Description

The Best Lemon Bundt Cake is a moist, zesty cake with a bright lemon flavor, tender crumb, and a sweet lemon glaze. It’s the perfect balance of tangy and sweet, ideal for any occasion.

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup sour cream
For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat oven to 350°F (175°C) and generously grease and flour a bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3–5 minutes.
Beat in eggs one at a time, then add lemon juice, lemon zest, and vanilla extract.
Alternate adding dry ingredients and sour cream to the wet mixture, beginning and ending with dry ingredients. Mix just until combined.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake before serving.

Notes

Use fresh lemon juice and zest for the brightest flavor.
Do not overmix the batter to ensure a tender cake.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.