Glazed Lemon Bundt Cake

This easy Glazed Lemon Bundt Cake is soft and buttery bursting with lemon flavor. Topped with a simple lemon glaze icing and served with a homemade blueberry compote. Easy to make and perfect for any occasion, it’s a guaranteed crowd-pleaser!

For more classic lemon desserts, check out my Lemon Olive Oil Cake and my famous Pie De Limón.

Glazed Lemon Bundt Cake

A little bit of citrus goodness coming your way with this 5x tested and perfected Glazed Lemon Bundt Cake with lemon glaze (icing) and blueberry compote! This is a classic recipe that goes perfectly with a cup of coffee in the morning or with warm tea after a big meal.

This easy recipe for Glazed Lemon Bundt Cake is baked in a bundt pan and is bursting with refreshing citrus flavor that cuts through the buttery crumb of the cake. This classic dessert is made with just a few ingredients you probably already have in your pantry and is one of my favorite ways to use up extra lemons.

Why You’ll Love This Recipe

Texture: a little bit dense with a soft and buttery crumb, reminiscent of a pound cake
Flavor: Bright and tangy lemon, with a touch of sweetness from the lemon glaze and blueberry compote
Time: Quick and easy to prepare, perfect for a last-minute dessert
Effort: Beginner-friendly, no fancy skills required

Ingredients

Granulated sugar: Sweetens the cake and helps create that melt-in-your-mouth texture.
Unsalted Butter: Adds richness and a touch of that buttery goodness we all love.
Eggs: Bind the ingredients and give the cake structure.
Lemon zest: The secret ingredient! Zest infuses the cake with bright citrus flavor.
Buttermilk: Adds tang and makes the cake extra moist.
All-purpose flour: The base of the cake, creating a light and fluffy crumb.
Kosher salt: Balances the sweetness and enhances the other flavors.
Baking soda: Gives the cake a gentle lift for a nice rise.
Fresh blueberries: for the blueberry compote
Powdered sugar: The base of the glaze, creating a sweet and tangy coating.
Boiling water: Thins the glaze to the perfect consistency.

See Recipe Card for quantities.

Substitutions

No Buttermilk?: Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let it sit for 5 minutes.

How to Make a Glazed Lemon Bundt Cake

Prepare Bundt Pan: Grease and flour a 10 or 12-cup bundt pan or a 10-inch loaf pan. If your pan is smaller, it will overflow.
Cream the butter and sugar: This step takes a few minutes, but results in a light and fluffy cake.
Beat in the eggs and lemon zest: beat in eggs one by one. Add that zesty lemon goodness!
Whisk the dry ingredients: Whisk flour, salt, and baking soda. Mix in with buttermilk in two batches, starting and ending with the dry.
Bake until golden: Pour batter into a prepped bundt pan and bake for 45-50 minute. A toothpick inserted in the center should come out clean.
Blueberry compote: Simmer berries, sugar, and lemon juice until thickened. Let cool.
Easy Lemon Glaze: Sift powdered sugar, add lemon juice and boiling water until smooth. Drizzle over the cooled cake.
Decorate: Place store-bought dried lemons before serving.

Expert Tip: Make sure you weigh your ingredients using a kitchen scale and use them at room temperature.

Storage

Store your Glazed Lemon Bundt Cake in an airtight container at room temperature for up to 3 days. Since the icing doesn’t contain butter, it doesn’t need to be refrigerated. You can also cover in plastic wrap and refrigerate for up to a week.

To freeze, wrap the cooled cake in plastic wrap. Then cover the plastic wrapped cake completely in foil and place in a freezer bag. It will keep in the freezer for about 2 months. To thaw, allow the cake to thaw overnight in the fridge.

glazed lemon bundt cake slice with lemon icing and served with blueberry compote (or sauce)

lemon bundt cake with lemon icing and decorated with dried lemons, on cake pan

How to Make an Easy Lemon Glaze (Icing)

Perfectly white icing is the kind of icing that doesn’t disappear into your cake, it looks like a “shell”. What you want is a super thick glaze consistency that is almost hard to drizzle. It should glossy and will stay in place, as pictured.

Ingredients for Lemon Glaze Icing

Powdered sugar
Boiling water
Lemon juice

Sift the powdered sugar: to remove any lumps and ensure a smooth glaze.
Add lemon juice: to the powdered sugar. This provides the tangy lemon flavor that complements the cake beautifully.
Whisk in boiling water: Start by slowly adding boiling water to the mixture. Whisk it in, working against the sides of the bowl to break up any clumps. The goal is to achieve a smooth, pourable consistency.
Adjust consistency as needed: If the glaze is too thick, add more boiling water, a tablespoon at a time, until it reaches your desired consistency. If it’s too thin, add more powdered sugar, 1/4 cup at a time, until it thickens up.
Spoon over the cooled cake: spoon or pipe the glaze over the top, rotating the cake as you go. Allow it to drip down the sides, it should glide down slowly.

Tips for Lemon Glaze Recipe Success:

Use fresh lemon juice: For the brightest, most lemony flavor, use freshly squeezed lemon juice.
Work quickly: The glaze will start to set as it cools, so work efficiently to drizzle it over the cake while it’s still pourable.
Prepare this glaze just before you plan to use it. When made in advance, it will solidify and become non-pourable.

How to make a Blueberry Compote

To make a blueberry compote (or blueberry sauce), you’re going to need:

Fresh blueberries
Granulated Sugar
Lemon juice

In a small saucepan over low heat, combine the ingredients and bring to a low simmer. Cook until the sauce thickens about 20 minutes. Let cool and transfer to a glass jar.

Expert Tips

Grease and flour your bundt pan for easy and flawless release.
Use room-temperature ingredients for a smooth batter.
Don’t overmix the batter! Just stir until everything is combined.
Let the cake cool completely before glazing – a warm cake will melt that glaze right off!

Recipe FAQs

Q: Can I skip the compote?

Absolutely! The cake is delicious on its own with just the glaze.

Q: What if I don’t have a bundt pan?

A loaf pan works great too, just adjust the baking time to 50-55 minutes.

Q: Help! My glaze is too thick/thin!

Just adjust the water/sugar ratio until you get that perfect consistency. See tips above.

glazed lemon bundt cake with lemon icing and decorated with dried lemons

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Glazed Lemon Bundt Cake

Rosana

This easy Glazed Lemon Bundt Cake is soft and buttery and bursting with lemon flavor. Topped with a simple lemon glaze icing and served with homemade blueberry compote.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

For the Lemon Bundt Cake
14 oz 1 3/4 cup granulated sugar
8 oz 2 sticks unsalted butter, softened
4 eggs room temperature
2 tbsp lemon zest
6 oz buttermilk to make your own *see notes*
12 oz about 2 3/4 cup all-purpose flour
1 tsp kosher salt
1/2 tsp baking soda
For the Icing
3 1/2 cups powdered sugar sifted
1 tbsp lemon juice
3-5 tbsp boiling water
For the Blueberry Compote Optional
1 1/2 cup fresh blueberries
3/4 cup granulated sugar
1 tbsp lemon juice

Instructions

To make the Lemon Bundt Cake
Preheat the oven to 325F. Grease and flour a 10-cup bundt pan or a 10-inch loaf pan. Do not use a smaller pan or it will overflow.
In the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar, until very pale and smooth. This can take around 6-8 minutes, beating on medium-low. Add 1 egg at a time, while beating, followed by the lemon zest, until fully incorporated.
In a separate bowl, whisk the flour, salt and baking soda. Alternate adding the dry ingredients and buttermilk, in 2 or 3 additions, beginning and ending with the dry ingredients.
Transfer to a prepared pan and bake for 45-50 minutes, until a toothpick inserted in the center (or sides if using a bundt pan) comes out clean. Time will vary depending on your oven. Let cool in pan for 10 minutes before transferring to cooling rack.
To make the Icing
Start by sifting the powdered sugar into a large bowl. Add 1 tablespoon of lemon juice, and a couple of tablespoons of boiling water. Work a spoon against the sides of the bowl, getting rid of clumps, until you get a desired consistency. If it’s too thick, add 1 tbsp of boiling water at a time. If it’s too runny add 1/4 cup powdered sugar.
Spoon (or transfer to a piping bag without a tip) onto cake, going around the top rotating the cake. Wait until it glides down.
To make the Blueberry Compote
In a small saucepan over low heat, combine the ingredients and bring to a low simmer. Cook until the sauce thickens about 20 minutes. Let cool and transfer to a glass jar.

Notes

To make buttermilk: add 1 tbsp of lemon juice to 1 cup of milk. Stir and let it sit for 5 minutes. Only use the amount of buttermilk called for in the recipe (3/4 cup).
Store lemon bundt cake in an airtight container at room temperature for up to 3 days. See post for more detailed storage instructions.
To make a thick, white, glossy icing: see post for detailed instructions.

Keyword blueberry compote, glazed lemon bundt cake, lemon bundt cake with lemon glaze