Iced lemon bundt cake made with classic ingredients with bright, fresh lemon flavor! Vanilla cake recipe with lemon juice and lemon zest for a delicious Springtime dessert.
You will enjoy this lemon bundt cake with lemon icing because it is like the ultimate dessert for lemon lovers out there. Nothing screams Springtime and Sunshine like a fresh, sweet, and tangy lemon recipe. Make a lemon bundt cake for your weekend snacking, or take it to the next party/get-together and watch it disappear as quickly as it came. It’s so good no one can resist for long.
What is iced lemon bundt cake?
This iced lemon bundt cake is a combination of the moist lemon bundt cake and a lemon flavored icing on top. With greek yogurt in the bundt cake batter, every bite is full of moisture and richness.
For the bundt cake, you will need:
-Flour: We need 3 cups of sifted all-purpose flour for the batter. This means not to pack it into the cups as you want the air to keep it light and fluffy so we don’t over-flour the mixture and throw off the dry:wet ratio.
-Leavening agents: We need 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to make this bundt cake fluffy.
-Salt: Just 1/2 teaspoon of salt will help to enhance the flavors in the cake wonderfully.
-Sugar: We need 1 1/2 cups of sugar to sweeten the cake perfectly.
-Butter: With 1 cup of softened unsalted butter (2 sticks) we can get a rich flavor throughout the cake.
-Yogurt: Adding in moisture is 3/4 cup of plain flavored Greek yogurt. Do not use regular yogurts as that is too much moisture, but sour cream can be substituted.
-Vanilla: 1 teaspoon of vanilla extract will help to enhance the flavor of the cake nicely.
-Lemon: We need the zest and juice from 2 whole lemons to help us pack flavor in every bite.
-Yellow food coloring: If you want your cake to be nice and yellow (like a lemon) then you can add in 1-2 drops of yellow food coloring to help achieve this look. This is an optional ingredient.
-Powdered sugar: We need 1 cup of powdered sugar to help give us a nice and sweet icing.
-Lemon juice: Adding in 2-3 tablespoons of lemon juice will thin down the powdered sugar and make a drizzle icing that packs a tangy flavorful punch.
-Vanilla extract: Just 1/2 teaspoon of vanilla extract is needed to help enhance the flavors in this simple icing recipe.
Preheat your oven to 350 degrees F and prepare a bundt pan by greasing it and sprinkling it with flour. Set it aside.
Whisk together the flour, baking powder, baking soda, and salt in a medium sized mixing bowl and set it aside.
In a large mixing bowl, cream together the butter and sugar until fluffy. Mix in the eggs, two at a time, and then add in the vanilla, mixing after each addition. If desired, add in the yellow food coloring now.
Beat in the lemon zest and lemon juice.
Turn the mixer to low speed and add in the dry ingredients, working in about 3-4 batches, alternating with the yogurt and mixing after each addition until incorporated.
Pour your batter into the bundt pan and then bake for 45-55 minutes or until a toothpick can be inserted and come out clean.
When the cake has finished baking, transfer it to a cooling rack and allow to cool for 10 minutes in the pan before flipping the cake over and allowing it to cool completely before glazing.
Make the frosting by mixing the powdered sugar, lemon juice, and vanilla until smooth. Drizzle over the top of the cake. Enjoy!
Frosted Lemon Bundt Cake
- 3 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup sugar
- 1 cup unsalted butter softened
- 4 eggs room temperature
- 3/4 cup plain greek yogurt
- 1 teaspoon vanilla extract
- zest from 2 lemons
- juice from 2 lemons
- 1-2 drops yellow gel food coloring if desired
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350°F. Grease the Bundt pan and sprinkle with flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Mix in eggs, two at a time, and vanilla. Add yellow gel food coloring, if desired.
- Beat in the lemon zest and juice.
- With the mixer on low speed, add the dry ingredients in three-four additions alternating with the yogurt and mixing each addition just until incorporated.
- Pour the batter into the Bundt pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
- When the cake is done, transfer it to a cooling rack. Let cool for 10 minutes inside the pan. Place a plate over the top of the cake and flip the cake over. Let cool before glazing.
- For the frosting, whisk the ingredients together until smooth. Drizzle over cake.
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How to store lemon bundt cake
Keep this lemon bundt cake stored in an airtight container or well wrapped in plastic wrap on a plate for up to a week. You’ll want to eat it sooner rather than later as it’s just too good to wait for that next slice, and fresh cake always tastes best.
Can I freeze lemon bundt cake?
Yes, this cake can be frozen. I recommend wrapping it well with plastic wrap and then storing in an airtight container to avoid freezer burn and letting it sit in the freezer for up to 3 months. Thaw and enjoy as usual. Yum!
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Bursting with fresh lemon flavor and topped with a lemon icing, this lemon bundt cake recipe is one you won’t soon forget. With every bite, you’ll fall deeper in love with this fabulous moist bundt cake.