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Lemon bundt cake on a cake plate with a few slices cut out. Small serving plates, a cake server, and sliced lemons are in the background.
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Lemon Bundt Cake Recipe

Lemon Bundt Cake is a lovely springtime treat filled with bright lemon flavor and topped with a tangy, sweet lemon glaze.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 514kcal
Author John Kanell

Equipment

  • 10 to 12-cup Bundt pan
  • Stand Mixer with paddle attachment
  • Wire cooling rack
  • Microplane or zester

Ingredients

Lemon Bundt Cake:

  • 3 cups all-purpose flour (360g)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter room temperature (227g)
  • 2 cups granulated sugar (400g)
  • 2 tablespoons lemon zest
  • 5 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk (120mL)
  • ⅓ cup sour cream (80g)
  • ¼ cup fresh lemon juice (60mL)

Lemon Glaze:

  • 2 cups powdered sugar (240g)
  • 3 to 4 tablespoons lemon juice divided (45 to 60mL)
  • 1 tablespoon melted butter
  • Pinch of salt
  • ½ teaspoon lemon zest optional

Instructions

For the Cake:

  • Preheat the oven to 350°F.
  • In a large bowl, whisk to combine the flour, baking powder, salt, and baking soda.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed for about 3 minutes, until lightened, fluffy, and fragrant.
  • Add the eggs one at a time while mixing on medium speed, scraping the bowl down once or twice. Beat in the vanilla.
  • In a liquid measuring cup, whisk to combine the milk, sour cream, and lemon juice.
  • Add one-third of the flour mixture, mixing on low speed until combined. Add half of the milk mixture, and mix until combined. Repeat, alternating with the rest of the flour and milk mixtures.
  • Butter and flour a 10- to 12-cup Bundt pan or spray with baking spray with flour.
  • Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter.
  • Bake for 50 minutes or until golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  • Let cool in the pan for 20 minutes. Turn onto a cooling rack and let cool completely.

For the Glaze:

  • In a small bowl, whisk together the powdered sugar, 3 tablespoons lemon juice, butter, salt, and lemon zest, if using.
  • Add additional lemon juice, ½ teaspoonful at a time, until the icing is smooth, thick, and pourable. Pour over top of the cooled cake. Let sit until hardened.

Notes

  • If you really love the flavor of lemon, I recommend increasing the amount of lemon zest in the cake to 3 tablespoons (3-4 lemons). Add the extra lemon zest if you plan on skipping the lemon glaze, as well.
  • The icing should be thick and slowly move down the sides of the cake rather than run down and pool on the base of the cake plate. If it's too thick and not running much at all, add water or additional lemon juice by the ½ teaspoonful. If it's too thin, whisk in additional powdered sugar 1 tablespoon at a time.

Nutrition

Calories: 514kcal | Carbohydrates: 79g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 334mg | Potassium: 100mg | Fiber: 1g | Sugar: 54g | Vitamin A: 658IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 2mg