This homemade Lemon Bundt Cake recipe is the ultimate spring dessert. It's soft, moist, and bursting with lemon flavor in every bite. Finished with a simple lemon icing that drips perfectly down the sides, this cake is bright, fresh, and absolutely irresistible.
Lemon is hands down my favorite ingredient to bake with. From my Lemon Cookies to my Lemon Blackberry Cake, I always find myself reaching for lemons to incorporate in my next bake!
If you've tried my Vanilla Bundt Cake recipe then you will recognize the base of this moist lemon bundt cake recipe. I've adapted it to include fresh lemon zest and lemon juice for a bright, from scratch lemon flavor. The result is pure magic! The crumb is perfectly soft and tender, and the lemon icing complements the cake perfectly!
You might also like this Coconut Bundt Cake or this Chocolate Bundt Cake! Both are just as delicious as this Lemon Cake!
Key Ingredients & Substitutions
- Lemons - You'll need both the zest and the juice. Fresh is best here, you don't want to use bottled juice.
- Buttermilk - Adds richness and helps create that perfectly soft and tender crumb. If needed, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Sour Cream - This adds moisture. Plain Greek yogurt can be substituted if needed.
See the recipe card below for the full list of ingredients and measurements.
How To Make Lemon Bundt Cake
This moist lemon bundt cake recipe is so easy to make! Here is how I pull it all together:
- Cream the butter, sugar, and lemon zest together until light and fluffy.
- Add the eggs, one at a time, followed by vanilla and fresh lemon juice.
- Alternate adding your flour mixture and your buttermilk/sour cream mixture.
- Spoon the batter into the prepared bundt pan. Bake until a toothpick comes out clean. Cool completely before icing.
- For the icing, whisk together the powdered sugar, lemon juice and vanilla extract.
- Drizzle the icing over the cooled cake. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Adding the lemon zest to the butter and sugar during the creaming process helps to release even more lemon flavor.
- Use room temperature ingredients for the smoothest batter and best texture.
- Grease and flour your bundt pan generously. Bundt cakes love to stick.
- Let the cake cool for 5-10 minutes before inverting it to let the cake release from the pan.
Storage
Store the cake covered at room temperature for up to 3 days.
Frequently Asked Questions
Bundt pans need to be greased and floured very generously. Be sure to get into every crevice to make removing easier.
Fresh lemon juice is best for that bright fresh lemon flavor. I do not recommend using bottled lemon juice.
Using buttermilk and sour cream is in the batter helps create a moist lemon bundt cake with a soft and tender crumb.
I hope this homemade Lemon Bundt Cake recipe becomes a new favorite in your home! It's the perfect centerpiece for Easter, Mother's Day, or any day!
-Sky🩷
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📖 Recipe
Lemon Bundt Cake
Equipment
- 10 - 12 cup Bundt Pan
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 lemons zested
- 4 large eggs
- 3 tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
- ¼ cup sour cream
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Lemon Icing
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- ½ teaspoon vanilla extract
Instructions
- For the Cake Batter: Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.
- Add the butter, sugar, and zest of 3 lemons to a mixing bowl and cream together until the mixture becomes light and fluffy, which typically takes about five minutes.
- Then, add in the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the lemon juice, and vanilla extract and mix until fully combined.
- In a separate bowl whisk together the buttermilk and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.
- Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
- Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for 5 minutes then invert it onto a cooling rack. Cool completely before icing.
- For the Lemon Icing: While the cake is cooling whisk together the powdered sugar, lemon juice and vanilla extract. Once the cake has completely cooled, pour over the icing. Enjoy!
Notes
- Adding the lemon zest to the butter and sugar during the creaming process helps to release even more lemon flavor.
- Use room temperature ingredients for the smoothest batter and best texture.
- Grease and flour your bundt pan generously. Bundt cakes love to stick.
- Let the cake cool for 5-10 minutes before inverting it to let the cake release form the pan.
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