Get step-by-step instructions on how to make a lemon Bundt cake from scratch. Incredibly soft, moist, and full of zesty lemon flavor!

Growing up my mom always made us a lemon cake, it was one of her staples, this easy lemon loaf cake is very similar to what she would make us. I wanted to take that recipe but alter it to be more like an incredibly soft, but dense cake. This lemon bundt cake recipe is just that. It packs a great lemon taste thanks to the lemon cake, lemon syrup soak, and lemon glaze. And the cake is not overly sweet, so it is the perfect afternoon treat.
The trick to making any bundt cake is making sure you heavily grease the bundt pan so the cake releases from the pan easily. I highly suggest using some non-stick cooking spray, I often use Baker's Joy or Pam Baking and find I get great results. Check out my marble swirl bundt cake next and see all of my favorite bundt cake recipes.
Let's get to the recipe.
Ingredients
There are three components to make this cake the perfect punch of lemon; the lemon cake, the lemon soak, and the lemon drizzle.
- All-Purpose/ Plain Flour. Make sure you measure your flour properly, I much prefer a scale for accuracy.
- Baking Powder. This chemical leavening agent will help the cake rise while baking.
- Salt. This star little ingredient helps all of the other ingredients flavor profiles shine through.
- Unsalted Butter. You'll want your butter softened to room temperature so it can properly cream with the sugar.
- Granulated Sugar. The sugar will cream with the butter to create lots of tiny air bubbles to help the cake bake beautifully. You'll also need some granulated sugar for the lemon soak.
- Freshly Grated Lemon Zest. The zest of the lemon provides so much lemon flavor, you'll mix the zest with the sugar before you cream the butter and sugar so that ht lemon oils in the zest are rubbed into the sugar granules creating a really intense sugar flavor. This is the microplane zester I use and love.
- Large Eggs. Your eggs need to be at room temperature so they evenly incorporate into the rest of the batter. You can do this quickly by placing the eggs in a bowl of warm water for 5 minutes before using them.
- Fresh Lemon Juice. This fresh juice will add more lemon flavor to the cake. You'll use fresh squeeze lemon juice in the cake, lemon soak and lemon glaze.
- Sour Cream. This fatty, moisture bomb will create a tender cake. This ingredient should also be at room temperature. I am sure you could substitute full fat Greek yogurt here.
- Buttermilk. You may have guessed it the buttermilk should also be at room temperature.
- Confectioners Sugar. Also known as powdered sugar this will be used for the lemon glaze.
- Cream or Milk. You'll just need splash to cream up the glaze.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Preheat the oven to 350F/180C and heavily grease a bundt pan, I used this Nordicware Brilliance Pan that needs to be greased in all the nooks and crannies otherwise the cake will stick. I like to use Baker's Joy or Baking Spray.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter, sugar, and lemon zest for 4-5 minutes, so it's nice and fluffy.
Add in the eggs one at a time, making sure to scrape down the sides of the bowl with a rubber spatula to ensure all is combined.
In a small bowl mix sour cream, buttermilk, and lemon juice.
To the butter mixture add ⅓ of the dry ingredients, mixing until just combined, then ½ of the wet ingredients, then repeat with the remaining ingredients ending with the flour mixture.
Pour batter into the prepared pan and use a spatula to smooth the top into an even layer. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Depending on the bundt cake pan you use the bake time will need to be adjusted, a wider bundt cake will cook quicker than a deeper bundt cake.
Let the lemon cake cool on a wire rack for 30 minutes then gently place the wire rack. As soon as the cake is baked make the lemon soak.
In a small pot over low-medium heat combine lemon juice and granulated sugar for 5 minutes, constantly whisking. Pour over just baked cake, I use a pastry brush to get every nook and cranny of the cake. Let cool completely.
While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and a splash of milk.
Drizzle on top of the cooled cake. Let glaze set for a few minutes before serving. Store leftovers in an air-tight container at room temperature for up to 5 days. Another simple and delicious cake is my Kentucky Butter Cake.
How to freeze
More lemon recipes
This lemon olive oil cake is super easy to make and stays moist for days!
For an extra special treat try this lemon creme brulee recipe.
I love to bring a batch of these lemon crinkle cookies to a party.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Lemon Bundt Cake
Get step-by-step instructions on how to make a lemon Bundt cake from scratch. Incredibly soft, moist, and full of zesty lemon flavor!
- Total Time: 1 hour 10 minutes
- Yield: 12-16 Slices 1x
Ingredients
Lemon Pound Cake
- 375 grams (3 Cups) All-Purpose/ Plain Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 12oz (1 ½ Cup) Unsalted Butter, at room temperature
- 500 grams (2 ½ Cups) Granulated Sugar
- 2 Tablespoons Freshly Grated Lemon Zest (This is the zester I use)
- 4 Large Eggs, at room temperature
- 2oz (¼ Cup) Fresh Lemon Juice
- 4oz (½ Cup) Sour Cream, at room temperature
- 4oz (½ Cup) Buttermilk, at room temperature
Lemon Soak
- 50 grams (¼ Cup) Granulated Sugar
- 2oz (4 Tablespoons) Lemon Juice
Lemon Glaze
- 188 grams (1 ½ Cups) Powdered/ Confectioner's Sugar, sifted
- 3 Tablespoons Lemon Juice
- Splash of Cream or Milk
Instructions
Lemon Cake
- Preheat the oven to 350F/180C and heavily grease a bundt pan, I used this Nordicware Brilliance Pan that needs to be greased in all the nooks and crannies otherwise the cake will stick. I like to use Baker's Joy or Baking Spray.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter, sugar, and lemon zest for 4-5 minutes, so it's nice and fluffy. Add in the eggs one at a time.
- In a small bowl mix sour cream, buttermilk, and lemon juice.
- To the butter mixture add ⅓ of the dry ingredients, mixing until just combined, then ½ of the wet ingredients, then repeat with the remaining ingredients ending with the dry ingredients.
- Pour batter into the prepared pan and use a spatula to smooth the top into an even layer. Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Depending on the bundt cake pan you use the bake time will need to be adjusted, a wider bundt cake will cook quicker than a deeper bundt cake. Let the lemon cake cool on a wire rack for 30 minutes then gently place the wire rack. As soon as the cake is baked make the lemon soak.
Lemon Soak
- In a small pot over low-medium heat combine lemon juice and granulated sugar for 5 minutes, constantly whisking. Pour over just baked cake, I use a pastry brush to get every nook and cranny of the cake. Let cool completely.
Lemon Glaze
- While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and a splash of milk. Drizzle on top of the cooled cake. Let glaze set for a few minutes before serving. Store leftovers in an air-tight container at room temperature for up to 5 days.
Equipment
Nordic Ware Brilliance Bundt Pan
Buy Now →KitchenAid Stand Mixer 6 Quart
Buy Now →- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: easy lemon bundt cake recipe, how to make a lemon bundt cake
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Robyn says
Absolutely the BEST cake I’ve made. Took it to work & every work colleague loved it.
★★★★★
Elizabeth Waterson says
Thank you so much for the 5-star review Robyn, so pleased you enjoyed this lemon cake!! Take care. XX Liz
Nancy says
Made this and it was to die for! Can it be frozen?? I don’t see a link to get instructions on freezing the cake for a Brunch that takes place in about 5 days. Thanks!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review, Nancy! So pleased you enjoyed the cake. You can freeze it, yes, you can freeze it whole or in slices. Wrap them in plastic wrap tightly, twice, then once in foil. If doing slices I store them in a freezer-safe bag too, this all helps prevent freezer burn. Let the cake thaw on the counter for a couple of hours depending on how big the slices are 🙂 Take care. XX Liz
I Diansyah says
Five star recipe! Thanks so much, I really loves it, but less sugar...about 300gr. Thank you so much..bless you...
★★★★★
Jo Summers says
I’m a big fan of your lemon curd cake & am looking forward to trying this lemon cake recipe in my bundt tin, Elizabeth. A question - as my tin is only 9”, could I use 3 eggs instead of 4 eggs & scale all the other ingredients by 3/4? Thanks
Elizabeth Waterson says
Hi Jo! Thanks for reaching out, the lemon curd cake is fab!!! This lemon bundt cake is great too, love the fine, tender cake crumb of it. I think you should be fine if you are going to adjust all the ingredients as well. Goodluck and please do let me know how you like it! XX Liz