Easy Lemon Bundt Cake
Lemon bundt cake is a moist, ring-shaped cake bursting with bright lemon flavor. Often topped with a simple glaze, it's a classic dessert perfect for any occasion.
Ingredients
For the Cake:
- 250 g unsalted butter softened
- 225 g brown sugar
- 1 tablespoon lemon zest
- 4 large eggs room temperature
- 225 g self-raising flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon lemon juice
- 1 teaspoon vanilla paste
- 2 tablespoon milk
For the Lemon Syrup:
- 100 g granulated sugar
- 150 ml lemon juice
For the Topping:
- 80 g powdered sugar
- 2 tablespoon water
Instructions
- Cream 1 cup (250 g) unsalted butter with 1 cup (225 g) brown sugar and 1 tablespoon lemon zest until light and fluffy, about 4–5 minutes.
- Add the 4 large eggs, one at a time, beating well after each addition to keep the batter smooth.
- Sift together 1¾ cups (225 g) self-rising flour, 1½ teaspoons baking powder, and ¼ teaspoon salt, then mix into the batter until just combined.
- Stir in 2 tablespoons lemon juice, 1 teaspoon vanilla paste, and 2 tablespoons milk until the batter is smooth and evenly combined.
- Grease a 20 cm bundt pan well, pour in the batter, and smooth the top.
- Bake at 350°F / 180°C (320°F convection / 160°C fan) for 40–45 minutes, until golden, and a toothpick inserted comes out clean.
- Mix ½ cup (100 g) granulated sugar with ⅔ cup (150 ml) lemon juice until the sugar dissolves.
- While the cake is still warm, make small holes and brush the cake with the lemon syrup so it soaks in fully.
- Let the cake cool completely, then transfer it to a serving plate.
- Make a few more holes, brush again with the remaining syrup, then whisk ⅔ cup (80 g) powdered sugar with 2 tablespoons water and drizzle over the cooled cake.
- Slice and serve.
Notes
Cream the Butter Well: I like to beat the butter, brown sugar, and lemon zest for the full 4–5 minutes so the cake bakes up lighter and softer.
Add the Eggs Slowly: Add the eggs one at a time, and I mix well after each one to keep the batter smooth and even.
Brush the Syrup Slowly: I like to take my time brushing the lemon syrup over the cake so it soaks into the holes instead of sitting on top.
Cool Before Glazing: Let the cake cool completely, and I find the icing sets better without melting into the cake.
Nutrition
Calories: 560kcal | Carbohydrates: 73g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 395mg | Potassium: 130mg | Fiber: 1g | Sugar: 51g | Vitamin A: 908IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 1mg