This easy Lemon Bundt Cake, with a light lemon flavor, is moist and buttery, and it is drizzled with a tangy lemon glaze. Lemon lovers unite around this delicious cake. It will quickly become a favorite spring and summer cake.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Unsalted butter: If using salted butter, omit the added salt.
- Vanilla extract: Use the pure stuff, please.
- Milk: Preferably whole milk, but you can use 2%.
- Sour cream: Use full-fat for the best texture and flavor.
- Lemons: Always use fresh lemons for the zest and juice.
How To Make Lemon Bundt Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, baking powder, baking soda, and salt.
- Cream the butter, granulated sugar, and lemon zest with an electric mixer on medium speed.
- Reduce the speed to stir and add the eggs one at a time just until mostly incorporated.
- With the mixer on low, beat in the vanilla, milk, sour cream, and lemon juice, alternating with the flour mixture. Scrape down the bowl and beater when needed.
- Spoon the batter into a bundt pan and bake.
- Whisk the powdered sugar, butter, lemon juice, and salt. Adjust the amount of lemon juice to the desired consistency.
- Drizzle the lemon glaze over the cake.
Baking Tips
- Grease the bundt pan well with nonstick baking spray, paying attention to the details. Or grease it and lightly flour it. I use Baker’s Joy, a nonstick spray with flour, and it works very well for me.
- Let the cake rest in the pan on a wire rack for 12-15 minutes before inverting. If you remove it too soon, it could crumble. If you leave it in there too long, it could stick.
- Cool the cake before drizzling it with glaze. A bundt cake can take 1-2 hours to cool.
- We like a light glaze on the cake, but if you prefer a heavier glaze, double the glaze ingredients.
More Lemon Desserts We Love
- Lemon Cream Pie
- Lemon Pound Cake
- Lemon Blossoms
- Lemon Blueberry Muffins
- Easy Lemon Bars
- Lemon Poppy Seed Cake
Lemon Bundt Cake
This easy Lemon Bundt Cake, with a light lemon flavor, is moist and buttery, and it is drizzled with a tangy lemon glaze.
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Servings: 12 servings
Calories: 480kcal
Ingredients
Lemon Bundt Cake
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 tablespoon s lemon zest
- 4 large eggs, room temperature
- 1½ teaspoons vanilla extract
- ⅔ cup whole milk
- ½ cup sour cream
- 3 tablespoons lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 2-4 tablespoons lemon juice
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Spray a 10-inch bundt pan with non-stick baking spray.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Using a stand mixer with a paddle attachment, cream the butter, granulated sugar, and lemon zest until light and fluffy. Reduce the speed to stir and add the eggs one at a time, mixing each until mostly incorporated before adding the next.
- With the mixer on low, beat in the vanilla extract, milk, sour cream, and lemon juice, alternating with the flour mixture. Scrape down the bowl and beater when needed.
- Pour the batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack for 15 minutes before inverting the cake onto a serving plate.
- Whisk the powdered sugar, butter, lemon juice, and salt in a small bowl. Adjust the amount of lemon juice to the desired consistency.
- Drizzle the lemon glaze over the cake.
Notes
Store the cake in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 480kcal | Carbohydrates: 69g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 238mg | Potassium: 107mg | Fiber: 1g | Sugar: 45g | Vitamin A: 675IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 2mg
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Tammy
A beautiful summer cake! The bright lemon is just so perfect. I love this cake…will be making again!
Beth Pierce
Thanks, Tammy! Enjoy!
Lora
Love that this lemon bundt cake is soft, sunny, and just the right amount of sweet. The lemon glaze gives it that fresh little zing that makes every slice so good.
Liz
This Lemon Bundt Cake is so soft, buttery, and full of bright lemon flavor. The tangy glaze makes it perfect for spring, summer, or any time you need an easy lemon dessert.
Beth Pierce
I am so happy that you liked it, Liz!
Catalina
I baked this cake for the weekend and it came out wonderfully moist. The lemon flavor was bright without being overpowering!
Beth Pierce
So happy that you liked it, Catalina!
Amy
Bundt cakes are the best because they look gorgeous with zero effort. This one has such a bright, cheery lemon flavor and a wonderfully moist crumb. It’s an instant crowd-pleaser!
Ben
Wow, this is good! Mine wasn’t quite as pretty, but that was my fault. You have to make sure every noook and cranny of that pan is coated! LOL. 5/5 will make again.
Beth Pierce
Thanks you, Ben!
Terri
I love how moist and tender this cake is, and that lemon flavor is perfect for the summer. Yummy!