Lemon Bundt Cake Recipe

Lemon Bundt cake on a white serving plate with half the cake sliced.

5 from 1 vote

This lemon Bundt cake recipe makes a moist and flavorful cake with delicious lemon flavor throughout the cake and a tangy lemon glaze on top.

Prep Time15

Cook Time1 25

Total Time1 40

Course: Dessert

Cuisine: American

Servings:

Calories: 496kcal

Author: Judy Wilson

Ingredients

1 cup butter (softened)
2 cups granulated sugar
1 cup sour cream
6 eggs
1 teaspoon vanilla extract
2 teaspoons lemon extract
¼ cup lemon juice
Zest of 1 lemon
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Glaze Ingredients

2 Tablespoons butter, melted
2 Tablespoons lemon juice
¾ cup powdered sugar

Instructions

Preheat the oven to 325ºF. Generously grease and flour a 12-cup Bundt pan and set aside.
In the bowl of a stand mixer or in a large mixing bowl using a hand mixer, cream butter, and sugar together until light and fluffy.
Beat in the sour cream, then eggs, lemon extract, vanilla extract, lemon juice, and zest until smooth.
Add half of the flour mixture, baking powder, and salt, and mix until smooth.
Add remaining flour and mix until smooth and blended.
Pour batter into the prepared Bundt pan.
Bake in the center of the oven and bake for 85-90 minutes, until a toothpick inserted comes out clean. (I start checking the cake at 80 minutes).
Remove from oven and let cool for 10 minutes
Loosen the cake from the sides of the pan with a butterknife or icing spatula and turn it onto a wire rack to finish cooling.
When the cake is cool, whisk the icing ingredients together and drizzle over the cake.

Notes

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.

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

Nutrition