Super Moist Lemon Bundt Cake

Super Moist Lemon Bundt Cake


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Lemon desserts are a springtime staple - let alone Easter. This easy and delicious cake is super moist and bright. It has a buttery, melt-in-your mouth texture that perfectly complements the sweet lemon icing.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 2 ¼ C. flour
  • 2 ¼ tsp. baking powder
  • 2 C. sugar
  • ¼ tsp. salt
  • 4 eggs
  • 1 tsp. vanilla
  • 1 lemon, juiced and zested
  • 1 ¼ C. whole milk
  • 10 Tbs. butter, cubed
  • 1 ½ C. powdered sugar
  • 4 Tbs. lemon juice

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Preheat the oven to 350 degrees. Combine the flour, salt, and baking powder in a large bowl. In a standing mixer, beat the sugar and butter together. Add in the vanilla, then the eggs. Fold in the lemon juice and add in the flour and milk while alternating. Pour the batter into a bundt pan and bake the cake for 30 minutes until it’s fully cooked. For the frosting, combine the powdered sugar and lemon juice and drizzle it over the cake. Let it cool and serve!

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