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hand pours a thick, white glaze over a heart shaped cake

Lemon Bundt Cake

  • Author: Patty McGuire
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x


A recipe for a classic Bundt® cake with lemon glaze is a simple yet elegant cake that’s full of sweet-tart lemon flavor – perfect for any special occasion!



The Cake

  • 3/4 cup (181g) softened butter, room temperature
  • 1/2 cup(136g) cream cheese, room temperature
  • 2 cups (400g) caster sugar
  • 5 eggs, room temperature
  • 3/4 tsp vanilla extract (really any extract you like)
  • 2.5 cups (300g) all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (63g) buttermilk, room temperature

The Glaze:

  • 1 3/4 cups (200g) powdered sugar
  • 2 tablespoons (30g) melted butter
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon cream or milk

** If you want a different flavor for the glaze, add up to 1 teaspoon of your favorite extract and increase milk to 3 tablespoons. A little more a little less to get it to the proper consistency.


  • Preheat oven to 350ºF (175ºC).
  • Carefully grease and flour a 10-cup Bundt® pan (be sure to tap/shake out excess flour). Finish with a touch of Baker’s Joy with flour.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter, cream cheese, and sugar beating on medium-speed until well-combined and batter is lightened in color.
  • Add eggs, one at a time, combining thoroughly after each addition (about 10 seconds on medium-speed after each addition). Scrape down the bowl and stir in vanilla extract. Mixture should be very smooth, light, and creamy.
  • Using a separate bowl, whisk together flour, baking powder, and salt.
  • With mixer on low-speed, alternate adding the flour mixture and milk mixture to the wet ingredients, starting and ending with the flour mixture (Add the flour in 3 separate additions and the milk in 2).

The fluffy texture of the cake batter during mixing

  • Pour batter into prepared bundt pan and bake on 350ºF (175ºC) for 45-55 minutes or when a knife inserted in the thick part of the cake comes out clean or with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.

cake batter as seen over head in a heart shaped pan and ready for baking

  • Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze. You can use a spatula to gently loosen the cake from the sides as an added measure.

overhead view of a freshly baked cake in a heart shaped pan


  • Whisk together powdered sugar, melted butter, and lemon juice. Add milk, one tablespoon at a time, until consistency is thin enough that it falls in ribbons off of whisk but holds its shape for several seconds before melting back into the bowl.
  • Drizzle over cooled cake, allowing glaze to set for 30-60 minutes.


I highly recommend switching to caster sugar for ALL your cakes and cookies. It’s a superfine sugar and melts more completely during the creaming process. The texture of your baked goods will improve tremendously just by making this simple change.

overhead view of a freshly baked cake in a heart shaped pan

  • Prep Time: 20
  • Cook Time: 50
  • Category: Dessert
  • Method: Baking
  • Cuisine: American