Broken Lemon Bundt

January 31, 2026

super easy

What happens when a tart and delicious bundt cake gets turned over too soon (while still warm)? This hot mess, which tasted no less scrumptious. Stock up on those Meyer lemons when they’re in season for a sweeter flavor!

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Ingredients

Adjust Servings

	2 1/4 cup flour
	1 1/2 cup sugar
	1 Tbsp baking powder
	1 tsp salt
	1/2 cup oil or Earth’s balance
	1/2 cup lemon juice
	1/2 cup water
	1 tsp vanilla
	2 eggs Glaze: powdered sugar (approx. 1 1/2 cups); lemon juice or lemon extract

Directions

1.

Cream sugar and EB/marg (or oil) . Alternate dry and wet ingredients. Add eggs. Beat until smooth. Pour into greased and floured bundt pan. Bake for 35 minutes, or until top bounces back up when lightly pressed. Allow to cool, flip over, and glaze. If it breaks, even better! Put it back together again and call it a broken lemon bundt! When cake is completely cool, mix powdered sugar with lemon juice or lemon extract. Add a few drops hot water until it reaches a smooth pourable consistency. Drizzle generously over the cake.

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