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Healthy Lemon Bundt Cake

A delicious and fresh healthier dessert! Fresh made from scratch lemon bundt cake.
5 from 2 votes
Servings 16


  • 1 Cup Butter
  • 2 Cups Sugar
  • 4 Eggs
  • Tsp Lemon Extract
  • Tsp Vanilla Extract
  • 3 Cups Flour I use Prairie Gold White Whole Wheat flour. If you have a coarser flour, use two cups whole wheat and one cup white.
  • 2 Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Cup Milk
  • 1 Tbs Grated Lemon Peel

Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 Tbs Lemon Juice Fresh Lemon Juice from approximately two lemons
  • 1 splash Milk


  • Preheat the oven to 350°. Grease and flour or spray your bundt pan. Baking Pam works so well for bunt cakes!
    Cream butter and sugar together.  Add eggs one at a time beating well after each addition.  Beat in the extracts.
    Combine the dry ingredients.  Flour, baking powder and salt.  Add to the butter mixture alternating it with the milk.
    Stir in the lemon peel.
    Bake at 350° for 40 minutes or until a knife comes out clean.

Glaze Instructions

  • Sift one cup of powdered sugar into a small mixing bowl. Add the juice of two small lemons or approximately 2 TBS. Add a splash of milk. Mix it up with a spoon. The icing should be slightly runny, but not super liquidy.


I have tried making this without the lemon extract.  I have substituted lemon juice.  It turns out fine but just doesn't have as lemony of a flavor.