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    Home / Desserts

    Glazed Lemon Bundt Cake

    Last update: Dec 9, 2024 Published: Apr 12, 2019 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe· 4.3 from 8 reviews

    How to make lemon bundt cake recipe with lemon-flavored glaze icing and a perfectly moist texture and a delicious fresh lemon flavor like my favorite sour cream lemon pound cake.

    Lemon bundt cake on a table with a lemon glaze
    Jump to:
    • Why you'll love this recipe
    • Ingredients you need
    • How to make Lemon Bundt Cake Recipe
    • Tips for this recipe
    • Variations & Substitutions
    • More Pound & Bundt Cake Recipes
    • Lemon Bundt Cake

    This lemon bundt cake recipe is ultra soft and moist with a slightly lemony taste and its delicious sugar glaze is flavored with lemon, a delight for all lemon lovers.

    Bundt cakes have a pound cake-like texture and are baked in a distinctive bundt pan with a unique, hollow center, resembling Kouglof or savarin cakes, which gives them their characteristic height and allure.

    Like other bundt cake recipes, it features a delightful and simple lemon glaze made from powdered sugar icing with lemon juice, creating a sweet crust that complements the lemony taste of the cake.

    Why you'll love this recipe


    • Lemon Perfection: It's packed with intense lemon flavor from fresh zest and juice.
    • Moist and Tender: Delivers a moist and tender crumb with every bite.
    • Visually Stunning: Its appearance, with a lemon sugar glaze, is a feast for the eyes.

    Craving for more Lemon desserts? Give these a try, Lemon meringue tart, Lemon curd cupcakes, Mini lemon bundt cake, lemon meringue cake and Lemon poppy seed pound cake.

    Ingredients you need

    You need these ingredients to make this Sour cream lemon bundt cake:

    • Butter: Use unsalted butter with a softened texture.
    • Sugar: Use only white granulated sugar so as not to alter the flavor of the lemon.
    • Eggs: At room temperature.
    • Lemon: Preferably freshly squeezed lemon juice and organic, untreated yellow lemon zest. You can replace it with bottled lemon juice or use limes or other citrus fruits instead, such as oranges.
    • Sour cream: Essential for flavor and smoothness.
    • Milk: preferably buttermilk, which can be replaced by semi-skimmed milk or plain yogurt.
    • Flour: White wheat all-purpose flour.
    • Yeast: a mixture of baking powder and baking soda that you can replace with a packet of baking powder.
    • Vanilla and salt: essential to bring out all the flavors, you can also add a lemon extract.
    sliced lemon bundt cake with lemon glaze

    How to make Lemon Bundt Cake Recipe

    Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

    Step 1: Place softened butter with granulated sugar and lemon zest in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. And mix with an electric mixer for 2-3 minutes until smooth and creamy.

    Step 2: Add eggs, vanilla extract, fresh lemon juice, and sour cream and mix again with a mixer to incorporate.

    Large bowl with sugar and butter
    Large bowl with wet ingredients

    Step 3: In a bowl, mix and sift together all dry ingredients, flour, salt, baking powder and baking soda. Stir in flour mixture and buttermilk alternately with a spatula until well blended.

    Step 4: Pour the cake batter into 10 inches / 20 cm greased and prepared bundt cake pan (10 cups Nordicware bundt pan).

    Large bowl with cake batter and dry ingredients
    Bundt pan with cake batter

    Step 6: Preheat the oven to 350°F/180°C and bake the lemon bundt cake halfway through for about 40 minutes until golden.

    Let cool: Let the cake cool in the pan for at least 1 hour before carefully removing it from the pan and allowing it to cool completely in a cooling rack.

    baked bundt cake on a plate

    Sugar glaze for bundt cake

    • Place powdered sugar, heavy cream and lemon juice in a medium bowl.
    • Mix with a fork until smooth and fluid.
    • Pour the lemon glaze on top of the cake and serve immediately with fresh fruit like fresh berries or whipped cream or store in a refrigerator.

    Tips for this recipe

    • Fresh Lemons: Use fresh lemons to get the best lemon flavor. You'll need both the zest and juice.
    • Room Temperature Ingredients: Allow your eggs, butter, and any dairy ingredients to come to room temperature. This helps in achieving a better texture and even mixing.
    • Sift the Dry Ingredients: Sift your flour, baking powder, and salt together to ensure they are well combined and free of lumps. This helps in achieving a lighter texture.
    • Don't Overmix: Overmixing the batter can lead to a dense cake. Mix until just combined after adding the dry ingredients.
    • Chill Before Serving: Lemon bundt cakes often taste even better the next day after the flavors have had time to meld. You can store it covered at room temperature or in the refrigerator.

    Secret tips

    Grease your bundt pan twice: especially the small corners for a perfect release. Wait until the cake is completely cool before unmolding it, otherwise, it may crack.

    Storage instructions

    In the fridge: You can store the lemon bundt cake in the refrigerator for 1 week in a storage box or under plastic wrap.

    Reheat it slightly in the microwave if the texture seems too firm to give it back some softness.

    Room temperature: You can also store it at room temperature under a plastic wrap for about 2-3 days.

    In the freezer: Lemon glazed bundt cake can be stored in the freezer for up to 3 months well wrapped or covered in a storage box. Let it thaw gently at room temperature 1 day before.

    Variations & Substitutions

    • Lemon Blueberry Bundt Cake: Add fresh or frozen blueberries to the batter for a burst of fruity flavor and color.
    • Lemon Poppy Seed Bundt Cake: Add poppy seeds to the batter for a delightful crunch and a slightly nutty flavor like in this lemon poppy seed pound cake.
    • Lemon Raspberry Bundt Cake: Swirl raspberry preserves or fresh raspberries into the batter for a sweet and tangy contrast to the lemon flavor.
    • Lemon Cream Cheese Bundt Cake: Incorporate cream cheese into the batter for added richness and a slight tang.
    • Mini lemon bundt cake: Use a mini bundt cake pan for an individual size.

    More Pound & Bundt Cake Recipes

    • Chocolate chip bundt cake recipe with chocolate glaze
      Chocolate Bundt Cake
    • Lemon pound cake recipe
      Iced Lemon Loaf Cake
    • Lemon Poppy Seed Pound Cake
    • Buttermilk Banana Bread
    bundt cake slice on a plate

    I hope you love this glazed lemon bundt cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

    Print
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    Lemon Bundt Cake


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.3 from 8 reviews

    • Author: Fadela
    • Total Time: 45 minutes
    • Yield: 10 slices
    Print Recipe
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    Description

    Recipe for moist lemon bundt cake recipe with is lemony glaze, for a 10 inch/20 cm bundt pan (about 10-12 slices).


    Ingredients

    Bundt cake batter

    • 145 g (⅔ cup) Butter - unsalted and softened
    • 250 g ( 1 ¼ cups )Sugar - granulated
    • 4 eggs - room temperature
    • 2 tsp vanilla extract
    • 50 ml (¼ cup) lemon juice - about ½ lemon
    • 1 lemon zest
    • 90 g (⅓ cup) Sour cream
    • 280 g (2 ¼ cups) Flour - all-purpose
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ teaspoon of salt
    • 190 ml (¾ cup) Buttermilk - or semi-skimmed

    Sugar glaze

    • 220 g (2 cups) Powdered sugar - or icing sugar
    • 1-2 tsp heavy cream
    • 30 ml lemon juice - about ½

    Instructions

    Lemon cake batter

    1. Preheat the oven to 350°F / 180°C and prepare a 10 inches / 20 cm round bundt pan greased with baking spray or with butter and flour.
    2. In a bowl mix together the dry ingredients, flour, baking powder, baking soda and salt and sift it twice.
    3. In a large bowl, place the softened butter with the sugar and lemon zest and mix with an electric mixer at medium speed for 2 to 3 minutes until smooth and creamy.
    4. Add the room temperature eggs, vanilla extract, lemon juice and sour cream and mix again with an electric mixer for a good minute to incorporate.
    5. Finish by alternately mixing in the dry ingredients and buttermilk with a rubber spatula until you have a smooth, even cake batter.
    6. Pour the batter into the prepared cake pan and bake for about 40 minutes until golden on top.
    7. Check for baking by dipping a knife blade into the cake, it should come out clean with no crumbs or batter. 
    8. Remove the lemon bundt cake from the oven and let it cool in the pan for 1 hour before carefully removing it from the pan and placing it on a plate or cake rack to cool completely to room temperature.

    Sugar Glaze

    1. Place the powdered sugar in a large bowl with the heavy cream and lemon juice.
    2. And mix with a fork quickly until you have a smooth and fluid mixture.
    3. If the mixture seems too liquid then add more powdered sugar and if it is too thick add more cream or lemon juice to thin it out.
    4. Pour the lemon glaze over the cooled lemon bundt cake just before serving.

    Equipment

    61D5zLL0CGL._AC_SL1000_

    Bundt Cake Elegant Gold

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    Hand mixer

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    Stand mixer

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    Notes

    Storage: Up to 1 week in the refrigerator under a plastic wrap or in a storage box or in the freezer for up to 3 months.

    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Category: bundt cake, cake,
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 338
    • Sugar: 14
    • Sodium: 245
    • Fat: 20
    • Saturated Fat: 12
    • Carbohydrates: 52
    • Fiber: 1
    • Protein: 5
    • Cholesterol: 102

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    Comments

    1. Linda

      January 15, 2024 at 5:41 pm

      The fondant of this cake is just incredible and the balance between the lemon and the sugar is perfect, thank you for the recipe !

      Reply

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