Bundt Cakes/ Cakes/ Dessert/ Fruit Desserts/ Holiday

Lemon Bundt Cake

January 18, 2018

This easy moist and tender glazed lemon bundt cake recipe is bursting with lemon flavor. You won’t get enough of it!

Perfect lemon bundt cake, great as a morning or afternoon snack.

This Is The Best Lemon Bundt Cake Recipe Ever

Love doesn’t begin to describe how I feel about lemon cakes. I made this lemon cake a million times, but it’s the first time I’m making it in bundt form. Because bundt cakes tend to be dense, I brush the cake with a lemony syrup after baking, and the result is a delicious, tender, and moist cake. There’s so much lemon in this cake – in the cake batter, the syrup, and the glaze, so it’s it’s super lemony. I’ve never had a cake that has more lemon flavor than this one. It’s sweet and sour, sticky, and has a nostalgic taste. It’s dense, but moist and tender.

Delicious simple and easy to make lemon bundt cake.

How To make The Cake

This cake is made from scratch with simple ingredients. There are 3 components to the cake, and they’re all easy to make.

First, make the cake batter. Once you grated 4 lemons and juiced a couple of lemons, the rest is easy peasy. Beat butter, sugar, and lemon zest together, add the eggs, then add 1/3 the flour and the other dry ingredients, 1/2 of the liquids – sour cream (I like using either sour cream or buttermilk, so choose whatever you prefer), lemon juice, and vanilla extract. Repeat once more, and end with the rest of the flour mixture. After adding the flour, make sure to mix the batter as little as possible, just until combined.

Second, make the syrup. When the cake is ready, let it sit in the pan for 15 minutes before inverting it onto a plate. It’s important to do this while the cake is still warm. During this time make the syrup. If you prefer making it before, while the cake is in the oven, it’s ok too. You can brush the syrup over the cake while it’s still warm or at room temperature. To loosen the cake from the pan, put a large serving plate upside-down on top of the pan. Hold the cake pan (if it’s hot, use a towel) and invert it quickly onto the plate, then lift off the pan. If it doesn’t loosen easily, tip the pan gently, or run a knife along the edges. Any goofs can be covered later with the glaze. Brush the syrup over the top and sides. Use all the syrup.

Lastly, make the glaze. You can skip it if you like, but if you’ve made it this far, this part is really quick and will make the prettiest cake. Make sure that the glaze is quite thick, so it would drizzle slowly down the sides of the cake. Drizzle over the cooled cake, and allow to set, 15-30 minutes.

Moist and tender lemon cake, simple and easy to make.

If You Love Lemon As Much As I Do, Then You’ll Love These:

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4.79 from 14 votes
Moist and tender lemon cake, simple and easy to make.
Lemon Bundt Cake
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
YIELD: 1 bundt cake
 

Mix It Up: For a berry lemon cake, add to the batter 1 and 1/4 cups blueberries or raspberries, tossed with 1 tablespoon flour. For a lemon poppy seed cake - add 1/4 cup of poppy seeds.


Ingredients
Cake:
  • 3 cups (400 g/14 oz) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) buttermilk or sour cream
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks/225 g) unsalted butter, softened
  • 2 cups (400 g/14 oz) granulated sugar
  • zest of 4 lemons
  • 4 large eggs
Syrup:
  • 1/2 cup (100 g/3.5 oz) granulated sugar
  • 1/2 cup (120 ml) freshly squeezed lemon juice
Glaze (optional):
  • 1 cup (120 g/4 oz) powdered sugar, sifted
  • 1 tablespoon lemon juice
  • 1 tablespoon milk , or more as needed
Instructions
  1. Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
  2. To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
  4. Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
  5. Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
  6. To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
  7. The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.
The best lemon bundt cake recipe, moist, flavorful, super lemony! Perfect as a snack.

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35 Comments

  • Reply
    Article
    May 31, 2018 at 12:56 am

    This was the best, lightest lemon bundt cake I’ve ever made. I think the best bunt cake. Some commenters have had problems. If it’s any help this is what I did: I followed the suggestions to cut the sugar to 330 g and to zest 3 lemons. Sift the dry ingredients; use really good butter; butter and eggs at room temp; make sure you’ve actually got 1/2 cup lemon juice and 1/2 cup buttermilk. And that’s all I can say. The result was wonderfully light, moist and lemony. The glaze simple and effective.

    • Reply
      Shannon
      June 17, 2019 at 9:13 am

      Hi – at the risk of sounding stupid…..so you decreased the buttermilk to 1/2 cup and increases the lemon juice to 1/2 cup? Making this for a friend’s birthday so want to get it right. Thanks.

  • Reply
    Leya
    August 24, 2018 at 12:48 am

    Hi, I’ve tried this recipe 3x and we loved it every single time. Can I make this as 8 in layer cake? Thanks.

    • Reply
      Shiran
      August 26, 2018 at 12:48 pm

      Thanks Leya! Yes you can. I’m not sure about the amount of batter you’ll need to make a layer cake, but you can definitely use this recipe for an 8-inch cake.

  • Reply
    Brenda K
    December 17, 2018 at 4:54 pm

    This was such a great cake. It was a big hit at our dinner party! I will make this again, for sure!!

  • Reply
    Kelly Sparapane
    March 25, 2019 at 4:04 pm

    Hi, can I make mini bundt s with this recipe?

    • Reply
      Shiran
      March 26, 2019 at 5:17 am

      Yes you can.

  • Reply
    Katie
    April 19, 2019 at 6:40 pm

    What do you think about adding coconut to the cake? I have not made it yet but thinking about trying it with coconut too.

  • Reply
    Kayla
    April 23, 2019 at 4:13 pm

    I made this once and loved it! So I’m making it for my wedding. As such I need to freeze it; do you think I should put the syrup in before or after freezing? I’m already going to glaze it once its defrosted.

  • Reply
    Koreena Malone
    May 8, 2019 at 12:18 am

    By far my favorite lemon bundt cake recipe. No need to look elsewhere.

  • Reply
    Ann-Marie
    May 10, 2019 at 1:15 pm

    I see where it says buttermilk or sour cream. Is one better to use then the other?

    • Reply
      Shannon
      June 17, 2019 at 9:09 am

      I’m wondering the same thing 🙂

  • Reply
    Monica Brenner
    August 13, 2019 at 7:18 pm

    My group loved it. Took a bit longer to bake. Used the sour cream. Will definitely make again and try with poppy seeds.

  • Reply
    Lyn
    August 18, 2019 at 10:06 pm

    This is an amazing recipe. It has a really nice intense but not over powering lemon flavor. I have made it a few times and it has always been wonderful. I think the syrup is what makes this cake really special.

  • Reply
    Hannah
    September 2, 2019 at 3:04 pm

    What size cake tin can I use instead of a bundt tin? Thank u!

  • Reply
    Eliza
    September 6, 2019 at 9:55 pm

    Can you please let us know about the buttermilk vs the sour cream? One is a thick liquid and one a solid; so they would provide a difference in the consistency of the batter and the cooking time.

  • Reply
    Alecio
    October 11, 2019 at 6:19 pm

    It was the best lemon cake I ever made

  • Reply
    Angela
    December 4, 2019 at 9:11 pm

    HELP! I ran out of lemons!! Can i just make the glaze with some vanilla instead of the tablespoon of lemon

    • Reply
      Shiran
      December 9, 2019 at 3:38 am

      You can use milk instead of lemon juice.

  • Reply
    shelby
    December 11, 2019 at 3:58 pm

    can i use a handheld mixer instead?

    • Reply
      Shiran
      December 12, 2019 at 3:54 am

      Yes 🙂

  • Reply
    Janet Wiesner
    December 28, 2019 at 10:15 pm

    After looking at many recipes, I chose this Lemon Bundt cake recipe to make for the family Thanksgiving Dinner. It was a HUGE hit. Everyone was asking for the recipe. I gave you full credit!

    However, for some reason that escapes me, my husband doesn’t like lemon flavor anything. So I was wondering if I could use oranges in this recipe instead of lemons?

  • Reply
    Rebecca Lange
    December 30, 2019 at 8:19 pm

    I recently made this cake for a Christmas get together and it came out very dry. Any suggestions to fix this? I double checked all the ingredients to make sure everything was used and in proper quantities. It was enjoyable and easy to make, but my boxed version came out much more moist! I would love to make this again if it came out less dry.

    • Reply
      Shiran
      January 1, 2020 at 4:37 am

      If it’s very dry it was probably over baked. The boxed version almost always comes out more moist, but cakes from scratch taste better in my opinion 🙂

  • Reply
    Allison
    January 1, 2020 at 8:57 pm

    Best ever. I verified the recipe today for a third time and the result was delicious!

  • Reply
    Amy Simon
    January 4, 2020 at 1:51 am

    Delicious – and beautiful.

  • Reply
    Amy S
    January 5, 2020 at 4:58 pm

    Followed the recipe exactly. It was the best cake ever. Just scrumptious – so much lemon. Everyone loved it.

    • Reply
      Amy S
      January 5, 2020 at 5:00 pm

      Also forgot to say – one thing I guess I did change- I stirred by hand, all of it. So no mixer needed of any kind.

  • Reply
    Laxshmi Hirani
    March 9, 2020 at 3:23 am

    I would love to try this out… but can the eggs be replaced with anything else as we don’t eat eggs.

    • Reply
      neskatan
      May 2, 2020 at 10:41 am

      Have you heard of aquafaba instead of eggs? You drain a can of beans (garbanzo, white, black, pinto, doesn’t matter), put aside the beans and keep the liquid. Substitute 2 tbsp of this liquid for each egg that a recipe calls for. There’s no bean-y taste whatsoever as soon as you mix in the sugar.
      I’m going to try that with this recipe. I’m sure it will be a success.

  • Reply
    Victoria McFarland
    April 28, 2020 at 1:40 pm

    This was my first Bundt cake and it turned out great! I too mixed by hand….the only change I made was to drizzle on top, used 1 cup confectioners sugar mixed on stove with 1 tsp vanilla and 2 Tbsp lemon juice, after it cooled I drizzled it on top. …wish I could post a photo. It’s beautiful!

  • Reply
    maggie
    May 23, 2020 at 9:11 am

    Hi can you make this gluten free? I just have a measure by measure GF flour and was wondering if that would work. Or would it do something weird?

    • Reply
      Shiran
      May 24, 2020 at 12:46 pm

      It should work. If you have gluten free flour that you’ve used before and love its texture and flavor then you can use it.

  • Reply
    Seema
    July 9, 2020 at 3:59 pm

    Hi, can I substitute Flax egg for an eggless version

  • Reply
    Aleks
    July 12, 2020 at 12:20 am

    Thank you, Shiran! This Bundt cake is absolutely amazing! Next time, however, I will leave out lemon juice either from syrup or glaze – too sour for my taste when using both 🙂

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