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Lemon Bundt Cake: A Sunshine-Infused Dessert

A bright, moist lemon Bundt cake infused with fresh citrus flavor and topped with a glossy lemon glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cake Batter
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 salt tsp
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs large
  • 1 cup sour cream
  • 0.33 cup lemon juice fresh
  • 3 lemons, zested
  • 2 tsp vanilla extract
Lemon Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice
  • 1 tsp lemon zest

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a Bundt pan with butter or baking spray.
  2. Whisk flour, baking powder, baking soda, and salt together in a bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
  4. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Add dry ingredients alternately with sour cream, mixing just until combined.
  6. Pour batter into Bundt pan and smooth the top.
  7. Bake 50–60 minutes or until a toothpick inserted comes out clean.
  8. Cool 10–12 minutes, then invert onto a wire rack to cool completely.
  9. Whisk powdered sugar, lemon juice, and zest to form glaze. Drizzle over cooled cake.

Notes

For extra lemon flavor, add an additional tablespoon of zest to the glaze.