Crumbly Lemon Bundt Cake with Glaze

Crumbly Lemon Bundt Cake with Glaze

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"Amazingly sweet and tangy lemon Bundt® cake."

Ingredients 2 h 15 m {{adjustedServings}} servings 545 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 84.3g
  • 27%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt(R)).
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate.
  4. Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.
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  • Cook's Note:
  • For the glaze, make sure the sugar texture and the powdered sugar lumps are completely gone and it is creamy.
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Reviews 6

  1. 7 Ratings

Kim C.

This was absoultely, positively, delicious!!! It was very easy to make. Because I made it in a stoneware bundt pan, I ended up cooking it an extra 20 minutes. It came out of the pan beautifully. The glaze pools around the cake, so I kept spooning it back on until the whole cake was covered. Because of this, I'll pour the glaze on a separate pan next time and tansfer it to the serving dish when it has hardened a bit (just to make it a little neater). I made it for Valentine's Day, so after adding the glaze, I added some pink and white heart-shaped sprinkles while it was still warm, and they set into the glaze. It looked beautiful! The glaze soaked into the cake at the bottom and made a crust all around and the taste was just perfect. I will be making this many times!


Amazing! I followed the recipes completely without any changes and the cake turned out moist, tangy and sweet. THANK YOU!!!


I thought 2 1/3 cups of sugar seemed like a huge amount, so I cut it down to 1 cup. I also used only 3/4 of the oil. I wanted to do half applesauce, half oil but realized I didn't have applesauce. Despite these changes it still worked out well. It was plenty sweet enough especially with the glaze. I didnt have lemon extract but substituted lemon zest, about 2 Tbsp. The texture seemed a little dense , probably due to these changes, but it was still worth serving to company.