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Lemon Bundt Cake with a lemon glaze.

Lemon Bundt Cake

Course Dessert
Cuisine American
Keyword Lemon, Lemon Bundt Cake, Lemon Desserts
Prep Time 20 minutes
Cook Time 50 minutes


  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup butter (2 sticks)
  • 2 cups sugar
  • 4 eggs
  • Lemon zest (use 2/3 of zest for batter, remainder for topping)
  • Juice from 1/2 lemon (add more for a stronger lemon flavor)
  • 1/3 cup milk
  • 1 tsp vanilla
  • 5.3 oz lemon Greek yogurt (Chobani is what was used, can use vanilla)


  • 1 1/2 cups powdered sugar
  • 1 Tbsp milk
  • Juice from remaining 1/2 of lemon
  • 1/3 remaining lemon zest


  1. Beat butter and sugar with an electric mixer until fluffy

  2. Add eggs, lemon zest, lemon juice, milk and beat until combined. Next, beat in vanilla and Greek yogurt.

  3. Next, gradually add flour mixed with baking soda and baking powder a little at a time and beat until smooth.

  4. Spray to coat a bundt pan with a nonstick spray and pour batter into pan. Lightly smooth with a spatula so the top is even.

  5. Bake at 350° for 50-60 minutes (start checking at 45 minutes to make sure it doesn't overcook).

  6. Remove from oven and let cool for 10 minutes before turning it out onto a plate. Cool completely before frosting.

For The Lemon Icing

  1. In a medium bowl, whisk powdered sugar, milk and lemon juice together. If it is too thin, add 1 tablespoon of powdered sugar at a time until desired thickness is obtained and if it's too thick, add a tablespoon of milk at a time until desired consistency is obtained.

  2. Drizzle generously over cooled cake and sprinkle with lemon zest before serving