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.

Course Dessert, dessert/cake

Cuisine American

Keyword how to make a lemon bundt cake, how to make lemon bundt cake, how to make lemon glaze for bundt cake, lemon bundt cake recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 480kcal

Author Beth Pierce

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.

Store the cake in an airtight container at room temperature for up to 4 days.