This Luscious Lemon Bundt Cake is a bright, tangy masterpiece that strikes the perfect balance between sweet and citrusy. The moist, tender crumb is infused with fresh lemon zest, while the simple lemon glaze adds just the right amount of sweetness and an extra punch of lemon flavor. It’s a show-stopping dessert that’s surprisingly simple to make – perfect for everything from casual family gatherings to special celebrations!

Why You’ll Love This Recipe

Foolproof Classic: This recipe produces a reliable, perfectly moist cake every time – even if you’re not an experienced baker.
Bright Flavor: The fresh lemon zest infuses every bite with sunshine, making this cake refreshing and indulgent at the same time.
Impressive Presentation: The beautiful Bundt shape creates an eye-catching dessert that looks like you spent hours in the kitchen (when really, it’s mostly hands-off baking time).
Make-Ahead Friendly: This cake actually tastes even better the day after baking, making it perfect for planning ahead.

Ingredients You’ll Need

All-purpose flour: The backbone of our cake, providing structure while keeping the texture tender.
Baking powder and baking soda: These leavening agents work together to give the cake its perfect rise and light texture.
Salt: Just a bit enhances all the other flavors and balances the sweetness.
Unsalted butter: Use good quality butter for the richest flavor. Make sure it’s properly softened for the best creaming results.
Granulated sugar: Sweetens the cake while also helping create that tender crumb during the creaming process.
Eggs: Provides structure, moisture, and richness. Room temperature eggs incorporate much better into the batter.
Sour cream: The secret ingredient that makes this cake incredibly moist with a slight tang that complements the lemon beautifully.
Buttermilk: Adds moisture and a subtle tanginess that enhances the lemon flavor while creating a tender crumb.
Lemon zest: The star of the show! Fresh zest contains all those flavorful oils that give the cake its vibrant lemon flavor.
Powdered sugar: Creates a smooth, sweet glaze that sets beautifully on the cake.
Lemon juice: Thins the glaze to the perfect consistency while adding an extra burst of fresh lemon flavor.

Variations

Want to customize your lemon cake? Here are some delicious options:

Lemon-Blueberry Bundt: Fold in 1½ cups of fresh or frozen blueberries (tossed in a tablespoon of flour) for a beautiful flavor combination.
Lemon-Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a classic variation with lovely texture.
Lemon-Lavender: Mix 1-2 teaspoons of culinary lavender into the sugar and let it infuse for 30 minutes before creaming with the butter.
Raspberry Swirl: Swirl ½ cup of raspberry preserves into the batter before baking for a fruity surprise.

How to Make Lemon Bundt Cake

Step 1: Prepare Your Pan and Dry Ingredients

Preheat your oven to 350°F and thoroughly grease your Bundt pan—be meticulous about this! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar with an electric mixer for a full 3-4 minutes until fluffy and lightened in color. Don’t rush this step—proper creaming creates the foundation for a tender cake!

Step 3: Add Eggs and Wet Ingredients

Beat in the eggs until the mixture becomes pale and fluffy, about 2-3 minutes. Then mix in the sour cream, buttermilk, and that fragrant lemon zest just until combined.

Step 4: Incorporate Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until smooth. Overmixing here can make your cake tough, so be gentle.

Step 5: Bake to Perfection

Pour the batter into your prepared Bundt pan and bake for 55-60 minutes, or until a cake tester comes out clean. Let the cake cool in the pan for 30 minutes before carefully turning it out onto a wire rack.

Step 6: Glaze and Serve

Once the cake is completely cool, prepare the simple lemon glaze by mixing powdered sugar with fresh lemon juice. Place the cake on a serving plate and drizzle with the glaze, letting it cascade down the ridges of the Bundt.

Pro Tips for Making the Recipe

Room temperature ingredients: This isn’t just baking snobbery—room temperature butter, eggs, sour cream, and buttermilk blend more smoothly, creating a better cake texture.
Thorough pan greasing: Bundt pans have lots of nooks and crannies where cake can stick. Use a baking spray with flour or butter and flour every single crevice.
Measure flour correctly: Spoon flour into measuring cups and level off with a knife rather than scooping directly from the bag, which compacts the flour.
Don’t open the oven door: Resist the urge to peek during the first 45 minutes of baking to prevent the cake from falling.
Zest only the yellow part: When zesting lemons, avoid the white pith, which is bitter and will affect the cake’s flavor.

How to Serve

This Lemon Bundt Cake is versatile enough to serve for various occasions:

For Brunch:

Serve slices with fresh berries and a dollop of lightly sweetened whipped cream for an elegant addition to any brunch spread.

For Dessert:

Pair with a scoop of vanilla ice cream or a drizzle of raspberry sauce for a more decadent dessert experience.

For Tea Time:

A simple slice with the lemon glaze is perfect alongside afternoon tea or coffee.

Make Ahead and Storage

Storing Leftovers

Store this cake at room temperature under a cake dome or in an airtight container for up to 3 days. The flavor actually develops and improves overnight!

Freezing

This cake freezes beautifully! Wrap individual slices or the whole unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Add the glaze after thawing.

Reheating

Individual slices can be gently warmed in the microwave for 10-15 seconds if desired, though room temperature is perfect too.

FAQs

Can I make this cake without a Bundt pan?
Yes! You can use a 9×13 inch baking pan, but reduce the baking time to about 35-40 minutes. For a layer cake, divide the batter between two 9-inch round pans and bake for approximately 30-35 minutes.

Why did my cake stick to the pan?
Bundt pans require thorough greasing in every crevice. For best results, use a baking spray with flour or butter your pan generously, then dust with flour, tapping out the excess. Allow the cake to cool for exactly 30 minutes in the pan—too short and it may break, too long and it may stick.

Can I use bottled lemon juice instead of fresh?
Fresh is best! Bottled lemon juice lacks the bright, complex flavor of fresh lemons, and you’ll miss out on the zest, which contains essential oils that give the cake its vibrant lemon flavor.

My cake sank in the middle—what happened?
This could be due to opening the oven door too early, underbaking, or using expired leavening agents. Test your baking powder and baking soda for freshness before baking, and make sure your cake tests done with a toothpick or cake tester before removing from the oven.

Final Thoughts

This Lemon Bundt Cake is one of those recipes that delivers impressive results without complicated techniques or hard-to-find ingredients. The bright, zesty flavor and moist texture make it perfect for any occasion, while the beautiful Bundt shape adds a touch of elegance with minimal effort. Whether you’re a seasoned baker or just starting out, give this recipe a try—I promise it’ll become a favorite in your dessert rotation!

Luscious Lemon Bundt Cake Recipe