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A close-up of a glazed lemon bundt cake with white icing drizzling down the sides, garnished with edible yellow and purple flowers and a lemon slice on a cooling rack.

Classic Lemon Bundt Cake

This homemade Lemon Bundt Cake is a citrus lover’s dream! Moist, buttery, and perfectly sweet, it’s infused with fresh lemon juice and zest. Topped with a simple powdered sugar glaze, this cake is both easy to make and irresistible.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 364
Ingredients Equipment Directions Nutrition Notes

Ingredients
  

Lemon Cake
  • 1 cup butter softened
  • 2 cups granulated sugar
  • 4 eggs
  • ¼ cup sour cream
  • ¼ cup lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
Lemon Glaze
  • 1½ cups powdered sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons melted butter

Equipment

  • 1 Stand Mixer
  • 1 Bundt Pan

Step by Step Directions
 

  1. Preheat the oven to 350°F/180°c. Brush a 12 cup bundt pan with butter, or spray with a non-stick cooking spray. Dust with flour and set aside. Add the softened butter and granulated sugar to the bowl of a stand mixer.
  2. Beat on a medium-high speed using a flat beater attachment for 2 minutes, or until pale and creamy.
  3. Add the eggs, one at a time, beating on a medium speed until well combined between each addition. Add the sour cream, lemon juice, lemon zest and vanilla extract, and beat on a medium speed until well combined, scraping the sides of the bowl as necessary.
  4. Add half of the flour, along with all of the baking powder and salt. Beat on a low speed until just combined. Add the milk and beat once again on a low speed until combined. Finally, add the remaining flour and beat until just combined.
  5. Pour the batter into the prepared bundt pan, and tap the pan a few times to remove any bubbles. Transfer to the preheated oven and bake for 45-50 minutes, or until cooked through.
  6. Allow to cool in the pan for 10 minutes, before turning onto a cooling rack to cool completely.
  7. To make the lemon glaze, whisk together the powdered sugar, lemon juice and melted butter in a medium mixing bowl, adding extra lemon juice if necessary.
  8. Drizzle over the cooled cake before serving.

Nutrition

Serving: 1sliceCalories: 364kcalCarbohydrates: 91gProtein: 7gFat: 4gTrans Fat: 0.1gCholesterol: 61mgSodium: 299mgFiber: 1gSugar: 43g

The provided nutrition information is an estimate and not guaranteed, and that the reader is responsible for verifying ingredients for allergies and dietary needs

Notes

  • The cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean, or with just a few moist crumbs attached, the cake is cooked through.
  • A small amount of additional lemon juice may be required to ensure the glaze is a spreadable consistency. If the glaze is too runny, mix through a small amount of extra powdered sugar until the consistency is right.
  • If the baked cake is not coming out of the bundt pan easily, try using a flexible knife to loosen the edge of the cake from the pan. If that doesn’t work, turn the pan upside down and leave it for 5-10 minutes to see if gravity will help release the cake.
  • Lemon extract could be added to the batter to further deepen the lemon flavor.

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