Lemon Bundt Cake 

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!


– all-purpose flour – granulated sugar – salt – baking powder – baking soda – eggs – sour cream – whole milk – cream cheese – butter – vanilla extract – lemon

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.

Tips and Recipe Variations

– 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.



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