Lemon Bundt Cake
Lemon Bundt Cake
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Lemon Bundt Cake

20 MIN
45 MIN
4 H
10 to 12 servings






  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10-cup (2.5 litre) Bundt cake pan.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, cream the butter, sugar and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the lemon juice and buttermilk.
  4. Spoon into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool. Unmould and cool completely on a wire rack. Set aside on a baking sheet.


  1. In a bowl, combine the icing sugar and lemon juice. If needed, add a little more juice or icing sugar so that the icing is just runny. Pour over the cooled cake letting the glaze drip over the sides.


If you buy buttermilk, remember that any left over can be frozen for another recipe.

If you don’t have buttermilk, make a substitute with 1 tbsp (15 ml) of white vinegar per 1 cup (250 ml) of milk.

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  1. I saw a lot of people saying that the cake collapsed or broke apart. Well i am not a very experienced baker and it did not collapse and my family love it! So yeah this is a very good recipe just do not over mix it :)

  2. I did not rate this because I am not sure if it was an error on my part. BUT, this cake collapsed on me as well. I am an experienced cook and baker. I read that maybe over beating it caused it to collapse. Not sure I am going to risk it again. Butter and lemons are expensive.

  3. The cake disappointed me. It collapsed in the centre and broke into pieces when trying to take it out. Though it was lemony but too oily.

  4. Very good bundt cake with lots of flavour, turned out perfect, I will make this again!

  5. Great cake, great reviews from family.

  6. An absolutely delicious cake, moist with a wonderful lemony flavor. Follow the recipe as it written, generously grease your bundt pan and you should have an outstanding dessert!

  7. This was a great bundt cake. Making another today. Excellent!!!

  8. This was the best, lightest lemon bundt cake I've ever made. I think the best bunt cake. Some commenters have had problems. If it's any help this is what I did: I followed the suggestions to cut the sugar to 330 g and to zest 3 lemons. Sift the dry ingredients; use really good butter; butter and eggs at room temp; make sure you've actually got 1/2 cup lemon juice and 1/2 cup buttermilk. And that's all I can say. The result was wonderfully light, moist and lemony. The glaze simple and effective.

  9. I also used 330g sugar with 3 lemon zests and the result was delicious. Very straightforward and no fuss. I served with whipped cream mixed with lemon curd which gave a light lemony cream to accompany. A big hit.

  10. I made this cake twice, the first it didn't turn out right. The top was collapsed in even before opening the oven. The second time same thing happened, I don't understand what I did wrong. Followed the recipe exactly. Would not recommend doing.

  11. I made this lemon cake,did not have bunt pan,used spring form pan, cake came out in pieces, crumbled, not sure what I did wrong, it tasted wonderful I rolled the directions. As stated Thank you Mary ontario

  12. I forgot to say that I reduced the quantity of sugar to 330g instead of 430g and it works perfectly, it is still sweet enough to everyone's taste in the family. I just made another one today and used 3 zests of lemon instead of 2 and I liked it better that way.

  13. This bundt cake is a lovely cake! Especially the day after or even if you can wait two days before eating it! I insist: I've made this cake several times now and it gets better if you wait at least a day( you'll see a difference in the flavour and texture of the cake). It became a classic for us too! Thank you for this yummy recipe :)

  14. Wow I can't believe the other comments, I must be the only one who thought this cake was terrible. Texture seems delicate and light while your taking it out of the pan and cutting it, but it's actually super greasy and just coats your tongue... yuck! and without the icing the actual cake portion only has a whisper of lemon flavor which just leaves it tasting off.

  15. This cake is our new favorite, my family loves it! Quick and easy with a nice lemony flavor, it’s so light and just melts in your mouth! Thanks a lot for this recipe

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.