This is absolutely the best lemon bundt cake recipe! It's easy to make, extremely moist and full of fresh lemon flavor.
If you're a lemon lover and looking for other lemon desserts, check out my lemon curd cookies, lemon raspberry loaf cake, lemon strawberry jam cake, lemon tart or blueberry lemon cake!
Why You'll Love This Lemon Bundt Cake
It's a super lemony cake. Lemon zest is added to the batter and glaze adding lots of fresh lemon flavor.
It's an extremely moist cake. The cake has a super moist crumb, and paired with the cream cheese frosting, it just completely melts in your mouth.
It's very simple to make. Bundt cakes are the best because they require hardly any effort! Simply make the batter, pour into the Bundt pan, bake and pour a simple icing over top.
Simple Ingredients
- All Purpose Flour- gives this cake the best crumb
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Butter- make sure it's softened, used in the cake and cream cheese frosting
- Sugar- granulated white sugar is used to sweeten and add moisture to the cake
- Eggs- make sure they're room temperature
- Buttermilk- helps to make the cake super moist
- Sour Cream- makes the lemon cake extra soft and tender
- Fresh Lemons - lemon zest adds the most lemony flavor to the cake and frosting, and lemon juice is used to make the lemon icing
- Powdered Sugar- used to make the lemon glaze
Step by Step Instructions
Please see the recipe card below for complete measurements and baking time!
STEP ONE: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
STEP TWO: In a large mixing bowl, cream together the butter and granulated white sugar with an electric mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
STEP THREE: Then add in the eggs and mix medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP FOUR: Add in the sour cream, buttermilk and lemon zest. Mix on medium speed just until combined, about 1 minute.
STEP FIVE: Add in the dry ingredients a little at a time, mixing on medium-low speed for each addition just until the batter is combined and smooth. Scrape the sides of the bowl as necessary.
STEP SIX: Pour the cake batter into the prepared pan. Bake the cake for 55-60 minutes, or until a cake tester comes out clean from the center. Let the cake cool in the bundt cake pan for 30 minutes. Then carefully turn out the Bundt cake onto a wire rack to finish cooling.
STEP SEVEN: To make the lemon glaze, combine confectioners’ sugar, lemon juice and lemon zest in a small bowl. Transfer the cooled cake it to a serving plate. Pour the lemon glaze on top of the cake and then serve!
FAQs
Can I use cake flour instead of all-purpose flour? For this cake, AP flour will really give you the best, most tender crumb. If you want to use cake flour, increase the amount to 2 ½ cups (280 g), as cake flour weighs less than AP flour cup for cup.
Can this cake be made into cupcakes? I have not tested this recipe as cupcakes so I can't say for sure how they'd turn out.
How do I store this cake? Store leftovers in an airtight container for up to four days. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all your wet ingredients for the cake are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cake.
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cake Recipes to Try Next Time
📖 Recipe
Lemon Bundt Cake
Ingredients
For the Lemon Bundt Cake
- 3 ½ cups (438 g) all-purpose flour
- 2 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (224 g) unsalted butter, softened
- 2 ½ cups (500 g) granulated white sugar
- 5 large eggs, at room temperature
- ¾ cup (184 g) sour cream, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- zest from 3 large lemons (about ¼ cup (16 g))
For the Lemon Icing
- 1 ½ cups (195 g) powdered sugar
- 2-3 tablespoon (30-45 ml) lemon juice
Instructions
For the Lemon Bundt Cake
- Preheat the oven to 350 degrees. Spray a 10 cup capacity Bundy pan with non stick spray, making sure to grease each nook and cranny.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.3 ½ cups (438 g) all-purpose flour, 2 ¼ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
- In a large mixing bowl, cream together the butter and granulated white sugar with an electric mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)1 cup (224 g) unsalted butter, softened, 2 ½ cups (500 g) granulated white sugar
- Then add in the eggs and mix medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.5 large eggs, at room temperature
- Add in the sour cream, buttermilk and lemon zest. Mix on medium speed just until combined, about 1 minute.¾ cup (184 g) sour cream, at room temperature, 1 cup (240 ml) buttermilk, at room temperature, zest from 3 large lemons (about ¼ cup (16 g))
- Add in the dry ingredients a little at a time, mixing on medium-low speed for each addition just until the batter is combined and smooth. Scrape the sides of the bowl as necessary.
- Pour the cake batter into the prepared pan.
- Bake the cake for 55-60 minutes, or until a cake tester comes out clean from the center.
- Let the cake cool in the pan for 30 minutes. Then carefully turn out the Bundt cake onto a wire rack to finish cooling.
For the Lemon Glaze
- To make the lemon glaze, combine powdered sugar, lemon juice and lemon zest in a small bowl.1 ½ cups (195 g) powdered sugar, 2-3 tablespoon (30-45 ml) lemon juice
- Transfer the cooled cake it to a serving plate. Pour the lemon glaze on top of the cake and then serve!
Soft lemon flavor to the cake, was wonderful texture, the icing was tart and delicious. Great cake! Was easy to make/follow and I'll make it again soon!
Hello!!
Is the cream in the recipe fresh with 35% fat or is it the UHT box with 17% fat?
Ps: I'm from Brazil and here we have these options...
Hello Carolina! I am not sure about the fat content in the sour cream. If I had to guess, I would say 17%.
So moist and delicious.
Hello from Canada, I baked this for the first time and omg was it delicious! No more getting lemon loafs from Starbucks for me! Do you think it would to bake in an angel food cake pan or a reg rectangle cake pan? Thanks