Introduction

This lemon cake is bright, moist, and bursting with fresh citrus flavor. It’s perfect for any occasion when you want a sweet treat that’s light and refreshing. The tangy glaze adds the perfect finishing touch.

A light golden Bundt cake with a smooth, glossy white icing dripping softly down its rounded ridges sits on a white plate, placed on a white marbled surface. The cake has a firm, even texture with a slightly darker brown crust around the base, highlighting the soft yellow interior. The icing flows gently over the top and edges, creating a delicate contrast with the warm cake color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 tbsp lemon zest (about 2 lemons)
2 tbsp fresh lemon juice
½ cup (120ml) buttermilk
¼ cup fresh lemon juice
3 tbsp powdered sugar (for syrup)
1 cup powdered sugar, sifted (for glaze)
1 ½ tbsp fresh lemon juice (for glaze)
1 tbsp milk (any kind, for glaze)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes.
Step 4: Beat in the eggs one at a time. Add vanilla extract, lemon zest, and 2 tablespoons of lemon juice, mixing well.
Step 5: Add the dry flour mixture to the batter in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined—avoid overmixing.
Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the cake browns too quickly, loosely cover it with foil halfway through baking.
Step 7: While the cake bakes, whisk together ¼ cup lemon juice and 3 tablespoons powdered sugar in a small bowl to make the syrup.
Step 8: After baking, let the cake cool in the pan for 10 minutes. Use a skewer to poke holes all over the cake and brush the warm lemon syrup evenly on top. Allow the cake to cool completely in the pan.
Step 9: To make the glaze, mix 1 cup sifted powdered sugar, 1 ½ tablespoons lemon juice, and 1 tablespoon milk until smooth. Drizzle the glaze over the cooled cake and let it set before serving.

Tips & Variations

Use fresh lemons for the best, brightest flavor. If you don’t have buttermilk, substitute with ½ cup milk plus ½ tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.
Add a teaspoon of poppy seeds to the batter for a delightful texture and subtle crunch.
For a dairy-free version, use non-dairy butter and milk alternatives.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week—bring to room temperature before serving. Leftovers freeze well; wrap tightly in plastic wrap and foil, then thaw overnight in the fridge. The glaze may slightly soften after refrigeration.

How to Serve

A round bundt cake with two layers is shown on a white plate. The bottom layer is a golden brown with a soft texture, and the top layer is light yellow with a smooth, slightly shiny surface. The cake is topped with a drizzle of light, creamy white icing that flows down the sides in thin, uneven lines. The background is a white marbled texture with a few green and yellow lemons slightly blurred behind the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just make sure it’s 100% lemon juice without added sugars or preservatives.

How do I prevent the cake from drying out?

Don’t overbake the cake and be sure to brush on the lemon syrup while the cake is warm to keep it moist. Also, storing it properly in an airtight container helps maintain freshness.