Who would have thought a cake could be so delicious using a whole lemon, rind, and all? I decided to give it a try after making this delicious Whole Orange Bundt Cake to check and see if the results could be just as good. The results were VERY successful! This Whole Lemon Bundt Cake is downright heavenly!
This cake is buttery and bright with a perfect drizzle of sweet and tart icing. The cake has just enough fluff to know it’s not a pound cake, but a density that creates a perfect balance between the texture and flavor.
If you love lemons, this recipe is going to make you so happy! And, you know with my love of bundt cakes, I’m going to make sure I tell you how easy it is to make and how dang beautiful it is to serve! Nothing can elevate a cake as quickly as a bundt pan. I’m so excited for you to make this cake!
Desserts for Lemon Lovers
- Lemon Blueberry Chiffon Pie
- Frosted Lemon Meltaway Cookies
- Lemon Swig Cookie Bars
- Tart Lemon Bars
- Strawberry Lemonade Pie
- Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting
STEP-BY-STEP PHOTOS ON HOW TO MAKE WHOLE LEMON BUNDT CAKE
Frequently Asked Questions on how to make Whole Lemon Bundt Cake
should I remove the seeds from the lemon before adding it to the blender?
Yes. The seeds don’t always completely break down enough in the blender and will leave little hard pieces in the cake batter. First, wash and cut the lemon into wedges and remove the seeds, and then add the lemon pieces to the blender.
how many lemons are used for this cake?
Two: One lemon for the cake batter and the zest and juice of the second lemon for the glaze.
do I need to boil the lemon before putting it in the blender?
No. Unlike some whole lemon cake recipes, you do not need to boil the lemon before putting it in the blender.
what type of milk should I use in this recipe?
Whole milk works best in this recipe. When mixed with the pureed lemon, the milk curdles and turns into homemade-like buttermilk, which makes for a moister cake. If you don’t have whole milk on hand, 2% or 1% milk will work. However, I do not recommend using non-dairy milk like almond milk for this recipe.
can I use a 9×13 baking dish instead of a bundt pan?
Yes, you can. However, the baking time will need to be adjusted down. I recommend starting with 25-30 minutes at 325 degrees. Check the cake by inserting a toothpick in the middle. If the toothpick does not come out clean, bake for an additional few minutes and check again. Repeat until the toothpick comes out clean.
- Bundt Cake Pan (10-12 cups)
- High-Powered Blender
- Food Processor
- Citrus Zester
- Citrus Juicer
- Cake Stand
- 1 cup butter, softened
- 1¼ cup sugar
- 4 eggs
- 2 Lemons, divided
- ¼ cup milk
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1½ cups powdered sugar
- 2 tbsp fresh-squeezed lemon juice
- Zest of one Lemon
- Preheat the oven to 325 degrees.
- Spray a 10-12 cup bundt pan generously with cooking spray and set aside.
- Use a food processor or high-powered blender to pulse or blend one lemon to a consistency you prefer for your cake. I like mine to be as processed as possible, so I don't get chunks of rind in my cake.
- Add ¼ cup milk to the processed lemon mixture and set aside.
- In a stand mixer or with a hand mixer, cream together the butter and sugar for 1 minute. Next, mix in one egg at a time.
- Add the pulpy lemon-milk mixture (the milk should look curdled) to the creamed mixture and stir until combined.
- Next, add the flour, baking powder, baking soda, and salt. Mix until combined and smooth.
- Batter will be thick. Spoon batter into the prepared bundt pan and smooth the top before placing in the oven.
- Bake at 325 degrees for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool completely. (You can do this in the fridge or freezer to speed it up.) Run a butter knife around all the edges of the cake. I also shake it gently back and forth until I feel the cake kind of come loose from the edges and bottom....think panning for gold motion. 🙂
- Once you have the cake loosened, invert it onto a large plate or cake stand.
- Make the glaze right before you take the cake out of the pan.
- INSTRUCTIONS FOR MAKING GLAZE:
- Prepare the second lemon for the glaze by zesting it first and then squeezing all the juice out. Use a Juicer to maximize the amount of juice you get from the lemon.
- In a small mixing bowl, combine the powdered sugar, lemon juice, and zest. Use a whisk and mix it until completely smooth.
- Spoon glaze around the top ring of the cake, and it will naturally melt down the sides. You can also drizzle it in places that need to be filled in.
Savory Recipes with Lemon