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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