Lemon Bundt Cake Recipe
This moist lemon bundt cake recipe is bursting with fresh citrus flavor and topped with a tangy glaze that makes every slice irresistible. Easy to bake at home, it’s the perfect dessert for spring, summer, or any occasion where you want to impress your guests with a light, refreshing treat.
Ingredients
- 3 cups all-purpose flour (substitute with cake flour for extra tenderness)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (European-style butter adds richness)
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice (approximately 2 large lemons)
- 2 tablespoons lemon zest (use organic lemons for best flavor)
- 1 cup buttermilk, room temperature (substitute with regular milk plus 1 tablespoon lemon juice)
- 1/2 cup sour cream (Greek yogurt works as a healthier alternative)
For the Glaze:
- 2 cups powdered sugar, sifted
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2-3 tablespoons milk or heavy cream
- Pinch of salt
Instructions
- Step 1: Prepare Your KitchenPreheat oven to 325°F (163°C). Thoroughly grease a 10-12 cup bundt pan with butter, ensuring every crevice is coated. Dust with flour, tapping out excess. This prevents sticking and ensures clean release.
- Step 2: Mix Dry IngredientsWhisk together flour, baking powder, and salt in a medium bowl. Set aside. Proper mixing prevents flour pockets and ensures even distribution of leavening agents throughout the batter.
- Step 3: Cream Butter and SugarBeat softened butter and sugar in a large bowl using an electric mixer for 4-5 minutes until light and fluffy. This incorporates air, creating the cake's tender texture. The mixture should nearly double in volume.
- Step 4: Add Eggs and FlavoringsAdd eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon juice, and lemon zest. The batter may look slightly curdled – this is normal and will smooth out.
- Step 5: Alternate Wet and Dry IngredientsAdd flour mixture in three additions, alternating with buttermilk and sour cream mixture in two additions. Begin and end with flour mixture. Mix until just combined to prevent tough texture
- Step 6: Bake to PerfectionPour batter into prepared bundt pan, spreading evenly. Bake for 55-65 minutes until a toothpick inserted in center comes out with just a few moist crumbs. Avoid overbaking for optimal moisture.
- Step 7: Cool and ReleaseCool in pan for 15 minutes, then invert onto wire rack. Allow to cool completely before glazing. Rushing this step can cause the glaze to melt off the warm cake.
- Step 8: Create the GlazeWhisk powdered sugar, lemon juice, zest, milk, and salt until smooth. Adjust consistency with additional milk or powdered sugar as needed. The glaze should coat the back of a spoon.
- Step 9: Glaze and ServeDrizzle glaze over cooled cake, allowing it to drip down the sides naturally. Let set for 10 minutes before slicing. This creates an attractive presentation and prevents messy serving.