Easy Lemon Bundt Cake Recipe – The Best Moist & Delicious Lemon Cake
Now, I know there are about a million Bundt cake recipes out there. If you’ve ever gone down the rabbit hole of Bundt cake ideas, you know what I mean. Some are too dry, some are too complicated, and some require ingredients that I swear only professional bakers have in their pantry. But this? This is an easy lemon Bundt cake recipe—no weird ingredients, no complicated steps, just a simple, delicious cake that always turns out perfect.
And let me tell you, as a mom of three, I don’t have time for fussy recipes. If I’m making a cake, it needs to be worth it. This lemon Bundt cake recipe is so good, my kids actually stop fighting for five minutes just to eat it. It’s light, moist (I know, I know, everyone hates that word, but it’s true), and full of bright lemon flavor. Plus, there’s a secret ingredient—pudding mix—that makes it extra soft. Yep, this is a pudding Bundt cake, which basically means it’s foolproof.
So whether you’re looking for an easy lemon cake, a lemon cake mix recipe, or just the perfect lemon bunt cakes recipe (yes, I know it’s spelled Bundt, but let’s be real, we’ve all Googled “Bunt cake recipe” at least once), this one’s for you. It’s simple, it’s classic, and it’s about to be your new favorite dessert. Let’s bake!
What You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour (scoop and level it, don’t pack it down)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (let it sit out for like 30 min)
- 2 cups sugar
- 4 large eggs
- 1 tablespoon lemon zest (about 2 lemons—yes, you gotta zest them)
- ½ cup fresh lemon juice (bottled lemon juice just ain’t the same, trust me)
- 1 cup sour cream (makes it super moist)
- 1 teaspoon vanilla extract
For the Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (optional if you want a thinner glaze)
How to Make It
Step 1: Preheat & Prep the Pan
First, set your oven to 350°F. Then, grease and flour your Bundt pan really well. I know, it’s an extra step, but nothing is more soul-crushing than a cake that won’t come out of the pan.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. This keeps the dry ingredients evenly mixed and helps the cake bake up nice and fluffy.
Step 3: Cream the Butter & Sugar
In a large bowl, use a hand mixer (or a stand mixer if you’re fancy like that) to beat the butter and sugar together. You want it to look pale and fluffy, which takes about 2-3 minutes. This step is what makes your cake soft and light, so don’t rush it.
Step 4: Add the Eggs, Lemon, & Vanilla
Crack in the eggs one at a time, mixing after each one. Then, stir in the lemon zest, lemon juice, and vanilla extract. At this point, your kitchen should already be smelling amazing.
Step 5: Add the Dry Ingredients & Sour Cream
Now, add half of the dry ingredients and mix just until combined. Then, mix in the sour cream. Finish with the rest of the dry ingredients. Don’t overmix! Just stir until everything is blended—overmixing makes cake sad.
Step 6: Bake That Beauty
Pour the batter into your Bundt pan, smooth it out, and pop it in the oven. Bake for 50-60 minutes, or until a toothpick stuck in the middle comes out clean. If your cake is browning too fast, tent a piece of foil over it.
Step 7: Let It Cool (Don’t Rush It!)
When the cake is done, let it cool in the pan for 10 minutes. Then, place a cooling rack on top and flip it over. If you greased your pan well, it should slide right out. Let it cool completely before glazing.
Step 8: Make the Glaze
While your cake is cooling, whisk together the powdered sugar and lemon juice. If you want it thinner, add a splash of milk. The glaze should be thick but pourable.
Step 9: Glaze & Serve
Once the cake is cool (I know, waiting is hard), drizzle that glaze all over the top. Let it set for a few minutes, then slice and serve.
FAQs for the Best Lemon Bundt Cake
Can I use a cake mix for this?
You can, but homemade is way better. If you’re short on time, you can use a lemon cake mix recipe by adding a box of lemon cake mix, a box of instant pudding mix, 4 eggs, 1 cup of sour cream, and ½ cup of oil. It won’t be exactly the same, but it’s still delicious!
Why do I need to use sour cream?
It makes the cake super moist and rich. Trust me, it’s the secret ingredient that takes this from just another lemon Bundt cake recipe to the best lemon cake ever.
What kind of pudding mix should I use?
Instant vanilla or lemon pudding mix works best. If you’re making a pudding Bundt cake, don’t use cook-and-serve pudding—it won’t work the same way.
Can I make this in a regular cake pan?
You could, but it’s really meant to be a Bundt cake recipe. If you use a 9×13-inch pan, you’ll need to adjust the baking time to about 35-40 minutes.
Can I add a glaze or frosting?
Yes! This cake is amazing with a simple lemon glaze (powdered sugar + lemon juice), but if you want something extra, a cream cheese frosting would be chef’s kiss.
The Best Lemon Bundt Cake
Lemon Bundt Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan generously.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
- Mix in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla.
- Add half of the dry ingredients, mix, then stir in sour cream. Add remaining dry ingredients and mix just until combined.
- Pour batter into prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice. Drizzle over cooled cake. Let set before slicing.
Notes
- Serve at room temperature with coffee, tea, or fresh berries.
- Store in an airtight container at room temp for up to 3 days, or refrigerate for up to a week.
- Freeze for up to 3 months (wrap in plastic and foil).
If you’ve been searching through endless Bundt cake recipes trying to find the one that’s just right, I promise this is it. It’s got that perfect mix of sweet and tangy, and it’s soft enough to make you wonder why you ever settled for store-bought cake in the first place.
And listen, as a mom of three, I know baking can sometimes feel like a whole thing. But this easy lemon Bundt cake recipe? It’s simple, no-fuss, and totally worth the effort. Whether you’re making it for a birthday, a family gathering, or just because your sweet tooth is demanding something good, this lemon Bundt cake recipe won’t let you down.
If you’re into Bundt cake ideas, you can always switch it up—maybe add some blueberries, swap in an orange glaze, or even use a lemon cake mix recipe if you’re in a hurry. And if you love a soft, moist cake (sorry, but there’s just no other word for it), the pudding Bundt cake trick keeps it from ever turning out dry.
So go ahead, bake it, slice it, and enjoy every bite. And if your kids are anything like mine, be ready for them to fight over the last piece. Let me know if you try it—I love hearing how a delicious lemon cake can bring a little extra joy to someone’s day.
