Lemon Bundt Cake

 Lemons.  Sometimes I just can’t get enough of lemons.  I love how gorgeous they are to look at, I love how they smell and taste…they’re just like sunshine all wrapped up in a beautiful little citrus fruit.

When I grocery shop I always buy a big bag of lemons, since I consider them a staple around here.  I use them in SO much of my cooking and baking.  I also drink a 1/2 cup of warm water with the juice of 1/2 a freshly squeezed lemon every morning, and when we’re sick we add fresh lemon juice to our ginger tea.  I also like to squeeze them on to avocados, salads, fish, chicken…you name it.  I even use them to clean stains off of my kitchen counters.  They’re kind of a miracle fruit aren’t they?

Lemon Bundt Cake {A Pretty Life}

So yesterday when I was staring at our basket of lemons I thought, I need to make a cake with those.  I usually make a lemon loaf from a recipe that I got from a good friend over 10 years ago, but this time I decided to make a Lemon Bundt Cake.  Mondays just beg for fresh cake.

Lemon Bundt Cake {A Pretty Life}

I’m realizing that I have a love for Bundt cakes.  There’s just something so beautiful about a perfectly baked cake from a gorgeous pan…side note…I think I’m going to start collecting Bundt pans.  I need this one.  And this one.  Need.  Anyway honestly, I find Bundt cakes so easy to make that they’ve quickly become my go-to dessert.  I’ve made an Earl Grey Tea Bundt Cake, a Coconut Bundt Cake, a Caramel Apple Bundt Cake, an Eggnog Bundt Cake and a Peach Bundt Cake.  And now a Lemon Bundt cake.  So basically I’m obsessed.  There’s no other explanation.

Lemon Bundt Cake {A Pretty Life}

But I can’t stop.  Won’t stop.  Because Bundt cakes are the bomb y’all.



Lemon Bundt Cake

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes



  • 1/2 cup butter (at room temperature)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • zest from 1 lemon
  • 2 cups flour
  • 4 tsp baking powder
  • 3/4 cup milk
  • 1/4 cup lemon juice (1 lemon yields about this amount)


  • juice from 1/2 lemon
  • 2 tbsp sugar


  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by rubbing the inside of the pan with butter then dust it lightly with flour. Set aside.
  3. With a mixer cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add the vanilla.
  6. Mix in the lemon zest.
  7. In a separate bowl, combine the flour and baking powder.
  8. To the butter mix, add 1/3 of the flour mix, then 1/2 of the fresh lemon juice, then the 1/3 of the flour mix, then 1/2 of the milk. Repeat until all combined.
  9. Pour the cake batter into your prepared Bundt pan.
  10. Bake for 45 minutes.
  11. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.
  12. While the cake is cooling, combine the juice from 1/2 of a lemon with 2 tbsp of sugar.
  13. Gently poke the cake with a knife, then pour the lemon/sugar mixture over the top of the cake.
  14. Sprinkle with icing (confectioners) sugar.
  15. Serve and enjoy!

– – – – – 

Lemon Bundt Cake {A Pretty Life}

This Lemon Bundt Cake is moist and perfectly lemon flavoured.  The addition of the extra fresh lemon juice/sugar mix after the cake has baked, really takes this cake to the next level.  So delicious.  You need to make one.

Lemon Bundt Cake {A Pretty Life}

Have a delicious day!

Disclosure: This post contains an affiliate link.  I might be able to buy a pencil with the commissions.  😉

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  • Reply Lori April 15, 2015 at 10:23 AM

    I can taste the flavors now, also I like that you used a bundt pan which gives it more crust.

  • Reply Katia April 19, 2015 at 4:45 PM

    YUMMY! Looks delish.
    Can I ask where you purchased your bundt pan, and what size/volume it is?

  • Reply Angela - Patisserie Makes Perfect April 21, 2015 at 2:35 AM

    This looks amazing. I love lemon and it’s such a beautiful golden colour. #MixItUpMonday

  • Reply Natali McKee April 21, 2015 at 2:03 PM

    I am a sucker for lemons too! I’ll have to give this a try.

  • Reply Thao @ In Good Flavor April 22, 2015 at 7:39 PM

    This lemons cake looks lovely. I really like its simplicity.

  • Reply Kyla @HouseOfHipsters April 24, 2015 at 2:46 PM

    Is it bad to want to lick the computer monitor? LOL! This looks scrumptious! Thanks for linking up!

  • Reply Amanda @ Dwelling in Happiness April 24, 2015 at 5:27 PM

    Ohh my goodness, this looks devine! I love lemon anything!! Thanks so much for sharing this at Motivational Monday! We hope to see you again on Sunday. Happy weekend! 🙂

  • Reply susan April 26, 2015 at 7:10 AM

    This looks so good! Visiting from TJ!!

  • Reply All that's Jas April 26, 2015 at 7:16 PM

    Perfect dessert for a Spring evening. My husband’s favorite flavor in cakes. Thanks for sharing at Thursday Favorite Things. I hope you will join us again this Thursday!

  • Reply Jennifer Dawn April 28, 2015 at 10:34 PM

    The presentation is amazing! The recipe sounds delicious! This whole post is perfection! Just wanted to let you know that I’m featuring it at this week’s link party! http://www.thelifeofjenniferdawn.com/2015/04/a-little-bird-told-me-link-party-138.html

  • Reply Diane April 28, 2015 at 11:21 PM

    I love bundt cake and this lemon recipe looks just fantastic! Such a great flavor for cake. So bright and cheery with the powdered sugar dusting!
    Thanks so much for linking up at #Purebloglove link party! The party starts every Thursday night at 8 p.m. est! It runs through the week end. I’m hosting at http://www.homemadefoodjunkie.com. Can’t wait to see what you bring next Thursday. We love your ideas!

  • Reply Christine April 29, 2015 at 12:51 PM

    Your lemon bundt cake is lovely! It would be the perfect dessert for any Springtime celebration, especially a Mother’s Day brunch! Thank you for sharing at OhMyHeartsieGirlWW! I’ve pinned and tweeted, also featured it on my blog this week! Have a great week! Looking forward to seeing you next week! xo Christine@CherishingaSweetLife

  • Reply Theresa @DearCreatives April 30, 2015 at 12:38 PM

    I need to make this recipe today. I have lemons from a tree I need to use up. Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared. Hope to see you again soon.

  • Reply Liz January 24, 2016 at 10:57 AM

    Yum – thank you.

  • Reply Jessy April 12, 2017 at 9:22 AM

    That was an awesome recipe and very easy to make, Thank you!
    But there is one thing that didn’t work very well..when I put the lemon juice while it was still cooling, the cake dropped a bit and the cake broke a bit 🙁 . next time, do you think I can put the lemon juice after it cooled completely?

    Thank you!!

    • Reply Jo-Anna@APrettyLife April 12, 2017 at 9:41 AM

      Hi Jessy!

      I’m sorry your cake fell a bit, I’ve never had that happen! But yes, you could absolutely add the lemon juice when the cake has cooled!

  • Reply Marilyn May 6, 2018 at 4:01 PM

    This is very good! It’s such a light tasting cake and the lemon drizzle really tops it off. Mine stuck to the bundt pan a bit even after buttering and flouring it, but it tasted awesome.

  • Reply Jennifer May 16, 2018 at 10:09 AM

    The flavor was nice but I think 4tsp of baking powder was a bit much. Mine ended up very airy (had a lot of air pockets instead of having a nice sold crumb as in the picture. These would be divine as cupcakes.

  • Reply Jennifer May 16, 2018 at 10:11 AM

    Sorry, for some reason it posted 1 star but I really gave it 4.

  • Reply Lou May 19, 2018 at 1:42 PM

    Does this sit out or does it go in the fridge?

  • Reply Barb P June 9, 2018 at 7:43 AM

    Looks positively delish! Making for dear friend’s birthday. Thinking of decorating with edible flowers. Thsnks for lovely recipe!

  • Reply Louise June 14, 2018 at 11:28 AM

    What size Bundt pan is used in this recipe please?

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