Best Lemon Bundt Cake Recipe
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.
Servings: 16
Ingredients
- 3 cups (360g) all-purpose flour
- 2 ¼ tsp baking powder
- 1 ½ tsp salt
- 1 cup (226g) unsalted butter room temperature, 2 sticks
- 1 ½ cups (298g) granulated sugar
- lemon zest from 3 lemons
- 6 large eggs room temperature
- ½ cup (114g) sour cream
- 4 Tbsp fresh lemon juice 2-3 lemons
- 1 Tbsp vanilla extract
- ¾ cup (177ml) whole milk room temperature
Lemon Glaze
- 2 cups (227g) powdered sugar sift after measuring
- 2 Tbsp fresh lemon juice
- 2 Tbsp milk or heavy cream
- ⅛ tsp salt
Instructions
Bundt Cake
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour, baking powder and salt. Set aside.3 cups (360g) all-purpose flour, 2 ¼ tsp baking powder, 1 ½ tsp salt
- 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.1 cup (226g) unsalted butter, 1 ½ cups (298g) granulated sugar, lemon zest from 3 lemons
- Add in the eggs, 3 at a time, mixing until combined.6 large eggs
- Mix in the sour cream, lemon juice and vanilla extract.½ cup (114g) sour cream, 4 Tbsp fresh lemon juice, 1 Tbsp 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.¾ cup (177ml) whole milk
- 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 tablespoons of fresh lemon juice, 2 tablespoons 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.2 Tbsp fresh lemon juice, 2 Tbsp milk or heavy cream, ⅛ tsp salt, 2 cups (227g) powdered sugar
- Drizzle generously over the cake. Allow the glaze to set for 30-60 minutes before slicing and serving.
Video
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