Lemon Bundt Cake recipe takes me straight back to my mom’s cozy yellow kitchen. I remember helping her zest lemons while sunlight poured through the window, watching the curls of peel tumble onto the counter. She always said the trick to a good lemon cake was in the zest—and she was right. That fresh burst of citrus smell? It still feels like home to me.

There’s something so satisfying about a bundt cake: the beautiful shape, the tender crumb, and that sweet-tart glaze that drips just right. Over the years, I’ve tested dozens of lemon cakes—some too dry, others too sweet. But this version? It’s the perfect balance of brightness and buttery softness. My family requests it for every get-together, and honestly, I never mind making it.

The Lemon Love Begins

A Bundt Cake Full of Memories

The heart of this lemon bundt cake recipe is how it balances bold citrus with a rich, soft texture. The buttery base comes alive with fresh lemon zest and juice. That combo gives it not just flavor but also aroma—the kind that hits you right when the oven door opens. I’ve learned to rub the zest into the sugar first; it wakes up the oils and deepens the citrus punch in every bite.

If you’ve ever tried my Fruit and Ricotta Cake, you know I love soft cakes with just a little tang. This recipe takes that love a step further with a lemony kick. And unlike lighter sponge cakes, the bundt style means it holds up beautifully to slicing and glaze.

Why This Lemon Bundt Cake Recipe Works Every Time

This recipe’s magic is in the little things:

• Softened butter, creamed just right.
• Sour cream for lasting moisture.
• Fresh lemon juice—not the bottled kind.
• A generous tablespoon or two of zest.

One more thing I’ve picked up over time: baking spray with flour is your best friend. It makes all the difference in preventing sticking, especially with a bundt pan. I once tried to rush the prep and skipped this step—only to have the top of my cake stay behind in the pan. Lesson learned!

For anyone who’s baked my Spiced Pear Bread, this is a similar process, but with that zing of citrus that brightens every crumb.

What You’ll Need for the Perfect Lemon Bundt Cake

Breaking Down the Ingredients

Let’s talk ingredients. What makes this lemon bundt cake recipe so tender and flavorful isn’t anything fancy—it’s how you mix everyday staples the right way. Each one plays a role, from structure to flavor to moisture.

Here’s a quick glance at what goes into this cake:

With this combination, the lemon bundt cake recipe rises perfectly and stays soft even days later. One key is the cornstarch—it lightens the texture just enough to keep it from turning into a dense pound cake.

Tips for the Freshest Flavor

Use fresh lemons, always. It’s tempting to grab a bottle of lemon juice from the fridge, but the results just aren’t the same. Fresh zest releases oils that bottled juice simply can’t compete with. When I made this cake using store-bought juice once, the flavor fell flat. That bright citrus edge was missing—and that’s what this lemon bundt cake recipe is all about.

You’ll want 2–3 medium lemons for zesting and juicing. A microplane zester works best and gets only the bright yellow part (not the bitter white pith). I also rub the zest into the sugar with my fingers before mixing—it smells incredible and deepens the flavor.

If you’re baking something sweet and seasonal like this, you might also enjoy this Strawberry Shortcake Icebox Bars for a no-bake treat or this simple Creamy Lemon Orzo if you’re craving something savory on the side.

Lemon Bundt Cake Recipe That’s Moist, Zesty, and Foolproof

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• Author: Jessica
• Total Time: 1 hour 5 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

A moist and zesty lemon bundt cake made with fresh lemon juice, sour cream, and a bright lemon glaze. Perfect for brunch or dessert any day.

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Ingredients

Scale 1x2x3x

1 cup butter, softened

2 cups granulated sugar

2 Tbsp lemon zest

4 large eggs

3/4 tsp salt

2 tsp baking powder

2 3/4 cup all-purpose flour

3 Tbsp cornstarch

1/2 cup milk

1/4 cup fresh lemon juice

1/4 cup sour cream

1 tsp vanilla extract

Lemon Glaze:

1 1/2 cups powdered sugar

2–3 Tbsp lemon juice

1 tsp lemon zest

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Instructions

1. Preheat oven to 350°F (175°C).

2. Cream butter until fluffy. Add sugar and lemon zest, mix well.

3. Add eggs one at a time, beating after each addition.

4. In another bowl, whisk flour, salt, baking powder, and cornstarch.

5. Mix lemon juice, milk, and vanilla extract.

6. Alternate adding flour mixture and milk mixture to butter mixture.

7. Add sour cream, mix until combined.

8. Grease bundt pan and pour in batter evenly.

9. Bake 45–55 minutes or until a tester comes out mostly clean.

10. Cool 10–15 minutes in pan, then turn out onto rack.

11. For glaze: whisk sugar, lemon juice, and zest until smooth. Drizzle over cooled cake.

Notes

Make sure to grease the pan just before filling to prevent sticking.

Use fresh lemons for the best flavor.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 365
• Sugar: 42g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg

How to Make This Lemon Bundt Cake Recipe at Home

Step-by-Step Instructions That Guarantee Success

This lemon bundt cake recipe is easy to follow, but every step matters. I’ve made this cake more times than I can count, and here’s the version that never fails. Grab your apron—we’re diving in.

1. Preheat the oven to 350°F (175°C).
2. Cream the butter for 1–2 minutes until light and fluffy. You can use a stand mixer or hand mixer.
3. Add the granulated sugar and lemon zest. Mix until it looks pale and smells lemony.
4. Add the eggs, one at a time, beating well after each addition.
5. In a separate bowl, whisk the dry ingredients: flour, salt, baking powder, and cornstarch.

1. In a small bowl, combine the milk, lemon juice, and vanilla extract.
2. Alternate adding the flour mixture and the milk mixture into the butter mixture, starting and ending with flour.
3. Add the sour cream and mix just until everything is combined—don’t overmix.
4. Grease your bundt pan thoroughly with baking spray that contains flour or use butter and flour.
5. Pour the batter evenly into the pan and tap the pan gently on the counter to settle it.
6. Bake for 45–55 minutes, until a toothpick comes out mostly clean with just a few moist crumbs.

Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack. Let it cool completely before adding the glaze (you’ll thank yourself later).

Avoiding the Common Mistakes (Like Cake Sticking!)

Let’s be honest: the only thing more frustrating than an overbaked cake is one that sticks to the pan. I’ve been there. That’s why I always grease my bundt pan after the batter is ready. This keeps the coating from slipping down the sides while the batter sits.

For even better results, check out this similar process in my Cottage Cheese Banana Bread. It uses a similar moisture-forward base, and it’s a great example of how small prep tweaks can save the final product.

If your bundt pan has deep ridges, use a pastry brush to get into every curve. A little extra attention here saves your whole cake from heartbreak later.

And if you’re in the mood for something savory while you bake, you can prep a quick snack like my Pepperoni Pizza Caesar Wraps to nibble on while the oven works its magic.

Finishing Strong with Lemon Icing and Smart Storage

Whisking the Lemon Glaze Just Right

This part’s my favorite. There’s something so satisfying about drizzling that tangy icing over a cooled bundt cake and watching it slowly cascade down the curves. For this lemon bundt cake recipe, the icing is as important as the cake itself.

Here’s how to make it:

• In a bowl, combine 1½ cups of powdered sugar with 2–3 tablespoons of fresh lemon juice.
• Add 1 teaspoon of lemon zest for extra flavor.
• Whisk until smooth. If it’s too thick, add a tiny bit more lemon juice. If it’s runny, add a bit more powdered sugar.

Make sure your cake is completely cool before you drizzle the icing. If it’s even slightly warm, the glaze will soak in rather than set on top. I usually let mine rest for a full hour on the wire rack.

For another sweet drizzle you might enjoy, check out this Smores Cookie Recipe where I use a chocolate finish that’s just as simple to whip up.

Serving, Storing, and Freezing Tips You’ll Appreciate

Once your glaze is set—about five minutes or so—you’re ready to slice and serve. This lemon bundt cake recipe pairs perfectly with hot coffee, cold iced tea, or even lemonade for a double dose of citrus goodness.

Here’s how to store it:

• Room temperature: Keep it covered in an airtight container for up to 4 days.
• Fridge: It’ll last up to a week, but bring slices to room temperature before eating.
• Freezer: Slice, wrap in plastic, then foil, and freeze for up to 3 months. Thaw overnight on the counter.

This cake freezes especially well because of the sour cream. The flavor holds, the texture stays moist, and you’ll be glad you saved a slice or two. For a twist on fruit-based desserts, try this Strawberry Matcha Latte to sip alongside your cake.

Frequently Asked Questions

Conclusion

This lemon bundt cake recipe has become a family favorite in my kitchen, and I hope it brings the same joy to yours. With a few simple ingredients and some lemony love, you’ll have a beautiful, flavorful cake perfect for any occasion. Whether you’re sharing it with friends or saving a slice for yourself (no judgment here), it’s a cake worth baking again and again.

If you enjoy recipes like this lemon bundt cake recipe and love a good mix of cozy flavors and real kitchen stories, come hang out with me beyond the blog! Follow me on Pinterest for tons of easy, homemade dishes, and join me on Medium where I share stories, cooking tips, and a peek at what’s going on in my kitchen each week.