Lemon Bundt Cake

Bright, tangy, and perfectly sweet, this lemon bundt cake is a burst of sunshine — moist, buttery, and topped with a rich lemon glaze that drips down every curve. I love how it balances the zesty kick of lemon with a soft, tender crumb that melts in every bite. It’s the kind of dessert that feels like a little celebration, whether I’m making it for a weekend treat or a special occasion.

Why You’ll Love This Recipe

I can’t get enough of how vibrant and fresh this cake tastes. The use of fresh lemon juice and zest infuses every bite with natural citrus flavor, while the sour cream keeps the crumb incredibly moist. I also love how beautiful this bundt cake looks straight from the pan — especially when the glaze spills over its elegant curves. And honestly, the glaze itself is a showstopper: smooth, sweet, and tart all at once. It’s also simple to prepare and doesn’t require any fancy ingredients or skills.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 ½ cups all‑purpose flour, sifted

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 cup sour cream

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

For the glaze:

• 1 ½ cups powdered sugar

• 3 tbsp fresh lemon juice

• 1 tbsp unsalted butter, melted

Directions

1. I start by preheating the oven to 350 °F (175 °C). I make sure to grease a 10–12‑cup bundt pan generously with butter or non-stick spray, then dust it with flour and tap out any excess.

2. In a medium bowl, I whisk together the sifted flour, baking powder, baking soda, and salt, and set it aside.

3. In a large mixing bowl, I cream the softened butter and sugar using an electric mixer on medium speed until it’s light and fluffy — about 3 to 4 minutes.

4. I add the eggs one at a time, beating well after each one. Then I stir in the lemon zest, lemon juice, and vanilla extract.

5. I gradually add the dry ingredients to the wet mixture in three parts, alternating with the sour cream — starting and ending with the dry. I mix only until just combined to keep the cake soft.

6. I pour the batter into the prepared bundt pan and gently tap it on the counter to release any air bubbles.

7. I bake it for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

8. After baking, I let the cake cool in the pan for about 10–15 minutes before inverting it onto a wire rack to cool completely.

9. While it cools, I make the glaze by whisking powdered sugar, lemon juice, and melted butter until smooth.

10. Once the cake is fully cooled, I drizzle the glaze generously over the top, letting it flow down the sides. Then it’s ready to slice and enjoy.

Servings and timing

This recipe yields about 12 servings. I usually spend 20 minutes on prep, 45 minutes baking, and a little extra time letting the cake cool — so it’s ready in roughly 1 hour and 5 minutes total.

Variations

• Blueberry twist: I sometimes fold in 1 cup of fresh or frozen blueberries before pouring the batter into the pan for a fruity surprise.

• Lavender lemon: A touch of culinary lavender (about 1 tsp, finely ground) adds a floral note that pairs beautifully with lemon.

• Gluten-free version: I substitute the flour with a 1-to-1 gluten-free baking mix and it still turns out moist and tender.

• Extra tangy glaze: If I want an extra lemony punch, I add more zest directly to the glaze.

• Coconut lemon: Swapping half the sour cream for coconut cream gives a tropical edge I absolutely love.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 5 days — just make sure it’s sealed tightly so it doesn’t dry out. For freezing, I wrap individual slices in plastic wrap and then foil, and freeze them for up to 3 months. To reheat, I simply let a slice come to room temperature or warm it gently in the microwave for 15–20 seconds.

FAQs

How do I prevent my bundt cake from sticking to the pan?

I always make sure to grease every corner of the bundt pan thoroughly, dust it with flour, and tap out the excess. Letting the cake cool for 10–15 minutes before inverting also helps it release cleanly.

Can I use bottled lemon juice instead of fresh?

I’ve tried both, but fresh lemon juice delivers a much brighter, cleaner flavor. Bottled juice works in a pinch, but I always prefer fresh if possible.

Why did my bundt cake come out dry?

Overbaking or overmixing can lead to dryness. I keep an eye on the baking time and mix the batter only until the ingredients are just combined. The sour cream also helps keep the cake moist.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance and glaze it the day I serve it. The flavor even improves a bit after sitting overnight.

What’s the best way to apply the glaze?

I like to drizzle the glaze slowly using a spoon or a small pitcher once the cake is completely cool. Letting it drip down naturally creates a beautiful effect.

Conclusion

This lemon bundt cake is everything I want in a citrus dessert — moist, flavorful, and topped with a luscious glaze that brings it all together. Whether it’s for a gathering or just a treat to brighten my week, it never fails to impress. It’s easy to make, visually stunning, and bursting with fresh lemon flavor in every bite.