If you’re searching for a showstopping dessert that bursts with bright, zesty flavor, this Lemon Bundt Cake Recipe is a must-have for your baking repertoire. With its buttery, perfectly tender crumb and a glaze that shines with tangy citrus, this cake brings sunshine to any table. Whether you’re celebrating a special occasion or just want to treat yourself, this recipe always feels like an occasion in itself. Each slice delivers the ideal balance of sweet and tart, making it a delightful choice for spring brunches, cozy coffee hours, or simply whenever the mood for something spectacularly lemony strikes!
Ingredients You’ll Need
Gathering your ingredients for this Lemon Bundt Cake Recipe is simple, but each plays a starring role. The fresh lemon juice and zest create that unmistakable sunny brightness, while the sour cream and butter promise a moist, rich crumb that’s hard to resist. Here’s what you’ll need and why:
- All-purpose flour: Provides structure and sets the stage for a tender, even crumb.
- Baking powder: Gives the cake its gentle lift and helps it rise beautifully in the pan.
- Baking soda: Works with the acidic lemon juice for an extra-fluffy texture.
- Salt: Just a little enhances all the bright lemon flavors in the cake.
- Unsalted butter, softened: Adds richness and makes the cake wonderfully moist.
- Granulated sugar: Sweetens the cake and helps create that golden, caramelized crust.
- Large eggs: Bind everything together and contribute to the cake’s feather-light texture.
- Fresh lemon juice: The main event—brings bold citrus flavor to every bite.
- Lemon zest: Packs intense lemony aroma and vibrant color into the batter.
- Vanilla extract: Balances the tartness and adds a cozy, creamy undertone.
- Sour cream: Ensures the cake stays ultra-moist and adds a pleasant tang.
- Whole milk: Loosens up the batter for a silky, smooth texture.
- Powdered sugar (for glaze): Melts into a shiny, sweet drizzle that finishes the cake.
- Fresh lemon juice (for glaze): Amps up the glaze’s tang and pulls together the citrus experience.
How to Make Lemon Bundt Cake Recipe
Step 1: Prep the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Give your Bundt pan some love by generously greasing and flouring it—this step ensures your cake will slip out with all those beautiful ridges perfectly intact. Don’t skip it, even if you’re using a nonstick pan!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This fluffy mixture ensures even distribution, so every slice rises just right and tastes balanced from edge to center.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy—about 3–4 minutes. This step not only whips air into the batter, for an airy texture, but also sets the stage for irresistible flavor.
Step 4: Add Eggs and Flavors
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add the fresh lemon juice, zest, and vanilla extract. These ingredients infuse the batter with the lively citrus essence that defines this Lemon Bundt Cake Recipe.
Step 5: Mix in Sour Cream and Milk
Add the sour cream and milk, mixing until just combined. This duo keeps the crumb moist and luscious while ensuring the batter stays smooth and easy to pour.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, mixing until the batter is just smooth—don’t overmix! Pour the luxurious, lemony batter into your prepared Bundt pan and gently smooth the top.
Step 7: Bake
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be pure joy! Let the cake rest in the pan for about 10–15 minutes before inverting it onto a wire rack to cool completely.
Step 8: Glaze and Serve
For that gorgeous finish, whisk the powdered sugar with lemon juice until you have a smooth, pourable glaze. Drizzle over the cooled cake, letting it run into every nook and cranny. Allow it to set before slicing and serving your masterpiece.
How to Serve Lemon Bundt Cake Recipe
Garnishes
There are so many ways to give your Lemon Bundt Cake Recipe an elegant touch. Try a sprinkle of extra lemon zest, a few delicate twists of candied lemon peel, or a handful of edible flowers for a fresh pop of color. Even a dusting of powdered sugar before serving will make your cake look extra inviting.
Side Dishes
This zesty cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a brunch spread, try serving it with a fruit salad bursting with berries, or alongside a hot cup of tea or coffee for pure comfort.
Creative Ways to Present
Turn this Lemon Bundt Cake Recipe into the centerpiece of your dessert table! Slice it thin for an afternoon tea, or cut hefty wedges for a decadent birthday treat. For a party, serve slices with bowls of extra glaze or lemon curd on the side for dipping, letting guests customize their own lemony experience.
Make Ahead and Storage
Storing Leftovers
Your Lemon Bundt Cake will stay moist and flavorful for up to 3 days at room temperature. Simply cover it with a cake dome or wrap slices tightly in plastic wrap. If your kitchen is especially warm, you can pop it in the fridge for extra freshness, just be sure to bring it back to room temperature before serving for the best texture.
Freezing
This cake freezes beautifully! Once completely cooled and unglazed, wrap the cake (whole or in pieces) tightly in plastic wrap and then foil. Label and freeze for up to three months. Thaw the cake overnight in the fridge before bringing it to room temperature, then drizzle with fresh glaze before serving for homemade flavor any time.
Reheating
Want to warm a slice? Microwave individual pieces for about 10–15 seconds. If you’ve frozen the cake, let it thaw first. A gentle reheat makes the lemon aroma burst back to life and the cake taste as if it was just baked. If you like, add a fresh drizzle of glaze just before eating for that bakery-fresh sparkle.
FAQs
What kind of lemons work best for the Lemon Bundt Cake Recipe?
Fresh, unwaxed lemons are best for this recipe, as you’ll use both the juice and zest. Meyer lemons add a slightly sweeter flavor, but classic Eureka or Lisbon lemons will create a bright, classic lemony punch.
Can I make this Lemon Bundt Cake Recipe without a Bundt pan?
While the iconic shape is part of the fun, you can bake this cake in two loaf pans or a 9×13-inch sheet pan. Just watch the baking time—it may be a little shorter depending on the pan you use.
How can I get extra lemon flavor in my cake?
Brush the warm cake with additional fresh lemon juice before glazing, or add more zest to the batter. This technique boosts the citrus notes and makes each bite truly irresistible.
What’s the best way to keep the cake from sticking to the pan?
Grease all the nooks and crannies of your Bundt pan thoroughly with butter or baking spray, then dust lightly with flour. Don’t rush letting the cake cool—cool it in the pan for 10–15 minutes before inverting for a seamless release.
Can I make the Lemon Bundt Cake Recipe ahead of time?
Absolutely! This cake keeps its moisture for several days, making it ideal for make-ahead baking. Bake and glaze a day in advance—the lemony flavor deepens as it sits, making each slice even more delicious.
Final Thoughts
Lemon lovers, this is your cake! Few desserts capture the spirit of spring and pure refreshment quite like this Lemon Bundt Cake Recipe. I can’t recommend it enough—give it a try and watch how quickly it disappears. Your kitchen will smell incredible, and everyone lucky enough to snag a slice will be raving for days. Happy baking!
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Lemon Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the bright and zesty flavors of this delightful Lemon Bundt Cake. Moist and tender, this cake is bursting with lemon essence and topped with a sweet lemon glaze. Perfect for any occasion, from afternoon tea to dessert after dinner.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup whole milk
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a Bundt pan.
- Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until fluffy, then add eggs one at a time.
- Add flavors: Mix in lemon juice, zest, and vanilla. Add sour cream and milk.
- Combine wet and dry: Gradually add dry ingredients to wet mixture.
- Bake: Pour batter into pan and bake for 45-50 minutes.
- Make glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled cake.
Notes
- For extra lemon flavor, brush warm cake with lemon juice before glazing.
- This cake stays fresh at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 34g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
