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If you’re a lemon lover like me, you’re going to fall in love with this classic lemon bundt cake recipe! Not only is it moist and tender, but there’s lemon flavor packed into every bite. It’s soaked with a lemon simple syrup and topped with an easy lemon glaze.
I don’t know what it is about lemon cake, but in my family it’s a must for every occasion. Weeknight dessert, baby showers, holidays, Sunday dinners – if there’s something to celebrate, there’s always a lemon cake on the table.
After years of baking and testing recipes for my blog, I knew I wanted a super moist lemon bundt cake recipe that was bold in flavor, soft, and easy enough for anyone to make (and yes, from scratch – no box cake mix here!).
I landed on a cake that’s packed with bright, fresh lemon flavor and a rich, buttery crumb, then finished with a sweet, tangy lemon glaze that soaks right into the cake. It’s a lemony bakery-style cake without being complicated or fussy.
And honestly? It might just be better than the bakery. 🍋
Lemon Bundt Cake: Recipe Highlights
- 🎂 Prep Time: 25 mins
- 🍰 Bake Time: 55 mins
- 👥Serves: 12
- 🔥Method: Mix, bake, cool, glaze!
- 🍫Flavor Profile: Bright and Lemony, creamy, and soft. Mmm!
- ⭐Difficulty: Easy
For more bundt cake recipes, try my lemon meringue cake, mile high pound cake and lemon cream cheese pound cake!
Table of Contents
Why This Is The Best Lemon Bundt Cake
- It’s a super easy! I don’t always have all day to spend in the kitchen, so this is a no-fuss recipe with bakery-style results. Also, if you don’t have a stand mixer, you can simply use an electric hand mixer.
- Super moist! This cake literally melts in your mouth.
- Packed with lemon flavor! If you’re looking for a simple lemon cake recipe is unabashedly lemony, this recipe is for you. The lemon flavor is bold yet not overpowering. Smooth and robust without being tart and bitter. It’s such a delicious cake!
- Simple ingredients. No speciality ingredients, just pantry staples you likely already have!
Key Ingredients
(full list of ingredients and quantities in the recipe card)
- Fresh Lemons – we’re using fresh lemons for lemon zest and the fresh lemon juice. Fresh lemon juice is KEY to getting that delicious tangy lemon taste in every bite.
- Cake Flour – you can use all purpose flour but I highly suggest getting cake flour! Cake flour has lower protein content, meaning that the cake will have a softer, more tender crumb. It’s the key to getting that velvety texture.
- Sour Cream – this recipe is loosely based on my sour cream pound cake, but with the addition of lemon juice and zest etc. Sour cream gives this lemon bundt cake it’s moist texture and lifts the lemon flavor with some tang.
- Lemon Extract and Almond Extract – lemon extract is a given but you may be wondering, almond extract? Is it a typo? Nope! Almond extract (just a little bit) enhances the flavor of the lemon. It’s a must!
- Vanilla Extract is key to getting that smooth and creamy lemon flavor. If you wanna get fancy, vanilla bean paste is exceptional here too.
- Salted Butter is key to the best lemon bundt cake you’ll ever. That tiny bit of salt really brings all of the flavors together.
- Powdered Sugar aka confectioner’s sugar. It’s the base of the homemade lemon glaze, which also has a touch of heavy cream and lemon juice too. Soooo smooth and creamy and bright. Don’t you just LOVE lemon?!
Lemon Cake Soak
If you’ve never used a cake soak, this is about to change your life! It’s a super easy way to really up the flavor of any cake while making the cake SUPER moist and soft. For the cake soak, which is nothing more than a simple syrup, you’ll need:
- Sugar
- Water
- Lemon Extract
- Lemon Juice
It gets brushed on top of the cake and it is just *chef’s kiss*.
How to make a Lemon Bundt Cake
Prep: Preheat the oven to 325 degrees F. Spray a 12-cup bundt cake pan with nonstick baking spray. You can also use you a pastry brush and brush with cake release. Set aside.
Step 1: Whisk together dry ingredients. Whisk together the cake flour, baking soda, and salt, then set aside.
Step 2: Make the lemon sugar. Add sugar to a medium bowl and rub the lemon zest and sugar together until pale yellow and fragrant to bring out that bold lemon flavor.
Step 3: Cream the fats and sugar. Beat the butter and oil until smooth and light, then add the lemon sugar and mix until fluffy.
Step 4: Add the eggs and flavorings. Mix in the eggs one at a time, followed by the lemon extract, vanilla, and almond extract. Alternate the dry ingredients with the sour cream, mixing just until combined. Bake the cake until a skewer inserted into the center of the cake comes out with just a few moist crumbs
Step 5: Make the lemon simple syrup. Cook water and sugar until just dissolved, then add lemon juice and extract.
Step 6: Finish with the syrup and glaze. Brush the warm cake with lemon syrup, then cool completely and drizzle with the lemon glaze before serving.
Tips from a Professional Baker
- Use room temperature ingredients! Ensure that ingredients like butter and eggs and sour cream are at room temperature. This helps in achieving a uniform texture in the cake batter.
- Use a kitchen scale to measure your ingredients, both dry and wet ingredients! The best way to measure your ingredients is to use a kitchen scale (in grams). It’s far more accurate then using a measuring cup! Metric measurements are provided in the recipe card.
- Prep the pan properly: bundt cakes are notorious for sticking. Spray the pan with nonstick spray, like Baker’s Joy, or coat with melted butter (really get into every single nook and cranny of the pan) and dust liberally with flour (one of the easiest and most reliable cake releases).
- Grate the lemons and before you juice them! This prevents the needs to use a bunch of lemons, simply grate the lemons prior to juicing them.
- Bake in a light-colored bundt pan. Light pans promote even baking and prevent the exterior from browning too quickly. Dark pans absorb more heat and can cause the outside of the cake to overbake before the center is done.
How to Store a Bundt Cake
Storing a Bundt cake properly is crucial to maintain its freshness and texture. Once the cake has cooled completely, wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out. Ensure that the entire cake is covered.
After wrapping, place the Bundt cake in an airtight container or cake keeper to further protect it from air and moisture. Store the cake at room temperature for up to 2-3 days. If you need to store it for longer, you can refrigerate the wrapped Bundt cake for up to a week.
If freezing is necessary, wrap the cake tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe airtight container. Bundt cakes can be frozen for up to 2-3 months. Thaw the cake overnight in the refrigerator before serving, and bring it to room temperature before enjoying.
Commonly Asked Questions
Divide the cake batter between two 8 1/2 x 4 1/2 loaf pans. Bake for about 55-65 minutes, until a toothpick comes out clean.
Bundt cakes can stick if the pan isn’t properly greased and floured. Be sure to coat every curve and crevice with butter or baking spray that contains flour. Let the cake cool for about 10 minutes before turning it out to prevent sticking.
You can, but it’s highly recommended. The syrup keeps the cake soft for days and adds a bright, fresh lemon flavor that really takes this glazed lemon bundt cake to the next level.
Lemon Pound Cake differs from a lemon bundt cake mainly in its ingredients and proportions. Traditional pound cake recipes contain equal parts of flour, sugar, butter, and eggs, giving it a dense and rich texture. In contrast, regular cake recipes typically use a lighter ratio of ingredients, resulting in a softer and more tender crumb.
Yes, you can substitute all-purpose flour if needed. The cake will still be delicious, but cake flour gives this glazed lemon bundt cake a softer, more tender crumb and a lighter texture. If using all-purpose flour, the cake may be slightly denser but still moist.
More Lemon Cake Recipes
Desserts
Lemon Poppy Seed Cake
Desserts
Lemon Loaf Recipe
Desserts
Lemon Blueberry Sheet Cake
Desserts
Lemon Ricotta Pound Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Lemon Bundt Cake
Equipment
- Mixing Bowl
Ingredients
Lemon Bundt Cake
- 3 cups (375 g) Cake Flour
- 1/2 tsp (2 g) Baking Soda
- 1/2 tsp (3 g) Kosher Salt
- 4 tbsps (24 g) Lemon Zest
- 2 1/2 cups (500 g) Sugar
- 1 cup (227 g) Salted Butter, (room temperature)
- 3 tbsps (40.8 g) Vegetable Oil
- 4 large (200 g) Eggs, (room temperature)
- 1 tbsp (15 g) Lemon Extract
- 1 tsp (4 g) Vanilla Extract
- 1/4 tsp (1 g) Almond Extract
- 1 cup (230 g) Sour Cream, (room temperature)
Lemon Simple Syrup
- 1/2 cup (118 g) Water
- 1/2 cup (100 g) Sugar
- 3 tbsps (45 g) Lemon Juice
- 1/2 tsp (2.5 g) Lemon Extract
Lemon Glaze
- 2 cups (240 g) Powdered Sugar
- 3-4 tbsps (30 g) Lemon Juice
- 2 tbsps (30 g) Heavy Cream
Instructions
- Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick baking spray. Set aside.
- In a large mixing bowl, whisk together cake flour, baking soda, and kosher salt. Set aside.
- Combine lemon zest and sugar in a small bowl and pinch together for about 3-5 minutes, until the sugar takes on a pale yellow color.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together room temperature butter and oil for 2 minutes, until smooth and lightened in color.
- Add the lemon sugar into the butter mixture and continue to mix for 2 minutes. Scrape down the sides of the bowl and begin adding the eggs one at a time, ensuring each egg is fully incorporated prior to adding the next. After adding 2 eggs, scrape down the sides of the bowl and continue adding the eggs.
- Scrape down the sides of the bowl again and add in the lemon extract, vanilla extract, and almond extract. Mix until just combined, about 1 minute. (the batter may split, this is completely normal, it will come back together once all of the ingredients are added)
- Add in half of the dry ingredients and mix until just combined, about 20 seconds. Then add the sour cream and mix until just combined, about another 20 seconds. Scrape down the sides of the bowl and add the remainder of the flour mixture and mix until fully incorporated, about 20 seconds.
- Pour cake batter into the prepared bundt pan. Bake for 55-65 minutes, until a toothpick comes out clean.
- While the cake is baking, prepare the lemon simple syrup. Add water and sugar to a small saucepan over medium heat. Bring to a boil and boil for 5 minutes, until the sugar is dissolved. Then reduce to low heat and simmer for 5 minutes. Remove from the heat and add in the lemon juice and lemon extract. Stir together and set aside to cool.
- Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely. As soon as you turn the cake over onto the wire rack to cool, use a pastry brush to douse the cake in the lemon syrup and allow the cake to cool completely, about 1-2 hours.
- Once the cake has cooled, prepare the glaze. Whisk together powdered sugar, lemon juice, and heavy cream until smooth. Pour on top of the cake and serve.
Video
Notes
- Use room temperature ingredients! Ensure that ingredients like butter and eggs are at room temperature. This helps in achieving a uniform texture in the cake batter.
- Grate the lemons and before you juice them! This prevents the needs to use a bundt of lemons, simply grate the lemons prior to juicing them.
- Use a kitchen scale to measure your ingredients, both dry and wet ingredients! The best way to measure your ingredients is to use a kitchen scale (in grams). It’s far more accurate then using a measuring cup! Metric measurements are provided in the recipe card.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can up substitute all purpose flour?
Yes, you can use all purpose flour instead of cake flour.
This cake was the bomb. Made last night and I had one slice and the other three people are the rest by the time I got up this morning.
Love, love, love this recipe. It is amazing and melts in your mouth. I made it for my household and bragged on it so much that my mom wanted a slice. I actually visited her the next week and made her one. I just got stumped between steps 3 & 4 regards to butter & eggs. If you pinch the butter with the sugar, how much butter blends with the oil? What I did was whisked the eggs with the oil, still only using 1 cup.
Hi Felicia! I’m so happy that you love this recipe! When it comes to pinch together the lemon zest and sugar, you don’t have to add the butter. You just add the lemon zest and sugar to a bowl and pinch everything together, then add the butter and oil to the stand mixer, then add the lemon sugar. I hope that this help and sorry for any confusion!
Hi Britney
Where is the Saffron Glaze that your comments are talking about.
I actually updated the recipe to remove the saffron glaze.
One of my favorite cakes. It’s SO tender and the saffron glaze is so unique and unexpected.
Thank you!
I made this cake last night for a small dinner party and it came out absolutely fabulous. The saffron in the glaze was barely noticeable & complemented the lemon flavor of the cake beautifully. I increased the lemon zest to about 2 tablespooons because I like a little extra lemon flavor. Also, the recipe doesn’t mention which size bundt pan to use and the recommended Nordicware Heritage bundt pan comes in both 6- and 10-cup sizes. I used a 6-cup pan, which was exactly perfect for this recipe (I think this should be added in the recipe notes). Also I had a ton of glaze left over (but it would probably be the right amount of icing for a 10-cup recipe). Can’t wait to make this cake again!
Thank you so much for the raving review and for the recommendations! I have updated the post to reflect that a 10-cup bundt pan is used for this recipe, but I’m SO happy it worked on a 6 cup pan too. Thank you, again!