20 Delicious Lemon Bundt Cake Recipes Amazing

There’s something undeniably magical about the zesty, bright flavor of lemon that can turn a simple Bundt cake into a showstopping dessert. Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Lemon Bundt Cake Recipes is sure to inspire your next baking adventure. From classic to creative twists, each recipe promises a burst of sunshine in every bite. Let’s dive in and find your new favorite!

Classic Lemon Bundt Cake

Nothing says comfort like a Classic Lemon Bundt Cake, with its tender crumb and zesty glaze that’s sure to brighten any day.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/3 cup lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• For the glaze: 2 cups powdered sugar, 3 tablespoons fresh lemon juice, 1 tablespoon milk

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add eggs one at a time, then stir in 1/3 cup lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Pour batter into prepared pan.
5. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
6. For the glaze, whisk together 2 cups powdered sugar, 3 tablespoons fresh lemon juice, and 1 tablespoon milk until smooth. Drizzle over cooled cake.

The secret to this cake’s irresistible texture? The buttermilk ensures it’s moist and tender, while the lemon zest packed into every bite offers a fresh, vibrant flavor.

Tip: For an extra lemony kick, brush the warm cake with a simple syrup made of equal parts lemon juice and sugar before adding the glaze.

Lemon Blueberry Bundt Cake

Nothing says summer like the bright, tangy flavors of lemon and blueberry baked into a moist, tender bundt cake. Perfect for brunch or a sunny afternoon treat!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for tossing blueberries)

Instructions

1. Preheat your oven to 350°F. Generously grease a 10-inch bundt pan.
2. In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla, sour cream, lemon zest, and lemon juice.
4. Gradually mix in the dry ingredients until just combined.
5. Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
6. Pour batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The magic of this cake lies in the sour cream, ensuring a melt-in-your-mouth texture that perfectly balances the zesty lemon and sweet blueberries.

Tip: For an extra lemony kick, drizzle with a simple glaze made of powdered sugar and lemon juice after the cake has cooled.

Lemon Poppy Seed Bundt Cake

Brighten up your baking routine with this Lemon Poppy Seed Bundt Cake, a perfect blend of zesty lemon and crunchy poppy seeds in every bite.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 cup whole milk
• 2 tbsp poppy seeds

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, then mix in 1 tsp vanilla extract, 1/4 cup fresh lemon juice, and 2 tbsp lemon zest.
4. Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 2 tbsp poppy seeds.
5. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The secret to this cake’s irresistible texture? The poppy seeds add a delightful crunch against the soft, moist crumb, while the lemon zest and juice ensure it’s bursting with flavor.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Lemon Lavender Bundt Cake

Brighten up your baking routine with this Lemon Lavender Bundt Cake, a delightful treat that combines zesty citrus with floral notes for a truly unique dessert.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp dried lavender buds
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 cup buttermilk

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, then mix in 1 tsp vanilla extract, 1 tbsp dried lavender buds, and the zest of 2 lemons.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with the flour. Stir in 1/4 cup fresh lemon juice until just combined.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The subtle floral aroma of lavender paired with the tangy zest of lemon makes this cake a standout at any gathering. Its moist crumb and elegant shape are sure to impress.

Tip: For an extra touch of elegance, drizzle the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.

Lemon Raspberry Bundt Cake

This Lemon Raspberry Bundt Cake is a delightful twist on the classic, combining zesty lemon and sweet raspberries for a moist, flavorful dessert that’s as beautiful as it is delicious.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1 cup buttermilk
• 1 1/2 cups fresh raspberries
• 1 tbsp all-purpose flour (for tossing raspberries)

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
4. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Toss raspberries with 1 tbsp flour, then gently fold into the batter.
6. Pour batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
7. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The magic of this cake lies in the balance of tart lemon and sweet raspberries, creating a flavor that’s bright yet comforting. Perfect for those who love a dessert that’s not too sweet.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made of powdered sugar and lemon juice.

Lemon Cream Cheese Bundt Cake

This Lemon Cream Cheese Bundt Cake is a dreamy, tangy-sweet dessert that’s as beautiful as it is delicious, perfect for impressing guests or treating yourself.

Ingredients

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 cup butter, 8 oz cream cheese, and 2 cups granulated sugar until light and fluffy. Add eggs one at a time, then stir in 1 tsp vanilla.
3. In another bowl, whisk together 3 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add to the butter mixture, alternating with 1/4 cup lemon juice. Fold in zest of 2 lemons.
4. Pour batter into prepared pan. Bake for 55-60 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
5. For the glaze, whisk together 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over cooled cake.

The cream cheese adds a rich moisture to the cake, while the lemon brings a bright freshness, making every bite perfectly balanced.

Tip: For an extra lemony kick, add more zest to the glaze!

Lemon Coconut Bundt Cake

Brighten up your dessert table with this Lemon Coconut Bundt Cake, a tropical twist on a classic that’s sure to impress with its moist texture and vibrant flavors.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 cup shredded coconut
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time.
3. In another bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour. Stir in 2 tablespoons lemon zest, 1/4 cup lemon juice, 1 cup shredded coconut, and 1 teaspoon vanilla extract.
5. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The combination of zesty lemon and sweet coconut creates a refreshing flavor profile, while the Bundt shape makes for a stunning presentation without any extra effort.

Tip: For an extra coconut kick, toast the shredded coconut before adding it to the batter.

Lemon Almond Bundt Cake

This Lemon Almond Bundt Cake is a delightful treat that combines the zesty freshness of lemon with the rich, nutty flavor of almonds, perfect for any gathering or a cozy afternoon at home.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon almond extract
• 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time.
3. In another bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. Alternately add the flour mixture and 1 cup sour cream to the butter mixture, beginning and ending with the flour. Stir in 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon almond extract.
5. Pour the batter into the prepared pan and sprinkle 1/2 cup sliced almonds evenly over the top.
6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The cake’s moist crumb and the crunchy almond topping create a wonderful contrast, while the lemon adds a bright note that cuts through the richness.

Tip: For an extra lemony flavor, drizzle the cooled cake with a simple glaze made of powdered sugar and lemon juice.

Lemon Chia Seed Bundt Cake

Brighten up your baking routine with this Lemon Chia Seed Bundt Cake, a delightful treat that combines zesty lemon flavor with the subtle crunch of chia seeds.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup chia seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1/2 cup plain Greek yogurt

Instructions

1. Preheat your oven to 350°F. Grease a Bundt pan thoroughly with butter or non-stick spray.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup chia seeds, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, cream together 1 cup unsalted butter and 4 large eggs until light and fluffy. Mix in 1/2 cup fresh lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup plain Greek yogurt to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
5. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The chia seeds add a delightful texture to this moist and fluffy cake, while the lemon gives it a refreshing tang that’s perfect for any time of day.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Lemon Ginger Bundt Cake

This Lemon Ginger Bundt Cake is a zesty, spiced delight that brings a sunny brightness to any table, perfect for those who love a little kick with their sweet.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 2 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 2 tbsp grated fresh ginger

Instructions

1. Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs, one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 2 tbsp fresh lemon zest, 1/4 cup fresh lemon juice, and 2 tbsp grated fresh ginger.
5. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The combination of sharp lemon and warm ginger creates a cake that’s both refreshing and comforting, with a moist crumb that’s irresistible.

Tip: For an extra glossy finish, brush the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.

Lemon Honey Bundt Cake

Brighten up your dessert table with this Lemon Honey Bundt Cake, a perfect blend of tangy and sweet that’s as beautiful as it is delicious.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup honey
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Stir in 1/4 cup honey, 1 tablespoon lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
5. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The magic of this cake lies in the honey’s subtle sweetness perfectly balancing the lemon’s zestiness, creating a moist cake with a tender crumb that’s irresistible.

Tip: For an extra glossy finish, brush the cooled cake with a simple syrup made of equal parts honey and lemon juice.

Lemon Mint Bundt Cake

Brighten up your dessert table with this Lemon Mint Bundt Cake, a refreshing twist on the classic that’s perfect for spring gatherings or a sunny afternoon treat.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/4 cup finely chopped fresh mint leaves

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 1/4 cup fresh lemon juice, zest of 2 lemons, and 1/4 cup finely chopped fresh mint leaves until just combined.
5. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The combination of zesty lemon and fresh mint gives this cake a uniquely vibrant flavor that’s as delightful to eat as it is to present. The moist, tender crumb makes every bite a little celebration.

Tip: For an extra minty kick, garnish with a sprinkle of chopped mint leaves and a drizzle of lemon glaze made from powdered sugar and lemon juice.

Lemon Olive Oil Bundt Cake

Brighten up your baking routine with this Lemon Olive Oil Bundt Cake, a moist and zesty treat that’s as beautiful as it is delicious.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup extra-virgin olive oil
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for glaze, optional)

Instructions

1. Preheat your oven to 350°F. Grease a 10-inch Bundt pan thoroughly with olive oil or non-stick spray.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In another bowl, beat 3 large eggs until frothy. Gradually mix in 1 cup extra-virgin olive oil, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just blended. Pour the batter into the prepared Bundt pan.
5. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
6. For an optional glaze, whisk 1/2 cup powdered sugar with 1 tablespoon lemon juice until smooth. Drizzle over the cooled cake.

The secret to this cake’s irresistible texture? Olive oil keeps it incredibly moist, while lemon zest and juice pack a punch of fresh flavor in every bite.

Tip: For an extra lemony kick, add an additional tablespoon of zest to the batter.

Lemon Pistachio Bundt Cake

Brighten up your dessert table with this Lemon Pistachio Bundt Cake, where zesty lemon meets nutty pistachios in a moist, flavorful cake that’s as beautiful as it is delicious.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 cup shelled pistachios, finely chopped

Instructions

1. Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time.
3. In another bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in 2 tbsp lemon zest, 1/4 cup fresh lemon juice, and 1 cup shelled pistachios.
5. Pour the batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The combination of tangy lemon and crunchy pistachios creates a delightful contrast in every bite, making this cake a standout at any gathering.

Tip: For an extra glossy finish, drizzle the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.

Lemon Rosemary Bundt Cake

Brighten up your baking routine with this Lemon Rosemary Bundt Cake, a delightful blend of citrus and herb that’s as beautiful as it is delicious.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons fresh rosemary, finely chopped
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time.
3. In another bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour. Stir in 2 tablespoons fresh rosemary, zest of 2 lemons, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
5. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The aromatic rosemary and zesty lemon create a cake that’s refreshingly different, with a moist crumb that’s perfectly balanced between sweet and herbaceous.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Lemon Saffron Bundt Cake

Brighten up your baking routine with this Lemon Saffron Bundt Cake, a delightful twist on the classic that brings a touch of elegance to any table.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water

Instructions

1. Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time.
3. In another bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. Alternately add the flour mixture and 1 cup sour cream to the butter mixture, beginning and ending with the flour. Stir in 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and the saffron with its soaking water.
5. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The saffron adds a subtle floral note that pairs beautifully with the bright lemon, making this cake a standout at any gathering.

Tip: For an extra glossy finish, brush the cooled cake with a simple syrup made from equal parts lemon juice and sugar.

Lemon Thyme Bundt Cake

Brighten up your baking routine with this Lemon Thyme Bundt Cake, a delightful twist on the classic that brings a herbaceous note to the zesty lemon flavor.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 2 tbsp fresh thyme leaves
• Zest of 2 lemons
• 1/4 cup fresh lemon juice

Instructions

1. Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 2 tbsp fresh thyme leaves, the zest of 2 lemons, and 1/4 cup fresh lemon juice.
5. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The fresh thyme adds a subtle, savory depth that perfectly complements the bright lemon, making this cake a standout at any brunch or tea party.

Tip: For an extra glossy finish, brush the cooled cake with a simple syrup made from equal parts lemon juice and sugar.

Lemon Vanilla Bean Bundt Cake

This Lemon Vanilla Bean Bundt Cake is a sunny delight, perfect for brightening up any table with its zesty flavor and elegant appearance.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 vanilla bean, split and seeds scraped
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup buttermilk

Instructions

1. Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs, one at a time, beating well after each addition. Stir in the seeds from 1 vanilla bean and 1 tablespoon lemon zest.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir in 1/4 cup fresh lemon juice until just combined.
5. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The real magic of this cake lies in the balance between the bright lemon and the rich, aromatic vanilla bean, creating a flavor that’s as sophisticated as it is comforting.

Tip: For an extra glossy finish, brush the cooled cake with a simple syrup made from equal parts lemon juice and sugar.

Lemon Walnut Bundt Cake

Nothing says comfort like the zesty aroma of lemon paired with the earthy crunch of walnuts in this delightful Lemon Walnut Bundt Cake. Perfect for those who love a dessert that’s both refreshing and satisfying.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time.
3. In another bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 cup chopped walnuts.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The magic of this cake lies in the balance of tangy lemon and crunchy walnuts, creating a texture and flavor that’s irresistibly harmonious.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made of powdered sugar and lemon juice.

Lemon Zucchini Bundt Cake

This Lemon Zucchini Bundt Cake is a delightful way to sneak some veggies into your dessert, offering a moist texture and a bright, citrusy flavor that’s perfect for any gathering.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/3 cup fresh lemon juice
• Zest of 2 lemons
• 2 cups grated zucchini
• 1 cup plain Greek yogurt

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs, one at a time, beating well after each addition.
4. Stir in 1/3 cup fresh lemon juice and the zest of 2 lemons. Fold in 2 cups grated zucchini and 1 cup plain Greek yogurt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared Bundt pan and bake for 50-55 minutes, or until a toothpick inserted into the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The secret to this cake’s irresistible moistness? The combination of zucchini and Greek yogurt, which keeps it tender for days.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Conclusion

We hope this roundup of 20 Delicious Lemon Bundt Cake Recipes has inspired you to bake something amazing! Each recipe offers a unique twist on the classic lemon bundt cake, perfect for any occasion. Don’t forget to try your favorites, share your baking adventures in the comments, and pin this article on Pinterest for your next baking day. Happy baking!

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