Lemon Bundt Cake

Lemon Bundt Cake is a bright, zesty dessert with a moist crumb and tangy-sweet glaze. Bursting with citrus flavor from fresh lemon juice and zest, this cake is perfect for spring celebrations, brunches, or simply as a refreshing treat any time of the year.

Why You’ll Love This Recipe

• Rich Lemon Flavor: Made with real lemon juice and zest for a fresh, vibrant taste.
• Moist Texture: Sour cream adds richness and keeps the cake tender.
• Simple Elegance: A Bundt pan gives this cake a beautiful, ready-to-serve look.
• Versatile Occasion Cake: Works for brunch, dessert, tea parties, or gifts.
• Make-Ahead Friendly: Can be baked a day early, and the flavors deepen over time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 2 tablespoons lemon zest
• 5 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ⅓ cup sour cream
• ¼ cup fresh lemon juice

For the Lemon Glaze:

• 2 cups powdered sugar
• 3–4 tablespoons fresh lemon juice
• 1 tablespoon melted butter
• Pinch of salt
• ½ teaspoon lemon zest (optional)

Directions

this recipe

1. Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: Beat butter, sugar, and lemon zest until light and fluffy (about 3–4 minutes).
4. Add Eggs and Vanilla: Beat in eggs one at a time. Add vanilla and mix until smooth.
5. Add Wet and Dry Alternately: Combine milk, sour cream, and lemon juice in a measuring cup. Add flour mixture and milk mixture alternately to the batter, starting and ending with dry ingredients. Mix until just combined.
6. Bake: Pour batter into prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Cool in the pan for 15–20 minutes. Invert onto a wire rack to cool completely.
8. Make Glaze: Whisk powdered sugar, lemon juice, melted butter, salt, and zest until smooth. Adjust consistency as needed.
9. Glaze the Cake: Once fully cooled, drizzle glaze over the top and let it set before serving.

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Bake Time: 50–60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Lemon Poppy Seed: Add 1–2 tablespoons of poppy seeds to the batter.
• Blueberry Lemon: Fold in 1 cup of fresh blueberries before baking.
• Mini Bundts: Use mini Bundt pans and reduce bake time to 25–30 minutes.
• Herbal Infusion: Add a hint of thyme or lavender to the glaze for a sophisticated twist.

Storage/Reheating

• Room Temperature: Store covered for up to 3 days.
• Refrigeration: Keep in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze the unglazed cake for up to 3 months. Wrap tightly in plastic and foil. Thaw and glaze before serving.
• Reheating: Serve at room temperature or microwave individual slices for 10–15 seconds.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

How do I prevent the cake from sticking?

Grease and flour the pan thoroughly, or use a baking spray with flour.

Can I make it ahead?

Yes, it’s even better the next day. Store at room temperature and glaze before serving.

What if I don’t have sour cream?

Plain Greek yogurt is a good substitute.

Can I use a different pan?

A tube pan works well. Two 9-inch round pans can also be used with adjusted bake time.

How thick should the glaze be?

It should be pourable but not runny. Add more lemon juice or sugar to adjust.

Is this cake overly sweet?

The lemon balances the sweetness. For more tartness, add zest to the glaze.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Can I add a filling?

A swirl of lemon curd or cream cheese can be added for extra flavor.

How do I know when it’s done?

Insert a toothpick—if it comes out clean or with moist crumbs, the cake is ready.

Conclusion

Lemon Bundt Cake is a deliciously tangy, tender dessert that’s easy to make and beautiful to serve. Whether you’re baking for a gathering or just want something bright and flavorful, this cake delivers sunshine in every slice. Make it once, and it’ll be a staple in your baking rotation.

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