Description

This Lemon Bundt Cake is a rich, moist, and tangy dessert bursting with fresh lemon flavor in every bite. The combination of sour cream, buttermilk, and lemon zest creates a soft and fluffy texture, while the lemon glaze adds the perfect zesty sweetness on top. It’s a perfect treat for any occasion, whether it’s a festive gathering or a cozy tea-time indulgence.

Ingredients

Units Scale

For the Lemon Bundt Cake

3 1/2 cups (438 g) all-purpose flour
2 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup (224 g) unsalted butter, softened
2 1/2 cups (500 g) granulated white sugar
5 large eggs, at room temperature
3/4 cup (184 g) sour cream, at room temperature
1 cup (240 ml) buttermilk, at room temperature
zest from 3 large lemons (about 1/4 cup or 16 g)

For the Lemon Glaze

1 1/2 cups (195 g) powdered sugar
2–3 tbsp (30–45 ml) lemon juice

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Instructions

Preheat and Prep the Pan
Preheat the oven to 350°F (175°C). Spray a 10-cup capacity Bundt pan with non-stick spray, ensuring all the nooks and crannies are greased properly.
Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Once combined, set the mixture aside for later use.
Cream Butter and Sugar
Using a stand mixer with the paddle attachment or a hand mixer, cream together the softened butter and granulated sugar on high speed until the mixture is light and fluffy. This should take 3-4 minutes.
Add the Eggs
Gradually add the eggs one at a time to the creamed butter and sugar mixture, mixing at medium-high speed. Continue to beat the mixture for 2-3 minutes until it becomes smooth, pale, and slightly fluffy. Scrape down the bowl as needed to ensure everything is well-mixed.
Incorporate the Wet Ingredients
Add the sour cream, buttermilk, and lemon zest into the batter. Mix at medium speed for about 1 minute, or until just combined.
Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the wet batter in small portions. Mix the batter on medium-low speed after each addition until it’s fully combined and smooth. Scrape down the sides of the bowl as needed.
Pour and Bake
Pour the prepared batter evenly into the greased Bundt pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for 30 minutes. Carefully invert the pan onto a wire rack and release the cake to cool completely.
Make the Lemon Glaze
In a small mixing bowl, whisk together the powdered sugar and lemon juice until you achieve a smooth glaze consistency. Adjust the thickness by adding more lemon juice if needed.
Glaze and Serve
Place the cooled Bundt cake onto a serving plate. Drizzle the lemon glaze evenly over the top of the cake, allowing it to cascade down the sides. Slice and enjoy!

Notes

Storage: Store the Lemon Bundt Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tip for Removing Cake: To ensure easy removal from the Bundt pan, let the cake cool for 30 minutes and use a knife to gently loosen the edges.
Lemon Flavor Boost: For extra tanginess, swap a portion of the buttermilk with lemon juice.
Testing Doneness: Use a skewer or toothpick to check doneness—if it comes out clean or with a few crumbs, the cake is ready.
Zesting Tip: When zesting lemons, avoid zesting the white pith underneath as it is bitter.

Nutrition

Serving Size: 1 slice
Calories: 415
Sugar: 38g
Sodium: 96mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg