Easy Lemon Bundt Cake Recipe
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!
Servings: 12 slices
Ingredients
Lemon Bundt Cake
- 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
Lemon Icing
- 1 1/2 cups powdered sugar
- 2-3 Tbsp lemon juice
- 1 tsp lemon zest
Instructions
Lemon Bundt Cake
- 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.
Lemon Icing
- 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.
- Enjoy!