Frosted Lemon Bundt Cake
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.
Prep Time30 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Cake, Dessert
Cuisine: American
Keyword: lemon bundt cake
Servings: 12
Calories: 421kcal
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
Lemon Icing
- 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.
Calories: 421kcal | Carbohydrates: 61g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 172mg | Potassium: 134mg | Fiber: 1g | Sugar: 36g | Vitamin A: 552IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg