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Lemon Bundt Cake

This Lemon Bundt Cake features a refreshing lemon flavor and a moist, tender crumb. It’s easy to make and perfect for celebrations or a cozy afternoon.

  • Total Time: 4 minute
  • Yield: 10-12 servings 1x

Ingredients

Scale
  • 1 cup butter, softened to room temperature
  • 2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 4 large eggs
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 3/4 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup fresh lemon juice
  • 1/4 cup sour cream (Greek yogurt may be substituted)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons lemon juice (for icing)
  • 1 teaspoon lemon zest (for icing)

Instructions

  • Preheat the oven to 350°F (175°C).
  • Cream the butter and sugar until fluffy, adding lemon zest.
  • Add eggs one at a time, beating well after each addition.
  • Whisk together dry ingredients in a separate bowl.
  • Combine wet ingredients in another bowl.
  • Gradually mix dry ingredients into the butter mixture, alternating with wet ingredients.
  • Fold in sour cream until incorporated.
  • Grease the bundt pan, pour in batter, and bake for 45-55 minutes.
  • Cool in the pan for 10-15 minutes, then transfer to a wire rack.
  • Prepare the icing and drizzle over cooled cake before serving.

Notes

Ensure all ingredients are at room temperature for best texture.
Avoid overmixing to maintain the fluffiness of the cake.
Use fresh lemon juice for the most vibrant flavor.

  • Author: Martha
  • Prep Time: 20 minutes
  • Cook Time: 45-55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 30
  • Sodium: 150
  • Fat: 15
  • Saturated Fat: 9
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 80