Description
This moist lemon Bundt cake is bursting with citrus flavor from fresh lemon juice and zest—perfectly tender and ideal for spring, summer, or any celebration.
Ingredients
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
1 tbsp lemon zest (about 1 lemon)
4 large eggs, room temperature
⅓ cup sour cream
¼ cup fresh lemon juice
½ tsp vanilla extract
½ cup milk
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10–12-cup Bundt pan thoroughly.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a mixer, beat butter, sugar, and lemon zest until light and fluffy (~3 minutes).
Add eggs one at a time, mixing well after each. Beat in vanilla.
Combine milk, sour cream, and lemon juice.
Add flour mixture and milk mixture to the butter mixture alternately, starting and ending with flour. Mix until just combined.
Pour batter into the prepared pan. Tap to remove air bubbles.
Bake 45–60 minutes or until a toothpick comes out clean or with a few moist crumbs.
Let cake cool in the pan for 15–20 minutes before inverting onto a wire rack. Cool completely before glazing.
Notes
For a more intense lemon flavor, increase zest or add lemon extract.
Use a simple glaze of powdered sugar, lemon juice, and melted butter for a glossy finish.
To prevent sticking, use a flour-based baking spray or butter and flour the pan thoroughly.
Cake keeps best wrapped at room temp up to 2 days; avoid refrigeration to maintain moisture.
- Prep Time: 20–30 minutes
- Cook Time: 45–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
