Easy Lemon Donut Bundt Cake
This easy Lemon Donut Cake is the perfect combination of lemon donuts and lemon cake! This easy bundt pan 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!
Easy Lemon Donut Bundt Cake
When it comes to the BEST donut flavors, can we all agree there is no wrong 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 from-scratch baking recipe to transform that lemon donut into an entire lemon donut bundt 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 lemon bundt cake… with tangy lemon glaze!
It’s soft, sweet, super tangy in all the best lemon flavored ways and then it’s topped off with a bright lemon glaze.
So many little nooks and crannies to soak up all of that sweet lemon icing!
The Best Lemon Bundt Cake!
Why is this lemon cake the BEST??? Let me tell you …
- Flavor: Like I said, this bundt cake recipe is the perfect combination of lemon bundt cake and sweet lemon donut! Read that again!
- Baked Donut: Lemon donuts are fried and since this Lemon Donut Cake is baked, there’s a possibility it’s better for you .. right?
- Size Matters: Little lemon glazed donut vs. big Lemon Donut Bundt Cake.
- Lemon Cake: This super easy lemon cake is tender, sweet and perfect to serve up as either a bright and tangy breakfast or a lovely lemon dessert.
- Versatile: Perfect for Easter, Mother’s Day or any other day you need an easy bundt pan cake recipe.
- Easy: Super easy to make, this lemon bundt pan cake is easy for anyone to make regardless of their expertise in the kitchen.
Lemon Bundt Cake Ingredients
- Butter – Flavor and helps add a rich texture
- Vegetable oil – Not so secret weapon for super moist lemon baked goods.
- Sugar – Sweetness
- Eggs – Richness
- Lemon zest and juice – Strong lemony flavor.
- Vanilla extract – Flavor
- Nutmeg – Spice
- All purpose flour – Foundation of your lemon cake
- Baking soda – Leavening
- Baking Powder – More leavening
- Salt – Enhances flavors
- Sour cream – Moisture and tangy flavor
- Powdered sugar – Icing
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 juice and zest.
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 fresh lemon juice and lemon zest for my lemon baked goods. If you prefer to use a lemon extract, add 2 tablespoons of lemon extract to you cake mix instead of the fresh lemon juice.
- Vegetable oil keeps this lemon 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 glaze. No one likes lumpy lemon 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.
How to Zest a Lemon
What is lemon zest, you ask? Lemon zest is the outer rind of the lemon, the yellow layer on the outside of the lemon.
It’s most loved for the strong lemon flavor it brings to food due to the aromatic oils in the rind.
To zest a lemon, use a sharp paring knife, veggie peeler or a zester.
Simply drag the utensil lightly but firmly across the rind of the lemon, removing only the outside yellow rind layer.
The white layer is called the pith and can be quite bitter so you want to be careful not to include that with your zest.
Storing Leftovers
Any leftover lemon cake can be covered and kept at room temperature for 3 to 4 days.
More Bundt Pan Recipes
Enjoy ♥ Heather
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
- 4 lemons juice and zest
- 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
- 2 teaspoons lemon juice
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 juice and zest.
- 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 juice. Whisk to combine and then pour over your lemon bundt cake. Slice and serve.
Notes
-
Pro Tips for Perfect Lemon Donut Cake
- I use fresh lemon juice and lemon zest for my lemon baked goods. If you prefer to use a lemon extract, add 2 tablespoons of lemon extract to you cake mix instead of the fresh lemon juice.
- Vegetable oil keeps this lemon 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 glaze. No one likes lumpy lemon glaze!
Update Notes: This post was originally published in March of 2020 but was republished with an updated recipe, new photos, step by step instructions and tips in February of 2024.
