18 Delicious Lemon Bundt Cake Recipes Perfect for Any Occasion

Craving something sweet, tangy, and utterly irresistible? Look no further! Our roundup of 18 Delicious Lemon Bundt Cake Recipes is here to brighten your day and delight your taste buds. Perfect for any occasion, from cozy family gatherings to sunny spring brunches, these recipes promise a burst of lemon flavor in every bite. Dive in and discover your next favorite dessert!

Classic Lemon Bundt Cake with Glaze

Sunlight dances through the kitchen window as you prepare to embark on a baking journey that culminates in the creation of a Classic Lemon Bundt Cake with Glaze. This timeless dessert, with its bright citrus notes and tender crumb, is a celebration of simplicity and elegance, perfect for any occasion.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened (plus extra for pan)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 tbsp lemon zest (from about 2 lemons)
• 1 tsp vanilla extract
• 1 cup buttermilk (room temperature, or substitute with milk and 1 tbsp vinegar)
• 2 cups powdered sugar (for glaze, sifted)
• 3 tbsp fresh lemon juice (for glaze)
• 1 tbsp milk (for glaze, adjust to desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Generously butter a 10-inch Bundt pan, ensuring every nook is coated to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally for even mixing.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
7. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.

Captivating in its simplicity, this Classic Lemon Bundt Cake with Glaze boasts a moist, tender crumb and a vibrant lemon flavor that’s perfectly balanced by the sweet glaze. Serve it as the centerpiece of your next brunch or alongside a cup of tea for an afternoon treat that’s sure to delight.

Lemon Blueberry Bundt Cake

Radiating with the vibrant flavors of summer, this Lemon Blueberry Bundt Cake is a delightful harmony of tart and sweet, enveloped in a moist, tender crumb that promises to be the star of any gathering. Its golden exterior, glazed to perfection, invites you into a world where every bite is a celebration of seasonal bounty.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened (or margarine for a lighter version)
• 1 1/4 cups granulated sugar
• 3 large eggs (room temperature for best results)
• 1 tsp vanilla extract
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar as substitute)
• 2 tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick spray, ensuring every nook is covered to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Fold in the lemon zest, lemon juice, and flour-coated blueberries until evenly distributed throughout the batter.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 40-minute mark to avoid overbaking.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Perfectly balanced between the zestiness of lemon and the sweetness of blueberries, this cake boasts a moist texture that melts in your mouth. Serve it with a dollop of whipped cream or a drizzle of lemon glaze for an extra touch of elegance.

Lemon Poppy Seed Bundt Cake

Majestic in its simplicity, the Lemon Poppy Seed Bundt Cake is a delightful harmony of zesty lemon and the subtle crunch of poppy seeds, encased in a tender, buttery crumb. Perfect for afternoon tea or as a sweet finale to any meal, this cake promises a burst of sunshine in every slice.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 cups granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened (or margarine for a lighter version)
• 4 large eggs, room temperature
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (from about 2 lemons)
• 1/2 cup buttermilk (or substitute with milk + 1/2 tbsp vinegar, let stand 5 minutes)
• 2 tbsp poppy seeds

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter and dust with flour to prevent sticking.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. Add the softened butter to the dry ingredients. Using an electric mixer on medium speed, beat until the mixture resembles coarse crumbs, about 2 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
5. Mix in the lemon juice, lemon zest, and buttermilk on low speed until just combined. Overmixing can lead to a dense cake.
6. Fold in the poppy seeds with a spatula until evenly distributed throughout the batter.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

With its moist texture and vibrant lemon flavor, this cake is a testament to the beauty of simple ingredients. For an extra touch of elegance, drizzle with a lemon glaze or serve with a dollop of whipped cream and fresh berries.

Lemon Lavender Bundt Cake

Whisking together the zest of summer and the floral whispers of Provence, this Lemon Lavender Bundt Cake is a sublime fusion of bright citrus and aromatic herbs, perfect for afternoon teas or elegant gatherings.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (or adjust slightly for less sweetness)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 3 large eggs (room temperature for better incorporation)
• 1/2 cup buttermilk (or milk with 1/2 tbsp lemon juice as substitute)
• 2 tbsp fresh lemon juice (strained to avoid pulp)
• 1 tbsp lemon zest (finely grated for maximum flavor)
• 1 tbsp culinary lavender (dried, ensure it’s food-grade)
• 1 tsp vanilla extract (pure for best aroma)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter, ensuring every crevice is covered to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then gently stir in the lavender to distribute evenly.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes, which incorporates air for a tender crumb.
4. Beat in the eggs one at a time, then mix in the vanilla extract, lemon juice, and zest, ensuring each is fully incorporated before adding the next.
5. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, to avoid overmixing.
6. Pour the batter into the prepared pan, smoothing the top with a spatula, then tap the pan lightly on the counter to remove any air bubbles.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely, ensuring it releases cleanly.

Kissed with the essence of lemon and lavender, this cake boasts a moist, tender crumb and a fragrant aroma. Serve it dusted with powdered sugar and a sprig of fresh lavender for an extra touch of elegance.

Lemon Ricotta Bundt Cake

Lusciously moist and subtly tangy, this Lemon Ricotta Bundt Cake is a sublime treat that marries the creamy richness of ricotta with the bright zest of lemon, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup ricotta cheese (whole milk for best richness)
• 1 1/2 cups granulated sugar
• 3 large eggs (room temperature for even mixing)
• 1 tbsp lemon zest (from about 2 lemons, for vibrant flavor)
• 1/4 cup lemon juice (freshly squeezed for the best taste)
• 1/2 cup unsalted butter, melted (or any neutral oil, for moisture)
• 1 tsp vanilla extract (pure for depth of flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan, ensuring every nook is covered to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large bowl, beat the ricotta and sugar together until smooth and creamy, about 2 minutes.
4. Add the eggs one at a time to the ricotta mixture, beating well after each addition to incorporate fully.
5. Stir in the lemon zest, lemon juice, melted butter, and vanilla extract, mixing until the batter is homogenous.
6. Gradually fold the dry ingredients into the wet ingredients, using a spatula to gently combine until just mixed; avoid overmixing to keep the cake tender.
7. Pour the batter into the prepared Bundt pan, smoothing the top with the spatula for an even bake.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely, ensuring it releases smoothly.

Heavenly in its lightness yet rich in flavor, this cake boasts a delicate crumb that pairs wonderfully with a dusting of powdered sugar or a drizzle of lemon glaze. For an extra touch of elegance, serve alongside fresh berries or a dollop of whipped cream.

Lemon Coconut Bundt Cake

Elegantly combining the zesty brightness of lemon with the tropical sweetness of coconut, this Lemon Coconut Bundt Cake is a delightful treat that promises to transport your senses to a sun-drenched paradise. Perfect for any occasion, its moist crumb and vibrant flavors make it a standout dessert that’s as beautiful to behold as it is delicious to devour.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 3 large eggs (room temperature for best results)
• 1 cup coconut milk (full-fat recommended for richness)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (for an extra burst of flavor)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup shredded coconut (plus extra for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan, ensuring every nook is coated to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain the mixture’s emulsion.
4. Stir in the vanilla extract, lemon juice, and lemon zest, blending until the mixture is homogenous and fragrant.
5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
6. Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients, to avoid overmixing.
7. Fold in the shredded coconut gently, ensuring it’s evenly distributed throughout the batter without deflating it.
8. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even bake.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
10. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely, ensuring it releases cleanly.

Heavenly in its balance of flavors, this cake boasts a tender crumb interlaced with the chewy texture of coconut, while the lemon provides a refreshing contrast. Serve it dusted with powdered sugar and a sprinkle of toasted coconut for an extra touch of elegance, or alongside a dollop of whipped cream for a decadent finish.

Lemon Raspberry Bundt Cake

Amidst the warmth of summer, a Lemon Raspberry Bundt Cake emerges as a delightful centerpiece, blending the zesty tang of lemon with the sweet burst of raspberries in every forkful. This elegant dessert promises a moist, tender crumb and a visually stunning presentation, perfect for any gathering.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 1 3/4 cups granulated sugar
• 4 large eggs (room temperature preferred)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup sour cream (full fat recommended for moisture)
• 2 tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh raspberries (tossed in 1 tbsp flour to prevent sinking)

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter and dust with flour, tapping out the excess.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
5. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the lemon zest, lemon juice, and flour-tossed raspberries until evenly distributed throughout the batter.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan on the counter a few times to release any air bubbles.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Captivating in both flavor and appearance, this Lemon Raspberry Bundt Cake boasts a perfect balance of tart and sweet, with the raspberries adding a juicy pop in every bite. Serve it dusted with powdered sugar or drizzled with a simple lemon glaze for an extra touch of elegance.

Lemon Almond Bundt Cake

Zesty and inviting, this Lemon Almond Bundt Cake marries the bright tang of fresh lemons with the rich, nutty depth of almonds, creating a dessert that’s as visually stunning as it is delicious. Perfect for any gathering, its moist crumb and glossy glaze promise to leave a lasting impression.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup almond flour (for a nuttier flavor)
• 1 cup unsalted butter, softened (or margarine for a lighter version)
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature (for better incorporation)
• 1/2 cup whole milk (or almond milk for dairy-free)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (for an extra citrus kick)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp almond extract (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter and dust with flour to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the lemon juice and zest until evenly distributed throughout the batter.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Heavenly in every bite, this cake boasts a tender crumb and a perfect balance of citrus and almond flavors. Serve it dusted with powdered sugar or drizzled with a simple lemon glaze for an extra touch of elegance.

Lemon Chia Seed Bundt Cake

Mastering the art of baking a Lemon Chia Seed Bundt Cake is a delightful way to bring a touch of elegance to your dessert table. This cake, with its moist crumb and vibrant citrus flavor, is perfectly balanced by the subtle crunch of chia seeds, making it a refreshing choice for any occasion.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or any neutral oil)
• 3 large eggs (room temperature for better incorporation)
• 1/2 cup whole milk (can substitute with almond milk for a dairy-free version)
• 1/4 cup fresh lemon juice (about 2 lemons, zest included for extra flavor)
• 2 tbsp chia seeds (soaked in 6 tbsp water for 15 minutes to form a gel)
• 1 tsp baking powder (ensure it’s fresh for optimal rise)
• 1/2 tsp baking soda
• 1/4 tsp salt (fine sea salt preferred)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or non-stick spray, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes, to incorporate air for a lighter cake.
3. Add the eggs one at a time, beating well after each addition, to ensure a smooth, homogenous batter.
4. Stir in the milk and lemon juice (with zest), mixing until just combined to avoid overworking the batter.
5. Fold in the sifted flour, baking powder, baking soda, and salt, mixing until there are no dry spots left, but being careful not to overmix.
6. Gently fold in the chia seed gel, distributing evenly throughout the batter for uniform texture.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even bake.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
9. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely, ensuring it releases cleanly.

Just out of the oven, this Lemon Chia Seed Bundt Cake boasts a tender, moist interior with a delicate citrus aroma, while the chia seeds add a pleasant texture contrast. Serve it dusted with powdered sugar or drizzled with a simple lemon glaze for an extra zesty finish.

Lemon Ginger Bundt Cake

Captivating the senses with its vibrant zest and warming spice, this Lemon Ginger Bundt Cake is a delightful harmony of flavors, perfect for any occasion. Its moist crumb and glossy glaze make it as visually appealing as it is delicious, promising to be the centerpiece of your dessert table.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup unsalted butter, softened (or margarine for a lighter version)
• 2 cups granulated sugar
• 4 large eggs (room temperature for best results)
• 1 cup whole milk (or any milk of choice)
• 2 tbsp fresh lemon zest (about 2 lemons)
• 1/4 cup fresh lemon juice
• 2 tbsp grated fresh ginger (adjust to taste)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick spray, ensuring every nook is covered to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally for even mixing.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Fold in the lemon zest, lemon juice, and grated ginger until evenly distributed throughout the batter.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 40 minutes.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Yielded with a tender crumb and a perfect balance of tangy lemon and spicy ginger, this cake is sublime on its own or elevated with a dollop of whipped cream and fresh berries for a summer-inspired twist.

Lemon Olive Oil Bundt Cake

Amidst the hustle of everyday life, there’s something profoundly comforting about the zesty aroma of lemon paired with the rich, fruity notes of olive oil, coming together in a cake that’s as moist as it is flavorful. This Lemon Olive Oil Bundt Cake is a testament to the beauty of simple ingredients creating extraordinary moments.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 1/2 cups granulated sugar (adjust to taste)
• 3 large eggs (room temperature for better incorporation)
• 1 cup extra virgin olive oil (or any neutral oil for a milder taste)
• 1/2 cup fresh lemon juice (about 3 lemons, zest included for extra flavor)
• 1 tsp baking powder (ensure it’s fresh for optimal rise)
• 1/2 tsp baking soda
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup plain Greek yogurt (adds moisture and tenderness)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan with olive oil, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, beat the eggs and sugar on medium-high speed until pale and fluffy, about 3 minutes, to incorporate air for a lighter cake.
4. Gradually drizzle in the olive oil while continuing to beat, followed by the lemon juice and zest, mixing until fully blended.
5. Alternately add the dry ingredients and Greek yogurt to the wet mixture, starting and ending with the dry ingredients, to ensure a smooth, homogeneous batter.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula, and tap the pan lightly on the counter to remove any air bubbles.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
8. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely, ensuring it releases easily.

With its tender crumb and vibrant citrus flavor, this cake is a delightful balance of richness and freshness. Serve it dusted with powdered sugar for a simple elegance or accompany each slice with a dollop of whipped cream and fresh berries for a more decadent treat.

Lemon Pistachio Bundt Cake

Harmoniously blending the zest of citrus with the rich, nutty essence of pistachios, this Lemon Pistachio Bundt Cake is a sublime treat that marries brightness with depth. Perfect for afternoon tea or as a sophisticated dessert, its moist crumb and vibrant flavors are sure to enchant.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 3 large eggs (room temperature for better incorporation)
• 1/2 cup buttermilk (adds tenderness to the crumb)
• 1/4 cup fresh lemon juice (for a tangy kick)
• 1 tbsp lemon zest (enhances the citrus flavor)
• 1/2 cup shelled pistachios, finely chopped (plus extra for garnish)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan, ensuring every nook is covered to prevent sticking.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes, which introduces air for a lighter cake.
3. Beat in the eggs one at a time, fully incorporating each before adding the next, to ensure a smooth batter.
4. Alternately add the sifted flour mixture and buttermilk to the creamed mixture, starting and ending with flour, to avoid overmixing.
5. Fold in the lemon juice, zest, and chopped pistachios gently, distributing evenly without deflating the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely, preventing breakage.

Unveiling a cake that’s as visually stunning as it is delicious, the Lemon Pistachio Bundt Cake boasts a tender crumb interlaced with crunchy pistachios and a refreshing lemon zing. Serve it dusted with powdered sugar and a sprinkle of pistachios for an extra touch of elegance.

Lemon Vanilla Bean Bundt Cake

Unveiling a dessert that marries the bright zest of lemon with the aromatic depth of vanilla bean, this bundt cake is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for any occasion, its moist crumb and elegant presentation make it a standout.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (or adjust to taste)
• 1/2 cup unsalted butter, softened (or any neutral oil)
• 3 large eggs (room temperature for best results)
• 1 cup buttermilk (or substitute with milk and 1 tbsp vinegar)
• 2 tbsp lemon zest (from about 2 lemons)
• 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter and dust with flour to prevent sticking.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Tip: Ensure the butter is at room temperature to achieve the perfect consistency.
3. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla bean seeds.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 40 minutes.
8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Best enjoyed the day it’s made, this Lemon Vanilla Bean Bundt Cake boasts a tender crumb and a harmonious balance of flavors. For an extra touch, drizzle with a lemon glaze or serve with a dollop of whipped cream and fresh berries.

Lemon Cream Cheese Bundt Cake

This Lemon Cream Cheese Bundt Cake is a sublime dessert that marries the tangy zest of lemon with the creamy richness of cream cheese, all encased in a moist, tender crumb. Perfect for any occasion, it’s a showstopper that’s as delightful to behold as it is to devour.

Ingredients

• 1 cup unsalted butter, softened (plus extra for greasing)
• 3 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 oz cream cheese, room temperature (for smooth blending)
• 2 cups granulated sugar
• 4 large eggs (room temperature preferred)
• 1 tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup buttermilk (shaken well before measuring)

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter, ensuring every nook is covered to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
4. Gradually add the sugar to the butter mixture, beating until light and fluffy. Scrape down the sides of the bowl as needed.
5. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
6. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Unveiling a cake that’s as visually stunning as it is delicious, the Lemon Cream Cheese Bundt Cake boasts a perfect balance of flavors and a texture that’s irresistibly moist. Serve it dusted with powdered sugar or drizzled with a simple lemon glaze for an extra touch of elegance.

Lemon Thyme Bundt Cake

Radiating with the bright zest of lemon and the earthy whisper of thyme, this bundt cake is a sublime fusion of flavors, perfect for elevating any afternoon tea or celebratory gathering. Its moist, tender crumb and aromatic glaze promise a delightful sensory experience, making it a standout addition to your baking repertoire.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 3 large eggs, room temperature
• 1 cup whole milk (or buttermilk for extra tenderness)
• 2 tbsp fresh lemon zest (about 2 lemons)
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter and dust with flour to prevent sticking.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for smoother blending.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and thyme leaves.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 40 minutes to avoid overbaking.
8. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Captivating with its golden hue and fragrant aroma, this Lemon Thyme Bundt Cake offers a perfect balance of citrusy brightness and herbal depth. Serve it dusted with powdered sugar or drizzled with a lemon glaze for an extra touch of elegance.

Lemon Cardamom Bundt Cake

Majestic in its simplicity yet profound in flavor, the Lemon Cardamom Bundt Cake is a testament to the beauty of combining citrus zest with the warm, aromatic spice of cardamom, creating a dessert that’s both refreshing and deeply comforting.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or any neutral oil for a lighter version)
• 3 large eggs (room temperature for better incorporation)
• 1/2 cup whole milk (or any milk alternative)
• 2 tbsp lemon zest (from about 2 large lemons)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp ground cardamom (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan to ensure easy release.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes, to incorporate air for a lighter cake.
3. Add the eggs one at a time, beating well after each addition, to ensure a smooth batter.
4. Stir in the lemon zest, lemon juice, and ground cardamom, mixing until just combined to distribute the flavors evenly.
5. Alternately add the sifted flour mixture and milk to the butter mixture, beginning and ending with the flour, to avoid overmixing.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even bake.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
8. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely, preventing it from breaking.

Perfectly moist with a tender crumb, this cake boasts a vibrant lemon flavor complemented by the exotic warmth of cardamom. Serve it dusted with powdered sugar or drizzled with a simple lemon glaze for an extra touch of elegance.

Lemon Honey Bundt Cake

This Lemon Honey Bundt Cake is a delightful treat that perfectly balances the tangy zest of lemon with the natural sweetness of honey, creating a moist and flavorful dessert that’s sure to impress. The elegant design of the Bundt pan adds a touch of sophistication, making it as beautiful as it is delicious.

Ingredients

• 3 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 1 3/4 cups granulated sugar
• 4 large eggs (room temperature blends better)
• 1/4 cup honey (local honey recommended for flavor)
• 1 tbsp lemon zest (freshly grated for the brightest taste)
• 1/4 cup lemon juice (freshly squeezed for optimal tanginess)
• 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan, ensuring every nook is covered to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate fully.
5. Mix in the honey, lemon zest, and lemon juice until the mixture is smooth and homogenous.
6. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even bake.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Perfectly moist with a tender crumb, this cake boasts a harmonious blend of sweet and citrus notes. Serve it dusted with powdered sugar or drizzled with a simple lemon glaze for an extra touch of elegance.

Lemon Rosemary Bundt Cake

This Lemon Rosemary Bundt Cake marries the bright zest of citrus with the earthy aroma of rosemary, creating a dessert that’s as refreshing as it is sophisticated. Perfect for afternoon tea or a summer soirée, its moist crumb and elegant presentation are sure to impress.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 3 large eggs, room temperature
• 1 cup whole milk (or almond milk for a lighter version)
• 2 tbsp fresh lemon zest (about 2 lemons)
• 1 tbsp finely chopped fresh rosemary
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or non-stick spray, ensuring every nook is covered to prevent sticking.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally for even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and chopped rosemary.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Tip: Do not overmix; stop as soon as the last streaks of flour disappear.
5. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the cake browns too quickly, loosely tent it with aluminum foil.
7. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

A slice of this cake reveals a tender, moist interior with a perfect balance of lemon and rosemary flavors. Serve it dusted with powdered sugar or drizzled with a simple lemon glaze for an extra touch of sweetness.

Conclusion

Whether you’re a seasoned baker or just starting out, these 18 lemon Bundt cake recipes offer something for everyone, promising to brighten any occasion with their zesty charm. We’d love to hear which recipe becomes your go-to—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos