This lemonade bundt cake is made with fresh lemon juice and lemon zest and topped with a lemon glaze. This cake and bright and will light up your day!
This cake is dense and moist and zesty, and always a crowd-pleaser. It's perfect for any summertime event and is really easy to make. Follow our tips and tricks to perfect this cake. Try out our lemon cooler cookies for another lemon recipe!
We love making easy cakes, you should check our apple upside down cake, apple sharlotka cake, moist honey cake, fudgy flourless chocolate cake, and our favorite marble loaf cake.
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Why this recipe works
- Extremely easy to make.
- Turns out perfect every time!
- Made with simple ingredients.
- Is made with fresh lemon juice and lemon zest.
- Perfect for summer and will light up your day!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Eggs- you will need eggs for this recipe. Make sure that your eggs are at room temperature.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- you will need ½ teaspoon of lemon zest. We recommend zesting the lemon first and then juicing it.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder– baking powder allows the cake to rise. Make sure that your baking powder is not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Greek yogurt- you can use either greek yogurt or sour cream. Get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Vanilla extract- adds extra flavor.
Lemon extract- for extra lemony flavor. This is optional.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
For the lemon glaze:
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Pinch of salt- to balance the sweetness.
Melted butter- use unsalted butter for this. You don't want a salty glaze.
Instructions
Step 1: Preheat an oven to 180c (350f). Butter the bundt cake pan with room temperature butter and flour to prevent the cake from sticking to the pan.
Step 2: In a large mixing bowl, add the flour, baking powder, and kosher salt, and mix with a whisk until combined. Set aside.
Step 3: In a big mixing bowl, add the room temperature butter, sugar, vanilla extract, and lemon zest, and mix with an electric hand mixer until it's creamy.
Step 4: Add the greek yogurt (or sour cream), eggs, lemon juice, and vegetable oil, and mix until the mixture is well combined.
Step 5: Add the lemon extract, flour, and buttermilk. Mix until the mixture is almost combined. Finish mixing with a spatula until the mixture is just combined.
Step 6: Pour the cake batter into the prepared bundt cake and spread it with an offset spatula. Bake in a 180c (350f) oven for about 40-50 minutes or until a toothpick inserted into the cake comes out clean.
Step 7: Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake and tap the cake pan to release the cake from the pan.
Make the glaze:
In a medium-sized mixing bowl, add the powder sugar, lemon juice, kosher salt, and melted butter. Mix with a spoon or a mini whisk until the mixture is smooth and silky.
Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Faq's
It’s okay to store this cake at room temperature. Make sure that you store this cake in an airtight container so it won’t dry out.
This cake will last up to 3 days at room temperature or up to 5 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Serving tips
We love to make a delicious lemon glaze and top the cake with this beautiful glaze. Serve this cake next to a cup of coffee or tea.
More cake recipes:
Moist honey cake- This honey cake is moist, rich in flavor, and full of spices that will make your house smell like autumn.
Apple sharlotka cake- This easy apple cake is going to be your new favorite easy and light cake! This cake is fluffy, light, airy, moist, soft, and delicious.
Fudgy flourless chocolate cake- This flourless chocolate cake is rich, fudgy, made with both dark chocolate and dutch cocoa powder, and is made with a few simple ingredients!
Dark chocolate sheet cake- This dark chocolate sheet cake is super moist, made in one bowl chocolate cake that is topped with dark chocolate buttercream frosting.
Marble loaf cake- This marble loaf cake is moist and flavorful and topped with a layer of chocolate ganache, it's so beautiful and so delicious.
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📖 Recipe
Lemonade Bundt Cake
Equipment
Ingredients
- 3 cups Flour
- 3 teaspoon Baking powder
- ½ teaspoon Kosher salt
- 150 g Butter unsalted
- 1 ½ cups Granulated sugar
- 4 Eggs
- ½ cups Greek yogurt or sour cream
- 1 teaspoon Vanilla extract
- ¼ cup Lemon juice
- 2 teaspoon Lemon zest
- 1 teaspoon Lemon extract
- ¼ cup Vegetable oil or canola oil
- ¾ cup Buttermilk
Lemon glaze:
- 2 cups Powder sugar
- 2 tablespoon Lemon juice
- 2 tablespoon Butter melted
- 1 pinch Kosher salt
Instructions
- Preheat an oven to 180c (350f). Butter the bundt cake pan with room temperature butter and flour to prevent the cake from sticking to the pan.
- In a large mixing bowl, add the flour, baking powder, and kosher salt, and mix with a whisk until combined. Set aside.
- In a big mixing bowl, add the room temperature butter, sugar, vanilla extract, and lemon zest, and mix with an electric hand mixer until its creamy.
- Add the greek yogurt (or sour cream), eggs, lemon juice, vegetable oil, and mix until the mixture is well combined.
- Add the lemon extract, flour, and buttermilk. Mix until the mixture is almost combined. Finish mixing with a spatula until the mixture is just combined.
- Pour the cake batter into the prepared bundt cake and spread it with an offset spatula. Bake in a 180c (350f) oven for about 40-50 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake and tap the cake pan to release the cake from the pan.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
vwoodsen
I tried your recipe. You put almond extract in the instructions but never mentioned the measurement for that. I accidentally put in 1 tsp of almond extract, the smell and the taste of the cake is a bit funny 🥹
RichandDelish
Hi! I removed the almond extract from the recipe. Forgot to remove it from the instructions. Sorry, hope that you will make it again without the almond extract, even though I'm sure it's not that bad!
Sandy
Hi! I was wondering if anyone has made this cake gluten free? If so what flour did you use and did you have to make any other alterations to the recipe to make it gluten free?
Stephanie
Is 396 cal for the whole cake or per slice pls?
RichandDelish
Hi! It's per a slice if you slice this cake into 12 slices.