This moist Lemon Bundt Cake has the most tender crumb and is bursting with bright lemon flavor. A vanilla-matcha glaze adds a touch of Spring color that almost makes this cake too pretty to eat! (Almost, this cake is really good.)
When my husband took his first bite of this Lemon Bundt Cake his first words were: “This is better than the Starbucks lemon cake!” I wasn’t about to argue – this cake IS a delight. With a tender crumb and bold lemon flavor, eating a slice of this cake feels both cozy and fancy at the same time. If you ask me, it’s better than the Starbucks lemon cake not only for these qualities but also because it’s homemade. There’s something about food baked in your own kitchen that feels different than anything you can buy at a store. (But don’t get me wrong, I have enjoyed many a slice of Starbucks lemon cake.)
This cake will make your home smell like heaven. And if you’re a chicken keeper like me you’ll be pleased to know it uses 6 eggs. Not quite as impressive as my Too Many Eggs Marble Cake, which uses 10-11 eggs, but still enough to make a respectable dent in that pile of eggs sitting on your counter.
The matcha glaze cascading down the sides of this cake is the final touch. It adds a beautiful hint of Spring color without disrupting the bright lemon flavor. In fact, this cake is so good that my kiddo’s friends often ask me to make it when they’re coming over.
Tips for the Best Lemon Bundt Cake
The process used to make this cake is nearly identical to my marble cake recipe, which includes many step-by-step photos. I recommend checking out that post because it has visual examples of the following tips:
- Prep your bundt pan well. It is crucial that you generously grease your bundt pan AND dust it with flour. This may seem like overkill but trust me, PAM alone will not do the trick. Adding flour makes it less likely that your cake will stick to the pan when it’s done baking.
- Give it time to cool. It’s tempting to skip this step but you need to let your cake cool before removing it from the pan. This helps the cake come out without breaking. You also need to let it cool further before adding the glaze. If the cake is still too warm the glaze won’t set.
- No matcha? You can’t really taste the matcha, but if you are not a fan or don’t have any, you can skip it. You will just have a cream-colored vanilla glaze instead of a light green matcha glaze.
How to Store & Freeze
You can store this lemon bundt cake on the counter, loosely covered, for 3-4 days. Sometimes I will instead slice it into individual servings and store those in an airtight container on the counter.
Since we have a relatively small family and this cake makes 12 servings, I often freeze this lemon bundt cake. If you would like to do the same, the first step is to slice the cake up. Then wrap each slice in saran wrap and place all the wrapped slices in a freezer-safe container. The cake will keep in the freezer for up to 6 months. Defrost in the fridge overnight or on the counter for a couple of hours when you’re ready to eat a slice.Print
Lemon Bundt Cake with Matcha Glaze
This moist Lemon Bundt Cake has the most tender crumb and is bursting with bright lemon flavor. A vanilla-matcha glaze adds a touch of Spring color that almost makes this cake too pretty to eat!
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
For the Cake:
- 3 1/4 cups cake flour (plus more for dusting)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 tablespoons lemon zest (from about 5 lemons)
- 2 cups sugar
- 1 1/4 cups butter, softened
- 1 tablespoon pure vanilla extract
- 3/4 cup buttermilk, preferably at room temperature
- 6 eggs. room temperature
For the Glaze:
- 1 1/2 cups confectioners sugar
- 4–5 tablespoons milk (I used oat milk)
- 1/4 teaspoon pure vanilla extract
- 1/16 teaspoon matcha powder (a generous pinch)
- Pinch of kosher salt
For the Cake:
Prep your tools. Preheat oven to 350F. Coat bundt pan with PAM or cooking spray and generously dust with flour.
Mix dry ingredients. In a medium bowl, combine the cake flour, baking powder, baking soda, salt and lemon zest. Set aside.
Combine butter and sugar. In the bowl of a stand mixer combine the softened butter and sugar. Beat with a paddle attachment until light and fluffy, about 2-3 minutes.
Add remaining wet ingredients to the stand mixer bowl. Add the vanilla, buttermilk and eggs. Mix with paddle attachment until combined with butter and sugar, about 30 seconds.
Add dry ingredients to wet ingredients. Mix on low speed until well combined, pausing to scrape down the sides and bottom of the bowl after about 30 seconds.
Bake. Pour batter into prepared pan and bake for 55 minutes to 1 hour 5 minutes. The cake is done when it is golden and a toothpick inserted at several points in the center of the cake comes out clean.
Cool. Allow cake to cool for at least 20 minutes before attempting to remove it from the pan. Once it has cooled, run a butter knife around the inner and outer edges of the cake, then invert it onto a cooling rack. Give the bottom of the pan a few taps all around and the cake should fall out of the pan and onto the rack to continue cooling.
For the Glaze
Make the matcha glaze: In a medium bowl combine the confectioners sugar, 4 tablespoons of milk, vanilla and matcha. Mix well with a spoon, stirring until there are no lumps and you have a thick but pourable mixture. If the glaze is too thick add more milk 1 teaspoon at a time.
Add to cake: Once your cake has cooled, pour the glaze over the cake and allow to set for at least an hour.
Keywords: lemon bundt cake, matcha glaze, lemon pound cake, lemon drizzle cake