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Lemon Bundt Cake Recipe

Course: Cake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 people
Calories: 545kcal
Wonderfully fresh, soft and airy, this lemon bundt cake is finished in a white chocolate glaze and is so delicious! Simple to make, it's perfect to serve at any occasion.
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For the Cake

  • cups all-purpose flour 300 grams
  • 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)
  • 1 teaspoon kosher salt 3 grams
  • ½ teaspoon baking powder 2 grams
  • ½ teaspoon baking soda 3 grams
  • 1 cup unsalted butter 226 grams (2 sticks)
  • cups granulated sugar 300 grams
  • 3 large eggs 150 grams
  • 1 teaspoon lemon extract 4 grams
  • 1 cup buttermilk 227 grams

For the Glaze

  • 1 cup white chocolate chips 170 grams
  • 14 ounces sweetened condensed milk 396 grams (1 can)
  • 1 tablespoon lemon zest 6 grams (from 1 lemon)
  • 1 teaspoon lemon juice 5 grams


  • 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.
    2½ cups all-purpose flour, 1 lemon, 1 teaspoon kosher salt, ½ teaspoon baking powder, ½ teaspoon 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.
    1 cup unsalted butter, 1½ cups granulated sugar, 3 large eggs, 1 teaspoon lemon extract
  • 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.
    1 cup buttermilk
  • 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.
    14 ounces sweetened condensed milk, 1 cup white chocolate chips, 1 tablespoon lemon zest, 1 teaspoon lemon juice



  • Be sure to grease the bundt pan very well, greasing all of the nooks and crannies so that the cake is easy to remove once it is baked.
  • Make sure that your oven is fully preheated before pouring in the batter.
Storage: Store lemon bundt cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze for up to 3 months.


Serving: 1slice | Calories: 545kcal | Carbohydrates: 74g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 352mg | Potassium: 254mg | Fiber: 1g | Sugar: 53g | Vitamin A: 660IU | Vitamin C: 7mg | Calcium: 175mg | Iron: 2mg