Lemon Bundt Cake


This easy one-bowl lemon cake has a triple dose of citrus flavor.

Hands On Time:
15 mins
Total Time:
1 hrs 25 mins


  • Nonstick spray for baking

  • 3 eggs

  • 1 ½ cup milk

  • ½ cup vegetable oil

  • ½ cup butter, melted and cooled

  • 1 tablespoon lemon extract

  • 2 Meyer lemons or lemons, zested (2 teaspoons)

  • 3 cup all-purpose flour

  • 2 cup granulated sugar

  • 1 ½ teaspoon baking powder

  • 1 teaspoon salt

  • Lemon Glaze

Meyer Lemon Glaze

  • 1 cup powdered sugar

  • Meyer lemon or lemon juice


  1. Preheat oven to 325°F. Coat a 10-inch fluted tube pan with nonstick spray for baking; set aside. In a very large mixing bowl whisk together eggs, milk, oil, butter, extract, and zest. Add flour, sugar, baking powder, and salt. Whisk until smooth. Pour into prepared pan.

  2. Bake about 60 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan; cool. Drizzle with glaze.

Meyer Lemon Glaze

  1. In a small bowl stir together powdered sugar and enough juice to make drizzling consistency (about 2 tablespoons).

    Lemon Bundt Cake
    Blaine Moats

Mini Cakes:

Prepare as above. Spoon 1/3 cup batter into each cup (chill remaining batter). Bake 30 minutes or until a toothpick inserted near centers comes out clean. Cool in cups 10 minutes. Remove; cool. Cool pan; repeat. Makes 16 mini cakes.

Nutrition Facts (per serving)

351 Calories
14g Fat
52g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 351
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 262mg 11%
Total Carbohydrate 52g 19%
Total Sugars 34g
Protein 4g
Vitamin C 1.1mg 6%
Calcium 64mg 5%
Iron 1.3mg 7%
Potassium 76mg 2%
Folate, total 49.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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