A moist cake that is soft and bursting with fresh citrus flavor! Finished with a tangy lemon glaze for a simple, yet stunning dessert!

Sunshine in Every Slice!

This Lemon Bundt Cake is the kind of dessert that delivers big results with surprisingly little effort! It’s bright and fresh, yet rich and comforting.

I love this cake because it’s easy enough for beginner bakers, impressive enough for guests, and versatile enough that you can add blueberries to it and make a Blueberry Lemon Bundt Cake instead if you’d like!

If you love Bundt Cakes, then I think you’d like the Best Chocolate Bundt Cake and Cranberry Bundt Cake with Butter Sauce, too!

What You’ll Love About this Recipe:

• Bright, Sunny Lemon Flavor – This cake has a vibrant citrus taste that is refreshing without being too tart.
• Effortlessly Elegant – The Bundt pan does all of the work, creating a stunning, bakery-style cake with minimal decorating.
• Great for All Occasions – Ideal for brunch, showers, holidays, potlucks, or an every day dessert!
• That Lemon Glaze – A sweet-tart drizzle soaks into the cake and adds just the right finishing touch!

Ingredients You’ll Need for the Cake:

• 2 3/4 cups Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 3/4 cup Butter, Softened
• 2 cups Sugar
• 4 Eggs
• 2 tsp Vanilla
• 1/3 cup Lemon Juice
• 2 tbsp Lemon Zest
• 1/4 cup Oil
• 1 cup Sour Cream

And the Lemon Glaze:

• 1 cup Powdered Sugar
• 2-3 tbsp Lemon Juice
• Lemon Zest, Optional

How to Make Lemon Bundt Cake

• Preheat oven to 350 degrees. Generously spray a Bundt pan with non-stick spray and set aside.
• In a medium bowl, whisk together 2 3/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
• In a separate large bowl, beat together 3/4 cup softened butter and 2 cups sugar until light and fluffy.
• Mix in 4 eggs, one at a time, until combined. Then mix in 2 tsp vanilla.
• Slowly beat in 2 tsp vanilla, 1/3 cup lemon juice, 2 tbsp lemon zest, and 1/4 cup oil.
• Gradually beat the dry ingredients into the wet until just combined. Then beat in 1 cup sour cream.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 50-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cover loosely with aluminum foil for the last 5-10 minutes of baking if needed to prevent excess browning.
• Remove from oven and let cool in the pan on a wire rack for 30 minutes, then transfer cake to the rack to finish cooling.
• Once cooled, make the glaze by whisking together 1 cup powdered sugar and 2-3 tbsp lemon juice. Drizzle over top of the cake.
• Optional: Sprinkle lemon zest on top of the glaze before it hardens.

FREQUENTLY ASKED QUESTIONS:

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for flavor, but bottled lemon juice will work as a substitute.

How do I keep my Bundt cake from sticking to the pan?

Grease the pan thoroughly, getting into every crease. A baking spray with flour works well, or use butter and flour. Let the cake cool for 30 minutes before turning it out on a cooling rack.

Can I add mix-in’s to Lemon Bundt Cake?

Absolutely! I love adding blueberries to it to make Lemon Blueberry Bundt Cake.

Can I make Bundt cakes ahead of time?

Yes! It actually tastes better after a day as the flavors develop. Store it covered at room temperature or in the refrigerator.

More Spring Baking Recipes:

• The Best Blueberry Lemon Scones
• Lemon Poppy Seed Cupcakes
• Strawberry Jello Pudding Poke Cake
• Cream Puffs with Custard Filling
• Spring Blossom Cookies
• Carrot Cake Bars
• Raspberry Coffee Cake
• Rhubarb Dream Bars
• Fruit Pizza Sugar Cookie Bars
• Triple Berry Cake
• Lemon Blueberry Bundt Cake