Lemon Bundt Cake Recipe

There’s something so special about a lemon Bundt cake. Whether you’re making it for brunch, a family gathering, or a casual weekend treat, this classic cake is always a crowd-pleaser. With its rich, buttery texture and bright citrus flavor, it’s the perfect balance of sweet and tart.

In this guide, I’ll walk you through the best lemon Bundt cake recipe, including tips for achieving the perfect texture, variations, and the best pairings. Let’s get baking!

Why You’ll Love This Lemon Bundt Cake

• Easy to Make: Simple ingredients and steps make this cake beginner-friendly.
• Moist & Flavorful: A mix of butter, sour cream, and lemon zest ensures a rich and tender crumb.
• Perfect for Any Occasion: Serve it at brunch, afternoon tea, or as a light dessert after dinner.
• Customizable: Add a lemon glaze, dust it with powdered sugar, or serve with fresh berries.

Ingredients To Make This Lemon Bundt Cake

For the Cake:

• 1 cup butter, softened
• 3 cups sugar
• 6 large eggs, room temperature
• 5 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups sour cream

For the Icing:

• 1/4 cup sour cream, room temperature
• 2 tablespoons butter, softened
• 2 1/2 cups confectioners’ sugar
• 2 to 3 tablespoons lemon juice
• 2 teaspoons grated lemon zest

Step-by-Step Instructions : Lemon Bundt Cake

1. Prep Your Bundt Pan

Grease a 10-inch Bundt pan with shortening or baking spray with flour. This helps prevent sticking and ensures the cake releases smoothly.

2. Make the Batter

1. In a large bowl, cream butter and sugar until light and fluffy (about 5–7 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Stir in lemon juice, zest, and extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Mix until just combined.

3. Bake the Cake

1. Pour batter into the prepared Bundt pan, spreading evenly.
2. Bake at 350°F for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cool for 10 minutes before inverting onto a wire rack. Cool completely before icing.

4. Make the Lemon Icing

1. Beat together sour cream and softened butter until smooth.
2. Gradually add confectioners’ sugar, then mix in lemon juice and zest.
3. Drizzle over the cooled cake, allowing it to cascade down the sides.

Tips for the Best Lemon Bundt Cake

• Use Fresh Lemons: Fresh lemon juice and zest give the cake the best flavor.
• Don’t Overmix: Mix just until combined to keep the cake light and tender.
• Let It Cool Completely: A warm cake will melt the icing and affect its texture.
• For Extra Moisture: Wrap the cooled cake in plastic wrap and let it sit overnight before serving.

Variations & Add-Ons

• Lemon Bundt Cake with Cake Mix: Use a yellow or lemon cake mix for a shortcut version.
• Old Fashioned Lemon Bundt Cake: Replace sour cream with buttermilk for a classic take.
• Preppy Kitchen-Style Lemon Bundt Cake: Add a lemon syrup soak for extra flavor.
• Moist Lemon Bundt Cake Recipe: Add a bit of vegetable oil for an ultra-soft texture.

What to Serve with Lemon Bundt Cake

• Hibiscus Spritz Mocktail – A floral, citrusy drink to complement the lemony cake.
• Whipped Cream & Berries – A light, refreshing topping.
• Vanilla Ice Cream – The cold creaminess pairs beautifully with the cake’s tangy flavor.

FAQs

What’s the difference between a cake and a Bundt cake?

A Bundt cake is baked in a fluted Bundt pan, which gives it its signature ring shape. Regular cakes can be baked in various pans, but Bundt cakes require a dense batter to hold their shape.

What is the secret to a moist Bundt cake?

Using ingredients like sour cream, butter, and eggs at room temperature helps retain moisture. Avoid overbaking, as it can dry out the cake.

What to serve with lemon Bundt cake?

This cake pairs well with whipped cream, fresh berries, or even a citrusy mocktail like this Hibiscus Spritz Mocktail.

Why is it called a Bundt cake?

The name comes from the Bundt pan, a fluted mold that was popularized in the 1950s. The design allows for even baking and an elegant presentation.

Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing: Wrap the cake (without icing) in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.

More Classic Desserts You’ll Love

• Egg Custard Pie – A creamy, custardy treat with a flaky crust.
• Zucchini Con Patate – A savory, comforting dish perfect for any meal.

Final Thoughts

This lemon Bundt cake is everything a dessert should be—moist, flavorful, and easy to make. Whether you’re baking it for a special occasion, a casual weekend treat, or simply to satisfy a sweet craving, it’s bound to impress. The combination of tangy lemon, rich butter, and soft, tender crumb creates a dessert that’s both refreshing and indulgent.

This cake isn’t just a dessert; it’s an experience. Serve it at brunch with fresh berries, pair it with a warm cup of tea in the afternoon, or enjoy a slice as a delightful after-dinner treat. No matter when you serve it, this lemon Bundt cake is guaranteed to impress family and friends. If you love it, don’t forget to pin this to your favorite dessert board on Pinterest.

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