Lemon Bundt Cake Recipe

This vibrant Lemon Bundt Cake offers a delightful blend of rich, buttery crumb and a bright, tangy flavor profile. Infused with fresh lemon zest and crowned with a velvety citrus glaze, it is an irresistible summer treat that brings a perfect balance of sweet and tart to any festive celebration.

I first tried this Lemon Bundt Cake recipe after reading about a few copycat versions like the Lemon Nothing Bundt Cake and the Easy Lemon Bundt Cake With Glaze. I used 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt as my dry base and then creamed together 1 cup unsalted butter with 2 cups granulated sugar.

I added 4 large eggs at room temperature to keep the batter light. To add some moisture and tang, I mixed in 1/3 cup sour cream, 1/2 cup milk, 1/4 cup fresh lemon juice and 2 tbsp lemon zest.

I also added 1 tsp vanilla extract for extra flavor. The glaze, made with 1 cup powdered sugar and 2-3 tbsp fresh lemon juice, keeps the cake rich, buttery and full of summer notes.

Nutritionally its rich in fats and proteins so enjoy a slice as a treat in moderation.

Why I Like this Recipe

I love how the cake always comes out moist and super fluffy. The mix of buttery richness with that tangy lemon flavor just reminds me of sunlit summer days, and it makes me feel so happy when I bake it. I’m also a huge fan of the glaze because its sweet and tart kick totally elevates the dessert. Lastly, the whole recipe feels really fun and approachable even when I’m trying to make it for the first time, and that makes me excited to whip it up again and again.

Ingredients

• All-purpose flour gives the cake its structure and is mainly carb based, providing energy.
• Unsalted butter creates richness and flavor, making the cake moist and delicious.
• Granulated sugar sweetens the cake perfectly and helps with its tender crumb.
• Fresh lemon juice and zest add a bright, tangy kick that balances the sweet notes.
• Eggs offer protein and act as a binder, ensuring the batter holds together well.
• Sour cream gives extra moisture and a slight tang that elevates the flavor profile.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1/3 cup sour cream
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest (from about 2 lemons)
• 1 tsp vanilla extract
• 1 cup powdered sugar (for the glaze)
• 2-3 tbsp fresh lemon juice (for the glaze)

How to Make this

1. Preheat your oven to 350°F and grease a bundt cake pan well so the cake doesn’t stick.

2. In a medium bowl, sift together 2 1/2 cups of all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.

3. In a large bowl, cream 1 cup unsalted butter (softened) with 2 cups granulated sugar until its light and fluffy.

4. Add 4 large eggs one at a time beating well after each addition so the mixture gets smooth.

5. Stir in 1/3 cup sour cream, 1/2 cup milk, 1/4 cup fresh lemon juice, 2 tbsp lemon zest (from about 2 lemons), and 1 tsp vanilla extract.

6. Gradually mix in the dry ingredients until just combined. Be careful not to overmix or the cake might turn out dense.

7. Pour the batter into your prepared bundt pan and bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.

8. While the cake is cooling, make the glaze by whisking 1 cup powdered sugar with 2-3 tbsp fresh lemon juice until smooth.

9. Let the cake cool in the pan for about 10 minutes, then turn it out onto a cooling rack.

10. Drizzle the glaze over the warm cake, wait a few minutes for it to soak in a bit, then slice and enjoy your delicious summer treat!

Equipment Needed

1. Oven – to preheat at 350°F
2. Bundt cake pan – make sure to grease it really well
3. Medium mixing bowl – for sifting together the flour, baking powder, and salt
4. Fine mesh sieve – or something similar to sift the dry ingredients if you prefer
5. Large mixing bowl – for creaming the butter and sugar and adding the eggs
6. Electric mixer – either a hand or stand mixer to beat the butter, sugar, and eggs properly
7. Measuring cups and spoons – to get all the ingredients just right
8. Whisk – to mix the glaze ingredients together smoothly
9. Cooling rack – to let your cake cool evenly after baking
10. Toothpick – to check if your cake is done all the way through
11. Spatula – to scrape down the sides of the bowls and get every bit of batter out

FAQ

Lemon Bundt Cake Recipe Substitutions and Variations

• Instead of unsalted butter, you can use salted butter, just reduce the extra pinch of salt in the recipe.
• If you don’t have sour cream, plain Greek yogurt works well as a 1:1 substitute.
• You could use coconut sugar in place of granulated sugar, but be aware it might change the flavor a bit.
• All-purpose flour can be swapped with whole wheat pastry flour for a nuttier taste, though the cake might be a little denser.
• If fresh lemon juice is scarce, a good quality bottled lemon juice can do the trick, even if it isn’t quite as bright.

Pro Tips

1. Make sure your butter and eggs are at room temperature so they mix better with the other ingredients, this really helps get a light and fluffy cake.
2. Be sure to add your dry ingredients slowly and don’t overmix the batter because that can lead to a dense cake instead of a soft one.
3. Grease your bundt pan really well and even if you think its nonstick, dust it with a bit of flour to ensure the cake comes out cleanly.
4. Let the cake cool just a bit before you drizzle the glaze on, otherwise the glaze might run off and not give you that nice, thick coating you want.