Description
This Homemade Lemon Bundt Cake is fluffy, moist, buttery, and bursting with fresh lemon flavor. Made with lemon zest, fresh lemon juice, sour cream, and vanilla, then finished with a simple lemon glaze, this refreshing cake is perfect for brunches, celebrations, afternoon coffee, holidays, and spring or summer gatherings.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs, room temperature
2 tablespoons fresh lemon zest
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
1/2 cup sour cream
1/2 cup whole milk
For the lemon glaze:
1 1/2 cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat the oven to 350°F (175°C). Generously grease a 10- or 12-cup Bundt pan, making sure to coat all the ridges.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, beat the softened butter and granulated sugar for 3–4 minutes, until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the lemon zest, fresh lemon juice, and vanilla extract.
6. Add the flour mixture in three additions, alternating with the sour cream and milk. Mix just until combined and do not overmix.
7. Spoon the batter evenly into the prepared Bundt pan and smooth the top.
8. Bake for 45–55 minutes, or until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool the cake in the pan for 10–15 minutes, then carefully invert it onto a wire rack and cool completely.
10. To make the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable.
11. Drizzle the glaze over the completely cooled cake. Let it set for about 10 minutes before slicing and serving.
Notes
Use fresh lemons for the brightest flavor and always zest the lemons before juicing them.
Bring the butter, eggs, sour cream, and milk close to room temperature before mixing.
Grease every ridge of the Bundt pan thoroughly to prevent sticking.
Do not overmix once the flour is added.
If the glaze is too thick, add lemon juice a teaspoon at a time. If it is too thin, add more powdered sugar.
For a lemon-poppy seed variation, add 1–2 tablespoons poppy seeds to the batter.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, freeze the unglazed cake or individual slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 29g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 68mg