No-Butter Lemon Drizzle Bundt Cake

There’s something truly comforting about a classic lemon drizzle cake. I’ve baked it countless times, usually adapted from my Lemon Victoria Sponge Cake recipe. It always turns out soft, moist and beautifully fragrant.

But today, I was low on butter, which gave me the perfect excuse to create this No-Butter Lemon Drizzle Bundt Cake. It’s lighter, still bursting with citrus flavour and baked in my gorgeous new Nordic Ware bundt pan (an early birthday present to myself!).

What makes a Lemon Drizzle Cake special

The name says it all – the cake is drenched in a zesty lemon syrup that keeps it moist and enhances its lemony character. The sponge itself is filled with freshly grated lemon zest, so every bite delivers a balance of sweetness and tang, soft texture and little citrus bite.

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To make it extra special, I like to take the drizzle one step further. I add thinly julienned Lemond rind to the syrup and simmer it gently until it becomes glossy and translucent. These candied lemon strands not only add visual beauty but also bring another layer of lemon flavour and texture.

Why no-butter?

This No-Butter Lemon Drizzle Bundt Cake replaces butter with sunflower oil and yoghurt – making it lighter, softer and slightly less indulgent. The yoghurt gives the sponge a velvety texture while keeping it moist for days. And the result? A cake that’s beautifully fluffy without any heaviness.

Ingredients

For the cake

• Cake flour – ideal for a lighter, fluffier texture
• Baking powder
• A pinch of salt
• Caster sugar
• Sunflower oil
• Eggs
• Greek yoghurt (full cream is best)
• Lemon zest

For the lemon syrup

• Freshly squeezed lemon juice
• Caster sugar
• Julienned lemon rind

For the glaze

• Condensed milk
• Lemon juice

How to make the No-Butter Lemon Drizzle Bundt Cake

Mix the wet ingredients

In a large bowl, whisk together the eggs, sugar and yoghurt until smooth and well combined. You can use a hand whisk or a stand mixer, whichever you prefer.

Combine the dry ingredients

In a separate bowl, mix the cake flour, baking powder and salt. Add this to the wet mixture along with the lemon zest. Mix just until incorporated, about 20 seconds with a mixer. Avoid over-mixing as it can make the sponge dense.

Add the oil

Pour in the sunflower oil and mix gently until the batter turns smooth and glossy. Don’t worry if it looks slightly split at first, it will come together beautifully after a few seconds of mixing.

Prepare the pan

Lightly grease your bundt cake pan with oil (or butter) then dust with flour to prevent sticking. Pour the cake batter and smooth the surface. This recipe is made for a 12-cup Nordic Ware bundt cake pan, but if you don’t have one, no problem – simply use a loaf pan or a standard round cake pan instead. Just remember to adjust the baking time accordingly as smaller or deeper pans may bake slightly faster or slower.

Bake the cake

Bake in a preheated oven at 160°C (fan) for 35-40 minutes, or until a skewer inserted into the centre comes out clean.

Let the cake cool in the pan for 10 minutes before removing it.

Making the lemon syrup

While the cake is cooling, make the syrup. In a small saucepan over low heat, combine lemon juice, sugar and lemon rind. Let it simmer gently for 5-7 minutes until the syrup thickens slightly and the rind becomes translucent.

Strain the syrup, reserving the candied rind for decoration later.

Use a skewer to poke small holes all over the cake. Brush half the warm syrup over the surface so it soaks in. Invert the cake onto a rack, remove the pan and brush the remaining syrup over the top and sides.

Finishing touches: glaze and decoration

Once completely cooled, make the glaze by mixing condensed milk with lemon juice until smooth. Drizzle it over the cake, letting it drip elegantly down the sides.

Finally, decorate with the candied lemon rind for a professional, glossy finish.

A light and zesty treat

And there you have it – my No-Butter Lemon Drizzle Bundt Cake. Soft, fluffy and bursting with lemon flavour, yet beautifully light without a trace of butter.

Perfect for afternoon tea, a family gathering or simply when you fancy something bright and cheerful on a grey British day.

Print Recipe

Delicious

No-Butter Lemon Drizzle Bundt Cake

Author: Thao @ summerandspice Cooking Method: Baking, Simmering Cuisine: Non-Vietnamese Courses: Pudding, Snack Recipe Keys: Cake Dessert

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Cooking Temp: 160  C Servings: 18 Estimated Cost: £ 7

Description

This No-Butter Lemon Drizzle Bundt Cake is light, fluffy, and full of zesty lemon flavour. Made with Greek yoghurt and oil instead of butter, it stays perfectly moist without feeling heavy. Topped with a tangy lemon syrup and glossy glaze — simple, refreshing, and perfect for any occasion.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

For the Cake

• 380 g cake flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 320 g caster sugar
• 240 ml sunflower oil
• 6 large eggs
• 240 g Greek yoghurt (full cream is best)
• Zest of 3 medium lemons

For the Lemon Syrup

• Juice of 3 lemons
• 120 g caster sugar
• Julienned lemon rind from 2 medium lemons

For the Glaze

• 70 g condensed milk
• Juice of 1 lemon

Instructions

1. Prepare the oven

   • Preheat the oven to 160°C (fan). 
   Mark as complete

1. Mix the wet ingredients

   • Whisk together the eggs, sugar and yoghurt until smooth. 
   Mark as complete

1. Add the dry ingredients

   • In a separate bowl, combine cake flour, baking powder and salt. 
   • Add to the wet ingredients along with the lemon zest. 
   • Mix until just incorporated (20 seconds if using a stand mixer). 
   Mark as complete

1. Add the oil

   • Pour the sunflower oil and whisk gently until the batter becomes smooth and glossy. 
   • Avoid over-mixing. 
   Mark as complete

1. Prepare the pan

   • Grease the bundt pan lightly with oil and dust with flour. 
   • Pour in the batter and smooth the surface. 
   Mark as complete

1. Bake

   • Bake at 160°C (fan) for 35-40 minutes or until a skewer inserted in the centre comes out clean. 
   • Cool in the pan for 10 minutes before removing. 
   Mark as complete

1. Make the lemon syrup

   • In a small saucepan, heat lemon juice, sugar and julienned rind on low for 5-7 minutes until syrupy. 
   • Strain, keeping the candied rind for decoration. 
   Mark as complete

1. Drizzle and cool

   • Poke small holes all over the cake and brush with half the syrup. 
   • Turn out onto a rack and brush with the remaining syrup. 
   • Leave to cool completely. 
   Mark as complete

1. Glaze and decorate

   • Mix condensed milk and lemon juice for the glaze.
   • Drizzle over the cooled cake and top with candied lemon rind. 
   Mark as complete

Nutrition Facts

Servings 18

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Amount Per Serving

Calories 339.31kcal

% Daily Value *

Total Fat 15.2g24%

Saturated Fat 2.81g15%

Trans Fat 0g

Cholesterol 65.09mg22%

Sodium 246.36mg11%

Potassium 111.27mg4%

Total Carbohydrate 47.48g16%

Dietary Fiber 1.67g7%

Sugars 28.05g

Protein 5.52g12%

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Vitamin A 35.31 mcg

Vitamin C 22.28 mg

Calcium 121.33 mg

Iron 2.19 mg

Vitamin D 0.34 mcg

Vitamin E 5.29 mg

Vitamin K 0.8 mcg

Thiamin 0.21 mg

Riboflavin 0.19 mg

Niacin 1.5 mg

Vitamin B6 0.06 mg

Folate 22.26 mcg

Vitamin B12 0.16 mcg

Phosphorus 167.86 mg

Magnesium 9.97 mg

Zinc 0.41 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Don't have a bundt pan? Use a loaf or round cake tin and adjust the ingredient quantity and baking time accordingly.
• Avoid over-mixing to keep the cake light and fluffy.
• Store in an airtight container for up to 3 days at room temperature.

Keywords: No-Butter Lemon Drizzle Bundt Cake, lemon drizzle cake recipe, easy lemon bundt cake

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