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slice of lemon bundt cake with lemon glaze on white china plate
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5 from 1 vote

Lemon Bundt Cake with Lemon Glaze

This recipe for a classic Lemon Bundt Cake with a tangy lemon glaze is perfect for any occasion. The cake is extra moist, fluffy and buttery. Everything you want in a cake plus the perfect lemony glaze.


  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp lemon zest (the zest from about 1 lemon)
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 eggs
  • 1/2 tsp vanilla
  • 1/2 cup milk
  • 1/2 cup Plain Greek yogurt
  • 1 tbsp lemon juice

For the glaze:

  • 1 3/4 - 2 cups powdered sugar
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest (the zest from about 1 lemon)


  • Preheat oven to 325 degree. Grease and flour the bundt pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, combine lemon zest and sugar. Mixing with a fork until the zest is well incorporated into the sugar.
  • In the bowl of an electric mixer, blend the butter and sugar mixture together until light and creamy.
  • Add the eggs, one at a time, blending well after each.
    Slowly add about half of the flour mixture, then pour add in the vanilla and milk. Blend.
  • Add the remaining flour and all of the Greek yogurt and lemon juice.
  • Blend until all ingredients are combined.
  • Pour batter into prepared pan, smoothing out the top of the batter.
  • Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for an hour, then run a knife along the edges to loosen the cake. Turn out onto a wire rack to cool completely before glazing. You may want to tap the bottom of the pan to loosen the cake more.

To make the glaze:

  • Starting with 1 3/4 cup of the powdered sugar, mix all glaze ingredients together until smooth. At this point, allow the glaze to sit for a few minutes to thicken. If the glaze isn't thick enough, add a bit more powdered sugar - no more than the 2 cups. If the glaze is too thick, add a bit more lemon juice, a tablespoon at a time.
  • Drizzle over cooked cake and allow to set before slicing.