Lemon Bundt Cake
This Lemon Bundt Cake is dense, moist, and bursting with sweet lemon flavor!
Servings: 12 servings
Calories: 483kcal
Ingredients
Lemon cake
- 1 cup unsalted butter softened to room temperature
- 1 3/4 cup granulated sugar
- 3 large eggs room temperature is best
- 1/3 cup sour cream full-fat is recommended
- 1 tsp vanilla extract
- 1/4 cup lemon juice freshly squeezed is best
- 2 Tbsp lemon zest
- 2/3 cup whole milk
- 3 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
Lemon glaze
- 2 cups powdered sugar whisked to remove any lumps
- 1 Tbsp lemon juice freshly squeezed is best
- 1 Tbsp whole milk
- 2 tsp lemon zest plus additional for garnish
Instructions
Prepare
- Preheat oven to 325°F. Set out a 10-12 cup bundt cake pan.
Mix batter
- Add butter to a large mixing bowl and beat on medium with a hand mixer until light and fluffy. Add sugar and beat again until fluffy and combined.
- Add eggs and beat until combined. Add sour cream, vanilla, lemon juice, lemon zest and milk, then beat until combined.
- In a separate mixing bowl, add flour, baking powder and salt, whisking until well mixed.
- Add flour mixture to batter and stir with a rubber spatula until JUST combined and no flour streaks remain.
Bake
- Brush bundt pan with pan release (or baking spray), then pour in the batter, using a spatula to smooth the batter into an even layer.
- Bake in preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
Cool
- Let cake cool in the pan for about 7-10 minutes, then add a wire cooling rack upside down on top of the pan. Carefully (and using oven mitts so you don't burn yourself), grab both the pan and cooling rack and turn them right-side up. Give the top of the cake pan a couple of taps, and you should be able to lift the cake pan right off of the cake.
- Let cake continue to cool on the rack, until completely cooled.
Glaze
- While cake is cooling, in a small mixing bowl, add all sweet lemon glaze ingredients (powdered sugar, lemon juice, milk and the optional lemon zest).
- Whisk well until smooth. Once cake has cooled, remove it from the pan and drizzle the glaze over the top of the cake.
- Sprinkle with additional lemon zest and serve.
Notes
- I've estimated this recipe serves 12, but you're free to slice the bundt cake into as many slices as you'd like.
Nutrition
Calories: 483kcal | Carbohydrates: 75g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 78mg | Potassium: 163mg | Fiber: 1g | Sugar: 50g | Vitamin A: 605IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
