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–+ servings

Lemon Bundt Cake (Glazed Lemon Donut Cake Recipe – Easy Lemon Cake)

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!
Heather
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 12

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!