Crumbly Lemon Bundt Cake with Glaze

Crumbly Lemon Bundt Cake with Glaze

6 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h 35 m
  • Ready In

    2 h 15 m
Recipe by  memyselfandI

“Amazingly sweet and tangy lemon Bundt® cake.”

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Adjust Servings

Original recipe yields 12 servings



  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®).
  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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Reviews (6)

Rate This Recipe
Kim C.

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!!!



The flavor of this cake is outstanding. Just the right amount of lemon flavor. I was surprised, I expected the taste to be more overpowering with all the lemon juice and extract in it. I absolutely loved this. The only issue I had, and that's probably on me, was that the glaze did not stay on top of the cake, it soaked into the cake. I reapplied every so often, and only used about half of the glaze, but I ended up with no glaze on top and a sugary, grainy, sticky layer on the bottom. I think I didn't bake the cake long enough, it was done but still quite pale on top and extremely moist and dense inside. Definitely not crumbly. I will make this again, it just tastes too good, and that time I will bake it longer and see if that helps.

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Easy Lemon Lover's Bundt(R) Cake


next recipe:

Lemon Cake with Lemon Filling and Lemon Butter Frosting