This lemon bundt cake is made entirely from scratch and it’s a fail-proof recipe. It’s super moist, perfectly sweet and tart, and bakes beautifully!
These lemon cream cheese bars were a hit with my family so I knew this lemon bundt cake would also be a hit. If you love lemon desserts, these lemon cream cheese cookies are also insanely delicious! The best part about this cake is the texture and icing. I highly recommend serving each slice of cake with extra icing.
Ingredient Notes
*These are just notes, for the full measurements, scroll down to the recipe card*
Lemons – You’ll need about 3 large juicy lemons.
Food Coloring – I used about 1 tsp of yellow food coloring but that’s completely optional.
Eggs – Make sure they’re at room temperature, take them out of the fridge about 25 minutes before getting started.
Whole Milk – Just like the eggs, the milk should be at room temperature as well. I recommend using whole milk for this recipe, avoid low fat milk.
Cream Cheese and Unsalted Butter – Softened at room temperature!
Top Tips
- Don’t overmix the cake batter or overbake the cake otherwise it will turn out dry.
- Allow the cake to cool for at least 30 minutes before frosting.
- Not a fan of lemon glaze? Frost the cake with homemade cream cheese frosting instead.
- When zesting the lemons, beware of the white pith. It has a very bitter taste, you should only use the yellow part of the lemons.
- Make sure to throroughly grease your bundt pan and use a nonstick bundt pan. Silicone bundt pans are wonderful!
Can I Enjoy This Warm?
Yes, I actually prefer it warm. However, make sure to let it cool for at least 30 minutes.
How Long Do I Bake This For?
This all depends on your oven because every oven is different. I recommend baking this at 350 degrees f and checking it at the 55-minute mark. Bake the cake until a butter knife inserted in the center comes out clean.
Storage
This lemon bund cake is best served warm or at room temperature but make sure to place it in an air-tight container. It will stay fresh for about 2 days. Don’t refrigerate.
More Recipes You’ll Enjoy
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Lemon Bundt Cake
Equipment
- bundt pan
- Electric mixer
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 6 eggs room temperature
- 1/4 cup sour cream room temperature
- 1 cup whole milk room temperature
- 8 ounces cream cheese softened
- 1 cup unsalted butter 2 sticks, softened
- 1 tbsp vanilla extract
- 2 tbsp lemon zest
- 1/4 cup lemon juice
Lemon Glaze
- 2 1/2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 350 degrees F and grease a 12 cup nonstick bundt pan.
- Add the flour, baking powder, baking soda, and salt to a large bowl and whisk until well combined. Set it aside.
- Mix the cream cheese, sour cream, and butter until smooth.
- Add the sugar, lemon zest, and vanilla extract and mix for 1-2 minutes.
- Add the lemon juice and the eggs one at a time and then add 1/2 of the flour mixture alternating with the milk. Don't overmix!
- Pour the cake batter into the prepared bundt pan and bake for 55 minutes or until a butter knife inserted in the center comes out clean.
- Allow the cake to cool for at least 30 minutes. To make the glaze, simply mix the powdered sugar and lemon juice until smooth. If the glaze is too thin, add more powdered sugar. If the icing is too thick, add more lemon juice.
- Invert the cake onto a plate, pour the glaze over the cake, and enjoy!
Video
Notes
- Don’t overmix the cake batter or overbake the cake otherwise it will turn out dry.
- Allow the cake to cool for at least 30 minutes before frosting.
- When zesting the lemons, beware of the white pith. It has a very bitter taste, you should only use the yellow part of the lemons.
- Make sure to thoroughly grease your bundt pan and use a nonstick bundt pan. Silicone bundt pans are wonderful!
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