This Zesty Lemon Bundt Cake Recipe Will Make You Famous at Brunch (And Maybe Among Neighbors)

You know that dessert everyone pretends they “just threw together” but secretly practiced five times? This is that cake. Bright, buttery, and unapologetically lemony, this Bundt delivers bakery-level results without drama.

It’s the kind of slice that makes people whisper, “Wait, who made this?” and then plot how to get the recipe. No weird techniques, no obscure ingredients—just a reliable, crowd-pleasing stunner with a glossy lemon glaze that hits like sunshine.

What Makes This Recipe Awesome

It’s aggressively lemony thanks to lemon zest, juice, and a tangy glaze that seeps into every ridge. No bland, one-note “hint of lemon” here.

You get zip, zing, and aroma in every bite.

Texture goals: tender crumb, moist center, slightly crisp edges. The sour cream and a touch of oil keep it plush for days, which means you can bake it ahead and still look like a hero.

Bundt pan = built-in wow factor. The shape does all the styling for you.

Add a glaze and it looks like you paid for it. You didn’t. We love that for you.

Foolproof method with simple pantry staples.

If you can cream butter and sugar, you’re in. No fancy gear beyond a mixer and a Bundt pan.

What You’ll Need (Ingredients)

2 3/4 cups (345g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 cup (225g) unsalted butter, room temperature
1 3/4 cups (350g) granulated sugar
3 large eggs, room temperature
2 large egg yolks, room temperature
1 tablespoon lemon zest (from about 2 lemons)
1/3 cup fresh lemon juice
1 cup (240g) sour cream, room temperature
1/4 cup neutral oil (canola or grapeseed)
1 teaspoon vanilla extract

For the lemon syrup (optional but recommended):

1/4 cup fresh lemon juice
1/4 cup granulated sugar

For the glaze:

1 1/2 cups (180g) powdered sugar, sifted
2–3 tablespoons fresh lemon juice
1–2 teaspoons milk or cream (as needed for consistency)
Pinch of salt

Cooking Instructions

Prep the pan: Preheat oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan with softened butter, then dust with flour, tapping out the excess.
Make sure every nook is coated—Bundts are divas about sticking.
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: Using a stand mixer or hand mixer, beat the butter and sugar on medium-high for 3–4 minutes until light and fluffy. This step builds structure—don’t rush it.
Add eggs: Beat in eggs and yolks one at a time, scraping the bowl as needed.
Mix until smooth and cohesive.
Flavor boost: Add lemon zest, vanilla, oil, and lemon juice. Mix on low until combined. It may look slightly curdled—totally fine.
The flour will fix it.
Alternate dry and sour cream: Add one-third of the dry mixture, then half the sour cream, repeating and finishing with dry. Mix on low just until no streaks remain. Overmixing = rubbery cake.
Don’t do it.
Fill and level: Spoon batter into the prepared Bundt pan and smooth the top. Tap the pan firmly on the counter 2–3 times to release air bubbles.
Bake: Bake for 45–55 minutes, rotating once, until a toothpick comes out with a few moist crumbs. The edges should be golden and pulling slightly from the pan.
Make lemon syrup: While baking, combine lemon juice and sugar in a small saucepan over low heat until the sugar dissolves.
Set aside.
Cool, then soak: Let the cake cool in the pan for 10–12 minutes. Invert onto a wire rack. Brush warm cake with lemon syrup, letting it soak in.
Flex on the aroma.
Glaze: Whisk powdered sugar, lemon juice, milk/cream, and a pinch of salt until thick but pourable. When the cake is fully cool, drizzle glaze over the top, letting it cascade into those Bundt ridges.
Set and serve: Let the glaze set 20–30 minutes. Slice thick.
Accept compliments graciously (or not).

Keeping It Fresh

Room temp: Store covered at room temperature for up to 3 days. The glaze acts like a little moisture shield—thanks, science.

Refrigeration: For longer storage (up to 6 days), wrap slices tightly and chill. Bring to room temp before serving for best texture.

Freezer: Wrap unglazed slices in plastic and foil, freeze up to 2 months.

Thaw overnight in the fridge, then glaze before serving. Future-you will be thrilled.

Benefits of This Recipe

High-impact flavor with minimal effort: Lemon zest + juice + syrup + glaze = citrus fireworks.
Entertaining-friendly: Looks impressive, transports easily, and feeds a crowd without the drama of layer cakes.
Consistent results: The batter uses a forgiving creaming method, and sour cream ensures moisture even if you, um, slightly overbake.
Flexible sweetness: Adjust glaze thickness and syrup application to control tang and sugar levels, IMO the perfect personalization lever.

What Not to Do

Don’t skimp on greasing the pan. Bundt designs are gorgeous until they stick.
Coat every crevice.
Don’t overmix once the flour goes in. Mix just to combine to keep the crumb tender.
Don’t use bottled lemon juice. Fresh is non-negotiable for that bright, clean flavor.
Don’t cut while warm.
The crumb needs time to set, or you’ll get gummy slices. Patience pays.
Don’t skip the room-temp ingredients. Cold eggs and butter won’t emulsify properly, and your texture will suffer.

Alternatives

Lemon-blueberry Bundt: Fold 1 1/2 cups fresh blueberries with 1 tablespoon flour into the batter.
Adds bursts of juicy sweetness. FYI, frozen berries can bleed—toss them well in flour.
Lemon-poppy seed: Add 2 tablespoons poppy seeds to the dry ingredients. Classic bakery vibes.
Meyer lemon variation: Swap regular lemons for Meyer lemons for a softer, floral citrus note and slightly less bite.
Dairy-free: Use dairy-free butter and a thick dairy-free yogurt in place of sour cream.
Texture stays plush.
Glaze swap: Use a cream cheese glaze (4 oz cream cheese, 1 cup powdered sugar, lemon juice to thin) for a richer finish.

FAQ

Can I make this lemon bundt cake recipe ahead of time?

Yes. Bake it the day before, cool completely, wrap tightly, and glaze right before serving. The flavor actually deepens by day two, which is a win for planners.

What if I don’t have a Bundt pan?

Use two 8×4-inch loaf pans or a 9×13-inch pan.

Start checking 10 minutes earlier than the stated bake time. It won’t have the dramatic curves, but it’ll taste the same—aka amazing.

How do I prevent the cake from sticking?

Use softened butter (not spray alone), get into every groove, dust with flour, and tap out the excess. Also, let the cake cool 10–12 minutes before unmolding.

Too hot or too cold = sticking risk.

Can I reduce the sugar?

You can reduce the granulated sugar by up to 1/4 cup without wrecking texture. For more control, keep the cake as-is and thin the glaze with more lemon juice for a sharper finish.

Why is my cake dense or gummy?

Likely overmixing after adding flour or underbaking. Measure flour accurately (ideally by weight) and pull the cake when a toothpick has moist crumbs, not wet batter.

Can I add a filling or swirl?

Sure.

A thin ribbon of lemon curd or raspberry jam works. Spoon in half the batter, add small dollops of filling (avoid the edges), then top with remaining batter and bake as directed.

How strong is the lemon flavor?

Bold—but balanced. For extra zing, add another teaspoon of zest to the batter or use all lemon juice (no milk/cream) in the glaze.

For a gentler vibe, use Meyer lemons and a thinner glaze.

Is sour cream essential?

It’s key for moisture and tenderness. If you must swap, use full-fat Greek yogurt. Avoid low-fat options—they water down the batter and mess with texture.

The Bottom Line

This lemon bundt cake recipe is the dessert equivalent of a mic drop: bright, buttery, and guaranteed to draw applause.

It’s easy enough for a weeknight bake yet stunning enough for celebrations. Keep fresh lemons on hand, nail the glaze, and you’ll have a signature cake people ask for by name. Go ahead—be “that” person with the legendary lemon cake.

You’ve earned it.