This Glazed Lemon Bundt Cake is soft, buttery, and packed with bright lemon flavor. Finished with a simple lemon glaze and an optional cream cheese berry filling, it's the kind of cake that works for brunch, showers, holidays, and everything in between.
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A good lemon cake doesn't need much. Bright citrus flavor, a tender crumb, and a sweet lemon glaze are enough to make people reach for a second slice. The cream cheese berry filling is optional, but if you're feeling a little extra, it turns an already great cake into something special.
Why You'll Fall In Love With This Glazed Lemon Bundt Cake
- Big lemon flavor: Lemon zest and juice keep every bite bright and fresh.
- Soft, buttery crumb: Rich enough to feel special without being heavy.
- Simple lemon glaze: Adds sweetness and extra citrus flavor.
- Easy to dress up: The optional cream cheese berry filling makes it perfect for celebrations.
- Works year-round: Equally at home at Easter, Mother's Day, brunch, baby showers, or summer gatherings.
What You'll Need & Why
For The Glazed Lemon Bundt Cake
- Butter, avocado oil & sour cream: Keep the cake rich, moist, and tender.
- Sugar: Sweetens the cake and helps create a soft crumb.
- Eggs: Provide structure and richness.
- Fresh lemon juice & lemon zest: The source of all that bright lemon flavor.
- Vanilla extract: Softens the sharpness of the citrus and rounds everything out.
- Flour & baking powder: Give the cake structure while keeping it light.
Optional Cream Cheese Berry Filling
- Cream cheese: Rich, tangy, and sturdy enough to hold the filling together.
- Lemon curd: Intensifies the lemon flavor and adds a silky texture.
- Fresh berries: Add color, freshness, and a little tartness.
Lemon Glaze
- Powdered sugar: Creates a smooth, sweet glaze.
- Fresh lemon juice & zest: Brightens the glaze and reinforces the lemon flavor throughout the cake.
Glazed Lemon Bundt Cake Recipe Rundown
This glazed lemon Bundt cake comes together in three simple layers: the cake, the optional filling, and the lemon glaze.
- Make the batter: Cream the butter and sugar, then add the wet ingredients before folding in the dry ingredients. The result is a rich, tender cake packed with bright lemon flavor.
- Prepare the filling: Whisk together the cream cheese and lemon curd until smooth. If you're using berries, have them ready to go before assembling the cake.
- Layer carefully: Spread half of the batter into the Bundt pan, add the filling and berries, then completely cover everything with the remaining batter. Keeping the filling away from the edges helps prevent leaks while baking.
- Bake until golden: The cake should be lightly golden and a toothpick inserted into the cake portion should come out clean.
- Finish with the glaze: Once the cake has cooled completely, drizzle with the simple lemon glaze and let it set before slicing.
Tips For The Best Glazed Lemon Bundt Cake
A few simple tips will help ensure a tender cake, a clean release, and a beautiful finished Bundt.
- Prep the Bundt pan thoroughly: Every nook and cranny needs to be greased well. A baking spray with flour works great, or grease generously and dust lightly with flour. Nothing ruins a beautiful Bundt cake faster than leaving half of it behind in the pan.
- Don't overmix the batter: Mix just until the flour disappears to keep the cake tender and soft.
- Keep the filling away from the pan: Make sure the cream cheese and lemon curd mixture is completely surrounded by cake batter to prevent leaks during baking.
- Cool before unmolding: Let the cake rest in the pan for 10–15 minutes before inverting onto a cooling rack.
- Glaze only after cooling: A warm cake will absorb the glaze instead of letting it sit beautifully on top.
- Use fresh lemons: Fresh juice and zest make a noticeable difference in both the cake and glaze.
Lemon Bundt Cake Recipe
Ingredients
The Bundt Cake
- 2 cups sugar
- 1 cup butter, softened
- ¼ cup avocado oil
- ¼ cup sour cream
- ¼ cup milk
- ¼ cup lemon juice
- 2 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 eggs
- 3 cups flour
- 2 tsp baking powder
- 1 teaspoon kosher salt
The Filling
- 1 8 oz block cream cheese, softened
- ½ cup lemon curd
- blackberries, raspberries, strawberries if using strawberries, quarter them
The Glaze
- 1 ½ cups powdered sugar
- 3-4 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 375°F and generously grease a Bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Mix in the avocado oil, sour cream, milk, lemon juice, vanilla, and lemon zest until combined.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- For the lemon curd and cream cheese layer, simply whisk the lemon curd and cream cheese together until smooth.
- In a small bowl, whisk together the softened cream cheese and lemon curd until smooth.
- Spoon half of the cake batter into the prepared Bundt pan, spreading it evenly along the bottom and slightly up the sides to create a well.
- Carefully spoon the cream cheese lemon curd mixture into the center of the batter. Top with fresh berries, arranging them in an even layer.
- Cover the filling completely with the remaining cake batter and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Cool in the pan for 10–15 minutes before carefully inverting onto a wire rack. Let the cake cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over the cooled cake and allow the glaze to set before serving.
Nutrition
Storage Instructions
This glazed lemon Bundt cake stays moist for days and is one of those desserts that tastes just as good the next day.
- Store covered in the refrigerator: If using the cream cheese berry filling, refrigerate the cake in an airtight container or tightly covered for up to 5 days.
- Store at room temperature: If you're skipping the filling and using only the lemon glaze, the cake can be stored covered at room temperature for 2–3 days.
- Serve at room temperature: For the best texture and flavor, let refrigerated slices sit out for 15–20 minutes before serving.
- Freeze for later: Wrap individual slices or the whole cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
You Asked, I Answered
Can I skip the cream cheese berry filling?
Absolutely. The glazed lemon Bundt cake is delicious on its own. The filling is completely optional and simply turns the cake into a more special occasion dessert.
What berries work best in the filling?
Strawberries, blueberries, raspberries, blackberries, and cherries all work beautifully. If using frozen berries, thaw and drain them well before adding them to the filling.
What is lemon curd?
Lemon curd is a rich, silky spread made from lemons, sugar, eggs, and butter. It adds concentrated lemon flavor and works beautifully in the cream cheese filling.
Can I make this glazed lemon Bundt cake ahead of time?
Yes. In fact, this cake is a great make-ahead dessert. Bake it a day in advance and glaze it before serving, or prepare the entire cake and store it covered in the refrigerator.
More Desserts Worth Saving Room For
- Strawberries & Cream Cookies: Soft, sweet, and bursting with fresh strawberry flavor.
- Kentucky Butter Cake: Rich, buttery, and perfect with a cup of coffee.
- Salted Caramel Cupcakes: Sweet, salty, and made for celebrations.
- Brown Butter Oatmeal Raisin Cookies: A cozy classic with deep, nutty flavor from browned butter.
Who’s Stirring the Pot?
Hi, I’m Ruth—the recipe developer and comfort-food enthusiast behind Rufus For Real. I believe dinner should be the best part of your day, not the most stressful one. That’s why I focus on "no-drama" meals that are simple, satisfying, and impossible to mess up in a real-life kitchen.
I want to hear from you! How did you like this Glazed Lemon Bundt Cake?! Let me know in the comments below—I read every single one!
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Desiree Johnson says
This is amazing. The filling is super easy to do too. I make this anytime I need to bring a dessert.