Lemon Bundt Cake with Glaze (2 Ways)

If you're looking for an easy cake that looks and tastes amazing, this is it. Each slice is packed with bold lemon flavor and a tender crumb with a thick glaze on top.

Love easy cakes? Try my Apricot Almond Cake, Oatmeal Apple Cake, or my Classic Carrot Cake.

What makes a Lemon Bundt Cake Moist?

The key to a moist lemon Bundt cake is a rich batter and careful baking time. You shouldn't overmix or overbake it. The glaze also adds flavor while helping the cake stay soft for days.

What you'll need for the cake

Ingredient Tips (cake)

• Rub the lemon zest into the sugar first. I usually do this with my fingers (a mixer works too). It releases the lemon oils, so the cake smells amazing and tastes more lemony.
• Lemons: Fresh lemon juice and zest are best. Together, they really boost the lemon flavor.
• Buttermilk + Greek yogurt: This combo gives the cake a tender, moist crumb with a slight tang that pairs perfectly with lemon. 
• Room-temperature butter + eggs: They blend more smoothly into the batter, which helps the cake bake up lighter and more evenly.

What you'll need for the lemon cream cheese glaze

Ingredient Tips (lemon cream cheese glaze)

• Softened cream cheese: Make sure it's softened so the glaze mixes up smooth without any lumps.
• Powdered sugar: Sift it if it's lumpy as this keeps the glaze silky smooth.
• Lemon juice: Start with half a tablespoon, then add a tiny bit more only if you need to thin it out. You could also add a little milk, if you prefer.
• Lemon zest (for topping): I like sprinkling it on at the end for extra lemon flavor and a pretty finish.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• mixing bowls
• hand mixer or stand mixer
• Bundt pan
• whisk
• pastry brush

How to make a glazed lemon Bundt cake

Before you start: Grease the Bundt pan with very soft butter, using a pastry/silicone brush to get into every crevice. Lightly dust with flour and tap out the excess.

Step-by-step Instructions

Step 1: Whisk the dry ingredients

Whisk the flour, baking powder, baking soda, and salt in a bowl so everything is evenly combined.

Step 2: Make the lemon sugar

Use your fingers (or a mixer) to rub the zest into the sugar. It should feel a little damp. 

Step 3: Cream the butter and lemon sugar

Beat the butter with the lemon sugar until light and fluffy. 

Step 4: Add the eggs and vanilla

Add the eggs one at a time, mixing after each one. Scrape down the bowl once or twice.

Step 5: Add the liquids and dry ingredients in 2 batches

Add half the buttermilk, half the yogurt, and half the lemon juice, then mix gently. Then add the remaining ingredients and beat again. Stop mixing as soon as the batter comes together.

Step 6: Fill the pan and tap

Spoon the batter into the pan and smooth the top. Gently tap the pan once or twice on the counter to release any big air bubbles.

Step 7: Bake

Bake until golden and a toothpick comes out clean. If it's browning too quickly, tent loosely with foil.

Once the cake is completely cool, drizzle with your glaze. Let it set for a few minutes, then sprinkle with lemon zest if you'd like.

How to make lemon cream cheese glaze

Step 1: Soften the cream cheese

Beat the cream cheese with the mixer until it's softened and smooth.

Step 2: Add the powdered sugar and lemon juice

Gradually add the powedered sugar (I do it in 3 batches), then add the lemon juice and mix until it's smooth.

How to get a Bundt cake out of the pan without sticking

My best tip is using very soft butter and a pastry/silicone brush so you can get into every crevice of the pan. Then dust lightly with flour and tap out the excess (you don't want a thick flour coating).

Finally, let the cake cool in the pan for about 30 minutes before turning it out-this step makes a big difference. And if a tiny spot sticks anyway? Don't worry. The glaze covers it.

Recipe Notes

Storage Tips & Freezing Instructions

• Refrigerator: Store covered in the refrigerator for up to 5 days.
• Freezer: The cake also freezes really well. I like to flash-freeze individual slices on a baking sheet for 1-2 hours so the glaze firms up. Then I wrap each slice in plastic wrap and then place it in freezer bags or freezer-safe containers. They can be frozen for up to 3 months.To thaw the cake, leave it in the refrigerator overnight.

Substitutions & Variations

For more lemon flavor: Instead of a cream cheese glaze, make a classic glaze with powdered sugar and lemon juice for a more intense lemon taste.  You could also add a bit more zest to the batter or glaze.

Greek yogurt swap: You can use sour cream instead of Greek yogurt (equal amounts).