lemon bundt cake with thick lemon glaze

Lemon Bundt Cake

This Best Ever Lemon Bundt Cake is one of my favorite spring recipes. Slightly sweet pound cake with a thick drizzle of lemon icing, this cake is perfect for a spring birthday or Easter celebration.
Course Dessert
Cuisine American
Keyword lemon pound cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 428kcal
Author Emily Grace


For the Cake:

  • 1 cup butter (2 sticks)
  • 2 cups flour
  • 2 cups sugar
  • 6 eggs
  • 1 tbsp lemon extract

For the Glaze:

  • 1 1/3 cup powdered sugar
  • 2 tbsp milk
  • 1 tbsp lemon juice


  • Preheat the oven to 350 degrees.
  • Cream the butter and sugar with a electric mixer.
  • Add in all remaining ingredients and beat on medium-low for 10 minutes, scraping the sides of the bowl as needed (about 2 times).
  • Pour the lemon cake batter in a greased and floured bundt pan.
  • Bake for one hour or until toothpick inserted in center of the pound cake comes out clean.
  • For the glaze: combine all ingredients and mix well. Pour the glaze over the lemon bundt cake and top with grated lemon zest.


Serving: 1slice | Calories: 428kcal | Carbohydrates: 63g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 168mg | Potassium: 60mg | Sugar: 46g | Vitamin A: 590IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1.4mg