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Lemon Bundt Cake

A bright, buttery, and soft lemon Bundt cake with the perfect balance of sweet and tangy. Made with simple ingredients, this easy lemon Bundt cake recipe is perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest about 2 lemons
  • ½ cup fresh lemon juice
  • 1 cup sour cream
  • 1 tsp vanilla extract
For the Glaze:
  • 1 ½ cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp milk optional, for thinner glaze

Method
 

Preheat & Prep the Pan
  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan generously.
Mix Dry Ingredients
  1. In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar
  1. In a large bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
Add Eggs & Lemon
  1. Mix in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla.
Combine Wet & Dry Ingredients
  1. Add half of the dry ingredients, mix, then stir in sour cream. Add remaining dry ingredients and mix just until combined.
Bake
  1. Pour batter into prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Remove from Pan
  1. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Make & Drizzle Glaze
  1. 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).