Buttery Lemon Bundt Cake with Tangy Glaze

This lemon bundt cake is the kind of dessert that feels like a special occasion without asking for a lot of work. It’s soft and buttery with a punch of fresh lemon, and a simple glaze soaks right into the crumb.

If you already have lemons and a bundt pan, you are 20 minutes of mixing away from a cake that fills the kitchen with a clean citrus scent. The thin crackly glaze is what makes it.

What Makes This Bundt So Good

The sour cream keeps the crumb tender and moist for days, even on the counter. You get a slice that stays soft long after the first cut.

Fresh lemon zest and juice cut through the sweetness with a clean, bright flavor. There is no artificial taste here, just real lemon.

The glaze is not just a topping. Spoon it over the still-warm cake and it seeps into the top, setting into a thin, almost candied crust that cracks when you slice it.

Ingredients

• 1 cup unsalted butter, softened: use real butter for flavor; salted is fine, just reduce the added salt.
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature: cold eggs can make the batter separate.
• 3/4 cup sour cream, at room temperature: full-fat keeps the cake moist.
• 2 tbsp fresh lemon juice: from about 1 lemon.
• 1 tbsp lemon zest: from 2 lemons.
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt: omit if using salted butter.
• 1 1/2 cups powdered sugar: for the glaze.
• 2 to 3 tbsp fresh lemon juice: for the glaze, to consistency.

Variations / Substitutions

• Sour cream swap: full-fat Greek yogurt works and gives a similar texture.
• Citrus change: orange zest and juice make a sweet, mellow version. Lime works too but will be sharper.
• Add poppy seeds: stir 2 tablespoons of poppy seeds into the dry ingredients for a lemony crunch.
• Dairy-free: use a plant-based butter stick and unsweetened coconut yogurt; the cake stays moist.

For a plainer option, try my Classic Vanilla Pound Cake.

How To Make Lemon Bundt Cake

Step 1: Cream the Butter and Sugar

Heat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, getting into every ridge so the cake releases cleanly. In a stand mixer with the paddle, beat the 1 cup softened butter and 1 1/2 cups sugar on medium-high until light and fluffy, about 3 minutes. Scrape the bowl once halfway through.

The mixture will look pale and noticeably expanded, almost like thick frosting. That air you beat in is what helps the cake rise.

Step 2: Beat in Eggs and Lemon

Turn the mixer to low. Add the 4 eggs one at a time, beating well after each. Then mix in the 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 2 teaspoons vanilla. The batter may look a bit separated at this point; that is normal from the acid.

Do not worry about the curdled look. The sour cream in the next step will smooth everything out.

Step 3: Fold in the Flour and Sour Cream

Whisk the 2 1/4 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a bowl. With the mixer still on low, add the flour mixture in three parts, alternating with the 3/4 cup sour cream. Start and end with the flour. Mix just until no dry streaks remain, about 10 seconds after the last addition.

Stop as soon as the batter comes together. Overmixing here will make the cake tough and can cause the center to sink.

Step 4: Bake the Bundt

Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. The top will be deeply golden and a crack running down the middle is typical.

Let the cake cool in the pan on a rack for exactly 10 minutes. Then invert it onto the rack and lift the pan off. A well greased, floured pan should let it slide right out.

Step 5: Glaze and Serve

While the cake cools, whisk the 1 1/2 cups powdered sugar with 2 to 3 tablespoons of lemon juice until thick but pourable. If the cake is still slightly warm, the glaze will soak in a bit before setting. Spoon it over the top, nudging it toward the edges so it drips down.

Let the glaze set for about 15 minutes, then slice and serve. The thin, crackly top is the best part.

Tips for the Best Lemon Bundt Cake

• Bring the butter, eggs, and sour cream to room temperature. A colder ingredient can seize the batter and make it lumpy.
• Grease every nook with butter or nonstick baking spray, then dust with flour and tap out the excess. Do not skip the flour; it is what keeps the cake from sticking to the pan.
• Test for doneness with a toothpick, not the timer. Ovens vary, so check at the earlier end of the range and trust what you see.
• If the cake resists when you try to invert it, let it cool fully in the pan. It will contract slightly and release.
• Glaze while the cake is still a touch warm. That warmth helps the glaze set into a thin, crunchy crust.

Bake times vary by pan material; here is a guide.

Keeping Lemon Bundt Cake Fresh

Store the cake loosely covered at room temperature for up to 3 days. The glaze will stay set and the crumb stays moist. For longer storage, wrap the unglazed cake in plastic then foil and freeze for up to 2 months; thaw, then add the glaze before serving. You can also refrigerate it for up to 5 days but bring slices to room temperature so the butter softens again.

Frequently Asked Questions

Can I use bottled lemon juice?

Fresh juice gives a clean, bright lemon flavor. Bottled juice is harsher and can taste metallic. If you have no choice, use half the amount in the cake and adjust the glaze with a splash of water if needed.

Can I make this as a loaf or round cake?

Yes. Divide the batter between two 8×4-inch loaf pans or one 9-inch round pan. Bake times will be shorter; start checking at 35 to 40 minutes.

Why did my cake sink in the middle?

Opening the oven door too early, underbaking, or an inaccurate oven temperature can cause sinking. Keep the door closed for the first 40 minutes and use an oven thermometer if your cakes often fail.

Can I make this dairy-free?

Absolutely. Swap the butter for a plant-based butter stick and the sour cream for unsweetened coconut yogurt. The texture stays soft and the lemon still shines.

Lemon Bundt Cake Recipe

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups powdered sugar
• 2 to 3 tbsp fresh lemon juice

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
2. Beat butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, then mix in lemon zest, 2 tbsp lemon juice, and vanilla.
4. Whisk flour, baking powder, and salt. Add to batter in three parts alternating with sour cream, starting and ending with flour. Mix just until combined.
5. Spread batter in pan and bake 50-60 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes in pan, then invert onto a rack.
6. Whisk powdered sugar with 2-3 tbsp lemon juice. Glaze the slightly warm cake, let set 15 minutes, then slice and serve.

Notes

If the cake sticks, run a thin knife around the center tube and let it cool fully; it will release. For the best texture, use room temperature sour cream and eggs.