Joanna Gaines' Easy Lemon Cake Is So Good—It’s My Go-To Spring Dessert

I love to bake. This trait wasn't inherited because my mom has always despised baking. That didn’t mean, though, that she didn’t like baked goods. She often brought home pies or cookies from a local bakery and we’d greedily inhale every crumb.

One dessert that only came around in the spring stands out in my memory: a deliciously moist lemon bundt cake. Unlike the other treats, we’d savor it, knowing that just like spring, it was fleeting.

I don’t live near that bakery anymore and I’m not even sure they still make that delicious cake, but I found a perfect replacement. Joanna Gaines' lemon bundt cake tastes uncannily and deliciously similar. Just like my favorite childhood cake, it’s made in a bundt pan which somehow makes any cake elegant and beautiful, no matter how simple.

How I Make Joanna’s Lemon Bundt Cake

The recipe begins with prepping a 12-cup bundt pan with non-stick cooking spray or butter. I prefer shortening because it's easier to spread in all of the pan's nooks and crannies, and it ensures that the cake releases easily from the pan. 

After a quick dusting of flour, tap the pan to remove any excess flour and set it nearby. Next, combine three cups of all-purpose flour with the zest of two lemons, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. 

Then, beat two sticks of butter with two cups of granulated sugar until it’s light and fluffy, about three to five minutes in a stand mixer. Scrape down the sides of the bowl with a rubber spatula, then add four large eggs one at a time and beat well after each addition.

Finally, add the flour mixture and one cup of buttermilk to the batter, and pour the batter into the prepared pan. Bake the cake at 350°F for 50 to 55 minutes, then let it cool on a wire rack before removing it from the pan.

How To Dress Up This Simple Cake

This cake's only garnish is a simple, tart lemon glaze, and it’s incredibly easy to make: Just whisk together powdered sugar and fresh lemon juice.

Because this cake is so simple, I love to customize it, which makes the whole process even more fun. For example, I’ve added crushed freeze-dried strawberries to both the batter and the glaze for a “pink lemonade” vibe. I’ve also topped the cake with candied or dehydrated lemon slices. Even small tweaks like adding a spoonful of poppy seeds to the batter can instantly transform the cake into something new and delicious!