Lemon Bundt Cake

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Bright, zesty, and bursting with sunshine flavor—this Lemon Bundt Cake is like a slice of summer in every bite.

With a soft, moist crumb and a vibrant citrus kick, it’s the perfect pick-me-up for any occasion.

Whether topped with a tangy glaze or simply dusted with powdered sugar, this golden beauty brings fresh-squeezed joy to the dessert table.

this recipe ⇨

Ingredients

  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk

Lemon Glaze:

  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
ARM & HAMMER Baking Soda Made in USA, Ideal for Baking, Pure & Natural, 2.7lb Bag
ARM & HAMMER Baking Soda Made in USA, Ideal for Baking, Pure & Natural, 2.7lb Bag
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How to Make Lemon Bundt Cake

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. Gradually add flour mixture to butter mixture in three parts, alternating with buttermilk, beginning and ending with flour mixture. Mix just until combined.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. For the glaze: Whisk together powdered sugar, lemon juice, and zest until smooth. Add more lemon juice if needed to reach desired consistency.
  11. Pour glaze over cooled cake and let set before serving.
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Lemon Bundt Cake

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This buttery, moist vanilla bundt cake is a timeless classic—perfectly soft with a fine crumb and topped with a silky vanilla glaze. Great for gatherings, brunches, or whenever you’re craving something sweet and comforting.

  • Total Time: 0 hours
  • Yield: 12 servings

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract (or 1 vanilla bean, seeds scraped)
  • 1 cup (240ml) sour cream
  • 1/2 cup (120ml) whole milk
Vanilla Glaze:
  • 2 cups (240g) powdered sugar
  • 3–4 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract (or vanilla bean seeds).
  6. In a separate bowl, combine sour cream and milk.
  7. Gradually add flour mixture to butter mixture in three parts, alternating with sour cream mixture, beginning and ending with flour mixture. Mix just until combined.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze: Whisk together powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk if needed to reach desired consistency.
  12. Pour glaze over cooled cake and let set before serving.
  • Author: Jordan
  • Prep Time: 20 minutes
  • Cook Time: 50–60 minutes

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