If you’re a lemon lover, this Bundt cake is your dream dessert. It’s sweet, buttery, and perfectly tender, with oodles of lemon flavor from both the fresh lemon juice and zest. The cake is finished off with a simple glaze made from powdered sugar, butter, and lemon juice, adding just the right touch of sweetness and tartness.
If you like this lemon Bundt cake you will also want to try my apple cider Bundt cake. Don’t miss the other favorites I’ve shared in the Recipes section.
What makes this cake even better? It’s incredibly easy to make. With just a stand mixer and one bowl for the glaze, there’s no need to fuss with multiple mixing bowls, so clean-up is easier. Simply combine the batter ingredients in the stand mixer and you’re good to go!
Ingredients and Substitutions
- Butter – Unsalted butter was used in this recipe, however salted butter could instead be used. If using salted butter, consider reducing or omitting the added salt in the ingredient list.
- Sour cream – Use whole fat sour cream. The sour cream could be substituted with whole fat unflavoured, unsweetened yogurt. The sour cream could also be omitted, and the milk increased to 1 cup.
- Lemon juice – Freshly squeezed lemon juice will taste best in this cake, however bottled lemon juice could be used if fresh lemon juice is not available.
- Lemon zest – If fresh lemons are not available and bottled lemon juice is being used, omit the lemon zest.
Recipe Tip: If you don’t have a stand mixer, then use a large bowl and a hand mixer, it will take a little more effort to mix the batter but is just as good.
Step by Step Instruction Photos
Make the batter.
1)mix sugar and butter, 2) add eggs and mix, 3) add the flour and mix, 4)add milk and mix.
Bake, cool, and glaze.
5) Pour batter into bundt pan, 6) Bake 7) Mix icing ingredients, 8) Ice the Bundt
Storage
Store this cake in an airtight container at room temperature for up to 3 days.
This cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Lemon Bundt Cake
Ingredients
Lemon Bundt Cake
- 1 cup butter softened
- 2 cups granulated sugar
- 4 eggs
- ¼ cup sour cream
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
Lemon Glaze
- 1½ cups powdered sugar
- 2 tablespoons lemon juice
- 2 teaspoons melted butter
Instructions
- Preheat the oven to 350°F/180°c. Brush a 12 cup bundt pan with butter, or spray with a non-stick cooking spray. Dust with flour and set aside. Add the softened butter and granulated sugar to the bowl of a stand mixer.
- Beat on a medium-high speed using a flat beater attachment for 2 minutes, or until pale and creamy.
- Add the eggs, one at a time, beating on a medium speed until well combined between each addition. Add the sour cream, lemon juice, lemon zest and vanilla extract, and beat on a medium speed until well combined, scraping the sides of the bowl as necessary.
- Add half of the flour, along with all of the baking powder and salt. Beat on a low speed until just combined. Add the milk and beat once again on a low speed until combined. Finally, add the remaining flour and beat until just combined.
- Pour the batter into the prepared bundt pan, and tap the pan a few times to remove any bubbles. Transfer to the preheated oven and bake for 45-50 minutes, or until cooked through.
- Allow to cool in the pan for 10 minutes, before turning onto a cooling rack to cool completely.
- To make the lemon glaze, whisk together the powdered sugar, lemon juice and melted butter in a medium mixing bowl, adding extra lemon juice if necessary.
- Drizzle over the cooled cake before serving.
Notes
- The cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean, or with just a few moist crumbs attached, the cake is cooked through.
- A small amount of additional lemon juice may be required to ensure the glaze is a spreadable consistency. If the glaze is too runny, mix through a small amount of extra powdered sugar until the consistency is right.
- If the baked cake is not coming out of the bundt pan easily, try using a flexible knife to loosen the edge of the cake from the pan. If that doesn’t work, turn the pan upside down and leave it for 5-10 minutes to see if gravity will help release the cake.
- Lemon extract could be added to the batter to further deepen the lemon flavor.
