Easy Homemade Lemon Bundt Cake Recipe

16 servings
1 hr 15 min
This homemade lemon bundt cake is a moist, easy-to-make pound cake made with fresh lemons. It’s the perfect cake for a special occasion or any day you’re craving something sweet!

Are you in the mood for something sweet and citrusy? Lemon lovers will love this delicious cake! This easy homemade lemon bundt cake is the perfect treat!

This super moist lemon bundt cake is made with just a few simple ingredients, including fresh lemons. Whether you’re a baking novice or a seasoned pro, this cake is perfect for you.

This easy lemon bundt cake is moist, flavorful, and oh-so-delicious. Plus, it’s pretty to look at too!

moist lemon pound cake

Whether you’re serving it for dessert or enjoying a slice with your afternoon coffee, this super moist lemon bundt cake is sure to please.

Serve a slice of lemon pound cake with a dollop of whipped cream or a sprinkle of powdered sugar and some fruit like fresh raspberries for a truly unforgettable treat!

Bundt cake recipes are dense and have moist crumbs versus a regular cake, which makes them satisfying without being too heavy. And their slightly crispy crust on top of the cake gives them a delicious contrast against the soft inside.

Try some variations of this lemon bundt cake include adding poppy seeds, blueberries, or raspberries to the batter.

moist lemon pound cake
How to Make Lemon Bundt Cake


Ingredients:


  • 3 cups all purpose flour
  • 2 tsp. Baking powder
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 2 tsp. vanilla
  • Zest of 1 lemon
  • 6 tbsp. Fresh lemon juice, divided
  • 1 ¼ cups sour cream, room temperature
  • 2 tbsp. Heavy whipping cream
  • 2 cups confectioners’ sugar
moist lemon pound cake

Directions:


Preheat your oven to 350 degrees and grease and flour a bundt cake pan.

To a large mixing bowl, add flour and baking powder and whisk together. Set Aside.

To the bowl of your stand mixer or a large mixing bowl, add butter, sugar, eggs, vanilla, and lemon zest. Mix at medium speed on your stand mixer or with a handheld mixer, until all of the ingredients are combined.

To a small bowl, add sour cream and 4 tbsp. Lemon juice. Whisk together.

Turn the stand mixer to low, and add about ¼ of the flour mixture, followed by ½ of the sour cream mixture, ¼ of the dry mixture, and so on, letting the ingredients get incorporated between each addition, until everything has been added to the bowl.

Alternatively, use your hand mixer and add ½ the dry ingredients and ½ the sour cream mixture, mixing well. Follow with the other half of those ingredients, and mix well again until combined.

moist lemon pound cake
moist lemon pound cake
moist lemon pound cake
moist lemon pound cake

Pour the batter into your prepared bundt pan, and smooth out the top to make it spread evenly.

moist lemon pound cake

Bake at 350 for 55-60 minutes, until a cake tester inserted into the middle of the pound cake comes out clean.

Let the cake cool completely on a cooling rack.

Make your homemade lemon glaze.

moist lemon pound cake
moist lemon pound cake

In a mixing bowl, whisk together confectioners sugar, heavy whipping cream, and 2 tbsp. of lemon juice. If needed, you can add more heavy whipping cream to get your desired consistency. It needs to be fluid but if it is slightly thicker you’ll get that nice white glaze on top of your cake.

Pour the icing around the top of the cooled cake, letting the lemon icing fall to the sides.

moist lemon pound cake

It may be helpful to lay paper towels down under your cake if using a wire rack, because the icing will drip into the table.

moist lemon pound cake
See Also: Cranberry Pound Cake | Berry Pound Cake Recipe | Lemon Sugar Cookies | Homemade Cake Release


moist lemon pound cake
Tips for Making the Best Lemon Bundt Cake Recipe:


  • Be sure to sift the flour, baking powder, and salt together before adding them to the wet ingredients. This will help to eliminate any lumps in the batter.
  • Beat the eggs until they are light and fluffy before adding them to the batter. This will help make the cake light and fluffy.
  • Make sure that the butter and eggs are at room temperature before you start baking. This will help them to combine better with the other ingredients.
  • Don’t overmix the batter! Overmixing can make the cake dense and tough.
moist lemon pound cake
What is the best way to get a Bundt cake to release from the pan?


The easiest way to get a Bundt cake to release from the pan is to coat the inside of the pan with a layer of nonstick spray or butter and then dust it with flour. You can also use your own homemade cake release.

cake release
How do I make a tart lemon glaze?


In a mixing bowl, whisk together 2 cups confectioners sugar, 2 tbsp heavy whipping cream, and 2 tbsp. of lemon juice. If needed, you can add more heavy whipping cream to get your desired consistency. It needs to be fluid but if it is slightly thicker you’ll get that nice white glaze on top of your cake.


Pour the icing over the top of the whole cake, letting it fall down the sides.

moist lemon pound cake
How do I store a lemon bundt cake?


If you’re looking for the best way to store a lemon bundt cake, your best bet is to place it in an airtight container and keep it in a cool, dry place for 3-4 days. To make it easier, you can slice the cake into individual pieces beforehand.

Can I freeze a lemon bundt cake?


Yes! Lemon bundt cake is a great option for freezing because it doesn’t contain frosting or filling which can go bad after being frozen. Simply wrap the cake tightly in plastic wrap and then foil. You can also put the cake in a freezer-safe bag. To thaw, place the cake in the refrigerator overnight.

moist lemon pound cake
Supplies Needed to Make the Best Lemon Bundt Cake


Bundt Pan


Buy Now →


Cooling Racks


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Hand Mixer


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Easy Homemade Lemon Bundt Cake Recipe
Recipe details
  • 16  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients

  • 3 cups all purpose flour
  • 2 tsp. Baking powder
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 2 tsp. vanilla
  • Zest of 1 lemon
  • 6 tbsp. Fresh lemon juice, divided
  • 1 ¼ cups sour cream, room temperature
  • 2 tbsp. Heavy whipping cream
  • 2 cups confectioners' sugar
Instructions

Preheat your oven to 350 degrees and grease and flour a bundt cake pan.
To a large mixing bowl, add flour and baking powder and whisk together. Set Aside.
To the bowl of your stand mixer or a large mixing bowl, add butter, sugar, eggs, vanilla, and lemon zest. Mix at medium speed on your stand mixer or with a handheld mixer, until all of the ingredients are combined.
To a small bowl, add sour cream and 4 tbsp. Lemon juice. Whisk together.
Turn the stand mixer to low, and add about ¼ of the flour mixture, followed by ½ of the sour cream mixture, ¼ of the dry mixture, and so on, letting the ingredients get incorporated between each addition, until everything has been added to the bowl. Alternatively, use your hand mixer and add ½ the dry ingredients and ½ the sour cream mixture, mixing well. Follow with the other half of those ingredients, and mix well again until combined.
Pour the batter into your prepared bundt pan, and smooth out the top to make it spread evenly.
Bake at 350 for 55-60 minutes, until a cake tester inserted into the middle of the pound cake comes out clean.
Let the cake cool completely on a cooling rack.
Make your homemade lemon glaze.
In a mixing bowl, whisk together confectioners sugar, heavy whipping cream, and 2 tbsp. of lemon juice. If needed, you can add more heavy whipping cream to get your desired consistency. It needs to be fluid but if it is slightly thicker you’ll get that nice white glaze on top of your cake.
Pour the icing around the top of the cooled cake, letting the lemon icing fall to the sides. It may be helpful to lay paper towels down under your cake if using a wire rack, because the icing will drip into the table
Tips
  • If you're looking for the best way to store a lemon bundt cake, your best bet is to place it in an airtight container and keep it in a cool, dry place for 3-4 days. To make it easier, you can slice the cake into individual pieces beforehand.
  • Yes! Lemon bundt cake is a great option for freezing because it doesn't contain frosting or filling which can go bad after being frozen. Simply wrap the cake tightly in plastic wrap and then foil. You can also put the cake in a freezer-safe bag. To thaw, place the cake in the refrigerator overnight.
  • The easiest way to get a Bundt cake to release from the pan is to coat the inside of the pan with a layer of nonstick spray or butter and then dust it with flour. You can also use your own homemade cake release.
  • In a mixing bowl, whisk together 2 cups confectioners sugar, 2 tbsp heavy whipping cream, and 2 tbsp. of lemon juice. If needed, you can add more heavy whipping cream to get your desired consistency. It needs to be fluid but if it is slightly thicker you’ll get that nice white glaze on top of your cake.
  • Pour the icing over the top of the whole cake, letting it fall down the sides.
Reesa @ Mommalew.com
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Comments
  • Joan  B Joan B on Feb 15, 2023

    I have made this sour cream pound cake for over 60 years now but I added a few more items to it & it comes out just beautiful especially more extracts gives more flavor and taste

    • See 1 previous
    • You can add lemon extract if you have it on hand. Add to the glaze as well and if you want to go all the way, use zest in the glaze as well. It gets real lemony with those additions.


      And we cut the sugar in half. I cup of standard granulated sugar and one cup of powdered sugar. American recipes are loaded with sugar and it is too much for my crowd, and I was born here. Just a personal preference.

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