Easy Lemon Bundt Cake Recipe
This Lemon Bundt Cake is soft, moist, and bursting with bright, fresh citrus flavor. Topped with a tangy-sweet lemon glaze, it’s perfect for spring brunch, afternoon tea, or special occasions. Easy to make from scratch, this cake delivers bakery-style results right in your kitchen tender, flavorful, and sure to impress!
Ingredients
For the Lemon Bundt Cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp Salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 tbsp fresh lemon zest
- 4 Large Eggs
- ½ tsp vanilla extract
- ½ cup milk
- ½ cup full-fat sour cream
- 1 tbsp fresh lemon juice
For the Lemon Glaze
- 2 tbsp butter, melted
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 325°F (163°C). Grease and flour an 8–10 inch bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat butter until smooth. Add sugar and blend for 1–2 minutes until light and fluffy. Mix in lemon zest.
- Add eggs one at a time, mixing briefly after each addition. Stir in vanilla extract.
- Gradually mix in half the flour mixture, followed by milk. Add the remaining flour, then sour cream and lemon juice. Fold until just combined.
- Pour batter into the prepared pan, smooth the top, and bake for 60–70 minutes. Test with a toothpick — it should come out clean or with a few moist crumbs.
- Let cake cool in the pan for 1 hour. Gently loosen edges and invert onto a serving plate.
- Whisk melted butter, powdered sugar, and lemon juice until smooth. Adjust thickness as needed.
- Drizzle over cooled cake and let set slightly before slicing.
Notes
- Room-Temperature Ingredients: Always use butter, eggs, and milk at room temperature for a smooth, evenly mixed batter and tender crumb.
- Grease the Bundt Pan Thoroughly: Make sure every curve and the center tube are greased and floured to avoid sticking.
- Don’t Overmix: Fold in flour gently to keep the cake soft and airy — overmixing makes it dense.
- Check Doneness Carefully: Toothpick should come out clean or with a few moist crumbs; overbaking dries the cake.
- Glaze Tips: Let the glaze sit to thicken slightly before drizzling. Adjust thickness with powdered sugar or lemon juice.
- Variations: Try blueberries, raspberries, or poppy seeds for a fun twist while keeping the cake moist and flavorful.