Simply the BEST Lemon Bundt Cake recipe!
This Lemon Bundt Cake recipe is a dessert everyone will love… it’s perfectly rich and buttery, and yet has a fluffy texture that’s often hard to achieve in homemade cakes.
The sweet and tart lemon glaze is the perfect final addition to create a dessert that’s simple, yet perfectly elegant and utterly delicious!
This is one of those recipes I know I’ll make again and again!
It’s perfect to bring along to a pot-luck or summer BBQ, but pretty enough for a spring tea party.
This recipe was created in partnership with Challenge Dairy.
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There is just something so cute about bundt cakes!
And who can even look at a bundt cake without thinking of the bundt cake scene in My Big Fat Greek Wedding? Not me!
If you don’t know what I’m talking about, your assignment this weekend is to watch that movie! =)
I love this Lemon Bundt Cake recipe because it’s made with ingredients I usually have on hand, it can be made a bit in advance and doesn’t need any last minute garnish.
As with most every recipe that comes out of my kitchen, this recipe starts with Challenge Butter.
I know when I use Challenge brand dairy products I can depend on consistent quality and fresh taste.
It just takes the guess work out of baking when you start with high quality ingredients.
If you’re not sure where to find Challenge Butter in your area, be sure to use this helpful map.
How to Make Lemon Bundt Cake
Lemon Bundt Cake
Ingredients
Cake
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted Challenge butter 2 sticks, at room temperature
- 2 cups sugar
- 1 tablespoon lemon zest 1 lemon
- 4 eggs
- ½ teaspoon vanilla extract
- ½ cup milk any but non-fat
- ½ cup sour cream full fat preferred
- 1 tablespoon lemon juice fresh
Glaze
- 2 tablespoon Challenge butter melted
- 1 cup powdered sugar
- 1 tablespoon lemon juice fresh
Instructions
Prepare the cake
- Preheat oven to 325°F .
- Grease and flour the bundt pan. This is an essential step for properly removing the baked cake, so be sure to do a thorough job.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, blend the butter until fully smooth.
- Add sugar and beat on medium speed for 1-2 minutes. The mixture should be light and fluffy and fully blended.
- Add lemon zest and blend. While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.
- While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.
- Add the second half of the flour and then the sour cream and lemon juice.
- Blend just until all of the ingredients are well incorporated.
- Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
- Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).
- Cool in the pan, sitting on a wire rack, until the pan is cool (or just barely warm) to the touch - about 1 hour. Gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, give the pan a good firm tab on the bottom, and then lift up pan.
Prepare the glaze
- Melt the butter in a medium sized bowl, then add powdered sugar and use a small whisk to combine.
- Add the lemon juice and whisk. The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.
Video
Nutrition
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Happy baking!
Disclosure – I created this recipe in partnership with Challenge Dairy. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.
I have baked this cake many times and is delicious! It has many fans among my family and friends.
Always use limes instead of lemons. After is done I poke it with a stick and poured a sirope made with hot water, sugar and fresh lime juice and let me tell you it gets way.better
Delicious! The only thing I would do differently is less time in the oven….when it sits to cool in the pan…it keeps cooking and was a little dry. My friends also agreed that maybe 10-15 less in the oven and it’s a perfect recipe. I did add more lemon and DID add the lemon extract. I would add a little more extract next time. Overall…a great recipe!
This was a great cake. Made it for a friends outing. I would definitely make a few changes. Bake for 50 minutes because when you let it rest in the pan…it continues to bake. It was a little dry and I backed for about 58-59 minutes. Next time I’ll do 50.
I added 1 tsp of Lemon Extract. I would add 2 tsp next time.
I added 2 TB of lemon zest…I would add 3TB next time.
I also added an additional TB of fresh lemon juice.
Overall it was yummy but all of us agreed that these changes would make it perfect.
I have made a lot of lemon Bundt cakes, and this recipe takes the cake, so to speak. It’s simple to make, and absolutely moist and delicious.
Thank you so much Heather! So glad you enjoyed the recipe!