If you’re craving a dessert that’s bright, buttery, and utterly comforting, this Lemon Bundt Cake with Lemon Glaze and Syrup Recipe is absolutely going to steal your heart. Imagine a tender, moist cake bursting with fresh lemon zest and juice, all wrapped up in a tender crumb and finished with a tangy, sweet lemon glaze that drips perfectly down each ridged curve of the Bundt pan. This cake feels like sunshine on a plate, balancing richness and zing in every bite while the syrup soak ensures each slice stays delectably moist. Whether it’s for a special occasion or just a treat to brighten your day, this Lemon Bundt Cake with Lemon Glaze and Syrup Recipe brings that joyful, fresh-baked happiness you didn’t even know you needed.

Ingredients You’ll Need

The image is divided into four parts showing the steps of mixing ingredients in white bowls on a white marbled surface. The top left shows a white bowl filled with white flour topped with white sugar and bright yellow lemon zest scattered on top. The top right bowl contains two sticks of pale yellow butter resting in white granulated sugar. The bottom left shows the same white bowl with a creamy pale yellow mixture and a woman's hand mixer with two beaters inside, along with whole raw eggs in a clear glass bowl nearby. The bottom right bowl contains the pale yellow creamy mix with a dark brown liquid and granulated sugar on top, partially mixed. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Lemon Bundt Cake with Lemon Glaze and Syrup Recipe lies in its straightforward, pantry-friendly ingredients. Each component is key — from the creamy butter that gives the cake richness, to the fresh lemon zest and juice that provide a vibrant burst of flavor. The Greek yogurt keeps the texture perfectly moist and tender, while simple pantry staples like sugar and vanilla round out the profiles to give that classic, irresistible lemon cake character.

Unsalted butter (1 cup/2 sticks): Softened to room temperature for smooth, even mixing and rich flavor.
All-purpose flour (3 cups): The base of the cake, providing structure and a tender crumb.
Finely grated lemon zest (2 tablespoons): Packs in that fresh citrus aroma and flavor that makes the cake sing.
Fresh lemon juice (⅓ cup for cake, plus extra for syrup and glaze): Adds tang and brightness, balancing the sweetness wonderfully.
Baking soda (1 teaspoon): Helps the cake rise beautifully for a light, airy texture.
Salt (1 teaspoon): Enhances all the flavors, cutting through the sweetness.
Granulated sugar (2 cups for cake, ¼ cup for syrup): Sweetens just enough to complement the lemon zing.
Large eggs (6, room temperature): Essential for richness and structure, especially when beaten with butter.
Plain Greek yogurt (1 cup): Adds moisture and tenderness while lending subtle tanginess.
Vanilla extract (1 teaspoon): Brings warmth and depth to the lemon notes.
Powdered sugar (2 cups, for the glaze): For that luscious, smooth icing that sets to perfection.
Lemon zest (from 1 lemon for garnish): Optional, but highly recommended to sprinkle on top for an extra pop of citrus charm.

How to Make Lemon Bundt Cake with Lemon Glaze and Syrup Recipe

Step 1: Prep Your Ingredients and Pan

First things first, take out your butter, eggs, and Greek yogurt about 30 minutes beforehand to bring them to room temperature. This little step is crucial as it helps your batter blend seamlessly and results in the perfect texture. While those ingredients warm up, preheat your oven to 350°F and grease your 12-cup Bundt pan thoroughly—using a baking spray with flour is a fantastic option to ensure the cake comes out without a hitch.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, finely grated lemon zest, baking soda, and salt. These dry ingredients create the foundation for that tender, lemon-kissed crumb that sets this cake apart.

Step 3: Cream Butter and Sugar

Using your mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy—this usually takes about 4 to 5 minutes. This step is where you build air into your batter, helping the cake rise beautifully in the oven.

Step 4: Add Eggs and Flavorings

Add the eggs one by one, beating well after each addition before mixing in the vanilla extract and fresh lemon juice. This stage is where the batter starts coming to life with rich flavor and vibrant citrus notes.

Step 5: Combine Wet and Dry Ingredients

With your mixer on low speed, alternate adding the flour mixture and Greek yogurt to the batter, beginning and ending with the flour mixture. Mix just until everything is incorporated—over-mixing can make the cake dense rather than light and tender.

Step 6: Bake the Cake

Pour the batter into your prepared Bundt pan, smoothing the top gently with a spatula. Firmly tap the pan on your work surface to settle the batter and release any air bubbles. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the cake begins to brown too quickly, tent it gently with foil to prevent over-baking.

Step 7: Make and Brush on the Lemon Syrup

While the cake is baking, make the lemon syrup by whisking together granulated sugar and lemon juice in a microwave-safe bowl. Heat it just until the sugar dissolves completely. As soon as your cake is out of the oven and has cooled in the pan for 10 minutes, brush the syrup all over the cake to lock in moisture and deepen that lemon flavor.

Step 8: Prepare and Pour the Lemon Glaze

Once the cake is fully cooled (at least an hour), whip up the lemon glaze by sifting powdered sugar into a bowl and whisking in lemon juice until smooth and pourable. Pour the glaze over the top of the cake, letting it cascade down every nook and cranny. Sprinkle fresh lemon zest on top for an extra zesty finish.

How to Serve Lemon Bundt Cake with Lemon Glaze and Syrup Recipe

A golden-brown bundt cake with a grooved, ring shape sits on a white plate on a white marbled surface. The cake is covered with shiny white glaze drizzled over the top, flowing down the sides in thick lines that pool slightly around the base. Thin yellow lemon zest strips are scattered on top of the glaze, adding small bright accents. Around the cake, there are whole and halved fresh lemons, and a wooden lemon juicer on a round wooden board in the background with gray textured plant pots partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take your Lemon Bundt Cake with Lemon Glaze and Syrup Recipe to the next level visually and flavor-wise, scatter fresh lemon zest on top right after you pour the glaze. You can also add thin lemon slices or edible flowers for a delightful touch when serving guests.

Side Dishes

This cake pairs wonderfully with fresh berries, a dollop of lightly sweetened whipped cream, or even a scoop of vanilla bean ice cream. These sides complement the zesty lemon, adding layers of texture and cooling creaminess that make each forkful even more indulgent.

Creative Ways to Present

For a stunning presentation, serve individual slices topped with a sprig of fresh mint or rosemary. If you’re hosting a brunch or afternoon tea, plate the cake alongside a pot of hot herbal tea or sparkling lemonade to keep the citrus theme going strong.

Make Ahead and Storage

Storing Leftovers

Store your leftover Lemon Bundt Cake with Lemon Glaze and Syrup Recipe in an airtight container at room temperature for up to two days. After that, it’s best to pop it in the fridge where it will keep nicely for 4 to 5 more days without drying out.

Freezing

If you want to keep this delightful cake longer, freeze it unglazed. Wrap the cooled cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will stay fresh for up to three months. When ready, thaw it overnight in the fridge before bringing to room temperature and glazing.

Reheating

To refresh leftovers, warm slices gently in the microwave for 15 to 20 seconds or in a 300°F oven wrapped loosely in foil just until warmed through. This will bring back that fresh-baked feeling without drying out the cake.

FAQs

Can I use sour cream instead of Greek yogurt in this Lemon Bundt Cake with Lemon Glaze and Syrup Recipe?

Absolutely! Sour cream can be swapped one-for-one with Greek yogurt here and will give the cake the same tender crumb and slight tang. Either option yields a moist, delicious cake.

What can I do if my Bundt cake sticks to the pan?

The key is thorough greasing and flouring of your pan before adding the batter. Using a baking spray that contains flour is a fabulous shortcut. If it still sticks, give the cake a little more time to cool before inverting—cooling too briefly can cause sticking.

Can I bake this recipe in loaf pans instead of a Bundt pan?

Yes! You can divide the batter into two greased 9×5 inch loaf pans and bake at the same temperature for about 45 minutes. Check with a toothpick for doneness. The loaf shape is great for slicing and sharing.

How long does the lemon glaze take to set?

The glaze typically takes about 30 minutes to an hour to dry and set at room temperature. For best results, let the cake sit undisturbed in a cool area during this time.

Is this Lemon Bundt Cake with Lemon Glaze and Syrup Recipe very sweet?

Not at all! It strikes a lovely balance between sweet and tangy, thanks to the fresh lemon and yogurt. The glaze adds sweetness but not overpowering, making it a perfect treat for lemon lovers.

Final Thoughts

I can’t recommend this Lemon Bundt Cake with Lemon Glaze and Syrup Recipe enough if you want a dessert that feels like a ray of sunshine in every bite. It’s straightforward to make, elegantly delicious, and perfectly suited for sharing with loved ones or savoring all by yourself. Give it a try—you’ll be amazed at how a few simple ingredients can come together into such a memorable dessert experience.