Why This Lemon Bundt Cake Works
This recipe balances fat, sugar, and acidity perfectly. Butter provides richness, eggs give structure, sour cream adds moisture, and fresh lemon juice brings brightness. Baking the cake slowly in a Bundt pan allows even heat distribution, resulting in a cake that stays moist for days.
This is not a dry cake. It’s soft, fragrant, and melts in your mouth.
Ingredients for Lemon Bundt Cake
For the Cake Batter
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs, room temperature
⅓ cup fresh lemon juice
2 tablespoons lemon zest
1 cup sour cream (or full-fat yogurt)
1 teaspoon vanilla extract
For the Lemon Glaze
1 ½ cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)
Essential Tools You’ll Need
10–12 cup Bundt pan
Electric mixer or stand mixer
Mixing bowls
Fine grater (for zest)
Cooling rack
Whisk and spatula
Using the right pan is important. A Bundt pan with deep grooves helps the cake bake evenly and creates a beautiful presentation.
Preparing the Bundt Pan Properly
One of the most important steps in Bundt cake baking is pan preparation. If the cake sticks, all your effort is wasted.
Grease every corner of the pan generously using butter or baking spray with flour. Then lightly dust with flour, tapping out the excess. This ensures the cake releases cleanly and keeps its shape.
Step-by-Step Lemon Bundt Cake Instructions
Mixing the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and prevents uneven rising.
Set the bowl aside.
Creaming Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for 4–5 minutes until pale, light, and fluffy. This step incorporates air into the batter, which helps give the cake its tender crumb.
Do not rush this step. Proper creaming makes a noticeable difference.
Adding the Eggs
Add the eggs one at a time, beating well after each addition. This allows the eggs to emulsify into the batter smoothly, preventing curdling.
Scrape down the sides of the bowl as needed.
Incorporating Lemon Flavor
Mix in the lemon zest, lemon juice, and vanilla extract. The aroma will already start to develop at this stage. Fresh lemon juice is essential here; bottled juice will not give the same brightness.
Alternating Dry Ingredients and Sour Cream
Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the sour cream. Begin and end with the flour.
Mix just until combined. Overmixing will lead to a dense cake.
Baking the Lemon Bundt Cake
Preheat your oven to 170°C (340°F).
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
If the top browns too quickly, loosely cover it with aluminum foil during the last 10 minutes.
Cooling and Releasing the Cake
Remove the cake from the oven and let it cool in the pan for 15 minutes. This resting time allows the cake to firm up slightly.
Invert the pan onto a wire rack and gently lift it off. Let the cake cool completely before glazing.
Never glaze a hot cake, or the glaze will melt and disappear.
Making the Lemon Glaze
In a small bowl, whisk powdered sugar and lemon juice until smooth and pourable. Adjust the consistency by adding more sugar or juice as needed.
For extra flavor, add lemon zest to the glaze.
The glaze should be thick enough to cling to the cake but fluid enough to drip naturally down the sides.
Glazing the Cake Beautifully
Place the cooled cake on a serving plate. Slowly pour the glaze over the top, letting it flow along the curves of the Bundt cake.
Allow the glaze to set for 15–20 minutes before slicing.
This glaze adds sweetness, moisture, and a glossy finish that makes the cake visually irresistible.
Texture and Flavor Notes
This lemon Bundt cake has:
A soft, buttery crumb
A balanced lemon flavor (not too sharp)
A moist interior that stays fresh for days
A slightly crisp outer crust
The sour cream is the secret ingredient that keeps the cake tender without making it heavy.
Storage and Shelf Life
Store at room temperature in an airtight container for up to 3 days
Refrigerate for up to 6 days
Freeze slices individually for up to 2 months
To freeze, wrap slices tightly in plastic wrap and place in freezer bags.
Serving Suggestions
This cake pairs beautifully with:
Hot tea or coffee
Fresh berries
Light whipped cream
Vanilla ice cream
It’s perfect for brunch, dessert tables, or casual afternoon treats.
Common Mistakes to Avoid
Overmixing the batter
Using cold ingredients
Skipping pan preparation
Glazing before the cake cools
Overbaking the cake
Avoiding these mistakes guarantees a bakery-style result every time.
Recipe Variations
Orange Bundt Cake: Replace lemon with orange zest and juice
Lemon Poppy Seed: Add 2 tablespoons poppy seeds
Glazed Vanilla: Skip citrus and use milk in the glaze
Lemon Almond: Add almond extract and sliced almonds
Each variation keeps the same moist base while changing the flavor profile.
Final Thoughts
This lemon Bundt cake recipe is timeless, reliable, and incredibly satisfying. It delivers professional results while remaining easy enough for home bakers. Whether you’re baking for guests or simply treating yourself, this cake is guaranteed to impress with its flavor, texture, and elegant appearance 🍋