If you’re craving something that’s refreshingly bright with a buttery, melt-in-your-mouth crumb, this Lemon Bundt Cake Recipe is an absolute delight to have in your baking arsenal. The perfect balance of tangy lemon zest and a soft, tender texture makes this cake an irresistible treat for both casual afternoons and special occasions. Each slice carries a burst of citrus freshness that feels homemade, inviting you back for another bite. Whether you’re an experienced baker or trying something new, this Lemon Bundt Cake Recipe delivers a stunning dessert that’s as beautiful as it is delicious.
Ingredients You’ll Need
This Lemon Bundt Cake Recipe comes together with simple, everyday ingredients that you might already have in your kitchen. Each adds a unique touch — from the creamy richness of butter and cream cheese to the bright zing of fresh lemon zest and juice — creating a harmonious blend of flavors and textures.
- 1 cup Butter (softened): Provides a rich, tender base and adds moisture to the cake.
- 2 1/4 cups Sugar: Sweetens the cake perfectly while helping create a fluffy texture.
- 3 large Eggs: Acts as a binding agent and gives structure and lift.
- 1 cup Full-Fat Sour Cream: Adds moisture and a subtle tang that enhances the lemon flavor.
- 1/4 cup Dry Pudding Mix (lemon or vanilla): Adds softness and moisture to keep the cake tender.
- 2 Tablespoons Lemon Zest: Infuses the cake with fresh citrus aroma and flavor.
- 2 Tablespoons Lemon Juice: Brings bright, natural acidity that lifts the overall taste.
- 2 1/4 cups Cake Flour: Provides a light texture that is perfect for this delicate cake.
- 1 teaspoon Baking Powder: Helps the cake rise beautifully and stay fluffy.
- 1 teaspoon Salt: Balances sweetness and enhances all the flavors.
- 8 ounces Cream Cheese (softened): Essential for the creamy, tangy glaze that tops the cake.
- 1/4 cup Butter (softened): Adds richness and smooth texture to the glaze.
- 2 1/4 to 2 1/2 cups Powdered Sugar: Sweetens and thickens the glaze to your desired consistency.
- Lemon Zest: Used in the glaze for an extra burst of citrus finishing touch.
How to Make Lemon Bundt Cake Recipe
Step 1: Cream Butter and Sugar
Start by preheating your oven to 350 degrees Fahrenheit. In a large mixing bowl, beat the softened butter and sugar together for about five minutes. You want the mixture to become light and fluffy — this is what makes the cake tender and airy. Be sure to scrape the sides of your bowl periodically so everything combines evenly.
Step 2: Add Eggs and Wet Ingredients
Next, add the eggs one at a time, blending thoroughly after each addition to create a smooth batter. Then stir in the full-fat sour cream, dry pudding mix (choose lemon for extra zing!), fresh lemon zest, and lemon juice. These ingredients bring moisture and that signature tang that makes this cake so special.
Step 3: Incorporate Dry Ingredients and Prepare Pan
Now it’s time to fold in the cake flour, baking powder, and salt carefully. Folding, rather than over-mixing, keeps the batter light and ensures a fine crumb. Once combined, grease your bundt pan generously or spray it with a non-stick cooking spray. Pour the batter into the pan and spread it evenly so it bakes uniformly.
Step 4: Bake and Cool the Cake
Bake the cake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool for a bit in the pan before running a knife along the edges to loosen it. Then invert the cake onto a wire rack to cool completely — this prevents it from becoming soggy.
Step 5: Make the Cream Cheese Glaze
While the cake cools, whip together the softened cream cheese and butter until creamy. Gradually add powdered sugar until you reach your preferred thickness for the glaze. Stir in some fresh lemon zest for that bright, fresh burst. Once the cake is fully cooled, drizzle the glaze generously all over the top, letting it cascade down the sides for that beautiful, irresistible finish.
How to Serve Lemon Bundt Cake Recipe
Garnishes
The simplest garnish can elevate the cake to showstopper status. Try sprinkling extra lemon zest or finely chopped candied lemon peel over the glaze for a pop of color and zing. Fresh berries such as raspberries or blueberries also complement the citrus brilliantly and add a fresh, juicy contrast.
Side Dishes
Pair this lemon bundt cake with a light dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist. A cup of freshly brewed tea or a citrusy iced tea can also make a perfect companion, balancing the cake’s sweet-tart flavor with refreshing sips.
Creative Ways to Present
For a festive occasion, serve slices on a delicate cake stand dusted lightly with powdered sugar. If you want to impress guests, add edible flowers on top of the glaze for a stunning spring or summer vibe. You can also pipe some extra glaze around each slice for an elegant finish that invites you to dig in.
Make Ahead and Storage
Storing Leftovers
This Lemon Bundt Cake Recipe stays fresh when stored in an airtight container at room temperature for up to three days. The glaze might become softer over time, but the flavors will deepen and become even more delightful. Avoid refrigeration if you want to preserve the cake’s tender crumb.
Freezing
If you want to enjoy this treat later, wrap the completely cooled, unglazed cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator and then prepare and pour the glaze fresh for the best taste and texture.
Reheating
To bring out the fresh-from-the-oven warmth, warm individual slices gently in the microwave for 10-15 seconds. This quickly softens the glaze and makes the cake even more comforting without drying it out.
FAQs
Can I use regular flour instead of cake flour?
While regular all-purpose flour can work in a pinch, cake flour has a finer texture and lower protein content, which gives this Lemon Bundt Cake Recipe its tender, delicate crumb. If using all-purpose flour, consider removing 2 tablespoons per cup and replacing with cornstarch for a similar effect.
What makes the cake so moist?
The combination of full-fat sour cream and the dry pudding mix helps retain moisture in this cake, keeping it soft and luscious. The sour cream adds tender richness, while the pudding mix helps maintain the perfect crumb texture.
Can I substitute the lemon glaze with something else?
Absolutely! A simple dusting of powdered sugar or a light vanilla glaze can work if you want a change. However, the cream cheese lemon glaze adds a tangy richness that beautifully complements the cake’s citrus notes and is highly recommended for the full flavor experience.
How can I prevent the cake from sticking to the bundt pan?
Greasing the pan generously is key. Use a non-stick spray that contains flour or butter the pan thoroughly and dust lightly with flour before pouring in the batter. Letting the cake cool slightly before unmolding also helps it release cleanly.
Can I make mini lemon bundt cakes with this recipe?
Yes! Just adjust the baking time accordingly—mini bundt cakes will bake faster, usually around 20-25 minutes. Keep an eye on them and check for doneness with a toothpick to avoid overbaking.
Final Thoughts
There’s something truly heartwarming about a homemade lemon cake that’s bursting with sunshine flavor and wrapped in creamy glaze. This Lemon Bundt Cake Recipe offers just that — a perfect blend of tart, sweet, and buttery that’s so satisfying to slice and share. Whether for a family gathering, a special tea, or simply because you deserve a treat, I encourage you to try this recipe and make some joyful memories with every bite.
Print
Lemon Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A bright and moist Lemon Bundt Cake featuring a tender crumb enhanced with lemon zest and juice, finished with a tangy lemon cream cheese glaze. Perfect for any occasion, this flavorful cake combines the richness of butter and sour cream with the citrusy kick of lemon, baked to golden perfection in a Bundt pan.
Ingredients
Cake
- 1 cup Butter (softened)
- 2 1/4 cups Sugar
- 3 large Eggs
- 1 cup Full-Fat Sour Cream
- 1/4 cup Dry Pudding Mix (lemon or vanilla)
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Lemon Juice
- 2 1/4 cups Cake Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Glaze
- 8 ounces Cream Cheese (softened)
- 1/4 cup Butter (softened)
- 2 1/4 to 2 1/2 cups Powdered Sugar (depending on desired stiffness)
- Lemon Zest (for garnish and added flavor)
Instructions
- Preheat and Cream Butter & Sugar: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar for about 5 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl frequently to ensure even mixing.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then stir in the full-fat sour cream, dry pudding mix (lemon or vanilla), lemon zest, and lemon juice to the batter, combining thoroughly.
- Incorporate Dry Ingredients: Gently fold in the cake flour, baking powder, and salt until just combined. Avoid overmixing to keep the cake tender. Prepare your Bundt cake pan by spraying or greasing it with non-stick cooking spray. Pour the batter evenly into the pan and spread it out smoothly.
- Bake the Cake: Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool slightly in the pan, then run a knife around the edges to loosen it. Carefully invert the cake onto a cooling rack and let it cool completely.
- Prepare the Lemon Cream Cheese Glaze: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing well and adjusting the amount to achieve your preferred glaze consistency. Stir in some lemon zest for an extra burst of citrus flavor.
- Glaze the Cake: Once the cake has completely cooled, drizzle or spread the lemon cream cheese glaze evenly over the cake. Garnish with additional lemon zest if desired. Allow the glaze to set slightly before serving.
Notes
- Ensure all dairy ingredients (butter, sour cream, cream cheese) are at room temperature for smooth mixing.
- Use fresh lemon zest and juice to maximize lemon flavor.
- If you prefer a stronger lemon taste, add extra lemon zest to the batter and glaze.
- For a dairy-free version, substitute with appropriate vegan alternatives.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
