Lemon Bundt Cakeis a deliciously tangy dessert made with fresh lemon juice, butter, sour cream, and a touch of lemon extract for an extra burst of flavor! This easy recipe creates a soft, moist cake that’s perfect for any occasion, from a family gathering to a cozy afternoon tea.

whole round lemon bundt cake with white icing.

This Lemon Bundt Cake is the perfect treat for anyone who loves a sweet, citrusy dessert that isn’t too heavy. The recipe is straightforward, with a few special touches that make it the most refreshing and delightful cake.

The combination of fresh lemon juice and lemon extract gives this cake a bright, zesty flavor, while the sour cream keeps itwonderfully moist. The cake itself is light and fluffy, with a tender crumb that melts in your mouth. Serve this delightful cake plain or with a simple lemon glaze to add an extra layer of lemony goodness!

whole round lemon bundt cake with white icing on top on a cake tray.

Why You’ll Love This Recipe

The cake is soft, fluffy, and bursting with lemon flavor.
The addition of sour cream keeps the cake moist and tender.
The lemon glaze adds a sweet, tangy finish that perfectly complements the cake.

Recipe Ingredients

Lemon Juice—Provides the fresh, zesty flavor that makes this cake so delicious.
Butter—Softened butter gives the cake a rich, buttery flavor and tender texture.
Sour Cream—Adds moisture and a slight tang that enhances the lemon flavor.
Flour—All-purpose flour provides the structure for the cake.
Salt—Enhances the flavors and balances the sweetness.
Baking Soda—Helps the cake rise and gives it a light texture. Here are some ideas forsubstitutes for baking soda.
Sugar—White granulated sugar adds sweetness and helps create a tender crumb.
Lemon Extract—Boosts the lemon flavor for an extra burst of citrus.
Eggs—Help bind the cake together and add richness.
Powdered Sugar—Used to make a sweet lemon glaze.
Heavy Cream—Adds richness to the glaze and helps create a smooth, pourable consistency.

See the recipe card for full information on ingredients and quantities.

How to Make Lemon Bundt Cake

Step #1.Preheat oven to 350°F (175°C) and grease a Bundt pan. In a small bowl, combine 1 cup lemon juice and 1 cup sour cream. Set aside.

Step #2.In another bowl, whisk 2 ¾ cups flour, 1 teaspoon salt, and 1 teaspoon baking soda. Set aside.

Step #3.In a large bowl, beat 12 tablespoons softened butter with 2 ¼ cups sugar and 1 teaspoon lemon extract until fluffy. Add 5 eggs one at a time, mixing well.

Step #4.Gradually add the flour mixture and lemon-sour cream mixture to the butter mixture, alternating between the two and mixing until just combined.

Step #5.Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then invert onto a plate.

Step #6.Mix 1 cup powdered sugar with ¼ cup heavy cream for the glaze and pour over the cake. Let the glaze set, then slice and enjoy!

How To Make the Lemon Glaze

Step #1.In a small bowl, whisk together the powdered sugar and heavy cream until smooth and creamy.

Step #2.If the glaze is too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.

Step #3.Once the cake is completely cooled, drizzle the glaze over the top of the cake, letting it drip down the sides.

Recipe FAQs

Can I use Greek yogurt instead of sour cream?

Yes, you can substitute Greek yogurt for sour cream in this recipe. It will still provide moisture and a slight tang, although the texture might be slightly different.

Why did my cake crack on top?

Bundt cakes often crack on top because the exterior cooks faster than the interior. This is normal and actually adds a rustic look to the cake. To prevent excessive cracking, make sure your oven is properly preheated and avoid opening the oven door during baking.

How do I prevent my cake from sticking to the pan?

Make sure to thoroughly grease and flour your Bundt pan before adding the batter. You can also use a baking spray that contains flour for an extra layer of protection.

How to Serve and Store Lemon Bundt Cake

This lemon cake is delicious served on its own, with a dusting of powdered sugar,homemade whipped cream, drizzled with the lemon glaze or homemade ice cream. It’s perfect with a cup of tea or coffee for a delightful treat any time of day.

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze the cake for up to 3 months. Just thaw at room temperature before serving.

Expert Tips

Use fresh lemon juice for the best flavor.Bottled lemon juice can taste slightly bitter or lack the vibrant flavor of fresh lemons.
Soften the butter to room temperature before creaming with sugarto ensure a smooth, fluffy batter.
Don’t overmix the batter!Overmixing can lead to a dense, tough cake. Mix just until the ingredients are combined.
Check for doneness by inserting a toothpick into the center of the cake.If it comes out clean or with a few crumbs, the cake is ready.
If you love this recipe, you will also love myLemon Pound Cake!