Lemon Bundt Cake

This homemade Lemon Bundt Cake is a citrus lover’s dream! Moist, buttery, and perfectly sweet, it’s infused with fresh lemon juice and zest. Topped with a simple powdered sugar glaze, this cake is both easy to make and irresistible.

Course Dessert

Cuisine American

Keyword classic lemon bundt, lemon bundt cake

Prep Time 15

Cook Time 45

Cooling 1

Total Time 2

Servings slices

Calories 640kcal

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.

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