Lemon Bundt Cake Recipe
When life hands you lemons, make this lemon Bundt cake recipe for a classic dessert that’s perfect for any occasion. We love it for summer barbecues and family gatherings because its fresh, zesty lemon flavor is usually a hit with everyone.
What is so special about this lemon cake?
Imagine a warm, sunny afternoon and a backyard cookout. All of your favorite people are gathered around for food and fun, and you’ve got this beautifully glazed cake perched atop the dessert table.
There’s just something about the grand presentation of a Bundt cake, with this lemon cake’s distinctive shape enhanced even more with generous drizzles of lemon glaze. Add a few sprinkles of confectioners’ sugar and fresh blueberries along the base, and it’s practically a piece of art.
As for the taste, if you’ve not tried this one before, just one bite will be all it takes to fall in love with its bright flavor and moist texture.
What to serve with lemon Bundt cake
While this lemon Bundt cake is perfectly dense and moist, it has a light, refreshing taste that goes well with many different meals and occasions. Include it on your brunch menu alongside savory dishes like my overnight breakfast casserole for a light, sweet contrast or serve it as the finale to a summery seafood feast.
It adds a refreshing twist to heartier entrees like this delicious white bean chicken chili and chicken spaghetti with Rotel. Whenever I think of lemon desserts, limoncello comes to mind, so it also naturally pairs well with Italian herbs and flavors, like these stuffed Italian chicken roll-ups.
Ingredients to make the best lemon Bundt cake
For this easy lemon Bundt cake recipe, here are the ingredients you’ll need:
- Flour & Baking Powder: This flour mixture forms the foundation of the cake’s structure and texture.
- Lemons: I recommend four lemons for the needed juice and zest. You may want five on hand just to be on the safe side.
- Sugar: Granulated sugar sweetens the batter and helps create a delicate crust, while a dusting of powdered sugar after you bake and glaze the cake is a pretty touch.
- Vanilla Extract: This aromatic ingredient complements the lemon notes and enhances flavor.
- Eggs: Eggs are binding for structure and add both moisture and rich texture to the cake.
- Sour Cream: Adding sour cream makes the texture luxuriously velvety-like.
- Butter: Butter adds to the texture, richness and flavor of the cake.
- Milk: Milk contributes to the moisture and texture.
Be sure to check out the full ingredient measurements and complete recipe below.
Equipment Needed:
- 12-cup Bundt pan
- Mixing bowls
- Food processor or blender
- Whisk
- Spatula
Frequently asked questions about lemon Bundt cake
I’ve put together a few of the most commonly asked questions and answers about this delicious lemon cake below. If there are things I have not covered, please leave your question in the comments. I’ll answer as soon as possible!
What is the secret to getting a Bundt cake out?
Start with a well prepared pan. Evenly greasing and flouring your band is critical to getting your cake out of the Bundt pan without any trouble. If you’re using butter, also use a pastry brush to coat every nook and cranny of the pan. While cooking spray has better coverage, you have to be sure it hits every spot, too! Then dust the pan with a light coating of flour.
After baking, let the cake cool for at least 10 minutes before attempting to remove it from the pan. If you notice any stubborn areas, use a thin, flexible spatula to help free the cake from the sticking points.
What is an advantage to using Bundt pans over a regular cake pan?
As I mentioned before, the shape of a Bundt cake pan creates a cake that’s instantly pretty and requires very little additional work on the presentation. Then the pan’s center tube allows the cake to cook more evenly because hot air circulates through the center as it bakes. That makes Bundt cakes as pretty on the inside as they are the outside.
Do I really need a Bundt pan?
A Bundt cake pan is the traditional choice for this particular recipe, but you can try it in a regular cake pan. For the reasons I just mentioned, you may have to bake it a little longer to ensure it’s cooked throughout.
If you use a regular cake pan, you can still drizzle the same lemon glaze in the recipe, however it naturally presents better on a Bundt shape. Alternatively, you might consider a cream cheese frosting for a different presentation and combination of flavors.
More Grandma-Approved Recipes To Try
If you love this lemon Bundt cake recipe, here are more yummy treats you’ll want to try.
- Lemon Ricotta Pancakes
- Easy & Moist Lemon Loaf
- The Best Homemade Cinnamon Rolls
- Lemon Blueberry Muffins
- Easy Blueberry Cake Recipe
- Old-Fashioned Strawberry Layered Cake
How to make the perfect, moist lemon Bundt cake
Below is my step-by-step guide on creating the perfect lemon Bundt cake. This cake will be the star of your next gathering or family meal.
Lemon Bundt Cake
Equipment
- 12-cup Bundt pan
- Mixing bowls
- Food processor or blender
- whisk
- Spatula
Ingredients
Cake Ingredients:
- 3 cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon zest about 4 lemons
- 1/4 cup fresh lemon juice about 4 lemons
- 6 large eggs room temperature
- 1/2 cup sour cream room temperature
- 3 sticks unsalted butter melted and cooled
Glaze Ingredients:
- 2 1/2 cups powdered sugar
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons milk
Instructions
- Preheat the oven to 350 degrees.
- Grease Bundt pan with cooking spray or butter and then sprinkle with flour coating evenly. Set aside.
- In a large bowl, mix together the flour, baking powder and salt.
- In a food processor or high-speed blender, pulse the sugar and lemon zest together until zest is evenly incorporated.
- Then add in the lemon juice, eggs, vanilla extract and sour cream and pulse until just combined. Be sure to scrape down the sides.
- On low speed, gradually pour in the melted and cooled butter slowly until well combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined.
- Pour batter into the prepared Bundt pan.
- Bake on 350 degrees until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
- For the Glaze: Whisk together all glaze ingredients. If consistency is too thick add a little more juice or milk. If too thin add a little more powdered sugar.
- When the cake comes out of the oven, let cool almost completely before turning it over to get the cake out. Pour glaze generously over top dripping down the sides.
- Let the cake set about 15 minutes before cutting and serving. Add additional lemon zest on top if desired.
