4.7 from 76 votes
Lemon Bundt Cake Recipe
This lemon bundt cake blends tangy lemon juice and zest with a tender crumb built from all-purpose flour, butter, sugar, eggs, and buttermilk. A lemon-infused glaze made from white chocolate chips and sweetened condensed milk finishes the cake with a rich, citrusy shine. The cake bakes to a moist, flavorful finish with balanced sweetness and bright lemon notes throughout.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
12
people
Calories:
545 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butter 2 sticks, unsalted
- 1½ cups granulated sugar
- 3 egg large
- 1 teaspoon lemon extract
- 1 cup buttermilk
For the Glaze
- 1 cup white chocolate chips
- 14 ounces sweetened condensed milk (1 can)
- 1 tablespoon lemon from 1 lemon, zest
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350 degrees. Prepare a bundt cake pan with a non-stick baking spray.
- In a medium bowl, whisk together the flour, lemon zest, salt, baking powder, and baking soda.
- In another bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, to the mixture and beat well between each addition. Beat in the lemon juice and lemon extract. Pour in half of the flour mixture and alternation with the buttermilk; mixing well between each addition and just until combined. Pour the batter into the prepared pan.
- Add the dry ingredients and buttermilk to the wet, alternating, until just combined. Take care not to overmix. Pour the batter into the prepared Bundt pan.
- Bake for 45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove to a cooling rack to cool completely.
- In a small saucepan, combine the white chocolate chips and sweetened condensed milk. Set the pot over medium heat and continuously stir until the chips are melted. Remove from heat and stir in the lemon juice and zest. Spoon the glaze over the cake. For a little extra decoration and lemon pop, zest a lemon over the cake after being glazed.
Cup of Yum
Notes
- Grease the bundt pan thoroughly to ensure the cake releases easily after baking.
- Preheat the oven fully before baking for even cooking and proper rise.
- Cool the cake on a rack placed over a cookie sheet for easy glaze application and cleanup.
- Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Freeze the cake for up to 3 months to maintain freshness.
Nutrition Information
Serving
1slice
Calories
545kcal
(27%)
Carbohydrates
74g
(25%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
98mg
(33%)
Sodium
352mg
(15%)
Potassium
254mg
(5%)
Fiber
1g
(4%)
Sugar
53g
(106%)
Vitamin A
660IU
(13%)
Vitamin C
7mg
(8%)
Calcium
175mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 people
Amount Per Serving
Calories 545
% Daily Value*
| Serving | 1slice | |
| Calories | 545kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 352mg | 15% |
| Potassium | 254mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.