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Lemon Bundt Cake Recipe

Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings10 Bundt Cakes
AuthorSharmilee J

Ingredients

  • ¾ cup whole wheat flour
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup cane sugar
  • ¼ cup oil
  • ½ cup milk
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest / grated lemon skin

FOR THE LEMON DRIZZLE:

Instructions

  • Measure and take milk in a mixing bowl, add oil and cane sugar to it.
  • Whisk it well. Strain to remove impurities, set aside.
  • Extract lemon juice, measure and keep aside.
  • Using a grater take lemon peels, set aside.
  • In a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.
  • Whisk well then add oil milk mixture. Mix well using a whisk.
  • Add lemon juice, mix once. The batter should be thickish.
  • Grease the bundt tin with oil using a pastry brush.
  • While you prepare this, preheat oven at 180 deg C for 10mins.
  • Now spoon the batter. Fill it till ¾th of each hole.
  • Bake in preheated oven for 15-18mins or till the top turns golden.
  • Cool down for few mins then carefully lift the cake using a fork.
  • Let it to cool down. In a small mixing bowl take icing sugar,
  • Ass lemon juice to it, mix well until it forms a thick syrup.
  • Drizzle over the cake. Cool down and then store.
  • Serve Lemon Bundt Cake warm with a glass of milk or as a tea time snack.

Notes

  • Use fresh lemon – I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
  • Don’t overmix – I often stop mixing once everything is just combined so the cake doesn’t turn dense.
  • Grease well – I usually grease the bundt tin fully as these molds tend to stick at corners.
  • Check early – I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
  • Cool properly – I always let the cakes cool completely before drizzling or else the syrup becomes runny.
Nutrition Facts
Lemon Bundt Cake Recipe
Amount Per Serving (25 g)
Calories 122 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 1mg0%
Sodium 75mg3%
Potassium 65mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 22IU0%
Vitamin C 5mg6%
Calcium 44mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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