This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. It’s topped with a homemade lemon glaze to make this a perfect dessert for spring!
If you’re a lemon lover, this lemon bundt cake recipe is for you! Hands down, it’s one of my favorite lemon cake recipes to date.
Back in the day when sparkly butterfly hair clips and jelly sandals ruled all, lemon cake was low on my list of favorite desserts.
Chocolate ruled all and that was pretty much all I needed and wanted in life.
(On a side note, I share the same last name with a Dutch chocolate company, so you could say chocolate is kind of in my blood. 😉)
While I’ll never give up my love for the dark stuff, somewhere along the way, I realized lemon was the unsung hero of my life.
Maybe my love for it came from the fact my sister picked lemon cake with lemon frosting for her birthday. Every.Single.Year.
Or maybe it’s because I’m slightly competitive and in the 6th grade when we would spend our recesses seeing who could eat the most Lemonhead candies in a minute (yeah, we had high aspirations), I really didn’t like losing.
Perhaps the love has always been there, but it just took me a while to know a good thing when I
see taste it.
Whatever the reason, I’m a lemon junkie these days and this ridiculously easy Lemon Bundt Cake Recipe has been on repeat as of late.
I don’t hate it. 😉
Let’s talk about this little lemon bundt recipe.
A lot of lemon bundt cake recipes begin with a yellow cake mix. I’m no stranger when it comes to cake mixes. In fact, there are times when I would definitely suggest using a cake mix as a great recipe shortcut.
For instance, this Fudge Stripe Coffee Cake? Cake mix.
These Strawberries and Cream Sandwich Cookies? Cake mix.
And this Maple Cream Cake? Yep. Doctored up cake mix.
While I certainly am not opposed to cake mixes by any means, I really wanted a pronounced lemon flavor in this cake but also didn’t want the cake to be too sweet (sometimes cake mixes can make things extra sweet).
So, we went for an easy lemon bundt cake without cake mix. And it is and was everything the title suggests: easy.
Lemon Bundt Cake Ingredients:
- Butter & sour cream (many bundt cakes call for oil, but the butter yields a richer texture in this recipe; likewise, the sour cream makes the cake incredibly moist and rich)
- Sugar (all granulated sugar, as brown sugar would detract from the lemon flavor)
- Salt, baking powder, all purpose flour and cornstarch (the combination of cornstarch and flour acts like cake flour, giving this lemon cake a really tender crumb)
- Milk and vanilla extract
- Lemon juice and lemon zest (the fresh lemon juice and zest truly brightens and enhances the flavor in this cake)
Easy Lemon Bundt Cake Tips & Tricks
- Grease your bundt pan well. Really, really well. Bundt cakes are notorious for sticking inside of their pans so greasing it well will help the cake slide out easily.
- If you do not have a bundt cake, you could make this a lemon loaf cake. Given the amount of batter this recipe makes, you will need to divide the batter between two loaf pans.
- Depending upon your oven, this lemon bundt can take anywhere from 45-55 minutes. Mine took exactly 49 minutes, but at the 45 minute mark, I kept a careful eye on the oven. As soon as a cake tester comes out clean (if there are a few moist crumbs—not wet but moist—it’s fine to take it out of the oven).
- Let the cake cool for about 10-15 minutes, but then remove it from the pan and allow it to finish cooling on a wire rack or a plate. If you allow it to cool entirely in the bundt pan, the heat of the pan might continue to cook the cake, which could lead to the cake being overdone and dry.
All of my lemon dreams right here. ❤️
- 1 cup butter, softened to room temperature
- 2 cups granulated sugar
- 2 Tbsp lemon zest
- 4 eggs, large
- 3/4 tsp salt
- 2 tsp baking powder
- 2 3/4 cup all purpose flour
- 3 Tbsp cornstarch
- 1/2 cup milk (whole or 2%)
- 1/4 cup fresh lemon juice
- 1/4 cup sour cream (greek yogurt may be substituted)
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 2-3 Tbsp lemon juice
- 1 tsp lemon zest
- Preheat oven to 350 degrees.
- With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
- Add granulated sugar and lemon zest to the butter and mix until it is well combined.
- Add in the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
- Mix lemon juice, milk and vanilla extract together.
- Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
- Add in sour cream and mix until just combined.
- Grease your bundt cake pan well and pour the batter evenly into the pan.
- Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that’s fine). (My oven took exactly 49 minutes.)
- Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
- Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
- Allow the icing to set, about 5 minutes, before serving.
Here are some other lemon recipes you might love: