This Lemon Bundt Cake Recipe Makes Me Happy

Thank you so much for sharing!

This Lemon Bundt Cake recipe made from scratch with real lemons is the perfect quick fix to bring on instant happy vibes.

For the perfect special touch, we’ll even add a tasty glaze to amplify the flavor in this cake.

So grab your bundt pan and get ready to bake up a taste of spring, my friends.

Why You’ll Love It

This vibrant cake just makes me happy. The scent of fresh lemons are impossibly delightful.

• Refreshing Flavor: The zesty lemon flavor embodies the freshness of spring, giving you a perfect balance of tart and sweet in every bite.
• Moist and Tender: This Bundt cake recipe guarantees a moist and tender crumb, making each mouthful an absolute delight.
• Perfect Glaze: The additional glaze not only adds an extra layer of lemony goodness, but also gives the cake a beautiful, glossy finish.
• Easy to Make: With simple ingredients and clear instructions, this recipe is a breeze, even for novice bakers.
• Versatile: It’s a wonderful dessert for any occasion, be it a springtime picnic, a family gathering, or just your daily tea-time treat.

Lemon Bundt Cake Ingredients

To make this lemon bundt cake with icing, you will need the following ingredients: 

• unsalted butter
• granulated sugar
• lemons
• eggs
• all-purpose flour
• baking powder
• baking soda
• salt
• buttermilk
• sour cream
• vanilla extract
• confectioners’ sugar

To make this lemon bundt cake, you will need the following supplies: 

• measuring cups and spoons of various sizes
• mixing bowls of various sizes
• lemon zester
• citrus press
• electric mixer
• spatula
• non-stick cooking spray
• bundt cake pan like the Wilton Perfect Results Bundt Pan
• baking sheet
• aluminum foil

How to Make Lemon Bundt Cake

Prep the Pan:

Preheat the oven to 350 degrees F. Spray the inside of the bundt cake pan thoroughly with non-stick cooking spray and lightly dust it with flour.

Make the Cake: 

In a large bowl, mix the butter until it’s fully blended. Add sugar and lemon zest and mix until it becomes creamy. Stir in lemon juice. Add eggs one by one, mixing well after each addition. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add half of the flour mixture to the wet mixture and mix until just combined. Pour in all of the buttermilk and mix until combined. Add the remaining flour mixture and mix again. Don’t mix too much, just enough to combine. Finally, add sour cream and vanilla extract. Mix until everything is combined, but don’t overmix. Pour into a prepared pan.

Put it in the oven and bake for 50 minutes. Then take it out and loosely cover the top of the cake pan with aluminum foil (to prevent burning) and put it back in the oven for another 10 to 15 minutes. The cake is done when a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for 15 minutes before taking it out and letting it cool completely on a wire rack.

Make the Glaze: 

In a bowl of medium size, mix together powdered sugar, lemon juice, and melted butter. Keep beating until smooth (around 4-5 minutes). Evenly pour the glaze over the cake.

How to Store Lemon Cake

To store the Lemon Bundt Cake, allow it to cool completely before wrapping it in aluminum foil or placing it in an airtight container. If stored at room temperature, the cake will stay fresh for up to three days. If refrigerated, it can last for a week.

Can I Freeze This Lemon Bundt Cake

Yes, you can freeze this lemon bundt cake but I’d recommend freezing it without the glaze. Wrap the cake tightly in plastic food wrap before placing in the freezer. You can freeze this cake for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Can I Use Bottle Lemon Juice Instead of Fresh Lemon Juice for This Lemon Bundt Cake?

No, I’d recommend using fresh lemons only for this recipe. The fresh lemon zest makes a big difference in the taste of this recipe. 

Tips and Tricks for Lemon Bundt Cake

Don’t Overmix the Batter: Overmixing the batter leads to a denser cake. Mix just until the ingredients are combined to maintain a light and fluffy texture.

Allow the Cake to Cool: Before removing from the pan, ensure the cake is fully cooled. This helps avoid crumbling or breaking.

Use Proper Zesting Technique: When zesting the lemon, avoid the white pith underneath the skin. It’s bitter and can negatively affect the taste of your cake.

Freeze Glaze Separately: If you plan on freezing the cake, freeze the glaze separately. Apply the glaze after the cake has thawed for the best flavor and texture.

Serve with Whipped Cream: A dollop of freshly whipped cream on top of your slice of bundt cake adds a light and fluffy contrast to the dense texture of the cake.

Variations

Top with Lemon Curd: For an extra burst of lemon flavor, top your sliced bundt cake with a dollop of lemon curd before serving. It’s a delicious addition that takes this cake to the next level.

Experiment with Different Glazes: While this recipe calls for a simple lemon glaze, feel free to experiment with other flavors such as vanilla, chocolate, or even a citrusy lime glaze.

Add in Blueberries: For an extra burst of flavor and texture, try adding fresh blueberries into the batter before baking. They pair well with the lemon flavor and add a pop of color to your cake.

Why Do My Bundt Cakes Always Stick to the Pan?

To help prevent the bundt cake from sticking to the inside of the pan, lots of non-stick cooking spray is key. It also helps to lightly dust the inside of the cake pan with flour after you’ve sprayed it with non-stick cooking spray. 

More Dessert Recipes

• Maple Walnut Bundt Cake
• Red Velvet Bundt Cake

Thank you so much for sharing!