Glazed Lemon Bundt Cake Recipe
Glazed Lemon Bundt Cake Recipe photo by Taste of Home
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Glazed Lemon Bundt Cake Recipe

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4.5 24 26
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A sunny lemon-flavored cake is just the dessert to brighten up a gray winter day (or any day). Lemon peel provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 12-16 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons lemon extract
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1 tablespoon grated lemon peel
  • GLAZE:
  • 1/4 cup lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon lemon extract
  • 3/4 cup sugar

Nutritional Facts

1 slice: 352 calories, 13g fat (8g saturated fat), 86mg cholesterol, 263mg sodium, 54g carbohydrate (35g sugars, 1g fiber), 5g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer.
  3. Place waxed paper under rack. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving. Yield: 12-16 servings.
Originally published as Glazed Lemon Bundt Cake in Taste of Home February/March 1999, p39

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Teehunnybee User ID: 8861142 248320
Reviewed May. 17, 2016

"Great recipes, however the two of sugar barely made it sweet. I wasn't able to taste the lemon flavor with 11/2 tsp of lemon extract and the lemon peel. But cake is very moist and fluffy"

MelissaLovesCoffee User ID: 6811116 247775
Reviewed May. 2, 2016

"I made it dairy free by using Earth Balance instead of butter and vanilla non-dairy milk instead of milk. Such a delicious cake! It was tender, moist, and had just the perfect amount of lemon."

MrsE1 User ID: 4060905 247678
Reviewed Apr. 30, 2016

"Yummy lemon flavor. Made for a girl's brunch - PERFECT.

To vah4bm: you didn't follow the recipe to a "T", as you stated, if you used skim milk instead of 2%. Also, the recipe directions say to beat in extracts ( with an "s") which would include the vanilla extract. Hmmmm, perhaps your cake didn't turn out because you didn't follow directions . . ."

MY REVIEW User ID: 7513330 244666
Reviewed Feb. 29, 2016

"This cake is AMAZING!!!! I never have any luck with bundt cakes mine usully turn out dry and crumbly NOT THIS ONE!! This cake baked up Beautifully! Melted in my mouth!! So moist with a beatiful texture!!! I will definitely make this cake again!"

key-ko User ID: 2829787 232476
Reviewed Sep. 8, 2015

"It looks great, my favorite recipe now, love it !!"

eawickes User ID: 8462631 230263
Reviewed Jul. 27, 2015

"I made this for my moms birthday and everyone who ate it loved it. It didn't last for more than a day"

lvarner User ID: 35803 229006
Reviewed Jul. 5, 2015

"Very good recipe. This makes a nice big,tall cake. It tastes delicious! I sometime add coconut to the batter for additional taste and texture."

Susannah3777 User ID: 8414920 227885
Reviewed Jun. 13, 2015

"A tall cake with great texture, as others have said. After trying this cake once with lemon flavoring, I substituted coconut extract to make coconut cupcakes, which were great! I used powdered sugar when I made the lemon glaze the first time, so it didn't run too much."

jaob User ID: 8268564 221116
Reviewed Feb. 22, 2015

"This is a tasty, most cake with a nice, slightly crunchy, crust. I added poppy seeds & poked holes in the warm cake with a wooden skewer before glazing, so the glaze (which I thickened) would absorb a bit into the cake. Otherwise I followed the directions as given. This is a keeper in my opinion!"

collectorkerri User ID: 212062 217179
Reviewed Jan. 7, 2015

"This recipe is a favorite for when I want something lemon-flavored. It's a little messy when brushing on the glaze, but nothing that a little waxed paper under the cooling rack can't handle. I'm not sure what vah4bm is talking about; I have the original recipe clipping from 1999, and it says "beat in extracts." That includes vanilla."

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