Lemon Bundt Cake Recipe With Glaze – Fresh, Soft & Perfect for Spring

There’s something magical about a soft, citrusy Lemon Bundt Cake—especially when spring is in full bloom. This cake is bright, fresh, tender, and topped with a sweet-tart lemon glaze that melts beautifully into every curve of the Bundt. Whether you’re hosting a brunch, celebrating the season, or simply craving something refreshing, this recipe delivers bakery-quality results at home. It’s simple enough for beginners yet impressive enough for guests.

Lemon Bundt Cake Recipe With Glaze – Fresh, Soft & Perfect for Spring

This version is optimized with techniques similar to Moist Vanilla Cupcakes and Moist Vanilla Cupcakes With Buttercream, focusing on moist crumb structure, lighter texture, and balanced flavors. With the right ingredients, proper mixing, and a few baking science tricks, you’ll achieve a perfectly soft Lemon Bundt Cake every single time.

If you love desserts that are bright, moist, fluffy, and filled with fresh spring flavor, this recipe will instantly become your seasonal favorite. It includes LSI keywords like soft lemon cake, lemon glaze topping, spring dessert idea, citrus baking, and easy Bundt cake recipe to keep it fully SEO-friendly.

1: Classic Lemon Bundt Cake With Fresh Lemon Glaze

This Classic Lemon Bundt Cake is everything you want in a spring dessert—soft, citrusy, fresh, and full of sunshine. The cake is infused with real lemon zest and juice, giving it a naturally bright flavor, while the glaze adds a perfectly sweet-tart finish that melts into every curve of the bundt. This recipe is designed to be simple and beginner-friendly, making it easy to achieve that soft, moist crumb every time.

This version delivers the perfect balance of sweetness and citrus, with a texture so tender that every slice feels like a burst of spring. The fragrant lemon aroma and glossy glaze create a visually stunning dessert that fits beautifully on your holiday table, brunch spread, or Pinterest boards. This is your go-to recipe for a fresh, soft, and moist lemon bundt cake that never disappoints.

Ingredients (Classic Lemon Bundt Cake)

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• ½ tbsp lemon zest (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Mix in lemon zest, lemon juice, and vanilla.
6. Alternate adding dry ingredients and buttermilk, mixing gently.
7. Pour batter into the prepared bundt pan and smooth the top.
8. Bake for 45–55 minutes or until a toothpick comes out clean.
9. Cool for 15 minutes, then turn out and cool completely.
10. Drizzle with lemon glaze and add extra zest for garnish if desired.

Moist Tips for a Perfect Lemon Bundt Cake

• Use room temperature butter, eggs, and buttermilk for smoother mixing.
• Don’t overmix the batter—this keeps the cake soft and tender.
• Add extra lemon zest for a stronger lemon aroma.
• Brush warm cake with a little lemon syrup for an extra moist, bakery-style texture.
• Always let the cake cool fully before glazing so it sets beautifully.

2: Lemon Blueberry Bundt Cake With Sweet Citrus Glaze

If you love a bright, fruity dessert, this Lemon Blueberry Bundt Cake will become your new spring favorite. Bursting with juicy blueberries and infused with fresh lemon zest, this cake delivers a refreshing balance of sweetness and tang. The pop of blueberries creates beautiful natural swirls inside the cake, while the lemon glaze ties everything together with a glossy, citrusy finish.

This recipe creates a light, incredibly moist crumb that stays soft for days thanks to the combination of buttermilk and berries. The fresh lemon flavor enhances the fruitiness of the blueberries, making every bite vibrant and full of spring energy. This version looks stunning on its own—perfect for brunch tables, Easter gatherings, or as a centerpiece on Pinterest-worthy dessert boards.

Ingredients (Lemon Blueberry Bundt Cake)

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 2 tbsp lemon zest
• ¼ cup lemon juice
• 2 cups fresh blueberries (tossed in 1 tbsp flour)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Optional: 1 tsp blueberry juice for a pale lavender tint

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan well.
2. Whisk dry ingredients: flour, baking powder, baking soda, salt.
3. Beat butter and sugar until soft and fluffy.
4. Add eggs one at a time.
5. Mix in lemon zest, juice, and vanilla extract.
6. Add dry ingredients alternately with buttermilk.
7. Fold in floured blueberries gently to prevent sinking.
8. Pour batter evenly into the bundt pan.
9. Bake for 50–60 minutes or until a toothpick comes out clean.
10. Cool for 10–15 minutes, then turn out and cool fully.
11. Drizzle with lemon glaze and let it set before slicing.

Moist Tips for Perfect Lemon Blueberry Bundt Cake

• Toss blueberries in flour so they don’t sink.
• Use fresh blueberries for the best burst of flavor.
• Don’t overmix—this keeps the crumb extra soft and moist.
• Add a little blueberry juice to glaze for a stunning natural tint.
• Always cool completely so the glaze stays glossy.

3: Lemon Poppy Seed Bundt Cake With Light Vanilla Glaze

This Lemon Poppy Seed Bundt Cake brings together the perfect combination of bright citrus flavor and a delightful poppy seed crunch. It’s soft, elegant, lightly textured, and full of refreshing spring energy. The lemon zest and juice infuse the cake with natural brightness, while the poppy seeds add a subtle nutty flavor and signature speckled look. Finished with a delicate vanilla glaze, this bundt cake is beautiful, delicious, and incredibly easy to make.

The texture of this cake is tender and moist, thanks to the use of buttermilk and properly balanced fats. The gentle crunch of poppy seeds makes each slice interesting and bakery-quality. This is one of the most loved spring cakes because it’s not overly sweet, pairs well with tea, and looks stunning on dessert tables—perfect for Easter brunch, spring parties, or Pinterest-worthy baking inspiration boards.

Ingredients (Lemon Poppy Seed Bundt Cake)

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 2 tbsp lemon zest
• ¼ cup lemon juice
• 2 tbsp poppy seeds
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Vanilla Glaze:

• 1 cup powdered sugar
• 1–2 tbsp milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease/flour a bundt pan.
2. Whisk flour, baking powder, baking soda, salt, and poppy seeds.
3. Cream butter and sugar until soft and fluffy.
4. Add eggs one by one, mixing well.
5. Mix in lemon zest, lemon juice, and vanilla.
6. Add dry ingredients alternately with buttermilk, mixing gently.
7. Pour batter into a prepared bundt pan and smooth the top.
8. Bake 45–55 minutes or until cake springs back lightly.
9. Cool 10–15 minutes, then remove from pan and cool fully.
10. Drizzle the vanilla glaze and let it lightly drip down the ridges.

Moist Tips for Perfect Lemon Poppy Seed Bundt Cake

• Don’t overmix—this keeps the crumb soft and moist.
• Use fresh lemons for the boldest lemon aroma.
• For extra lemon flavor, add ½ tsp lemon extract.
• Let the cake cool fully before glazing so the drip stays neat.
• Soak poppy seeds in warm milk for 10 minutes if you want a softer texture.

4: Lemon Raspberry Bundt Cake With Fresh Berry Glaze

This Lemon Raspberry Bundt Cake is a gorgeous spring-inspired dessert bursting with fresh citrus and juicy berry flavor. The tartness of the raspberries blends beautifully with the brightness of lemon, creating a cake that’s refreshing, fruity, and visually stunning. The raspberries bake into soft, vibrant pockets of flavor, giving each slice a beautiful pink ripple effect that looks amazing on dessert boards and Pinterest feeds.

This cake stays incredibly soft and moist thanks to buttermilk, lemon juice, and the natural moisture from fresh raspberries. Topped with a lightly pink raspberry-lemon glaze, the cake becomes a dreamy centerpiece for spring gatherings, brunch tables, Mother’s Day, bridal showers, or any time you want a dessert that tastes as beautiful as it looks. Light, airy, and bursting with fresh fruit—this bundt cake is a springtime must-bake.

Ingredients (Lemon Raspberry Bundt Cake)

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 2 tbsp lemon zest
• ¼ cup lemon juice
• 2 cups fresh raspberries (tossed in 1 tbsp flour)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Raspberry-Lemon Glaze:

• 1 cup powdered sugar
• 1–2 tbsp fresh lemon juice
• 1–2 tbsp fresh raspberry puree (strained)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until fluffy and pale.
4. Add eggs one at a time, mixing well.
5. Add lemon zest, lemon juice, and vanilla extract.
6. Add dry ingredients alternating with buttermilk.
7. Gently fold in floured raspberries—they should stay whole.
8. Pour batter evenly into the bundt pan.
9. Bake 50–60 minutes, or until a toothpick comes out clean.
10. Cool 10–15 minutes, then release from pan and cool fully.
11. Whisk glaze ingredients and drizzle over cooled cake.

Moist Tips for Perfect Lemon Raspberry Bundt Cake

• Flour your raspberries so they don’t sink to the bottom.
• Use fresh, not frozen raspberries for the best color and structure.
• Don’t overmix the batter—this keeps the crumb soft and tender.
• Add a little raspberry puree to glaze for a natural, beautiful pink tone.
• Let cake cool fully before glazing for a clean, glossy drip.

5: Lemon Coconut Bundt Cake With Creamy Coconut Glaze

This Lemon Coconut Bundt Cake is the perfect tropical twist on a classic spring dessert. It blends the bright, refreshing flavor of lemon with the creamy richness of coconut, creating a soft, fragrant, and incredibly moist cake. The combination of lemon zest, coconut milk, and shredded coconut gives this dessert a naturally sweet aroma and a tender crumb that melts in your mouth.

Finished with a silky coconut glaze and a sprinkle of toasted coconut flakes, this bundt cake becomes a show-stopping centerpiece—perfect for spring gatherings, brunch parties, Mother’s Day, baby showers, or any moment you want something fresh, unique, and irresistibly soft. Light, tropical, and full of sunny flavor, this cake brings warm-weather vibes to every slice.

Ingredients (Lemon Coconut Bundt Cake)

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• ¾ cup coconut milk (full-fat for best texture)
• ½ cup shredded coconut (sweetened or unsweetened)
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Coconut Glaze:

• 1 cup powdered sugar
• 2–3 tbsp coconut milk
• Optional: 2 tbsp toasted coconut for topping

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time.
5. Mix in lemon zest, lemon juice, vanilla extract.
6. Add dry ingredients alternately with coconut milk.
7. Fold in shredded coconut gently.
8. Pour batter evenly into the bundt pan.
9. Bake for 45–55 minutes or until golden and set.
10. Let cool 10–15 minutes, then remove from pan.
11. Drizzle coconut glaze over fully cooled cake and top with toasted coconut.

Moist Tips for Perfect Lemon Coconut Bundt Cake

• Use full-fat coconut milk for the richest, moistest crumb.
• Toast your shredded coconut lightly for deeper flavor and crunch.
• Don’t overmix—keeps the texture soft and tender.
• Add ½ tsp coconut extract for a stronger tropical aroma.
• Always cool completely before glazing so it drips smoothly.

6: Lemon Cream Cheese Bundt Cake With Rich Velvety Glaze

This Lemon Cream Cheese Bundt Cake is the perfect blend of tangy citrus and creamy richness. The addition of cream cheese in the batter creates an ultra-soft, dense, and velvety crumb—similar to a bakery-style pound cake but even more flavorful. The lemon zest brightens the cake beautifully, while the cream cheese adds moisture that keeps every slice tender for days.

The cake is finished with a silky lemon cream cheese glaze that melts into the warm bundt ridges, creating a glossy, irresistible finish. Every bite delivers a lush combination of sweet, tart, and creamy notes. This dessert is perfect for spring holidays, tea parties, birthdays, and Pinterest-worthy dessert spreads where you want something extra indulgent yet beautifully fresh.

Ingredients (Lemon Cream Cheese Bundt Cake)

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ¾ cups granulated sugar
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 large eggs
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Lemon Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 ¼ cups powdered sugar
• 2–3 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 325°F (160°C). Grease and flour a bundt pan generously.
2. Whisk flour, baking powder, baking soda, and salt; set aside.
3. Beat butter and cream cheese until completely smooth and creamy.
4. Add sugar and beat until pale and fluffy.
5. Mix in eggs one at a time.
6. Add lemon zest, lemon juice, and vanilla.
7. Add dry ingredients and mix until just combined.
8. Pour thick batter into bundt pan and smooth the top.
9. Bake for 60–70 minutes, or until a toothpick comes out clean.
10. Cool 10–15 minutes, then remove from pan and cool fully.
11. Drizzle with rich cream cheese glaze and let it set.

Moist Tips for Perfect Lemon Cream Cheese Bundt Cake

• Bake at a slightly lower temperature (325°F) for a finer, moister crumb.
• Use room temperature cream cheese for smooth mixing.
• Add 1 extra tablespoon of lemon zest for a stronger citrus punch.
• Don’t slice the cake until fully cooled—cream cheese cakes are delicate.
• Store in an airtight container to keep the cake soft for up to 4 days.

7: Classic Moist Vanilla Cupcakes With Whipped Buttercream Swirls

Indulge in these Classic Moist Vanilla Cupcakes With Buttercream Frosting—light, fluffy, and topped with dreamy whipped swirls. Perfect for beginners, these cupcakes deliver bakery-level softness with simple, everyday ingredients. Whether you’re baking for celebrations or sweet cravings, this recipe guarantees melt-in-your-mouth perfection every time. Save this beginner-friendly cupcake recipe for your next baking day!

Ingredients

Cupcakes:

• All-purpose flour
• Sugar
• Eggs
• Melted butter or oil
• Milk
• Vanilla extract
• Baking powder
• Salt

Whipped Buttercream:

• Butter (softened)
• Powdered sugar
• Vanilla
• Heavy cream

Instructions

1. Mix dry ingredients in one bowl.
2. Beat butter, sugar, eggs, and vanilla until creamy.
3. Gently fold in dry ingredients alternating with milk.
4. Fill cupcake liners and bake until tops bounce back.
5. Whip buttercream until fluffy and pipe beautiful tall swirls on cooled cupcakes.

Moist Tip

Use room-temperature ingredients—they blend smoothly and create a softer, moister crumb.

8: Lemon Vanilla Swirl Bundt Cake With Soft Glaze

This Lemon Vanilla Swirl Bundt Cake is soft, moist, and perfect for springtime desserts. The cake combines bright lemon flavor with classic vanilla for a swirl effect that looks stunning when sliced. Finished with a light glaze that soaks into the ridges, every bite is tender, flavorful, and visually irresistible. Perfect for brunches, gatherings, or Pinterest-worthy dessert boards!

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 2 tbsp lemon zest
• ¼ cup lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. Mix dry ingredients (flour, baking powder, baking soda, salt).
3. Cream butter and sugar until fluffy.
4. Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla.
5. Alternate adding dry ingredients and buttermilk, mixing gently.
6. Pour batter into the pan, gently swirl vanilla and lemon batters if desired.
7. Bake 45–55 minutes until a toothpick comes out clean.
8. Cool 10 minutes, remove from pan, then drizzle with glaze.

Moist Tip

For an extra moist cake, brush a little warm lemon syrup over the cake before glazing. This locks in flavor and tenderness.

9: Lemon Almond Bundt Cake With Honey Glaze

This Lemon Almond Bundt Cake is a moist, nutty delight with the bright flavor of fresh lemon. Topped with a sweet honey glaze, the cake is soft, tender, and visually stunning. Almonds add a subtle crunch and richness, making this cake perfect for springtime gatherings, brunch, or Pinterest-worthy dessert boards.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 2 tbsp lemon zest
• ¼ cup lemon juice
• ½ cup almond meal
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Optional: Sliced almonds for topping

For the Honey Glaze:

• 1/3 cup honey
• 2–3 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. Whisk dry ingredients (flour, almond meal, baking powder, baking soda, salt).
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then lemon zest, lemon juice, and vanilla extract.
5. Mix in dry ingredients alternating with buttermilk.
6. Pour batter into bundt pan; optionally sprinkle sliced almonds on top.
7. Bake 50–60 minutes or until a toothpick comes out clean.
8. Cool 10–15 minutes, then drizzle with honey glaze while slightly warm.

Moist Tip

• Use fresh almond meal for a richer flavor and tender crumb.
• Brush cake lightly with honey glaze immediately after baking to lock in moisture.
• For extra almond flavor, add ½ tsp almond extract.

10: Lemon Lavender Bundt Cake With Light Glaze

This Lemon Lavender Bundt Cake is a fragrant, soft, and moist cake perfect for spring. The subtle lavender complements the bright lemon flavor, creating a delicate and elegant dessert. Finished with a light glaze, it’s visually stunning and perfect for brunches, tea parties, or Pinterest-worthy dessert boards.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 2 tbsp lemon zest
• ¼ cup lemon juice
• 1 tsp dried culinary lavender, finely chopped
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Glaze:

• 1 cup powdered sugar
• 1–2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. Whisk dry ingredients (flour, baking powder, baking soda, salt, lavender).
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then lemon zest, lemon juice, and vanilla extract.
5. Mix in dry ingredients alternating with buttermilk.
6. Pour batter into bundt pan and smooth top.
7. Bake 45–55 minutes or until a toothpick comes out clean.
8. Cool 10–15 minutes, remove from pan, then drizzle with light lemon glaze.

Moist Tip

“Vertical high-quality photo of Lemon Lavender Bundt Cake with soft light glaze dripping over golden cake, sliced to show tender crumb, delicate lavender buds and fresh lemon slices styled around, soft pastel spring background, bright natural lighting, airy bakery-style presentation, shallow depth of field, Pinterest-ready aesthetic, no text overlay.”

Final Thought

Baking a Moist Lemon Bundt Cake or Moist Vanilla Cupcake With Buttercream is more than just following a recipe—it’s about creating a dessert that looks as delightful as it tastes. These cakes combine soft, tender crumbs, bright citrus flavors, and beautiful glazes or frosting to bring springtime freshness into your kitchen.

Whether you choose classic lemon, tropical coconut, fruity raspberry, nutty almond, or fragrant lavender, each recipe is beginner-friendly, visually stunning, and full of flavor. With simple techniques, room-temperature ingredients, and a few expert tips, you can achieve bakery-quality results at home.