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Slice of lemonade bundt cake on a white plate.

Lemonade Bundt Cake

Rich and delish
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!
5 from 27 votes
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Prep Time 30 minutes
Cook Time 45 minutes
chill time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 396 kcal

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.

Nutrition

Calories: 396kcalCarbohydrates: 72gProtein: 7gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 89mgSodium: 342mgPotassium: 100mgFiber: 1gSugar: 26gVitamin A: 477IUVitamin C: 4mgCalcium: 104mgIron: 2mg
Keyword lemon bundt cake, lemonade bundt cake
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