This lemon bundt cake recipe is a dessert everyone will love — it’s perfectly rich and buttery, and yet has a fluffy texture that’s often hard to achieve in homemade cakes.

The sweet and tart lemon glaze is the perfect final addition to create a dessert that’s simple, yet perfectly elegant and utterly delicious!

I love this lemon bundt cake recipe because it’s made with ingredients I usually have on hand. It can be made a bit in advance and doesn’t need any last minute garnish.

This is one of those recipes I know I’ll make again and again. It’s perfect to bring along to a potluck or summer barbecue, but pretty enough for a spring tea party.

Lemon Sour Cream Bundt Cake



• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup salted butter (2 sticks), at room temperature

• 2 cups sugar

• 1 tablespoon lemon zest 1 lemon

• 4 eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk 

• 1/2 cup sour cream full fat 

• 2 tablespoon lemon juice fresh


• 2 tablespoon salted melted butter 

• 1-1/2 cups powdered sugar

• 1-1/2 tablespoon lemon juice fresh


Prepare the cake

• Preheat oven to 325°F.

• Grease and flour the bundt pan. This is an essential step for properly removing the baked cake, so be sure to do a thorough job.

• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

• In the bowl of an electric mixer, blend the butter until fully smooth.

• Add sugar and beat on medium speed for 1-2 minutes. The mixture should be light and fluffy and completely blended.

• Add lemon zest and blend. While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.

• While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.

• Add the second half of the flour and then the sour cream and lemon juice.

• Blend just until all of the ingredients are well incorporated.

• Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.

• Bake 50-60 minutes, or until a toothpick inserted in the center comes out clean, done all the way through.

• Cool in the pan, sitting on a wire rack, until the pan is cool (or just barely warm) to the touch. Gently use a small spatula to loosen the cake around the center and edges of the pan.  Invert the cake onto the cooling rack set it on top of a cookie tray and line it with parchment paper to catch the frosting. Give the pan a good firm tap on the bottom, and then lift up pan.

Prepare the glaze

• Melt the butter in a medium-sized bowl, then add powdered sugar and use a small whisk to combine.

• Add the lemon juice and whisk. The glaze will thicken as it sits at room temperature, so you can play around with how thick you want it before pouring it over the cake.

I use the zest of another lemon to sprinkle on top as a garnish. You can even layer thin slices of lemons in the middle of the bundt cake before serving.

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