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Lemon Donut Bundt Cake is the perfect combination of donut and cake! This easy recipe is basically a mega-sized lemon donut made in a bundt pan then slathered in a tangy lemon glaze. Perfect to serve up as breakfast or an easy lemon dessert!
When it comes to the BEST donut, can we all agree there is no right answer? Donuts are amazing and even if you can’t grab your favorite donut flavor before anyone else does, any flavor is still a good donut.
.. well, except jelly.
All joking aside, (not joking, hate jelly donuts!) it’s springtime and my favorite hot spot to grab a quick donut in the morning has glazed lemon donuts unapologetically on display.
I was good. Didn’t order a lemon donut. I didn’t eat a lemon donut. I did, however, come home and write a recipe to transform that lemon donut into an entire lemon donut cake.
Because size matters and I am evil.
So this Lemon Donut Bundt Cake is basically a combination of a glazed lemon donut and a tender bundt cake… with lemon glaze!
It’s soft, sweet, super tangy and then that rugged donut top layer is topped off with a bright lemon glaze. So many little nooks and crannies to soak up all of that lemon glaze!
Why this Donut Bundt Cake is the BEST!
- Like I said, perfect combination of cake and donut! Read that again!
- Lemon donuts are fried and since this Lemon Donut Cake is baked, there’s a possibility it’s better for you .. right?
- Little lemon donut, big Lemon Donut Bundt Cake.
- This lemon cake is tender, sweet and perfect to serve up as either a bright and tangy breakfast or a lovely dessert.
- Perfect for Easter, Mother’s Day or any other day you need an easy bundt pan cake recipe.
- Super easy to make, this lemon bundt pan cake is easy for anyone to make regardless of their expertise in the kitchen.
To make this Lemon Donut Bundt Cake, you will need:
- Butter
- Vegetable oil
- Sugar
- Eggs
- Lemon extract
- Vanilla extract
- Nutmeg
- All purpose flour
- Baking soda
- Baking Powder
- Salt
- Sour cream
- Powdered sugar
How to Make Lemon Donut Cake
Start by preheating oven to 350 degrees and spraying a bundt pan with non-stick spray.
Cream together butter and sugar then mix in your vegetable oil then eggs one at a time.
Mix in vanilla extract and lemon extract.
In a separate bowl, whisk together flour, baking soda, nutmeg, baking powder and salt. Slowly incorporate the mixture in with your wet ingredients.
Once combined, add in the sour cream.
Transfer your lemon cake mixture to the prepared bundt pan and bake for 50 minutes.
Remove from oven and let pan sit for 15 minutes on a wire rack to cool.
Place a large plate on top of your bundt pan and invert cake out of pan. Using a second plate to sandwich your cake, gently flip cake back over again so rough side is facing up. Let cool on wire rack completely for about 1 hour.
Once your cake has cooled, make your lemon glaze. Sift powdered sugar into a mixing bowl, add water and lemon extract. Whisk to combine and then pour over your lemon bundt cake. Slice and serve.
Pro Tips for Perfect Lemon Donut Cake
- I use lemon extract because it has a much more concentrated flavor. If you prefer fresh lemons, substitute the lemon extract with the juice and zest of 3-4 lemons.
- Vegetable oil keeps this cake super moist. That is why this cake calls for both butter (flavor) and oil (moisture).
- Buttermilk can be substituted for the sour cream if it saves you a trip to the grocery store.
- Don’t over mix your batter and be sure to use room temperature ingredients like eggs and butter.
- Sift your powdered sugar when making your lemon glaze. No one likes lumpy glaze!
How Do You Keep Your Bundt Cake From Sticking?
- First thing is to use a non-stick Bundt pan. That takes half of the fight right out of the equation.
- Be sure you grease the pan with baking spray. You could also brush your pan with melted shortening.
- Grease your pan right before you add your batter. If you grease it and it sits around for 20 minutes while you make your cake, the grease will pool at the bottom leaving the top of your pan in jeopardy.
- Loosen the edges, outside and inside, with a butter knife before inverting your cake out of the pan.
More Bundt Pan Recipes
Enjoy!
If you’ve tried this Lemon Donut Bundt Cake, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on FACEBOOK, INSTAGRAM or save it to PINTEREST and tag #AWICKEDWHISK. I can’t wait to see your work!
Lemon Donut Bundt Cake
Ingredients
- 1 1/2 cup sugar
- 1/2 cup butter, softened
- 1/3 cup vegetable oil
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 2 tablespoons lemon extract
- 3 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 2 cups powdered sugar, sifted
- 1/4 cup water
- 1/2 teaspoon lemon extract
Instructions
- Start by preheating oven to 350 degrees and spraying a bundt pan with non-stick spray.
- Cream together butter and sugar then mix in your vegetable oil then eggs one at a time. Mix in vanilla extract and lemon extract.
- In a separate bowl, whisk together flour, baking soda, nutmeg, baking powder and salt. Slowly incorporate the mixture in with your wet ingredients. Once combined, add in the sour cream.
- Transfer your lemon cake mixture to the prepared bundt pan and bake for 50 minutes. Remove from oven and let pan sit for 15 minutes on a wire rack to cool.
- Place a large plate on top of your bundt pan and invert cake out of pan. Using a second plate to sandwich your cake, gently flip cake back over again so rough side is facing up. Let cool on wire rack completely for about 1 hour.
- Once your cake has cooled, make your lemon glaze. Sift powdered sugar into a mixing bowl, add water and lemon extract. Whisk to combine and then pour over your lemon bundt cake. Slice and serve.
Notes
- I use lemon extract because it has a much more concentrated flavor. If you prefer fresh lemons, substitute the lemon extract with the juice and zest of 3-4 lemons.
- Vegetable oil keeps this cake super moist. That is why this cake calls for both butter (flavor) and oil (moisture).
- Buttermilk can be substituted for the sour cream if it saves you a trip to the grocery store.
- Don't over mix your batter and be sure to use room temperature ingredients like eggs and butter.
- Sift your powdered sugar when making your lemon glaze. No one likes lumpy glaze!
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