The Best Lemon Bundt Cake

Why You’ll Love This Recipe

The Best Lemon Bundt Cake is a bright, buttery dessert bursting with fresh lemon flavor and topped with a sweet, tangy glaze. Moist, tender, and beautifully shaped, it’s perfect for spring celebrations, brunches, or any time you crave a citrusy treat. This easy-to-make cake combines simple ingredients for showstopping results.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltunsalted buttergranulated sugareggslemon juicelemon zestvanilla extractsour cream or plain yogurtmilkpowdered sugar (for glaze)

directions

Preheat oven to 350°F (175°C) and grease and flour a Bundt pan thoroughly.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream butter and sugar until light and fluffy.

Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.

Alternate adding dry ingredients and sour cream, mixing just until combined.

Stir in milk to loosen the batter slightly, then pour evenly into the prepared Bundt pan.

Bake for 45–55 minutes, or until a toothpick inserted comes out clean.

Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

For the glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over cooled cake.

Servings and timing

This recipe serves approximately 12–14 slices.
Preparation time: 15 minutes
Baking time: 45–55 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Add blueberries or raspberries to the batter for a fruity twist.
Use buttermilk instead of sour cream for a tangier flavor.
Top with candied lemon slices for decoration.
Add a dash of almond extract for a subtle nutty note.

storage/reheating

Store covered at room temperature for up to 3 days.
Refrigerate for longer freshness (up to 5 days).
Freeze individual slices for up to 2 months—thaw at room temperature.
Microwave slices for 10–15 seconds if you prefer them warm.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for vibrant flavor, but bottled can work in a pinch.

Why did my cake stick to the pan?

Make sure to grease and flour the Bundt pan thoroughly, reaching all crevices.

Can I use Greek yogurt instead of sour cream?

Yes, it’s a perfect substitute with similar texture and tang.

Is this cake very sweet?

It’s balanced with sweet and tart—adjust the glaze to your preference.

Can I make this ahead?

Yes, bake the day before and glaze right before serving.

Can I skip the glaze?

Yes, but the glaze enhances both flavor and presentation.

Can I use a loaf pan instead?

Yes, divide between two loaf pans and adjust baking time.

Does it need to be refrigerated?

Not necessarily, but it keeps longer when chilled.

Can I add lemon extract?

Yes, for an extra punch of lemon flavor, add ½ teaspoon.

Is this cake dense or fluffy?

It’s moist and tender with a fine crumb—rich but not heavy.

Conclusion

The Best Lemon Bundt Cake is a citrus-lover’s dream—moist, flavorful, and easy to make. With its beautiful shape and bright glaze, it’s perfect for any occasion, from holidays to casual get-togethers. Serve it once, and it’s bound to become a favorite in your baking rotation.

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