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5 from 2 votes

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 mins
Cook Time55 mins
Total Time1 hr 25 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