Name: Lemon Bundt Cake
Prep time: 10 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 145 g (2/3 cup) Butter – unsalted, softened; 250 g (1 1/4 cups) Sugar – granulated; 4 Eggs – room temperature; 2 tsp Vanilla extract – liquid; 50 ml (1/4 cup) Lemon juice – freshly squeezed; 1 Lemon zest – untreated; 90 g (1/3 cup) Sour cream – full-fat; 280 g (2 1/4 cups) Flour – all-purpose; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt – fine; 190 ml (3/4 cup) Buttermilk – or semi-skimmed milk; 220 g (2 cups) Powdered sugar – icing sugar; 1–2 tsp Heavy cream; 30 ml Lemon juice – freshly squeezed

Lemon bundt cake with a rich, moist crumb, fresh lemon flavor, and a simple lemon glaze that sets into a thin, glossy finish.

lemon bundt cake with lemon glaze on a table

This lemon bundt cake is baked in a classic bundt pan, with a pound-cake style texture that stays tender, slices cleanly, and never dries out.

It’s a recipe I’ve made and adjusted over the years when I want a reliable lemon cake that looks beautiful on the table and tastes even better the next day.

Why you’ll love it

True bundt cake texture: dense, moist, and buttery, not light or spongy
Real lemon flavor: fresh zest and juice in the cake and the glaze
Simple but impressive: easy to make, elegant shape, perfect for sharing

Ingredients you need

Unsalted butter: softened
Granulated sugar: white
Eggs: room temperature
Lemon zest & lemon juice: fresh, untreated lemons preferred
Sour cream: full-fat
Buttermilk: or milk or plain yogurt
All-purpose flour
Baking powder & baking soda
Vanilla extract
Salt

sliced lemon bundt cake with lemon glaze on a plate

Tips for the best lemon bundt cake

Let the cake cool fully before glazing so the glaze sets nicely
Use room-temperature ingredients for a smooth, even batter
Weigh the flour if possible to avoid a dry cake
Zest the lemons before juicing to maximize flavor
Grease the bundt pan very well to ensure a clean release

How to make lemon bundt cake

Cream the butter, sugar, and lemon zest for 2–3 minutes until smooth and creamy.

mixing bowl with butter and sugar for lemon bundt cake

Add the eggs, vanilla, lemon juice, and sour cream and mix until fully incorporated.

mixing bowl with wet ingredients for lemon bundt cake batter

Mix the dry ingredients in a separate bowl, then fold into the batter alternately with the buttermilk, just until combined.

lemon bundt cake batter with dry ingredients in a bowl

Pour the batter into a greased 10-inch bundt pan and smooth the top.

bundt pan filled with lemon bundt cake batter before baking

Bake at 350°F / 180°C for about 40 minutes, until golden and a toothpick comes out clean.

Let the cake cool in the pan for 1 hour, then unmold and cool completely on a wire rack.

If you want a simple, smooth finish, this quick lemon glaze is the perfect match for this bundt cake.

Prepare the lemon glaze by mixing powdered sugar, cream, and lemon juice until smooth.

Drizzle the glaze over the cooled bundt cake and serve or store chilled.

Serving Suggestions

Serve at room temperature with coffee or tea.
Add fresh berries for contrast and freshness.
Top with lightly sweetened whipped cream.
Drizzle extra lemon glaze for a stronger lemon flavor.
Serve slightly chilled in summer for a firmer texture.

Storage

Room temperature: Keep covered up to 2–3 days.
Refrigerator: Store airtight up to 5–6 days.
Freezer: Freeze unglazed bundt cake up to 3 months; thaw at room temperature.

Recipe Variations

Lemon poppy seed bundt cake: Add poppy seeds to the batter.
Blueberry lemon bundt cake: Fold in fresh or frozen blueberries.
Lemon yogurt bundt cake: Replace sour cream with full-fat Greek yogurt.
Extra lemon bundt cake: Brush with lemon syrup before glazing.
Mini lemon bundt cakes: Bake in mini bundt pans and adjust baking time.

Recipe Questions

Can I make lemon bundt cake ahead of time?

Yes, it keeps well and tastes even better the next day.

Why is my bundt cake dry?

It was likely overbaked or overmixed.

Can I use bottled lemon juice?

Yes, but fresh lemon juice and zest give better flavor.

How do I prevent the cake from sticking to the pan?

Grease the bundt pan very well, including all crevices.

Can I freeze lemon bundt cake?

Yes, freeze without glaze for best texture.

slice of lemon bundt cake served on a plate

More loaf and bundt cakes

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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

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Description

Recipe for a moist lemon bundt cake with a bright lemon glaze, baked in a 10-inch / 20 cm bundt pan (about 10–12 slices).

Instructions

Lemon cake batter

Preheat the oven to 350°F / 180°C and grease a 10-inch / 20 cm bundt pan with butter and flour or baking spray.
In a bowl, mix the flour, baking powder, baking soda, and salt, then sift twice and set aside.
In a large bowl, beat the softened butter, sugar, and lemon zest at medium speed for 2–3 minutes until smooth and creamy.
Add the eggs, vanilla extract, lemon juice, and sour cream, then mix again for about 1 minute until fully combined.
Using a spatula, alternately fold in the dry ingredients and the buttermilk until the batter is smooth and even.
Pour the batter into the prepared bundt pan and bake for about 40 minutes, until golden on top.
Check doneness by inserting a knife or skewer into the cake; it should come out clean.
Let the cake cool in the pan for 1 hour, then carefully unmold and transfer to a rack to cool completely.

Sugar glaze

Place the powdered sugar in a bowl with the heavy cream and lemon juice.
Mix with a fork until smooth and fluid. Adjust the texture if needed by adding more sugar or liquid.