Why You’ll Love This Recipe

The Best Lemon Bundt Cake is a moist, zesty dessert bursting with fresh lemon flavor and drizzled with a tangy lemon glaze. Its rich, buttery crumb and bright citrus notes make it perfect for spring gatherings, celebrations, or whenever you need a sweet pick-me-up. Elegant and easy to slice, this cake is a crowd-pleaser that looks as good as it tastes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
granulated sugar
eggs
sour cream
lemon zest
lemon juice
vanilla extract
baking powder
baking soda
salt
powdered sugar (for the glaze)
milk (for the glaze)

directions

Preheat your oven to 350°F (175°C) and generously grease and flour a bundt cake pan.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, and vanilla extract.

Add the sour cream and mix until fully combined.

Gradually incorporate the dry ingredients into the wet mixture, mixing just until smooth.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Prepare the glaze by whisking together powdered sugar, lemon juice, and milk until smooth.

Drizzle the glaze over the cooled cake before serving.

Servings and timing

This recipe yields 12–14 slices.
Preparation time: 20 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 40 minutes
Total time: 1 hour 50 minutes

Variations

Substitute Greek yogurt for sour cream for a denser texture.
Add poppy seeds to the batter for a lemon-poppy twist.
Include a layer of lemon curd in the middle for extra tartness.
Top with fresh berries for a decorative finish.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days.
Freeze (unglazed) for up to 2 months. Thaw and glaze before serving.
To reheat a slice, microwave for 10–15 seconds.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Can I use a different pan?
A bundt pan gives the best results, but you can use a tube pan or two loaf pans—adjust baking time accordingly.

Why did my cake stick to the pan?
Make sure to grease and flour the pan thoroughly, especially around the crevices.

Can I make this cake gluten-free?
Yes, by using a 1:1 gluten-free flour blend.

Can I double the recipe?
No, it’s best to make two separate cakes to ensure even baking.

Why is my cake dry?
Overbaking can cause dryness—check for doneness a few minutes early.

Can I skip the glaze?
Yes, or replace it with a dusting of powdered sugar for a lighter finish.

What type of lemons work best?
Regular lemons are perfect, but Meyer lemons offer a sweeter, less tangy flavor.

Can I add extract for more flavor?
A few drops of lemon extract can intensify the citrus punch.

Is this cake good for special occasions?
Absolutely—its elegant look and flavor make it ideal for showers, brunches, and holidays.

Conclusion

The Best Lemon Bundt Cake delivers a perfect balance of sweet and tangy with a beautifully moist texture. Whether you’re baking for a party or just treating yourself, this citrusy delight is sure to impress with every bite. Make it once, and it may just become your go-to lemon dessert.