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+ servings
close up of cut open lemon bundt cake with lemons and lemon slice around
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5 from 10 votes

Lemon Bundt Cake

This is absolutely the best lemon bundt cake recipe! It's easy to make, extremely moist and full of fresh lemon flavor.
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: bundt cake, Lemon, lemon Bundt cake, lemon cake
Servings: 16 slices

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!