This from-scratch lemon bundt cake is soft, moist, and tender with a bright, fresh lemon flavor. It’s finished with a simple lemon glaze for an impressive dessert. 
The Best Lemon Bundt Cake
This lemon bundt cake is straightforward, elegant, and ideal for anyone who loves bright citrus desserts. It’s a golden-topped cake with a soft, moist crumb and plenty of fresh lemon flavor from both zest and juice. Lighter and more tender than a classic pound cake, it needs no elaborate frosting — a simple lemon glaze is all you need. If you prefer something richer, a cream cheese frosting also pairs nicely.
Making the Lemon Cake Batter
The batter is made using the creaming method to create a fine crumb and moist texture while remaining sturdy enough for a bundt pan. Begin by zesting and juicing fresh lemons — about 4–6 medium lemons total for the cake and glaze. Fresh lemon juice is essential for the best flavor; do not substitute bottled juice.
Whisk the dry ingredients (flour, baking powder, baking soda, and salt) together, sifting the flour first if desired to remove lumps. In a liquid measuring cup, whisk the sour cream, buttermilk, and fresh lemon juice—this combination helps produce a tender, moist crumb. 
Cream the butter and sugar together until light and fluffy (about 2–4 minutes), then add vanilla and beat in the eggs one at a time. Use room-temperature eggs to help the batter emulsify without overmixing. With the mixer on low, add about one-third of the dry ingredients, then one-third of the buttermilk mixture, scraping the bowl as needed. Alternate additions of dry and wet ingredients until fully incorporated; this approach helps maintain an even crumb without overworking the batter. 
Spoon the batter into a well-greased and floured bundt pan and smooth the top. For a 10-inch bundt pan, bake about 50–65 minutes; exact time varies by pan size and oven. Check doneness with a toothpick inserted into the center — it should come out clean. Allow the cake to cool for about 30 minutes in the pan before carefully unmolding. 
Lemon Glaze
The glaze is simply fresh lemon juice whisked with sifted powdered sugar until it reaches a white, drizzle-able consistency. Adjust with more powdered sugar to thicken or a little more lemon juice to thin. Drizzle the glaze over the fully cooled cake.
Variations of this Lemon Bundt Cake
- Blueberry: Fold 1 1/2 cups fresh blueberries tossed with 2 teaspoons flour into the batter. Do not thaw frozen berries before adding.
- Raspberry: Substitute 1 1/4 cups raspberries and gently fold into the batter.
- Cream cheese frosting: Frost with cream cheese frosting for a richer finish; add 1–2 teaspoons fresh lemon juice to the frosting for extra brightness.
- Alternative toppings: Serve with fresh berry sauce and whipped cream, or simply dust the cooled cake with powdered sugar.
For more lemon desserts, try other favorite recipes in your collection of citrus treats.
Lemon Bundt Cake
20 mins
55 mins
12 pieces
Ingredients
Lemon Bundt Cake
- 3 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1/2 cup buttermilk
- 1/3 cup fresh lemon juice
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1/4 cup lemon zest
- 4 large eggs
- 2 teaspoons vanilla extract
Lemon Glaze
- 2 tablespoons fresh lemon juice
- 1 to 1 1/2 cups powdered sugar, sifted
Instructions
Lemon Bundt Cake
- Preheat oven to 350°F (180°C) and position a rack in the middle.
- Grease and flour a 10-inch bundt pan, ensuring you reach all the creases.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a liquid measuring cup, whisk the sour cream, buttermilk, and lemon juice.
- In a large bowl, beat butter, sugar, and lemon zest until light and fluffy. Add vanilla, then beat in eggs one at a time.
- With the mixer on low, add one-third of the flour mixture, then one-third of the buttermilk mixture. Scrape the bowl and repeat, alternating until combined.
- Spoon the batter into the prepared bundt pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 30 minutes, then invert to remove the cake and let it cool completely.
Lemon Glaze
- Whisk lemon juice and powdered sugar together until the glaze is white and thin enough to drizzle. Adjust with more powdered sugar or lemon juice to reach the desired consistency.
- Drizzle the glaze over the fully cooled cake.
Notes
**Use room-temperature ingredients. Remove buttermilk, sour cream, and eggs from the fridge about 30 minutes before starting. Warm them gently if needed.
Store leftovers in an airtight container at room temperature for up to 4 days.
Freezing: Bake and cool the cake (do not glaze), wrap tightly in plastic wrap twice, place in a freezer container, and freeze up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.