This Lemon Bundt Cake Recipe Makes Me Happy

12 slices
1 hr 20 min

This Lemon Bundt Cake recipe made from scratch with real lemons is the perfect quick fix to bring on instant happy vibes.

For the perfect special touch, we’ll even add a tasty glaze to amplify the flavor in this cake.

So grab your bundt pan and get ready to bake up a taste of spring, my friends.

overhead view of lemon bundt cake with white icing drizzled over the top.
Why You’ll Love It


This vibrant cake just makes me happy. The scent of fresh lemons are impossibly delightful.


  • Refreshing Flavor: The zesty lemon flavor embodies the freshness of spring, giving you a perfect balance of tart and sweet in every bite.
  • Moist and Tender: This Bundt cake recipe guarantees a moist and tender crumb, making each mouthful an absolute delight.
  • Perfect Glaze: The additional glaze not only adds an extra layer of lemony goodness, but also gives the cake a beautiful, glossy finish.
  • Easy to Make: With simple ingredients and clear instructions, this recipe is a breeze, even for novice bakers.
  • Versatile: It’s a wonderful dessert for any occasion, be it a springtime picnic, a family gathering, or just your daily tea-time treat.
ingredients for lemon bundt cake laid out into small dishes and bowls. Eggs, butter slab, flour, butter.
Lemon Bundt Cake Ingredients


To make this lemon bundt cake with icing, you will need the following ingredients:


  • unsalted butter
  • granulated sugar
  • lemons
  • eggs
  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • buttermilk
  • sour cream
  • vanilla extract
  • confectioners’ sugar


To make this lemon bundt cake, you will need the following supplies:


  • measuring cups and spoons of various sizes
  • mixing bowls of various sizes
  • lemon zester
  • citrus press
  • electric mixer
  • spatula
  • non-stick cooking spray
  • bundt cake pan like the Wilton Perfect Results Bundt Pan
  • baking sheet
  • aluminum foil


How to Make Lemon Bundt Cake


Prep the Pan:


Preheat the oven to 350 degrees F. Spray the inside of the bundt cake pan thoroughly with non-stick cooking spray and lightly dust it with flour.


Make the Cake:


In a large bowl, mix the butter until it’s fully blended. Add sugar and lemon zest and mix until it becomes creamy. Stir in lemon juice. Add eggs one by one, mixing well after each addition. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add half of the flour mixture to the wet mixture and mix until just combined. Pour in all of the buttermilk and mix until combined. Add the remaining flour mixture and mix again. Don’t mix too much, just enough to combine. Finally, add sour cream and vanilla extract. Mix until everything is combined, but don’t overmix. Pour into a prepared pan.

lemon cake batter in a medium sized clean mixing bowl. pink spatula resting next to bowl. Corner of bundt pan nearby
cake batter poured into a white bundt pan. Real whole lemon on the side of bundt pan.

Put it in the oven and bake for 50 minutes. Then take it out and loosely cover the top of the cake pan with aluminum foil (to prevent burning) and put it back in the oven for another 10 to 15 minutes. The cake is done when a toothpick inserted in the middle comes out clean.

baked bundt pan cake on a white plate. Fresh whole lemons and sliced fresh lemons on the side

Let the cake cool in the pan for 15 minutes before taking it out and letting it cool completely on a wire rack.

straight view of baked bundt bake with white icing drizzled on top.

Make the Glaze:


In a bowl of medium size, mix together powdered sugar, lemon juice, and melted butter. Keep beating until smooth (around 4-5 minutes). Evenly pour the glaze over the cake.

lemon bundt cake with white icing drizzled over it, cut in half and shown on a white plate. slices of fresh lemon in background
How to Store Lemon Cake


To store the Lemon Bundt Cake, allow it to cool completely before wrapping it in aluminum foil or placing it in an airtight container. If stored at room temperature, the cake will stay fresh for up to three days. If refrigerated, it can last for a week.


Can I Freeze This Lemon Bundt Cake


Yes, you can freeze this lemon bundt cake but I’d recommend freezing it without the glaze. Wrap the cake tightly in plastic food wrap before placing in the freezer. You can freeze this cake for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

lemon bundt cake with white icing drizzle on top on a white cake stand. Fresh sliced lemons in background. Stack of small dishes in background .
Can I Use Bottle Lemon Juice Instead of Fresh Lemon Juice for This Lemon Bundt Cake?


No, I’d recommend using fresh lemons only for this recipe. The fresh lemon zest makes a big difference in the taste of this recipe.


Tips and Tricks for Lemon Bundt Cake


Don’t Overmix the Batter: Overmixing the batter leads to a denser cake. Mix just until the ingredients are combined to maintain a light and fluffy texture.

Allow the Cake to Cool: Before removing from the pan, ensure the cake is fully cooled. This helps avoid crumbling or breaking.

Use Proper Zesting Technique: When zesting the lemon, avoid the white pith underneath the skin. It’s bitter and can negatively affect the taste of your cake.

Freeze Glaze Separately: If you plan on freezing the cake, freeze the glaze separately. Apply the glaze after the cake has thawed for the best flavor and texture.

Serve with Whipped Cream: A dollop of freshly whipped cream on top of your slice of bundt cake adds a light and fluffy contrast to the dense texture of the cake.

lemon bundt cake with white icing drizzled over it, cut in half and shown on a white plate. slices of fresh lemon in background
Variations


Top with Lemon Curd: For an extra burst of lemon flavor, top your sliced bundt cake with a dollop of lemon curd before serving. It’s a delicious addition that takes this cake to the next level.

Experiment with Different Glazes: While this recipe calls for a simple lemon glaze, feel free to experiment with other flavors such as vanilla, chocolate, or even a citrusy lime glaze.

Add in Blueberries: For an extra burst of flavor and texture, try adding fresh blueberries into the batter before baking. They pair well with the lemon flavor and add a pop of color to your cake.


Why Do My Bundt Cakes Always Stick to the Pan?


To help prevent the bundt cake from sticking to the inside of the pan, lots of non-stick cooking spray is key. It also helps to lightly dust the inside of the cake pan with flour after you’ve sprayed it with non-stick cooking spray.

slice of lemon bundt cake on small dish with a bite taken out of it and fork with crumbs on it resting on the plate.
More Dessert Recipes


This Lemon Bundt Cake Recipe Makes Me Happy
Recipe details
  • 12  slices
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Ingredients

  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 2 tablespoons lemon zest (about 3 lemons)
  • ½ cup lemon juice (2-3 lemons)
  • 4 large eggs
  • 3 cups (450 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk (full fat)
  • ½ cup sour cream (full fat)
  • 1 teaspoon vanilla extract
  • Glaze:
  • 2 cups confectioners’ (powdered) sugar
  • 1/3 cup lemon juice (2 lemons)
  • 2 tablespoons unsalted butter, melted
Instructions

Cake:
Preheat oven to 350 degrees F.
In a large bowl, beat butter until fully (about 2 – 3 minutes).
Beat in sugar and lemon zest until creamy (about 2 – 3 minutes).
Beat in lemon juice.
Beat in eggs one at a time until fully combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Beat half the flour mixture into the wet mixture just until combined.
Beat in all of the buttermilk until combined then beat in the remainder of the flour mixture. Do not overmix – just mix until combined.
Beat in sour cream and vanilla extract. Again, don’t overmix. Just beat until combined.
Spray the inside of the bundt cake pan really well with non-stick cooking spray and lightly dust it with flour.
Pour the batter into the cake pan, place the cake pan on a baking sheet.
Place into the oven and bake for 50 minutes. Then remove from oven and cover top of cake pan loosely with aluminum foil (to prevent top from burning) then place back into the oven for another 10 to 15 minutes. Cake is done when a toothpick inserted into the middle comes out clean.
Let the cake cool in the pan for 15 minutes before removing from pan to let cool completely on wire rack.
Glaze:
In a medium sized bowl, beat together confectioners’ sugar, lemon juice and melted butter. Beat until smooth (about 4-5 minutes).
Drizzle glaze evenly over cake.
Store cake in an airtight container at room temperature for up to 5 days. Could also be refrigerated for up to a week but the cake is best served at room temperature.
Tips
  • If you choose to refrigerate slices of the cake, it’s best if you let it return to room temperature before eating or heat it in the microwave for 10-15 seconds before eating.
Bundt Pan Recipes
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