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–+ servings
sliced lemon bundt cake with lemon sugar coating and lemon frosting glaze on a white cake stand with slices arranged in a circular domino pattern

Lemon Bundt Cake

An airy lemon bundt cake coated in sugar flavored with freshly grated lemon zest and then topped off with a generous drizzle of lemon glaze frosting!
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Prep Time: 15 minutes
Bake Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake, homemade lemon cake, lemon bundt cake, lemon cake, lemon cake from scratch
Servings: 12 slices
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 mixer
  • 1 standard bundt pan minimum 10-cup capacity

Ingredients

Lemon Bundt Cake

  • 2 ½ cup bleached cake flour
  • 2 cups granulated sugar
  • 2 tsp baking powder
  • ¾ tsp salt
  • 4 large eggs
  • 1 ¼ cups lemon yogurt about 12.5 fl. oz.
  • 1¼ cups canola oil split in ¾ and ½ cup portions
  • 2 tsp vanilla extract

Lemon Sugar

Lemon Frosting Glaze

  • 2 TBSP lemon juice juice from 1 large lemon
  • 2 ¼ cups confectioner's sugar
  • ½ tsp vanilla extract

Instructions

Lemon Bundt Cake

  • Preheat oven to 325℉
  • Add all dry ingredients (cake flour, baking powder, salt & sugar) to the bowl of a stand mixer with a flat beater attachment. Mix on low until ingredients are combined evenly.
  • Add ¾ cup of canola oil to dry ingredients and allow to mix again until well combined. The mixture should resemble sand at this point.
  • Combine the rest of the ingredients (eggs, remaining ½ cup of canola oil, yogurt & vanilla) in a small bowl and whisk with fork until egg is completely incorporated and mixture is smooth.
  • With mixer on medium speed, add your wet ingredients starting with just enough to moisten batter/make a paste. Scrape down the sides/bottom of your mixer as necessary.
  • Once this paste is smooth, gradually pour in the remainder of the wet ingredients until just combined. Batter will be thin
  • Pour batter into your bundt pan sprayed with baking spray and bake for 45 minutes or until a toothpick come out with a couple crumbs.
  • Allow cake to cool in bundt pan before removing cake.

Lemon Zest Sugar

  • While cake cools, prepare lemon zest sugar by combining granulated sugar and lemon zest with your fingers - rubbing in the zest until evenly combined.
    The sugar may clump together while it sits out - this is normal, just use your fingers to break up the clumps.

Lemon Glaze Frosting

  • Add confectioner's sugar, lemon juice and vanilla to a bowl and whisk until smooth.
    A crust may form at the top while it sits and the cake is cooling. This is normal, just give another whisk right before using to get rid of it.

Assembling Cake

  • Cover cake by sprinkling generously with lemon zest sugar and then pour lemon glaze frosting evenly over bundt cake.
  • Store in an airtight container or under a cake dome for up to 5 days for best flavor.
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