Bright, zesty, and irresistibly moist, this Lemon Bundt Cake Recipe is a citrusy showstopper that brings sunshine to any dessert table. Bursting with fresh lemon flavor and drizzled with a tangy-sweet glaze, this cake is the perfect balance of sweet and tart, with a soft crumb and beautiful golden crust. Whether it’s for a spring brunch, summer picnic, or just because you love lemons, this recipe is sure to impress.
Unlike your average lemon cakes, baking in a Bundt pan sets this cake into a showstopping shape and caramelizes the edges just perfectly. The result? The result is a slice that balances lightness and richness, leaving a flavor that lasts. The true secret is to incorporate both lemon juice and lemon zest into the batter and a final glaze that’s absorbed into every curve and crevice of the cake.
Great with tea, coffee, or a spoonful of whipped cream, this lemon Bundt cake is easy to prepare yet still perfect for the holiday! Take one bite, and you’ll see why it’s a classic everyone should have in their recipe box! 🍋🍰
👇 Ready to bake a cake that’s bursting with citrus sunshine?
This Lemon Bundt Cake is moist, zesty, and drizzled with sweet-tart glaze!
Scroll down for the full recipe; easy steps, big lemon flavor, beautiful results.
Let’s get baking and bring the brightness to your table! 🍋✨🍰
Lemon Bundt Cake Recipe
Equipment
- 1 × Bundt Cake Pan (10–12 cup capacity)
- 1 × Mixing Bowl
- 1 × Whisk or Electric Mixer
- 1 × Cooling Rack
- 1 × Zester or Microplane
Ingredients
- Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream or plain Greek yogurt
- 1/4 cup whole milk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- Lemon Glaze
- 1/2 cup powdered sugar
- 1 –2 tbsp fresh lemon juice adjust for desired thickness
Instructions
- Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour your Bundt pan thoroughly.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).
- Add Eggs & Flavor: Beat in eggs one at a time, then mix in sour cream, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine & Pour: Gradually add dry ingredients to wet, mixing just until combined. Pour batter evenly into the prepared Bundt pan.
- Bake: Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Cool: Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Make Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Glaze the Cake: Once fully cooled, drizzle glaze over the top and let it set before slicing.
Notes
- For extra lemon flavor, brush the warm cake with lemon syrup before glazing.
- Can be made 1 day ahead; store covered at room temperature.
- Serve with berries or whipped cream for an elegant touch!
Health Benefits of Lemon Bundt Cake
While Lemon Bundt Cake Recipe is a sweet treat and best enjoyed in moderation, it offers a few refreshing benefits thanks to its key ingredient; lemon! Fresh lemon juice and zest not only brighten the flavor but also bring natural vitamin C, antioxidants, and digestive support. When paired with simple, whole ingredients and enjoyed mindfully, this dessert can be a satisfying way to indulge your sweet tooth with a citrus twist.
| Nutrient/Ingredient | Health Benefit |
|---|---|
| Lemon Juice & Zest | Rich in vitamin C, supports immunity, digestion, and skin health |
| Greek Yogurt or Sour Cream | Provides probiotics (if yogurt is used), calcium, and helps with a tender crumb |
| Eggs | Offer high-quality protein and important B vitamins |
| Olive Oil or Butter | Source of healthy fats (especially if using olive oil) |
| Low-Sugar Options | You can reduce sugar or use alternatives like honey or coconut sugar for a lighter version |
For a healthier take, try using whole wheat pastry flour, reduce the sugar, or pair your slice with fresh berries for added fiber and antioxidants!
Check Calories in Lemon Bundt Cake – 1 piece from Nutritionix
Share Your Twist on Lemon Bundt Cake!
Did you add poppy seeds for a lemon-poppy classic? Maybe you swapped the glaze for a lemon cream cheese frosting or added a surprise swirl of raspberry jam?
At Oooh Delish, we love seeing how you personalize your bakes; whether it’s a flavor boost or a creative presentation!
📸 Snap a pic of your zesty creation and tag us with #OoohDelishTwist ; we might feature your cake on our page!
💌 Got a citrusy family favorite or a secret baking trick? Email it to contact@ooohdelish.com and we may share it with full credit to you!
Bake it bright, bold, and uniquely yours! 🍋✨
FAQs: Lemon Bundt Cake Recipe
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch. Add extra zest to brighten the taste.
How do I keep the cake from sticking to the Bundt pan?
Generously grease the pan with butter and dust with flour, or use a baking spray that includes flour. Make sure to coat all crevices.
Can I freeze Lemon Bundt Cake?
Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for best results.
How long will the cake stay fresh?
Stored in an airtight container at room temperature, it stays fresh for 3–4 days. Refrigerate if using a dairy-based glaze.
Don’t miss our Stalekracker Pastalaya Recipe – it’s a must-try!
Leave a Reply