and is packed with lemony zing!
It looks gorgeous – the citrus glaze is rather fancy-looking!
It’s easy to make – delivers every time!

Ingredient Spotlight

Lemon Zest & Juice – The star of the show! Zest gives a fragrant citrus punch, while the juice brings tang and brightness.
Yoghurt (or Sour Cream) – Adds richness and moisture, helping the cake stay tender.
Cornstarch – Helps to create a finer, softer crumb!
Butter – For that melt-in-your-mouth creamy texture and rich flavour.

Tips for Baking the Perfect Lemon Bundt Cake

Grease generously! Bundt tins can be sneaky—make sure every nook and cranny is coated with baking spray or butter.
Don’t overmix once the flour goes in. Just mix until combined
Cool in the tin – Letting the cake cool in the tin helps the structure firm up before unmoulding.
Use room temperature ingredients – They combine better and create a smoother batter.

Decorating Ideas for your Beautiful Bundt Cake

Want to take your lemon bundt cake to the next level visually? Here are a few fun finishing touches:

Candied lemon peel or dried citrus slices
A sprinkle of edible flowers or a light dusting of icing sugar for a garden-party vibe.
Fresh berries like raspberries or blueberries

Storage & Freezing Suggestions

Storing: Keep the cake covered at room temperature for up to 3 days.
Freezing: This cake freezes beautifully! Wrap it in plastic wrap and freeze (unglazed) for up to 2 months. Defrost overnight in the fridge or on the counter, then glaze before serving.

Quick Steps: How to Make Lemon Bundt Cake

Prep the Oven & Tin:
Preheat to 180°C (350°F) and grease your bundt tin well.
Cream Butter & Sugar:
Beat softened butter, sugar, and lemon zest until light and fluffy.
Add Wet Ingredients:
Mix in eggs, then add milk, yoghurt, lemon juice, and vanilla.
Add Dry Ingredients:
Stir in salt, baking powder, cornstarch, and flour (one cup at a time).
Bake:
Pour batter into the tin, smooth the top, and bake for 50–55 minutes, until a skewer comes out clean.
Cool & Release:
Let the cake cool in the tin, then carefully turn it out onto a cooling rack.
Make the Icing:
Mix icing sugar, lemon juice, melted butter, and a little milk if needed until smooth.
Decorate:
Drizzle icing over the cooled cake and top with lemon zest and dried lemon slices.

Easy Lemon Bundt Cake

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Author: Louise – Just Easy Recipes
Prep Time: 10 minutes
Cook Time: 50 mins
Total Time: 1 hour
Yield: 1 Bundt Cake 1x

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Ingredients

Cake

1 cup butter (225g), softened to room temperature
2 cups sugar
2 tablespoons lemon zest
4 eggs
½ cup milk
1/3 cup plain yoghurt (or sour cream)
¼ cup lemon juice
2 teaspoons vanilla essence (1 teaspoon vanilla extract)
½ teaspoon salt
2 teaspoon baking powder
2 tablespoons cornstarch
3 cups flour

Lemon Glace Icing

2 cups icing sugar (powdered sugar)
2 tablespoons lemon juice
2 tablespoon butter, melted
1 tablespoon milk if needed

Decoration

1 teaspoon lemon zest
5 slices dried lemon* (or orange)

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Instructions

Preheat the oven to 180°C or 350°F and grease a bundt tin with baking spray. Make sure that your baking tray or rack is correctly positioned in the oven – I position mine one level below centre so that the cake tin itself is centered in the oven.
Using a handheld or stand mixer, cream the butter, sugar and lemon zest together until light and fluffy – usually 1-2 minutes is good!
Add the eggs and mix well.
Now add the milk, yoghurt, lemon juice and vanilla essence and give that a quick mix.
Add in the salt, baking powder and cornstarch and mix until well combined.
Lastly, add the flour, one cup at a time and mix until well combined before adding the next cup.
Add the batter to your greased bundt tin, use a spoon to move the batter to ensure it is evenly distributed.
Bake for 50-55 minutes until a wooden skewer inserted into the centre of the cake, comes out clean.
Allow the cake to cool in the tin until the tin is no longer hot to the touch. Once cooled sufficiently, place a rack on top of the tin and carefully turn the tin over to release the cake onto the cooling rack.
Allow to cool completely before icing.
To make the icing, simply mix all the ingredients together until the consistency is smooth. Drizzle over the cake and then sprinkle lemon zest and place dried pieces of lemon on top.

Notes

I dried my slices of lemon on a baking rack in the oven. I set the temperature to 90 °C (194F°) and allowed the slices to dry out for at least an hour. You could even dry orange slices for a deeper richer colour!