If you love bright, zesty flavors paired with a tender, moist crumb, then this Lemon Bundt Cake is exactly what your kitchen needs right now. Imagine a cake that balances the tang of fresh lemon with the richness of butter and sour cream, all baked into a stunning bundt shape that’s perfect for any occasion. Whether you’re serving it for a casual afternoon treat or at a special celebration, this Lemon Bundt Cake brings sunshine to your table with every bite.

Ingredients You’ll Need

Gathering simple, pantry-friendly ingredients is the first step in making a Lemon Bundt Cake that tastes like pure joy. Each component is carefully chosen to create the perfect harmony of flavor, texture, and moistness.

All-purpose flour (3 cups): The backbone of the cake, providing structure and a tender crumb.
Baking powder (1 teaspoon): Helps the cake rise to fluffy, airy perfection.
Baking soda (½ teaspoon): Works with the acidic ingredients for a beautiful lift.
Salt (½ teaspoon): Balances the sweetness and enhances the lemon flavor.
Unsalted butter (1 cup, 2 sticks, room temperature): Adds richness and moistness while making the cake buttery and soft.
Sugar (2 cups): Sweetens the cake and helps achieve that tender texture.
Lemon zest (1 tablespoon from 1 lemon): Bursts with citrus aroma, infusing the batter with fresh lemony brightness.
Eggs (4 large): Bind the ingredients and give the cake structure and lift.
Vanilla extract (½ teaspoon): Enhances the depth of flavor with a warm, sweet undertone.
Milk (½ cup, any but non-fat): Adds moisture and richness without weighing the cake down.
Sour cream (½ cup, full fat preferred): Keeps the cake incredibly tender and gives a slight tang that complements the lemon perfectly.
Lemon juice (1 tablespoon fresh): Provides that signature citrus zing.
For the glaze: Melted butter (2 tablespoons), powdered sugar (1 cup), lemon juice (1 tablespoon fresh) combine for a luscious finish.

How to Make Lemon Bundt Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 325°F and thoroughly greasing and flouring your bundt pan. This step ensures that your beautiful Lemon Bundt Cake releases effortlessly once baked, preserving its stunning shape. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, setting them aside to combine the dry ingredients perfectly.

Step 2: Cream Butter and Sugar

In your stand mixer’s bowl, beat the softened butter until it’s silky smooth. Gradually add the sugar, mixing on medium speed until the mixture becomes light, fluffy, and pale in color—this process helps incorporate air, giving the cake a delightful texture.

Step 3: Add Lemon Zest and Eggs

Stir in the fragrant lemon zest, allowing its oils to infuse the butter and sugar mixture. Then add the eggs one at a time, pausing to blend after each addition so the batter remains smooth and emulsified, creating an even crumb.

Step 4: Incorporate Flour Mixture, Milk, and Vanilla

With the mixer on low, add half of the flour mixture, then pour in the vanilla extract and milk. These liquid ingredients soften the batter, ensuring it stays moist and tender.

Step 5: Add Remaining Flour, Sour Cream, and Lemon Juice

Fold in the rest of the flour, followed by the rich sour cream and fresh lemon juice. Blend just until everything is combined, being careful not to overmix as that can toughen the cake.

Step 6: Bake Your Lemon Bundt Cake

Pour the luscious batter into the prepared bundt pan and smooth the top with a spatula to encourage even baking. Place it in the oven for 60 to 70 minutes. Test doneness by inserting a toothpick in the center—it should come out with a few moist crumbs but no raw batter. Let the cake cool in the pan on a wire rack for about an hour to set fully before unmolding.

Step 7: Prepare and Apply the Glaze

While the cake cools, melt the butter for the glaze and whisk it together with powdered sugar and lemon juice until thick and smooth. Adjust the consistency by letting it sit at room temperature. Drizzle generously over the cooled cake to add a glossy, tangy layer that’s as delightful visually as it is with every bite.

How to Serve Lemon Bundt Cake

Garnishes

A sprinkle of powdered sugar is lovely for a simple touch, while fresh lemon slices or a few edible flowers can make the cake feel extra special. A light dusting of finely chopped pistachios also adds a pleasing crunch and color contrast.

Side Dishes

Pairing your Lemon Bundt Cake with fresh berries or a dollop of whipped cream elevates the flavors while keeping things refreshing. A cup of herbal tea or a chilled glass of lemonade makes a perfect drink companion for this bright, citrusy cake.

Creative Ways to Present

Try slicing the cake and serving it alongside a lavender-infused honey drizzle or a scoop of vanilla bean ice cream for a dreamy dessert experience. You can even stack thin slices with layers of lemon curd and whipped cream for an elegant layered delight.

Make Ahead and Storage

Storing Leftovers

Wrap your Lemon Bundt Cake tightly in plastic wrap and store it at room temperature for up to three days. This keeps the cake moist, tender, and flavorful. If your kitchen is warm, refrigeration will extend freshness but be sure to allow the cake to come back to room temperature before serving.

Freezing

You can freeze Lemon Bundt Cake for up to three months. Wrap it well in plastic wrap and then aluminum foil to protect against freezer burn. Thaw it overnight in the fridge or a few hours on the counter for easy, make-ahead dessert magic.

Reheating

If you prefer your cake warm, pop individual slices in the microwave for 15 to 20 seconds. This revives the cake’s soft, buttery texture and enhances that fresh lemon aroma for a comforting treat.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

While lemon extract is a convenient option, fresh lemon juice and zest deliver the brightest, most natural flavor. Using fresh ingredients ensures your Lemon Bundt Cake has that authentic citrus zing that makes it so special.

What’s the best bundt pan size for this recipe?

A standard 10 to 12-cup bundt pan works perfectly here. This size holds the batter evenly, ensuring your Lemon Bundt Cake bakes through without drying out.

Can I substitute sour cream with yogurt or buttermilk?

Yes, full-fat Greek yogurt or buttermilk can be used as alternatives, but sour cream adds a slightly richer tang that complements the lemon beautifully. Just make sure the substitute is full-fat to maintain that tender crumb.

How do I know when the cake is done baking?

The best test is a toothpick inserted into the center. It should come out with a few moist crumbs but no raw batter. The cake will also pull slightly away from the edges of the pan when it’s ready.

Can I make this cake vegan or dairy-free?

With some creative swaps like plant-based butter, non-dairy milk, and flax eggs instead of regular eggs, you can adapt the Lemon Bundt Cake. Keep in mind that these changes may slightly alter the texture and flavor, but it can still be delicious!

Final Thoughts

This Lemon Bundt Cake is a little slice of sunshine that brings an irresistible charm to any occasion. Its tender crumb, bright citrus flavor, and luscious glaze make it a dessert everyone will love. So go ahead, bake one today and share a piece of happiness with those you care about.