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.
This recipe is perfect. I followed to the letter and it is my new favorite cake recipe. Delicious, perfect crumb, beautiful!
I made it today for st Patrick’s day! This Bundt cake is always a hit. For today, I added a little green to the frosting and it was just right (:
I agree bake it only 50-55 mins otherwise it can be crusty and a bit dry, more lemon zest two tablespoons, add one tsp lemon extract for more lemon flavor. We will make this again . Thks for sharing.
Would it work well if I added blueberries to the mix?
How many grams in one stick of butter?
Hey can I make the glaze prehand? like the night before pouring over cake?
What size eggs did you use?
I just made this and it’s fabulous. Really delicious and recipe was easy to follow, was my first ever Bundt.
Next time I might put a little more lemon juice in the cake itself because I really really love lemon.
In the end, I made it again with The Australian size cups again, but instead of having it overflow again.. instead I made 2 cakes from the 1 recipe! And then tried a few temps/times
Best was 150 degrees Celsius for 50 minutes (because they were smaller) this worked perfectly.
Yum
Glory, what size Bundt pad did you use?
Hi Trish, I used a standard 10″ bundt pan, which holds about 12 cups. If your pan is smaller, just add batter until the pan is 4/5 full and then you can bake any remaining batter in cupcake papers, or a mini loaf pan. Happy baking!