Lemon bundt cake
An easy recipe for a tasty, moist, light lemon bundt cake. If you love lemon drizzle cakes you’ll love this lemon bundt cake.
Lemon bundt cake is a delicious, light and moist cake with a zing of lemon. Making the cake in a bundt cake makes it even more special than a regular lemon drizzle cake.
If lemons aren’t your thing, this also works with other citrus fruits – orange bundt cake would also be delicious.
How can kids help make this lemon bundt cake?
There are a few easy jobs for kids to do to make this lemon bundt cake – from measuring the ingredients to mixing them all together, to cracking the eggs and even grating and juicing the lemon if your kids are a bit older and you aren’t worried about their fingers around sharp things.
Greasing and flouring the bundt tin is really important if you want the cake to come out without sticking so get your kids to really butter and flour every nook and cranny of the tin. If you’ve got younger children, you can keep them occupied doing this while you get on with starting to make the cake.
We’ve kept the decoration of the bundt cake very simple, just some lemon icing, so that’s another really easy job your kids can help with.
How long does a lemon bundt cake keep?
This cake will keep in an air tight container for a few days. If you want to keep it for longer you can freeze it (un-iced) for up to two-three months. Simply wrap it well in cling film and pop it in a freezer bag. Make sure you defrost it fully before you ice and serve it.
What can I use instead of self raising flour?
If you don’t have any self raising flour (which is easy to find in UK supermarkets), you can make your own. Simply use an equal amount of plain or all purpose flour and add 1 3/4 teaspoons of baking powder and a pinch of salt.
What is baking spread?
Baking spread or margarine is a dairy free alternative to butter. It can make your cake lighter and fluffier than using regular butter.
What else can you make with lemons?
If you liked this lemon bundt cake, you might like some of our other lemon recipes. They’re a great way of using up more lemons if there are a few left over in your pack.
Lemon sponge cake
Mary Berry’s lemon cupcakes
Lemon biscuits
Lemon blueberry loaf
Lemon curd muffins
Mary Berry’s iced lemon traybake
Lemon meringue cheesecake
Lemon cheesecake
Lemon curd tarts
Lemon drizzle cupcakes
Lemon blueberry muffins
Lemon meringue pie
Useful equipment
You might need the following baking tools/gadgets to make this lemon bundt cake:
Bundt tin
Lemon juicer
Measuring cups
Measuring spoons
Digital scales
Freestanding mixer
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Difficulty: A wee bit harder
Time: 30 minutes plus 40 minute baking
Serves: 12 slices
Ingredients
250g butter (1 cup) / baking margarine/spread
300g (1 1/2 cups) golden caster sugar
4 eggs
225g (1 3/4 cups) self raising flour *
1 teaspoon baking powder
zest and juice of 1 lemon
1 teaspoon vanilla extract
a splash of milk
For the glaze
2 – 3 tbsp lemon juice
250g (2 cups) icing sugar
* If you don’t have any self raising flour, you can use an equal amount of plain or all-purpose flour and an extra 1 3/4 teaspoons of baking powder and a pinch of salt.
how to make a lemon bundt cake
Preheat the oven to 180C / 170C Fan and grease and flour a bundt tin. Make sure to grease every nook and cranny really thoroughly so your cake doesn’t stick when it comes out.
Prepare the lemons
Older children who are safe around a grater/zester can do this, but if you have younger children, you migh want to do it yourself. Zest and juice the lemon. If you blast the lemon in a microwave for 15 seconds before you juice it and roll it around on your counter, you should be able to get more juice out of it.
Set the lemon juice and zest aside for later.
Cream the butter and sugar
Get your child to measure out the butter (250g) and sugar (2 cups). If the butter isn’t already soft/room temperature pop it in the microwave for a few seconds to make it easier to mix. If you’re using baking margarine, you should be able to add it straight in.
Add them to a large mixing bowl or freestanding mixer fitted with a paddle attachment. Mix for a few minutes until it is light and fluffy, scraping down the sides with a spatula if you need to.
Add the eggs
Get your kids to break the eggs into a small bowl one at a time. We never add our eggs straight in, just in case any shell goes in. If it does, simply fish it out with a teaspoon or larger piece of shell.
Add the eggs into your mixing bowl, one at a time, mixing well between each addition. Once they’re all mixed in, the mixture will be quite runny.
Add the flour and baking powder
Get your child to measure out the flour and add it into your mixing bowl.
Add the baking powder, making sure your kids use their finger to level the teaspoon before adding it so you measure out just the right amount.
Mix it all together.
Add the remaining wet ingredients
Finally, add the vanilla and the lemon/lemon zest mixture and give it a little mix so it is all well combined.
Bake the lemon bundt cake
Spoon the cake batter into your prepared pan and level the top with a spatula.
Bake for 40 – 50 minutes. It’s ready when the top is a light golden brown and a skewer inserted comes out with just a few moist crumbs.
Keep an eye on it from about 40 minutes to make sure you don’t over bake it.
Cool the cake in the pan for 10 minutes.
Prepare the lemon glaze
Add the lemon juice to the icing sugar and whisk it until it is smooth. Add more lemon juice if you need to – you want the mixture to be pourable but still thick enough so it doesn’t all run off the cake.
Glaze your lemon bundt cake
Turn the cake out of the pan and on to a wire rack. Put the rack over baking sheet to make it easy to tidy later.
Get your child to help you pour the glaze over the cake and leave it to cool and set for an hour or so.
Serve and enjoy.
Lemon bundt cake
Ingredients
- 250 g (1 cup) unsalted butter or baking spread softened
- 300 g (1 ½ cup) golden caster sugar
- 3 large eggs room temperature
- 225 g (1 ¾ cups) self raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- zest and juice of one lemon
For the glaze
- 2 - 3 tbsp lemon juice
- 2 cups icing sugar
Instructions
Preheat the oven to 180C / 170C Fan and grease and flour a bundt tin
Prepare the lemons
- Zest and juice the lemon and set it aside for later.
Cream the butter and sugar
- Measure out the butter and sugar. If the butter isn’t already soft/room temperature pop it in the microwave for a few seconds to make it easier to mix. Add them to a large mixing bowl or freestanding mixer fitted with a paddle attachment. Mix for a few minutes until it is light and fluffy, scraping down the sides with a spatula if you need to.
Add the eggs
- Break the eggs into a small bowl, and add them, one at a time to your mixing bowl. Mixing inbetween each addition.
Add the flour and baking powder
- Add the flour and baking powder. Make sure you level the teaspoon before adding the baking powder so you add just the right amount.
Add the lemon juice and vanilla
- Add the vanilla and the lemon/lemon zest and give everything one final mix.
Bake the lemon bundt cake
- Spoon the cake batter into your prepared pan and level the top with a spatula. Bake for 40 - 50 minutes. It’s ready when the top is a light golden brown and a skewer inserted comes out with just a few moist crumbs.Keep an eye on it from about 40 minutes to make sure you don’t over bake it.
- Cool the cake in the pan for 10 minutes before carefully removing it and placing it on a wire rack.
Glaze your lemon bundt cake
- Add the lemon juice to the icing sugar and whisk it until it is smooth. Add more lemon juice if you need to – you want the mixture to be pourable but still thick enough so it doesn’t all run off the cake.
- Pour the glaze over the bundt cake and leave it to set.
Pin the lemon bundt cake for later
Similar recipes
If you liked this lemon bundt cake you might like our lemon drizzle cake, lemon biscuits, chocolate fudge cake or take a look at all our cake and cupcake recipes.
This recipe was first published in May 2017 and republished with a new recipe and pictures in January 2024.
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