Moist Lemon Bundt Cake

Whole glazed lemon bundt cake on a cake stand.

The bright and citrusy lemon bundt cake won the "Best In Show" award at our county fair, and it is one of the most popular recipes from my cookbook, Beautiful Bundts. The moist cake is flavored with both lemon juice and zest, and it is topped with a zingy tart lemon glaze. This cake keeps well for several days, and it's a perfect recipe for both novice and experienced bakers.

Prep Time 15

Cook Time 50

Servings slices

5 from 8 votes

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Equipment

1 Minimum 10 cup Bundt pan I've linked to the Party Bundt pan used in this recipe--one of my all time favorite designs!
1 citrus zester or Microplane

Ingredients

Lemon Bundt Cake

2½ cups cake flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
1¾ cups granulated sugar
5 large eggs, room temperature
2 tablespoon grated lemon zest (2-3 medium lemons)
½ cup lemon juice
1 teaspoon pure vanilla extract
1 cup full-fat sour cream

Lemon Glaze

3 cups confectioners' sugar
2 teaspoon lemon zest (optional)
4-5 tablespoon lemon juice

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Instructions

Bake Lemon Bundt Cake

Preheat your oven to 325℉/160℃. Spray a Bundt pan evenly and thoroughly with non-stick baking spray (see "Tips" section in the post.)
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl), beat the butter and sugar at medium speed until very light and fluffy, 4 to 5 minutes. Stop beating to scrape down the sides of bowl as necessary so that the butter and sugar are well combined.
Beat in the eggs, one at a time, and then beat for 2 minutes more.
Mix in the lemon zest, lemon juice, and vanilla. The mixture may look slightly curdled at this point -- that's ok! It will smooth out in the next step.
WIth your mixer on low speed, alternately beat in the flour mixture and the sour cream, making three additions of flour and two of sour cream, mixing until the ingredients are well combined and the batter is smooth.
Transfer the batter to the prepared Bundt pan and smooth the top.
Bake the Bundt in the center of your preheated oven for 45 to 60 minutes, or until the top is puffed and a cake tester, thin knife, or toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, and then carefully invert it onto a wire rack to cool completely (see Notes.)

Glaze the Cake

In a medium bowl or a large measuring cup with a spout, whisk together confectioners' sugar, lemon zest (if using), and 4 tablespoon (60 mL) of the lemon juice. Whisk in more lemon juice if necessary, 1 teaspoon (5 mL) at a time, until your glaze is thick but pourable.
Pour the glaze over the cooled cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before serving.

Notes

I love to make the cake one day in advance, wrap it tightly in plastic wrap and store it overnight (either in the refrigerator or at room temperature) before glazing serving. I find the this results in a cake that is easier to slice into neat slices, and the flavors are more developed.

Nutrition

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