Can I use regular milk instead of almond milk?

Absolutely! You can substitute any milk you have on hand dairy or plant-based. Each will impart a slightly different flavor, but the texture should remain consistent. Buttermilk would add a lovely tang that works well with the lemon.

What can I use instead of apple butter?

If apple butter isn't available, unsweetened applesauce is your best bet though you might want to reduce it on the stovetop to thicken it slightly. Alternatively, you could use an equal amount of mashed ripe banana, though this will add a banana flavor to your cake.

Why did my cake stick to the pan?

Bundt pans are notorious for sticking! Make sure to thoroughly grease every crevice of your pan, including the center tube. A thin dusting of flour after greasing also helps. For particularly intricate bundt pans, consider using a baking spray with flour included.

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The results might be slightly different in texture, but the addition of yogurt and apple butter helps maintain moisture even with gluten-free flours.

Lemon Bundt Cake Recipe

Name: Lemon Bundt Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour, spooned and leveled (375g); 1 1/2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 6 Tbsp. unsalted butter, room temperature; 3/4 cup apple butter (188g); 3/4 cup cane sugar (150g); 3 eggs, room temperature; 2 tsp. vanilla extract; 2 Tbsp. lemon zest; 3 Tbsp. lemon juice, freshly squeezed; 3/4 cup low-fat 2% Greek yogurt (170g); 3/4 cup almond milk, room temperature (180ml); 3/4 cup swerve confectioners sugar (or regular); 1 Tbsp. lemon juice; 1 Tbsp. almond milk; 1 Tbsp. 2% Greek yogurt; Lemon zest, for garnish

This gloriously moist Lemon Bundt Cake is a citrus lover’s dream come true! With its perfect balance of tangy lemon and subtle sweetness, this cake offers a refreshing twist on a classic dessert. The tender crumb, enhanced with Greek yogurt and apple butter, creates an incredibly satisfying texture that melts in your mouth. Ready in just over an hour, it’s the ideal treat for both special occasions and everyday indulgence!

Why You’ll Love This Recipe

Bright, Fresh Flavor: The combination of lemon zest and juice gives this cake an authentic citrus flavor that truly shines.
Wonderfully Moist: Thanks to the Greek yogurt and apple butter, this cake stays incredibly moist for days no dry bundt cake disappointment here!
Impressive Yet Simple: Though it looks like you spent hours in the kitchen, this recipe is straightforward enough for even novice bakers to master.
Healthier Swaps: With ingredients like Greek yogurt and the option for alternative sweeteners, this cake allows for a more mindful dessert experience without sacrificing flavor.

Ingredients You’ll Need

All-purpose flour: The foundation of our cake, providing structure while maintaining tenderness.
Baking powder and baking soda: This dynamic duo ensures the perfect rise and light texture.
Butter: Adds richness and that irreplaceable buttery flavor we all love in a good cake.
Apple butter: A secret ingredient that adds moisture and a subtle depth of flavor without overwhelming the lemon.
Cane sugar: Provides sweetness that balances beautifully with the tart lemon.
Eggs: Bind everything together while adding structure and richness.
Vanilla extract: Complements the lemon flavor and adds aromatic warmth.
Lemon zest and juice: The stars of the show! Fresh is absolutely essential here for that vibrant flavor.
Greek yogurt: Brings tanginess and incredible moisture to the cake—don’t substitute regular yogurt here.
Almond milk: Creates the perfect batter consistency while keeping the cake light.
Confectioners sugar: Forms the base of our glaze, providing a sweet finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some delicious alternatives:

Berry Beautiful: Fold 1 cup of fresh blueberries or raspberries into the batter for bursts of fruity goodness.
Herbal Twist: Add 1 tablespoon of fresh thyme or rosemary to the batter for an elegant, sophisticated flavor.
Coconut Lemon: Replace almond milk with coconut milk and sprinkle toasted coconut on top of the glaze.
Extra Tangy: Double the lemon zest for an intensified citrus flavor that lemon enthusiasts will adore.

How to Make Lemon Bundt Cake

Step 1: Prepare Your Pan and Dry Ingredients

Preheat your oven to 350°F. Thoroughly grease and flour your bundt pan, making sure to get into all those nooks and crannies. Trust me, an extra minute here saves heartbreak later! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

Step 2: Cream the Wet Ingredients

In a large bowl, cream together the butter, apple butter, and cane sugar until light and fluffy—this should take about 2-3 minutes with an electric mixer. Don’t rush this step; it creates the foundation for a tender crumb. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice until well combined.

Step 3: Combine Wet and Dry Ingredients

Now comes the delicate dance of combining everything. Add one-third of your flour mixture to the wet ingredients and mix until just combined. Then add half the Greek yogurt and mix again. Continue this pattern: another third of flour, remaining yogurt, final third of flour, all while mixing gently between additions. Finally, add the almond milk and mix until just combined. Remember, a light hand prevents a tough cake!

Step 4: Bake to Golden Perfection

Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean. The top should be a beautiful golden color and spring back slightly when touched.

Step 5: Cool and Release

Allow the cake to cool in the pan for 10 minutes—no more, no less! Then carefully invert it onto a wire cooling rack and gently remove the pan. Let the cake cool completely before adding the glaze.

Step 6: Glaze and Garnish

In a small bowl, whisk together the confectioners sugar and lemon juice. Add small amounts of almond milk and Greek yogurt until you reach a pourable but not too runny consistency. Once the cake is completely cool, drizzle the glaze over the top and sprinkle with additional lemon zest for that professional-looking finish.

Pro Tips for Making the Recipe

Room Temperature Ingredients: This isn’t just chef fussiness—room temperature butter, eggs, and dairy really do blend better and create a more uniform texture.
Zest Before Juicing: Always zest your lemons before juicing them—it’s nearly impossible to zest a squeezed lemon!
Don’t Overmix: Once you start adding flour, mix only until ingredients are incorporated. Overmixing develops gluten, which can make your cake tough.
The Toothpick Test: When checking for doneness, insert a toothpick in the thickest part of the cake. A few moist crumbs are perfect; wet batter means more time is needed.
Cooling Patience: Resist the urge to glaze your cake while it’s still warm. The glaze will simply melt and run off rather than creating that beautiful drizzle effect.

How to Serve

This Lemon Bundt Cake truly shines on its own, but here are some serving suggestions to take it to the next level:

Perfect Pairings:

Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for a more decadent dessert.
A handful of fresh berries on the side adds beautiful color and complementary flavor.
For afternoon tea, pair with Earl Grey or chamomile for a lovely flavor combination.

Presentation Ideas:

Dust with additional confectioners sugar just before serving for an elegant look.
For special occasions, decorate with candied lemon slices or edible flowers.
Serve on a bed of lemon leaves for a sophisticated presentation at dinner parties.

Make Ahead and Storage

Storing Leftovers

This cake actually improves in flavor after a day! Store at room temperature in an airtight container for up to 3 days. The yogurt and apple butter help keep it moist longer than traditional cakes.

Freezing

Freeze the unglazed cake for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw completely at room temperature before glazing and serving.

Reheating

While delicious at room temperature, you can warm individual slices for 10-15 seconds in the microwave for that fresh-baked feel. Just be aware that the glaze may melt slightly when warmed.

FAQs

Can I use regular milk instead of almond milk?

Absolutely! You can substitute any milk you have on hand dairy or plant-based. Each will impart a slightly different flavor, but the texture should remain consistent. Buttermilk would add a lovely tang that works well with the lemon.
What can I use instead of apple butter?

If apple butter isn’t available, unsweetened applesauce is your best bet though you might want to reduce it on the stovetop to thicken it slightly. Alternatively, you could use an equal amount of mashed ripe banana, though this will add a banana flavor to your cake.
Why did my cake stick to the pan?

Bundt pans are notorious for sticking! Make sure to thoroughly grease every crevice of your pan, including the center tube. A thin dusting of flour after greasing also helps. For particularly intricate bundt pans, consider using a baking spray with flour included.
Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The results might be slightly different in texture, but the addition of yogurt and apple butter helps maintain moisture even with gluten-free flours.

Final Thoughts

This Lemon Bundt Cake brings sunshine to your table no matter the season. Its bright flavor and impressive appearance belie just how simple it is to make. Whether you’re serving it at a special gathering or treating yourself to a slice with afternoon tea, this cake delivers that perfect balance of tangy lemon and sweet comfort that keeps everyone coming back for more. Give it a try your taste buds will thank you!