Lemon Bundt Cake Recipe

This easy, homemade lemon Bundt cake recipe makes a moist and flavorful cake that is the perfect dessert for any occasion.

With a delicious lemon flavor throughout the cake and a tangy lemon glaze on top, this homemade Bundt cake will make all lemon lovers happy.

What makes this cake so moist? This recipe uses butter and sour cream, which make for a moister and richer cake.

Where does all the lemon flavor come from? Lemon extract, freshly squeezed lemon juice, and lemon zest combine to give you a delicious lemon Bundt cake!

I love serving this cake at spring gatherings because it is the perfect way to celebrate the coming warm weather. You can also eat it for breakfast or brunch!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Butter: Softened at room temperature, the butter adds richness and moisture to the cake batter. You’ll also use melted butter in the lemon glaze. I always recommend unsalted butter for baking so you can control the salt content.
• Granulated sugar: The sugar sweetens the cake and helps create a tender crumb.
• Sour cream: Sour cream adds tanginess and extra moisture to the cake.
• Eggs: The eggs bind all the ingredients in the lemon bundt caker recipe together.
• Vanilla extract: Vanilla perfectly complements the lemon flavor.
• Lemon extract: This concentrated lemon flavor will give you a burst of sunshine in every bite.
• Lemon juice: Fresh lemon juice adds brightness and acidity to the cake and the glaze.
• Lemon zest: The lemon zest provides an intense lemon aroma and flavor.
• All-purpose flour: Flour gives the cake its sturdy, cake-like texture.
• Baking powder: Baking powder helps the cake rise and become light and airy.
• Salt: A pinch of salt balances the sweetness and enhances the other flavors.
• Powdered sugar: This will add thickness, creaminess, and sweetness to the lemon glaze.

How To Make This Lemon Bundt Cake Recipe

Preheat the oven to 325°F. Grease and flour a 12-cup bundt pan and set aside. Preparing the pan properly is key to getting the cake to release cleanly from the pan after baking. Be sure to grease every nook and cranny, and use a light dusting of flour to create a non-stick surface.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Creaming the butter and sugar incorporates air into the batter, resulting in a tender, moist cake. 

Beat in the the eggs, lemon juice, and zest until smooth. Adding the wet ingredients in stages helps prevent the batter from curdling.

Then beat in the sour cream and vanilla. Add half the flour mixture, the baking powder, and salt, and mix until smooth. Mixing in the dry ingredients in two batches helps ensure they get fully incorporated without overmixing the batter.

Add the remaining flour and mix until just combined. Be careful not to overmix once the flour is added, as this can lead to a tough, dense cake.

Pour the batter into the prepared bundt pan and bake for 85-90 minutes, until a toothpick inserted comes out clean. Bundt cakes take a bit longer to bake than traditional cakes due to their dense, heavy batter and thick pan. Keep an eye on it towards the end to prevent overbaking.

Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This resting period helps the cake release cleanly from the pan without crumbling.

Whisk together the glaze ingredients and drizzle over the cooled cake. Letting the cake cool completely ensures the glaze sets properly and doesn't soak into the cake.

Cake Variations

• Poppy seeds or chopped nuts in the batter.
• Lemon curd or fresh berries as a filling.
• Sprinkles or lemon zest for decoration.
• A dusting of powdered sugar instead of the lemon glaze.

Make-Ahead, Storing and Freezing

Make Ahead: This lemon Bundt cake can be made a day in advance. Simply store it in an airtight container at room temperature until ready to serve. I recommend waiting to add the lemon glaze until right before serving for the freshest flavor.

Store: Store leftover cake in an airtight container at room temperature for up to 3 days. 

Freeze: You can also freeze the cake, either whole or sliced, for up to 2 months. Thaw at room temperature before serving. I recommend freezing before adding the glaze.

Here are a few more delicious cake recipes to try!

• Key Lime Pound Cake
• Lemon Pound Cake
• Glazed Orange Bundt Cake 
• Pineapple Poke Cake

You’re going to love the fresh flavors of this lemon Bundt cake recipe! Make it for any occasion and serve it at brunch for a sweet treat in the morning.