Here’s a bright, moist Lemon Bundt Cake recipe that’s perfect for any occasion. It has a tender crumb and a tangy lemon glaze.
🍋 Ingredients
For the cake
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1 cup sour cream (or plain yogurt)
- ½ cup freshly squeezed lemon juice
For the glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
👩🍳 Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt pan.
2. Mix dry ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar
- Beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, then stir in vanilla and lemon zest.
4. Combine wet and dry
- Add the dry ingredients in three parts, alternating with sour cream and lemon juice.
- Mix gently until just combined.
5. Bake
- Pour batter into prepared Bundt pan.
- Bake 50–60 minutes or until a toothpick comes out clean.
- Cool in the pan 10–15 minutes, then invert onto a wire rack to cool completely.
6. Glaze
- Mix powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake.
🍽️ Tips
- For extra flavor, brush the cake with simple syrup (equal parts sugar + water) before glazing.
- Add poppy seeds to the batter for a classic lemon-poppy twist.
- Store covered at room temperature for 2–3 days or refrigerate for up to a week.
If you want, I can also give a one-bowl, no-fuss Lemon Bundt Cake version that’s quicker and just as moist.
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