Go Back
+ servings
Lemon Donut Bundt Cake
Print Recipe
5 from 5 votes

Lemon Donut Bundt Cake

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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 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
  • 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!