Lemon Bundt Cake

Lemon Bundt Cake is my absolute favorite treat to bake when I want something both impressive and refreshingly citrusy. I love how this cake delivers a perfect balance of tangy lemon flavor and sweet, moist texture. The beautiful bundt shape makes it look like I spent hours in the kitchen, but honestly, it’s surprisingly simple to make. With its double glaze finish, this cake is guaranteed to brighten any occasion!

Ingredients you need for Lemon Bundt Cake

For the Cake:

• 2¼ cups (282g) all-purpose flour, spooned and leveled
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 10 tablespoons (140g) unsalted butter, room temperature
• 1½ cups (300g) granulated sugar
• 2 tablespoons lemon zest
• 3 eggs, room temperature
• 2 teaspoons vanilla extract
• ⅓ cup full-fat sour cream (or Greek yogurt)
• ¾ cup buttermilk, room temperature

For Sugar Glaze:

• ¼ cup (50g) granulated sugar
• Juice of two large lemons

For Vanilla Glaze:

• 1½ cups (170g) confectioners sugar, sifted
• 4-5 tablespoons whole milk
• 1 tablespoon full-fat Greek yogurt (to thicken)

How to make Lemon Bundt Cake

1. I always start by preheating my oven to 350°F. It’s important to have the right temperature ready!
2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt, then set it aside.
3. This Lemon Bundt Cake gets its amazing flavor from a special trick I love: In the bowl of a stand mixer with the paddle attachment, I mix the sugar and lemon zest together with my fingers first, pressing them together until they’re well combined. The oils from the zest infuse into the sugar for maximum lemon flavor!
4. Then I add the butter and beat on medium-high speed until the mixture gets light and fluffy—about 3 minutes.
5. Next, I add the eggs one at a time, making sure to scrape down the sides of the bowl after each addition. I mix in the vanilla until everything’s well combined.
6. I add the sour cream and mix on medium-low speed until it’s fully incorporated.
7. Now for the dry ingredients and buttermilk—I add them alternately in three additions, always starting and ending with the flour mixture. I’m careful not to overmix here!
8. I generously spray a 10-12 cup bundt pan with non-stick baking spray.
9. I pour the batter into the prepared pan and use an offset spatula to even out the top.
10. The cake bakes for 45-50 minutes until golden brown. I know it’s done when a toothpick inserted comes out with just a few crumbs. If the top starts browning too quickly, I tent it with aluminum foil.
11. After removing from the oven, I place the cake on a wire rack and set a timer for 10 minutes.
12. While waiting, I make the sugar syrup glaze by combining sugar and lemon juice in a small saucepan, heating until it just begins to boil and the sugar dissolves.
13. When my 10-minute timer goes off, I carefully invert the cake onto a wire rack or cake plate. Using a toothpick, I poke holes in the top and pour the sugar syrup over to soak in.
14. After the cake cools completely, I make the vanilla glaze by whisking together confectioners sugar, milk, and Greek yogurt until smooth but pourable.
15. I pour this final glaze over the top of the cake and let it set for about 5-10 minutes.

STORING AND FREEZING

I’ve found that this Lemon Bundt Cake stays fresh for up to 3 days when stored in an airtight container at room temperature. If you need to keep it longer, refrigeration will extend its life to about 5 days.

When I want to freeze this cake, I wrap it tightly in plastic wrap, then in aluminum foil, and it stays good for up to 3 months! I usually freeze it without the vanilla glaze and add that fresh after thawing. To thaw, I just leave it on the counter overnight.

EXPERT BAKING TIPS

1. Room temperature ingredients are crucial! I always set my butter, eggs, and dairy out at least an hour before baking.
2. I’ve learned that “spooning and leveling” the flour makes a huge difference—scooping directly with a measuring cup can pack in too much flour.
3. Don’t rush the butter-sugar creaming process. Those 3 minutes of beating create air pockets that help the cake rise properly.
4. The lemon zest-sugar rubbing technique is my secret weapon for intense lemon flavor without adding more liquid.
5. I never skip the sugar syrup step—it keeps the cake moist and adds an extra punch of lemon flavor.

FAQ

Can I use lemon juice instead of lemon zest in the cake?
While I love using both, the zest contains the essential oils that give the most flavor. Juice alone won’t provide the same intense lemon taste.

Why did my cake stick to the pan?
I’ve had this happen! Make sure to spray every nook and cranny of your bundt pan with non-stick spray, and don’t remove the cake before the 10-minute cooling period.

Can I substitute the buttermilk?
Yes! I sometimes make my own by adding 2 teaspoons of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

My glaze is too thick/thin. How do I fix it?
If it’s too thick, I add milk a teaspoon at a time. If too thin, I add more confectioners sugar until I reach the perfect pouring consistency.

Can I make this cake without a bundt pan?
Absolutely! I’ve baked it in two 9-inch round pans, reducing the baking time to about 30-35 minutes.

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