Lemon Bundt Cake

Why You’ll Love This Recipe

I appreciate how effortlessly this cake delivers bright lemon flavor in every bite. The tender, moist crumb is balanced by a shiny lemon glaze that adds just the right touch of sweetness and tang. It feels fancy when served, yet it’s easy enough for a relaxed afternoon bake.

Ingredients

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

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 2 cups granulated sugar

• 1 tablespoon lemon zest (from about 1 lemon)

• (extra ingredients needed): 4 large eggs, room temperature; ⅓ cup sour cream; ¼ cup fresh lemon juice; ½ teaspoon vanilla extract; ½ cup milk (per similar recipes)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 10–12‑cup Bundt pan thoroughly to prevent sticking .

2. In a bowl, whisk flour, baking powder, baking soda, and salt.

3. In a mixer, beat butter, sugar, and lemon zest until light and fluffy (about 3 minutes)

4. Add eggs one at a time, mixing well after each. Beat in vanilla.

5. In a separate measure, whisk milk, sour cream, and lemon juice.

6. Alternate adding flour mixture and milk mixture to butter mixture, beginning and ending with flour, mixing just until combined

7. Scrape batter into prepared pan, tap to release air. Bake 45–60 minutes or until a toothpick comes out clean or with moist crumbs

8. Let cake cool in pan 15–20 minutes, then invert onto a wire rack to cool completely .

Servings and timing

• Servings: about 12–14 slices

• Prep time: 20–30 minutes

• Cook time: 45–60 minutes

• Cooling time: about 20 minutes in pan + full cool before glazing

• Total time: ~1½ hours (excluding cooling)

Storage/reheating

I store the glazed cake wrapped at room temperature for up to 2 days—refrigeration can dry it out. For leftovers, I tightly wrap slices to keep them moist.

FAQs

How do I prevent the cake from sticking to the Bundt pan?

I grease thoroughly with butter or a spray containing flour, then dust with flour. I also wait until the cake has cooled 15–20 minutes before attempting to invert

Can I use sour cream or oil instead of butter?

Many recipes use sour cream or oil to enhance moistness. I stick with butter and sour cream for richness, but oil is a fine substitute (see ).

What makes the glaze glossy and set properly?

A simple lemon glaze of powdered sugar, lemon juice, melted butter, and a pinch of salt gives a shiny, thick coating that slowly drizzles

Can I add more lemon flavor?

Absolutely—I sometimes increase the zest to 2–3 tablespoons or add lemon extract for extra zing

How should I slice it cleanly?

I use a sharp knife and let the cake cool completely. When slicing leftover pieces, I pull the knife through in one smooth motion for neat cuts.

Conclusion

This Lemon Bundt Cake strikes a perfect balance of buttery texture and vibrant citrus flavor, topped with a glossy lemon glaze. It’s elegant enough for special occasions yet easy enough for everyday baking. Baking this cake always fills my kitchen with sunshine—and I hope it brightens your day too!