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Italian Lemon Honey Bundt Cake With Caramelized Honey Glaze

Thanks for sharing!

This rich lemon honey bundt cake is loaded with the honey flavor and the perfect amount of lemon.  Top it with the caramelized honey glaze for an extra special treat.

Lifting a slice of honey lemon bundt cake.

Honey and lemon are a perfect match.  They come together beautifully in this Italian Bundt cake.  It is the perfect mix of sweet and tart and the texture of the cake itself is great thanks to buttermilk and sour cream. 

The glaze melts in to take it to the next level of amazing.  It is perfect for any special occasion.

I know it is hard to believe, but at one point MiMi was the dessert committee for our family.  I seem to have taken that over in the last few years.

Fork next to slice of honey lemon bundt cake with bite missing.

My cousins would rave over her sweets.  My siblings and I didn’t know how good we had it.

In the early stages of this site, she was helping quite a bit and having fun making paired cakes and ice creams.  On this particular day everything was Italian themed.

The dinner was a wonderful rolled beef stuff with all the good stuff.  We finished the meal with this cake and lemon Italian ice.

Slice of honey lemon bundt cake on plate with wood honey drizzler nearby.

I am not sure why we didn’t share the Italian ice recipe because it was delicious.  If that is something you would be interested in, let me know in the comments.

There would be no complaints if we whipped up more so that we could share the recipe, of that I am certain.  Just give us the excuse to need to do it!

Here is what MiMi had to say about the cake:

We recently made  Maw-Maw’s Italian Braciole for our family dinner. Since we had an Italian inspired dinner I felt we should have Italian all of the way through dessert.

I found a recipe for lemon Italian ice that I decided to make, but felt like baking too.  That’s when I found Lemon Pound Cake on My Recipe Confessions. I changed it up just a little bit and the results were wonderful.

Tips for making this bundt cake

Start with softened butter and room temperature eggs, sour cream and buttermilk to make incorporating everything easier. From there the batter is super simple.

This cake is absolutely loaded with honey, it is the predominant flavor. So you may want to use a mild to moderate flavored honey unless you are a HUGE honey fan.

A fun fruity orange blossom style honey would be lovely. It might even be fun to use a little lavender honey or something if you like a bit of floral.

For a bolder lemon flavor, feel free to add a bit of lemon extract. It is easy to alter the recipe a bit to get it just the way you want it!

Making the glaze

The glaze is also super simple to make. Start by stirring together a little lemon juice, sugar and honey.

Melt it over medium heat until the sugar is dissolved. Then let it continue cooking until it is bubbly and golden brown, a few minutes should do it.

Stir in a pinch of salt, cream and butter to round out the caramelly goodness. Let it cool while the cake finishes baking.

Pouring the mostly cool glaze over the still warm cake allows some of it to sink into the cake. For a cleaner finish, glaze the cake over a wire rack and allow the excess to drip onto a sheet pan.

Pouring caramelized honey glaze over bundt cake.

If you don’t mind a little pool of glaze around your cake, go ahead and do it with the cake on the cake plate. Either way, it will taste amazing!

If you like lemon bundt cakes, be sure to check out the recipe for lemon bundt cake with ginger glaze or the bright lemon blueberry bundt cake. Or for more lemon and honey goodness, try making a pitcher of honey lemonade.

Did you make this great recipe? Please leave a review in the recipe card below!

Yield: 20 Servings

Italian Lemon Honey Bundt Cake

Lifting a slice of honey lemon bundt cake.

This rich bundt cake is flavored with the perfect mix of lemon and honey.  Top it with the caramelized honey glaze for an extra special treat.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes



  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups honey
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 4 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract


  • 1 Tablespoon lemon juice
  • 1 cup granulated sugar
  • 1/4 cup honey
  • 1/3 cup heavy cream
  • 2 Tablespoons butter
  • pinch of salt


  1. Preheat oven to 300°F
  2. Combine flour, baking powder and salt with a whisk and set aside.
  3. Cream butter and honey until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, lemon juice, lemon zest, vanilla and almond extract.
  4. Mix 1/3 of the flour mixture into the butter mixture. Mix in half of the buttermilk and then add in another 1/3 of the flour mixture. Then mix in the rest of the buttermilk and finish by adding in the last 1/3 of the flour mixture. Mix just until combined.
  5. Pour cake batter into a greased Bundt pan.
  6. Bake for 60-65 minutes or until toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake plate. Let cool for 5 more minutes and then cover with glaze.
  7. While the cake is baking, prepare the glaze. Combine the lemon juice, sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves into a liquid. Continue to cook without stirring, swirling the pan occasionally. Mixture will bubble and start to darken in color. Once mixture is a medium brown remove from heat. Carefully stir in the butter. Add cream and stir until smooth. Add salt and stir until combined.
  8. Let sauce cool until just warm before using on the cake.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 491Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 109mgCarbohydrates: 82gFiber: 1gSugar: 64gProtein: 5g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

his rich lemon honey bundt cake is loaded with the honey flavor and the perfect amount of lemon.  Top it with the caramelized honey glaze for an extra special treat.

This recipe was originally published in May of 2016. It was republished with new photos and an updated glaze recipe in 2021.

Thanks for sharing!


Friday 20th of May 2022

Can I make this cake ahead of time to serve a couple of days later?


Friday 20th of May 2022

Yes, you can make it a day or two ahead of time. To make it further ahead of time, I would freeze it unglazed and then glaze it when it is defrosted.

Andrea Finn

Sunday 10th of April 2022

Hello! Can you please tell me how long I’d bake this if I did it in a 6 cup mini Bundt pan instead of one large one? Thank you!!


Sunday 10th of April 2022

I haven't done it, so I am not 100% sure. I would start checking them around 25-30 minutes and keep an eye on them after that.

Kim Stone

Thursday 1st of March 2018

A unique cake which I surely want to cook. It is such a creative idea to include lemon in cake. Awesome!


Sunday 9th of July 2017

Looks delicious! I made yesterday and its taste was awesome!


Monday 10th of July 2017

Isn't it so good? Thank you!


Tuesday 27th of June 2017

By the look of it this looks so nice. I will try this out this weekend. Thanks Carlee :)


Saturday 1st of July 2017

Thanks, Carol. I hope you enjoy it!

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