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Glazed Lemon Bundt Cake Recipe

Glazed Lemon Bundt Cake Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Glazed Lemon Bundt Cake

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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"

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."

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 . . ."

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!"

Reviewed Sep. 8, 2015

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

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"

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."

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."

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!"

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."

Reviewed Dec. 14, 2014

"I've baked this Bundt Cake Recipe just as is, and it is SUPER DELICIOUS!!! Everyone loved it! Five Stars!!"

Reviewed Dec. 11, 2014

"Trying recipe for first time"

Reviewed Nov. 26, 2014

"Followed recipe to the letter and it bombed. Batter overflowed the pan, then collapsed. Used skim milk instead of 2%. This recipe is $#!T... useless! Oh, and vanilla is an ingredient but not listed in the directions. The editor needs to rethink his/her attention to detail."

Reviewed Dec. 3, 2013

"This recipe was absolutely fabulous. I substituted the flour for cake flour of course and added a teaspoon of almond extract. I also put a 1/2 stick of butter in my glaze to give it a thicker consistency. 5 stars and easy to follow."

Reviewed Sep. 30, 2013


Reviewed Jun. 7, 2013

"I made this cake for a co-worker who doesn't like traditional birthday cakes (hates frosting)...everybody LOVED it! It is very filling and just the perfect amount of crunchy outside and soft inside."

Reviewed Mar. 16, 2013

"Love this moist, tangy cake! Two of my family request this for birthdays instead of "traditional" birthday cake!"

Reviewed Jan. 24, 2013

"I like how the out side tasted crunchy...the glaze didnt soak in very good."

Reviewed Jan. 17, 2013

"This came out wonderful. I didn't have milk on hand only half and half and I used 1/2 butter and 1/2 margarine as that is what I had. This was light and tasty. I boiled the glaze to melt the sugar before I glazed the cake."

Reviewed Oct. 1, 2012

"I made this yesterday to go with a fish and seafood dinner my parents' made. This was excellent! My only criticism is that the glaze wasn't very glazy (not sure that's a word). It wound up being clear and didn't give the cake the nice look. I repeated the glaze without any better luck. I just topped it with powdered sugar and it was great."

Reviewed Aug. 2, 2010

"This is my dad'd favorite cake. It isn't dry at all. We love it."

Reviewed Jun. 11, 2010

"Delicious cake, easy to make"

Reviewed May. 13, 2010

"I don't know how many times I've made it! It was the very first cake I ever baked as a 10-year-old. It's loaded with nostalgia for me...but generally speaking, it's very nice and slightly tangy."

Reviewed Dec. 19, 2009

"Easy to make, but where is the glaze recipe that it says makes it so good?"

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Wine Pairings

Sweet White Wine

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