Easy Classic Glazed Lemon Bundt Cake Recipe

If you’re tired of lemon cakes that only whisper the flavors of lemon, this Glazed Lemon Bundt Cake is for you. It’s bright, it’s fluffy, and it uses buttermilk to make sure it’s not as dry as a desert.

If you aren’t quite ready for a full-size commitment, you can always check out these 2-ingredient lemon bars on my other blog, EazyGrub instead. But if you’re looking for a showy/pretty dessert with great lemony flavor, stay right here.

🌟 Ingredient Notes

For the Cake
✅Unsalted Butter – Get it to room temp. If you try to cream a cold brick of butter, we’re already off to a bad start.
✅ Large Eggs – Four of them. Room temp is non-negotiable if you want a smooth batter.
✅ Buttermilk –  The secret to a tender crumb. It reacts with the leavening to keep things light.
✅ All-Purpose Flour – The literal foundation.
✅ Granulated Sugar – Or xylitol if you’re trying to be good.
✅ Lemons – We’ll need the juice and the zest for this entire recipe.
✅ Vanilla Extract – Because every cake needs that floral backup.
✅ Baking Powder & Soda –  Our lifting crew.
✅ Salt – To make sure the sugar doesn’t take over the whole show.

For the Glaze
✅ Betty Crocker Frosting –  Just warm it up slightly and it pours beautifully.

How to Make Glazed Lemon Bundt Cake

1. Prep that oven and grease your 10-inch pan like you mean it and flour it too, unless you want a disaster.
2. Whisk the dry stuff in its own bowl to avoid any weird clumps.
3. Cream the butter and sugar until it’s light, fluffy, and looks like a cloud.
4. Get those eggs in there one at a time, followed by the lemon juice, half the zest and vanilla.
5. Do the “alternating shuffle” with the dry ingredients and buttermilk. Mix just until the flour vanishes.
6. Bake it until a toothpick comes out clean, then let it sit before attempting the big flip.
7. Wait until it’s completely cold before hitting it with that warmed-up glaze or frosting. Add the remaining zest to the frosting if you’d like for extra lemony flavor, or just add it all to the cake instead.

Serving Tips & Variations

• If you don’t have a 10-inch bundt, you can split this into two loaf pans. Just watch the clock so they don’t overbake.
• This cake is the perfect base for a berry compote. If you have extra blueberries, my Keto Blueberry Sauce is a total game-changer here.
• Since the oven is already on, throw in Simple Honey Glazed Carrots for dinner so you can feel like you ate a vegetable before diving into the cake.

Storage and Freezing

• Keep this covered on the counter for a few days (if it survives that long). It actually gets a little moister by day two.
• If you want to freeze it, do it in slices. Wrap them tight in parchment paper first and then put them in an air tight container. They’ll be ready for your next emergency snack. If you’re into freezing desserts, you probably already know how well my 4-Ingredient Butter Cookies handle the cold, too!

I really hope you love this glazed lemon bundt cake as much as I do. If you’re still craving that sweet and sour vibe after all this lemon, you have to try my Sour Cherry Hand Pies next.

Let me know in the comments if you went with the frosting or the scratch-made glaze! Thanks for stopping by and happy baking!

~ Joanne