Lemon Bundt Cake Recipe: There’s something undeniably cheerful about a lemon bundt cake. That golden ring, infused with fresh citrus aroma, lightly glazed and perfectly moist—it’s a showstopper that always brings smiles. Whether you’re baking for a brunch, a spring party, or just because it’s Tuesday, this cake has a timeless charm that’s hard to resist. But what truly sets it apart is its bright, zesty flavor that balances sweetness with a tart kick. That’s why lemon bundt cake has earned its place in kitchens and cookbooks across generations.
You don’t need to be a pro baker to nail this recipe. It’s all about using fresh ingredients, following a few essential steps, and letting the bundt pan do most of the work (seriously, that pan does wonders for presentation). So whether you’re planning to impress guests or just want a slice of sunshine with your afternoon tea, this step-by-step guide will walk you through everything from mixing to glazing.
Let’s get into it—because there’s a good chance your kitchen is about to smell incredible.
Ingredients You’ll Need
Let’s be real—great baking starts with great ingredients. Here’s what you’ll need to make your lemon bundt cake a total hit. Each ingredient plays a part in creating that fluffy texture and tangy punch we’re after.
For the Cake Batter:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- ⅓ cup sour cream or Greek yogurt (adds moisture!)
- ½ cup whole milk
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice (adjust for consistency)
Optional Add-ins and Toppings:
- Poppy seeds (1 tablespoon)
- Blueberries (½ cup, tossed in flour before adding to batter)
- Candied lemon slices for decoration
- Powdered sugar dusting after glaze
Tip: Always use freshly squeezed lemon juice and zest—it makes all the difference. Bottled juice won’t bring that bright, fresh citrus burst.
Essential Baking Tools
Before you dive into the mixing, make sure you’ve got the right tools ready. The good news? You don’t need anything fancy. But a few key items will make your baking smoother and your cake prettier.
You’ll Need:
- 10- or 12-cup bundt pan (nonstick is best)
- Hand or stand mixer
- Large mixing bowls
- Rubber spatula
- Zester or microplane
- Measuring cups and spoons
- Wire rack
- Toothpick or skewer for testing doneness
And here’s a big one: prep your bundt pan properly. This can make or break the whole bake. Grease every nook and cranny with butter or baking spray, then dust with flour. Don’t skip this. Bundt pans are notorious for sticking if you’re not thorough.
Step-by-Step Instructions
Time to roll up those sleeves. Let’s break down the process so each step is simple and foolproof. Follow along exactly the first time, and you’ll soon find yourself tweaking it to your taste.
Step 1: Preparing the Pan and Oven
Preheat your oven to 350°F (175°C). While that’s heating, grease your bundt pan generously. Use softened butter or baking spray, and then add a light dusting of flour. Tap out the excess.
A good prep job here is crucial. Those beautiful bundt ridges won’t look so lovely if half your cake gets stuck.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking instead of sifting is perfectly fine here—it breaks up clumps and helps evenly distribute the leavening agents. Set it aside.
This might seem like a small step, but trust me—it prevents overmixing later, which is one of the main culprits behind dense cakes.
Step 3: Creaming Butter and Sugar
Now it’s time to build that soft, melt-in-your-mouth texture. In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar together on medium-high speed for about 3-5 minutes. The mixture should become light, fluffy, and pale in color.
Why is this step so important? Because creaming incorporates air into the batter, giving your cake lift and a delicate crumb. Rushing this part or using cold butter can result in a denser cake. Make sure your butter is truly softened—leave it out for at least 30 minutes before starting.
Once creamed, scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed.
Step 4: Adding Wet Ingredients
Crack in your eggs one at a time, beating well after each addition. This ensures the batter doesn’t curdle and gives each egg time to fully incorporate. Once the eggs are mixed in, add the sour cream (or Greek yogurt), milk, lemon juice, lemon zest, and vanilla extract.
This is where the magic starts—the aroma of lemon zest mixing with the creamy batter is pure heaven. The sour cream helps keep the cake moist and gives it a subtle tang that complements the citrus.
Again, scrape down the sides of the bowl to make sure every last bit is blended.
Step 5: Combining Wet and Dry Mixes
Now it’s time to bring everything together. Gradually add your dry ingredients into the wet mixture in three parts, mixing on low speed just until combined after each addition. Be careful not to overmix—once the flour is in, you want to handle the batter gently to keep the texture light and airy.
If you’re adding blueberries or poppy seeds, now’s the time. Gently fold them in with a spatula. If you’re using blueberries, toss them in a tablespoon of flour first—this helps prevent them from sinking to the bottom of the cake.
The batter should be thick and smooth, with a slight sheen. Give it one last stir to ensure there are no hidden pockets of flour.
Step 6: Pouring Batter and Baking
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter a few times to eliminate air bubbles and ensure the batter settles evenly into all the crevices.
Bake in the preheated oven for 45 to 55 minutes. Every oven is a bit different, so start checking around the 45-minute mark. Insert a toothpick or skewer into the center—if it comes out clean or with just a few crumbs, you’re good to go.
During baking, your kitchen will smell like a lemon grove—this is your reward for all that zesting.
Step 7: Cooling and Releasing from Pan
Once baked, let the cake cool in the pan on a wire rack for 10-15 minutes. Don’t rush this! The cake needs to firm up a bit before you try to release it. Carefully place a wire rack over the top of the pan and flip it. If you prepped your pan well, the cake should release easily with a little jiggle.
Let the cake cool completely before glazing. Cutting or glazing too early can lead to a messy finish.
Making the Lemon Glaze
Once your cake is cooled, it’s glaze time. This step adds that final citrusy punch and a bit of shine that makes your cake look bakery-worthy.
In a small bowl, whisk together 1 cup of powdered sugar with 2 to 3 tablespoons of lemon juice. Start with 2 tablespoons and add more if needed until you reach a pourable, smooth consistency.
Drizzle the glaze over the top of the cooled cake using a spoon or piping bag. Let it run naturally down the sides for that classic bundt look. If you want a thicker glaze, use less lemon juice. For something lighter and more transparent, thin it out a bit more.
Want to get fancy? Top with a little extra lemon zest or edible flowers for a decorative touch.
Serving Suggestions
This cake is a crowd-pleaser on its own, but you can always level it up. Here are some tasty ways to serve your lemon bundt cake:
- With Tea or Coffee: The citrus cuts beautifully through a hot drink.
- With Fresh Berries: Strawberries, raspberries, or blueberries bring added freshness and color.
- With Whipped Cream: A dollop on the side makes each bite extra indulgent.
- For Brunch: Serve as a centerpiece alongside quiche, muffins, or fruit salad.
Want to go full dessert mode? Warm a slice slightly and add a scoop of vanilla ice cream on top—trust me, it’s next-level.
Storage Tips and Shelf Life
So, you’ve baked the perfect lemon bundt cake—now what? Whether you’re prepping it in advance or saving leftovers (if there are any!), storing it properly is key to keeping that flavor and texture on point.
Room Temperature Storage: If you plan to eat the cake within 2-3 days, you can store it at room temperature. Wrap it tightly in plastic wrap or store it in an airtight cake container. Keep it in a cool, dry spot away from direct sunlight. This keeps the cake moist without making it soggy.
Refrigeration: Want to extend the life a bit? Pop it in the fridge. Wrap the cake well with plastic wrap and then aluminum foil, or place it in an airtight container. Refrigerated bundt cake will stay fresh for up to 5-7 days. Just note: refrigeration can slightly dry out the cake, so bring it to room temperature before serving for best texture.
Freezing Tips: You can freeze lemon bundt cake—yes, even with the glaze. If you’re freezing the entire cake, wrap it first in plastic wrap and then again in foil. For slices, wrap each one individually, which makes thawing easier. Freeze for up to 3 months.
When ready to eat, thaw the cake overnight in the fridge or for a few hours on the counter. If you prefer a fresh glaze, you can freeze the cake unglazed and add the glaze after thawing.
Pro Tip: Consider freezing half the cake right after baking and saving it for a rainy day. It tastes just as good later and saves you from having to bake again soon!
Troubleshooting Common Mistakes
Even experienced bakers run into hiccups from time to time. Here’s how to tackle the most common lemon bundt cake blunders:
Cake Sticking to the Pan
Probably the #1 complaint. If your cake won’t budge:
- You might not have greased the pan well enough.
- Use softened butter or a baking spray that contains flour.
- After baking, allow the cake to rest for 10–15 minutes before inverting.
- Gently tap the sides of the pan or use a plastic knife to loosen the edges.
Cake Too Dense or Dry
This often comes from overmixing the batter or overbaking:
- Be gentle when adding the dry ingredients—mix just until combined.
- Always check your cake a few minutes before the timer ends.
- Use room temperature ingredients for smoother mixing and even texture.
Uneven Baking
A cake that’s golden on one side and pale on the other is frustrating.
- Make sure your oven is preheated and place the pan in the center.
- Consider rotating the cake halfway through baking for even heat exposure.
- An oven thermometer can help ensure your temperature settings are accurate.
Glaze Too Thin or Too Thick
Glaze consistency makes a difference in appearance and taste:
- Too runny? Add a bit more powdered sugar.
- Too thick? Mix in lemon juice a teaspoon at a time until it pours easily.
- Always glaze a fully cooled cake, or the glaze may soak in or melt off.
Fixing mistakes is all part of becoming a better baker. Don’t stress—each time you bake, you’ll get closer to bundt cake mastery.
FAQs about Lemon Bundt Cake Recipe
1. Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Be sure it includes xanthan gum or add it separately for structure. The rest of the recipe remains the same.
2. Can I use bottled lemon juice instead of fresh?
Technically yes, but it won’t taste quite the same. Fresh lemon juice and zest offer a vibrant citrus flavor that bottled juice just can’t match.
3. How do I prevent my cake from sticking to the bundt pan?
Use softened butter or baking spray with flour and apply it thoroughly to every corner of the pan. Don’t forget to flour the pan, even if it’s nonstick!
4. What’s the best way to zest a lemon?
Use a microplane or fine grater and only grate the yellow part of the skin—avoid the white pith underneath, which is bitter. Zest directly into the mixing bowl to capture all the flavorful oils.
5. Can I make this cake ahead of time?
Absolutely. The cake can be baked a day in advance and stored at room temperature or in the fridge. You can even freeze it and glaze just before serving for a fresh finish.
Conclusion
There’s a reason lemon bundt cake has stood the test of time. It’s bright, beautiful, and bursting with fresh flavor. Whether you’re new to baking or a seasoned home cook, this cake offers a reliable, rewarding recipe that’s as fun to make as it is to eat.
By following this step-by-step guide—from choosing the best ingredients to mastering the bake and perfecting the glaze—you’ll create a dessert that looks stunning and tastes even better. Don’t be afraid to put your own spin on it, whether that’s adding berries, a drizzle of white chocolate, or even experimenting with other citrus like orange or lime.
Once you’ve made it, share it. Bring it to a brunch, pack it in lunchboxes, or just treat yourself to a slice every day for a week (we won’t judge).
Happy baking!
