Lemon Bundt Cake

This lemon bundt cake is ultra moist, insanely tender, and bursting with bright lemon flavor in every bite. 

The lemon syrup soaks into the cake, making it even more moist and citrussy, while the sweet glaze provides the perfect finishing touch. 

It’s a delightfully refreshing dessert that’s perfect for any occasion!

Why You’ll Love This Lemon Bundt Cake

Vibrant Presentation: From the glossy glaze to the lemon zest on top, this is a stunning centerpiece for any dessert table.

Moist Texture: Thanks to the combination of sour cream and lemon syrup, it boasts a moist and tender crumb that keeps it deliciously soft for days.

Easy Preparation: Despite its impressive appearance and taste, the recipe is straightforward and easy to follow, making it accessible even for beginner bakers.

Make-Ahead Magic: The cake actually improves in flavor when made a day in advance, making it an ideal stress-free dessert option for busy hosts.

Ingredients

• Fresh Lemon Juice and Lemon Zest: Fresh lemon adds a bright, tangy citrus flavor to every component of this cake.

• All-Purpose Flour: The foundation of the cake’s structure. 

• Baking Powder and Baking Soda: The leavening duo that helps the cake rise to fluffy perfection.

• Salt: A flavor enhancer to balance the sweetness and make other flavors pop.

• Unsalted Butter: Gives the cake its rich, moist texture. 

• Granulated Sugar: Adds the perfect level of sweetness. When creamed with butter, it also helps create a fluffy cake.

• Large Eggs and Yolks: Act as a binder and add moisture. 

• Sour Cream and Buttermilk: The key ingredients to make this as tender and moist as possible.

• Vanilla Extract: Rounds out the lemon flavor with subtle warmth and depth.

• Lemon Syrup: Lemon juice and powdered sugar. It soaks into the cake to really give that flavor some oomph.

• Lemon Glaze: A simple mix of powdered sugar and lemon juice. It’s the perfect finishing touch on this lemony masterpiece.

How to Make Lemon Bundt Cake

This sunny dessert is the perfect balance of sweet and tart, with a moist, tender crumb that melts in your mouth. 

The secret to its irresistible flavor? A triple dose of lemon goodness – fresh juice and zest in the batter, a tangy lemon syrup that soaks into every bite, and a glossy lemon glaze that adds a beautiful finishing touch. 

But as complicated as all that sounds, I swear it’s easier than you think to whip up.

1. PREP: Preheat the oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.

2. DRY MIX: Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

3. CREAM: Beat the butter and sugar until light and fluffy, then blend in the eggs and yolks individually.

4. COMBINE: Blend in the sour cream, buttermilk, lemon juice, lemon zest, and vanilla extract. Then, gently stir in the dry ingredients. 

5. BAKE: Pour the batter into the bundt pan. Bake at 350°F for 30 minutes, reduce to 300°F, and bake for another 30 minutes. 

6. SYRUP: While baking, heat the sugar and lemon juice in a saucepan over medium-low heat until the sugar dissolves. 

7. SOAK: Cool the cake in the pan for 10 minutes, then invert it onto a wire rack. Poke holes all over the top and sides and brush with lemon syrup. Let cool completely.

8. GLAZE: Whisk the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice, if needed.

9. FINISH: Pour the glaze over the cool cake and top with lemon zest for garnish. Let set for 10-15 minutes before slicing and serving. Enjoy!

Tips For the Best Lemon Bundt Cake

Whether you serve it at a summer picnic or enjoy a slice with your afternoon tea, this citrusy treat is sure to bring a smile to your face. 

It’s a timeless classic that never fails to impress, and once you try it, you’ll understand why it’s a favorite in so many households. 

I’ve made it more times than I can count, which is why I have so many handy tips!

• Grease well. Generously grease and flour the bundt pan to prevent the cake from sticking. Use a pastry brush to get into all the nooks and crannies.

• Room-temperature ingredients. Before mixing the batter, make sure the eggs, butter, sour cream, and buttermilk are at room temperature. This helps everything incorporate smoothly.

• Fresh lemons. For the best flavor, use freshly squeezed lemon juice and zest. Avoid bottled lemon juice, as it has a bitter, synthetic aftertaste.

• Don’t overmix. After adding the dry ingredients, mix the batter until just combined. Either make sure the mixer is on low or stir by hand with a spatula.

• Syrup soak. You can skip this step, as the lemon in the batter and glaze will give you a lovely citrus flavor. But for something really lemony, it’s a must!

• Cool completely. Let the cake cool fully before adding the glaze. Otherwise, it will melt right off.

• Glaze consistency. It should be pourable and thick. If it’s too thin, it will soak into the cake. Add more lemon juice or sugar, as needed. 

• Variations. Try orange or lime instead of lemon, add blueberries or raspberries to the batter, use a cream cheese frosting, or spike the syrup with limoncello.

How to Store

This cake is my go-to for brightening up a gloomy day or celebrating a sunny one. It’s got that perfect balance of sweet and tart, with a tender crumb that just melts in your mouth. 

And that glaze!! It’s like a little lemon waterfall cascading down the sides of the cake. Pure bliss!

Needless to say, it doesn’t last too long in my house. But if you happen to have leftovers, here’s what to do:

To Store: Place the cooled lemon bundt cake in an airtight container or wrap it tightly in plastic wrap. Store at room temperature for up to 3 days or in the refrigerator for up to 5 days. (Let chilled cake come to room temp before serving.)

To Freeze: Wrap the unglazed cake tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag. Freeze for up to 3 months, thawing overnight in the refrigerator before glazing and serving.

More Lemon Desserts You Have to Try

Lemon Blueberry Cheesecake
Lemon Raspberry Cookies
Lemon Drizzle Cake
Lemon Meltaway Cookies

Lemon Bundt Cake

Course: DessertCuisine: American

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

493

kcal

This quick and easy lemon bundt cake is ultra moist, insanely tender, and bursting with bright lemon flavor in every bite.

Ingredients

• For the Cake

• 3 cups (360g) all-purpose flour, spooned and leveled

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 2 egg yolks

• 1/2 cup sour cream

• 1/4 cup buttermilk

• 1/4 cup fresh lemon juice

• 4 tablespoons grated lemon zest

• 1 teaspoon vanilla extract

• For the Lemon Syrup

• 1/2 cup granulated sugar

• 1/2 cup fresh lemon juice

• For the Lemon Glaze

• 1 1/2 cups powdered sugar, sifted

• 2-3 tablespoons fresh lemon juice

• 1 tablespoon grated lemon zest

Instructions

• Preheat the oven to 350°F (175°C). Generously grease and flour a 12-cup bundt pan and tap out the excess flour. Set aside.
• Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Beat in the eggs and yolks one at a time, mixing well after each addition.
• With the mixer on low, blend in the sour cream, buttermilk, lemon juice, lemon zest, and vanilla extract until combined. Then, slowly mix in the flour until just incorporated. Do not overmix.
• Pour the batter into the prepared bundt pan and spread flat. Bake for 30 minutes, then reduce the heat to 300°F and bake for another 30 minutes, or until a toothpick inserted into the center comes out clean.
• Make the syrup: While the cake is baking, mix the sugar and lemon juice in a small saucepan. Warm over medium-low heat, stirring frequently, until the sugar is fully dissolved. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack.
• Using a skewer or toothpick, poke holes all over the top and sides of the warm cake. Brush the lemon syrup all over the cake. Let the cake cool completely.
• Make the glaze: In a medium bowl, whisk the powdered sugar and 2 tablespoons lemon juice until smooth. Add more lemon juice, if needed, to reach the desired consistency.
• When the cake is cool, pour the glaze over the top and sprinkle with lemon zest for garnish. Let it set for 10-15 minutes before slicing and serving. Enjoy!

Notes

• Generously grease and flour the bundt pan to prevent the cake from sticking. Use a pastry brush to get into all the nooks and crannies.
• Before mixing the batter, make sure the eggs, butter, sour cream, and buttermilk are at room temperature. This helps everything incorporate smoothly.
• For the best flavor, use freshly squeezed lemon juice and zest. Avoid bottled lemon juice, as it has a bitter, synthetic aftertaste.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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