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This easy lemon bundt cake recipe delivers on taste and presentation. Follow my easy, foolproof steps to make a moist, tender cake with bright lemon flavor, topped with a simple lemon glaze.

a slice of lemon bundt cake on a small, round white plate with a fresh lemon peel beside it and two plates in the background with more cake and fresh lemons on it
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What makes this the Best Lemon Bundt Cake

It’s one thing to make a gorgeous cake, but it’s another to make a cake that tastes so good it gets all the “Oohhs” and “Aahhs” every time someone tastes it. This is that cake! A gorgeous cake with the perfect balance of fresh lemon flavor and sweetness that is ultra-moist and tender.

a lemon bundt cake on a round, white plate with fresh lemon peels around it, sitting on a blue surface with small white places of fresh lemons and more lemon peels and slices around it

What’s better? I’ve written out a step-by-step guide that will make it incredibly easy for you to make this cake, even with no baking experience. If this is your first time making a bundt cake, you’ve come to the right place! 

Keep reading for everything you need to know about making the perfect lemon bundt cake.

over head view of the ingredients for lemon bundt cake including granulated sugar, whole milk, sour cream, eggs, vanilla extract, butter, baking powder, salt, all-purpose flour, and fresh lemons

Lemon Bundt Cake Recipe Ingredients

This delicious lemon cake is made with simple ingredients. It’s the perfect recipe for a Spring dinner party or just because the lemon lovers in your family have a craving! Get the full recipe with measurements and instructions in the recipe card below. Here’s what you’ll need:

  • All-purpose flour 
  • Baking powder
  • Salt
  • Unsalted butter: room temperature
  • Granulated sugar
  • Lemon zest
  • Eggs: room temperature
  • Sour cream
  • Lemon juice
  • Vanilla extract
  • Whole milk: room temperature 

Lemon Glaze

  • Powdered sugar
  • Fresh lemon juice
  • Milk or heavy cream
  • Salt
a slice of lemon bundt cake on a small white plate with a fork laying beside it, surrounded by fresh lemon peels, a white plate with more slices of cake and another white plate with fresh lemons

How to Make a Lemon Bundt Cake

Making an impressive lemon bundt cake with a perfect lemon glaze is easier than you may think! Get the full recipe in the recipe card below. Follow these easy steps to make the cake and glaze:

Bundt Cake

  1. Prep oven. Preheat the oven to 350°F.
  2. Mix dry ingredients. In a mixing bowl, combine the flour, baking powder and salt. Set aside. 
  3. Mix butter, sugar, and lemon zest. In a large mixing bowl, combine the butter, granulated sugar, and lemon zest on medium speed with an electric mixer. Beat until light in color and fluffy, 1-2 minutes.
  4. Add in the eggs, 3 at a time, mixing until combined. 
  5. Mix in the sour cream, lemon juice, and vanilla extract. 
  6. Combine dry and wet ingredients and add milk. Add half of the dry ingredients, beating on low. Next, add the milk and beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined. 
over head view of a greased bundt cake pan sitting on a light blue surface
  1. Prep bundt cake pan. Liberally grease a 9 inch bundt pan (it’s important to know what size you have) with butter. Get the butter in all the nooks. Once the pan is evenly coated with butter, add a few tablespoons of all-purpose flour to the pan. Hold the pan over the sink and rotate it, tapping the sides as you go, to distribute the flour evenly. Ensure the entire interior is covered with a thin layer of flour. Turn the pan upside down over the sink or trash can to remove any excess flour.
  1. Add batter to pan and bake. Transfer the batter to the prepared pan and bake in the preheated oven for 50-55 minutes or until it’s starting to brown, appears set on top, and a toothpick inserted in the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
  2. Cool. Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. Then, invert the pan over a piece of parchment paper or a plate, tapping on the bottom of the pan to release the cake. Allow the cake to cool completely before adding the glaze.  
Over head view of a lemon bundt cake on a round, white plate with three pieces sliced and the rest of the cake whole, surrounded by other small white plates, one with two slices of lemon bundt cake, and two with fresh lemons

Lemon Glaze

  1. Combine ingredients. Sift the powdered sugar. This helps to create a silky, smooth glaze. Add in 2 tbsp of fresh lemon juice, 2 tbsp milk or heavy cream, and vanilla extract, and whisk to combine. Add another teaspoon of lemon juice to thin out the glaze or more powdered sugar to thicken the glaze. Taste and adjust. Whisk in the salt. 
  2. Top the cake. Drizzle generously over the cake. Allow the glaze to set for 30-60 minutes before slicing and serving. 
a lemon bundt cake on a round, white plate with fresh lemon peels around it, sitting on a blue surface with small white places of fresh lemons and more lemon peels and slices around it

Best Lemon Bundt Cake Recipe Variations

For best results, follow the recipe as is. However, here are some swaps you can make if needed:

  • Lemon Juice: Fresh lemon juice is best, but if you need to use bottled, you can swap it. It may, however, alter the fresh lemon flavor.
  • Lemon Zest: Fresh lemon zest is best, but if you don’t have fresh lemons, you can swap it for fresh lime zest or orange zest, but it will alter the flavor.
  • Sour cream: Sour cream helps this cake be moist and rich, but you can try swapping it for full-fat plain unsweetened yogurt.
a slice of lemon bundt cake being lifted away from the rest of the cake off a white plate sitting on a blue surface with a fresh lemon slice beside it

How to Store Moist Lemon Bundt Cake

Store leftover cake at room temperature for up to 3-4 days. To store, wrap the cooled cake in foil or plastic wrap or place it in an airtight container.

two slices of lemon bundt cake on a small white plate, surrounded by fresh lemon peels, a white plate with more slices of cake and another white plate with fresh lemons

Recipe for Lemon Bundt Cake FAQs

What’s the difference between a cake and a bundt cake?

A bundt cake is made in a bundt pan, giving it a large, circular shape with a hole in the middle (like a large donut). Bundt cakes are typically more moist and deeper than regular cakes.

What is the secret to getting a Bundt cake out?

Prepping your bundt pan properly is key to easily getting the cake out. Liberally grease your pan and coat it with a thin layer of flour. Once the cake is cooked, allow it to cool in the pan on a wire rack. Then, invert the pan over a plate or piece of parchment paper and gently tap the pan to release the cake.

Do you cool a Bundt cake in the pan or out?

First, cool the cake in the pan on a cooling rack for 15 minutes. Then, invert it to remove the cake and let it cool completely.

a lemon bundt cake on a round, white plate with fresh lemon peels around it, sitting on a blue surface with small white places of fresh lemons and more lemon peels and slices around it

More Bundt Cake Recipes

a lemon bundt cake on a round, white plate with three slices cut and the rest of the cake whole, surrounded by fresh lemon peels and a small white plate with fresh lemons on it
a lemon bundt cake on a round, white plate with fresh lemon peels around it, sitting on a blue surface with small white places of fresh lemons and more lemon peels and slices around it
4.91 from 11 ratings

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Best Lemon Bundt Cake Recipe

By: Beth
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 10 minutes
Servings: 16
This easy lemon bundt cake recipe delivers on taste and presentation. Follow my easy, foolproof steps to make a moist, tender cake with bright lemon flavor, topped with a simple lemon glaze. 

Ingredients

  • 3 cups all-purpose flour, 360 grams
  • 2 ¼ tsp baking powder
  • 1 ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar, 298 grams
  • lemon zest from 3 lemons
  • 6 large eggs, room temperature
  • ½ cup sour cream
  • 4 Tablespoons fresh lemon juice, 2-3 lemons
  • 1 Tbsp vanilla extract
  • ¾ cup whole milk, room temperature, 170 grams

Lemon Glaze

  • 2 cups powdered sugar, sift after measuring
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons milk or heavy cream
  • tsp salt

Instructions 

Bundt Cake

  • Preheat the oven to 350°F.
  • In a mixing bowl, combine the flour, baking powder and salt. Set aside.
  • In a large mixing bowl, combine the butter, granulated sugar and lemon zest on medium speed with an electric mixer. Beat until light in color and fluffy, 1-2 minutes.
  • Add in the eggs, 3 at a time, mixing until combined.
  • Mix in the sour cream, lemon juice and vanilla extract.
  • Add half of the dry ingredients, beating on low. Next add the milk, beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined.
  • Liberally grease a 9 inch bundt pan (it’s important to know what size you have) with butter. Get the butter in all the nooks. Once the pan is evenly coated with butter, add a few tablespoons of all-purpose flour to the pan. Hold the pan over the sink and rotate it, tapping the sides as you go, to evenly distribute the flour. Ensure the entire interior is covered with a thin layer of flour. Turn the pan upside down over the sink or trash can to remove any excess flour.
  • Transfer the batter to the pan and bake for 50-55 minutes or until it’s starting to brown, appears set on top, and a toothpick inserted in the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
  • Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. Then invert the pan over a piece of parchment paper or a plate, tapping on the bottom of the pan to release the cake. Allow the cake to cool completely before adding the glaze.

Lemon Glaze

  • Sift the powdered sugar, this helps to create a silky, smooth glaze. Add in 2 tbsp of fresh lemon juice, 2 tbsp milk or heavy cream and vanilla extract, whisk to combine. Add another teaspoon of lemon juice to thin out the glaze or more powdered sugar to thicken the glaze. Taste and adjust, whisk in the salt.
  • Drizzle generously over the cake. Allow the glaze to set for 30-60 minutes before slicing and serving.

Nutrition

Serving: 1slice | Calories: 376kcal | Carbohydrates: 53g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 332mg | Potassium: 90mg | Fiber: 1g | Sugar: 35g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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4.91 from 11 votes (6 ratings without comment)

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Recipe Rating




7 Comments

  1. 5 stars
    I made this delicious recipe for my family of six and the cake was gone in 45 minutes. 

    Amazing cake that looked as good as it tasted. My daughter told me this is her new birthday cake!

  2. 5 stars
    This is literally the first cake I’ve ever baked. I followed the directions exactly as wrote and my cake turned out amazing! My kids said it was the best cake they’ve ever eaten.

  3. 5 stars
    Made this recipe into mini Bundts for our coffee shop. Customers loved them! The texture was perfect and flavor outstanding. As minis they were baked in a commercial convection oven at 325° for 20 minutes.

    1. Without personally testing that substitution myself, I can’t say if it will work, sorry!