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Lemon Bundt Cake Recipe

Lemon Bundt Cake Recipe

This Lemon Bundt Cake is delightfully moist, bursting with fresh lemon flavor, and finished with a sweet-tart glaze that soaks into every curve. Whether you serve it at brunch, a tea party, or as a sunny dessert, this cake is a crowd-pleasing classic that’s as beautiful as it is delicious.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dessert, sweet
Cuisine: American, European
Calories: 340
Ingredients Equipment Method Notes

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

Equipment

  • 1 × Bundt Cake Pan (10–12 cup capacity)
  • 1 × Mixing Bowl
  • 1 × Whisk or Electric Mixer
  • 1 × Cooling Rack
  • 1 × Zester or Microplane

Method
 

  1. Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour your Bundt pan thoroughly.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).
  4. 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.
  5. Combine & Pour: Gradually add dry ingredients to wet, mixing just until combined. Pour batter evenly into the prepared Bundt pan.
  6. Bake: Bake for 40–45 minutes or until a toothpick inserted comes out clean.
  7. Cool: Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  8. Make Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth.
  9. 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!
Lemon Bundt Cake Recipe
Lemon Bundt Cake Recipe