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a slice of lemon bundt cake up close.
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5 from 2 votes

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!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Julie Maestre

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!

Nutrition

Calories: 471kcal | Carbohydrates: 52g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 348mg | Potassium: 176mg | Fiber: 1g | Sugar: 27g | Vitamin A: 909IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 2mg