Lemon Bundt Cake Recipe (Moist, Bright & Bakery-Style)

There’s something special about the perfect balance of sweet and tangy.

A good lemon bundt cake wakes up your taste buds without feeling too heavy. It’s bright, fresh, and comforting all at once.

That’s why this cake is always a crowd favorite. It looks beautiful on the table, slices cleanly, and tastes even better the next day.

Whether you’re baking for family or guests, it never feels overdone or too simple.

This recipe stays extra moist and fluffy thanks to simple ingredients and the right mixing method.

Fresh lemon zest and juice give it real flavor — not just sweetness. Every step is designed to give you a soft crumb and a tender bite.

It’s perfect for brunch, afternoon tea, birthdays, or holiday gatherings.

If you need a reliable cake that feels homemade and impressive without being complicated, you’re in the right place. Let’s bake it together!

Why You’ll Love This Lemon Bundt Cake

Ultra Moist Texture

No one wants a dry cake. This lemon bundt cake stays soft and tender from the first slice to the last.

The combination of butter and sour cream gives the crumb richness without making it heavy. Proper mixing keeps air in the batter, which helps the cake rise evenly.

When baked just until done, the result is a fluffy interior that feels light but still satisfying.

Even the next day, it stays moist. That makes it reliable, especially when baking ahead for guests or events.

Real Fresh Lemon Flavor (No Artificial Taste)

The flavor in this cake comes from fresh lemon zest and freshly squeezed lemon juice. That’s what gives it a bright, natural citrus taste.

Lemon zest holds the essential oils, which carry the strongest flavor.

When you rub the zest into the sugar, it releases those oils and spreads that lemon aroma throughout the batter. The juice adds gentle tang without overpowering sweetness.

You won’t taste anything artificial here. Just clean, fresh lemon in every bite.

Easy, No-Fuss Method

You don’t need special equipment or complicated steps. A mixing bowl, a bundt pan, and a simple creaming method are all it takes.

The steps are clear and straightforward: mix dry ingredients, cream butter and sugar, combine, then bake.

If you follow the order and avoid overmixing, the cake turns out beautifully. It’s beginner-friendly but still impressive.

This recipe works because it focuses on technique, not tricks.

Perfect for Make-Ahead

Some cakes dry out overnight. This one doesn’t.

You can bake it a day in advance and store it covered at room temperature. In fact, the lemon flavor deepens slightly as it rests.

That makes it ideal for brunch, birthdays, or holiday gatherings when you want one less thing to worry about.

You can even freeze it without the glaze and add the topping later. It’s flexible and dependable.

Beautiful Presentation with Minimal Effort

Bundt cakes naturally look elegant. The ridges and curves create a bakery-style finish without extra decorating skills.

Once cooled, a simple lemon glaze poured over the top settles into the grooves and highlights the shape. No piping bags. No layers. No stress.

It’s the kind of cake that looks special but feels completely doable.

Ingredients You’ll Need

For the Lemon Bundt Cake

• 3 cups (375g) all-purpose flour – Spoon and level for accuracy.
• 2 teaspoons baking powder – Helps the cake rise evenly.
• ½ teaspoon baking soda – Works with the lemon juice for lift.
• ½ teaspoon salt – Balances sweetness and enhances flavor.
• 1 cup (226g) unsalted butter, softened – Room temperature for easy creaming.
• 2 cups (400g) granulated sugar – Sweetens and helps create a tender crumb.
• 4 large eggs, room temperature – Adds structure and richness.
• 1 cup (240g) full-fat sour cream or Greek yogurt – Keeps the cake moist and soft.
• 1 tablespoon fresh lemon zest (about 2 large lemons) – For strong, natural lemon flavor.
• ¼ cup (60ml) fresh lemon juice – Adds brightness and light tang.
• 2 teaspoons pure vanilla extract – Rounds out the flavor.

For the Lemon Glaze

• 1½ cups (180g) powdered sugar – Sifted for a smooth glaze.
• 2–3 tablespoons (30–45ml) fresh lemon juice – Adjust for desired thickness.
• ½ teaspoon fresh lemon zest (optional) – For extra flavor and appearance.

Ingredient Notes & Substitutions

Why Sour Cream Makes It Extra Moist

Sour cream is one of the key ingredients in this cake. It adds fat and moisture, which keeps the crumb soft instead of dry.

It also has a slight tang that works beautifully with lemon. That gentle acidity helps tenderize the flour, giving you a fine, soft texture. The result is a cake that feels rich but not heavy.

For best results, use full-fat sour cream. Lower-fat versions contain more water and can slightly change the texture.

Fresh Lemon Juice vs Bottled

Fresh lemon juice makes a noticeable difference. It tastes brighter and cleaner.

Bottled lemon juice often has preservatives that can give a slightly sharp or flat flavor. Since lemon is the main flavor in this recipe, using fresh juice keeps it natural and vibrant.

If possible, zest the lemons before juicing them. The zest holds the strongest lemon flavor and adds depth you can’t get from juice alone.

How to Substitute Yogurt for Sour Cream

Greek yogurt is an easy swap for sour cream. Use the same amount, measured cup for cup.

Choose plain, full-fat Greek yogurt for the best texture. It has a similar thickness and fat content, which keeps the cake moist.

Regular plain yogurt can also work, but if it’s thinner, your batter may be slightly looser.

If using regular yogurt, avoid overmixing. A slightly thinner batter is fine, but gentle mixing will help maintain structure.

Can You Make It Dairy-Free?

Yes, with a few careful changes.

Replace the butter with a good-quality plant-based baking butter that comes in stick form.

Avoid spreadable margarine, as it contains more water. For the sour cream, use a thick dairy-free yogurt alternative.

Keep in mind that flavor and texture may vary slightly. Choose neutral, unsweetened options so the lemon flavor stays clean and balanced.

Can You Use Cake Flour Instead?

You can, but the texture will change slightly.

Cake flour has less protein than all-purpose flour, which creates a softer, lighter crumb.

If you prefer a more delicate texture, substitute cake flour using 3 cups plus 2 tablespoons (to match the weight of all-purpose flour).

The cake will be slightly more tender and less structured. Both options work well, so it comes down to the texture you prefer.

Step-by-Step Instructions

Step 1: Prepare the Bundt Pan

Start by preheating your oven to 350°F (175°C). Position the rack in the center of the oven for even baking.

Thoroughly grease every curve and corner of your bundt pan with softened butter or baking spray.

Use a pastry brush or your fingers to reach into the grooves. Then lightly dust the pan with flour and tap out the excess.

This step is critical. Bundt pans have detailed shapes, and even one missed spot can cause sticking. Proper greasing and flouring ensure the cake releases cleanly and keeps its beautiful shape.

Step 2: Mix the Dry Ingredients

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

Whisking evenly distributes the leavening agents. This helps the cake rise consistently and prevents dense spots. Set the bowl aside once combined.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 3–5 minutes with a mixer.

Do not rush this step. Creaming adds air to the batter, which helps create a soft and tender crumb. The mixture should look pale and slightly thickened.

Step 4: Add Eggs & Flavorings

Add the eggs one at a time, mixing well after each addition. This keeps the batter smooth and prevents curdling.

Next, mix in the lemon zest, fresh lemon juice, and vanilla extract. Scrape down the sides of the bowl to make sure everything is evenly combined.

At this stage, you should already smell the fresh lemon aroma.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients in three additions, alternating with the sour cream. Begin and end with the dry mixture.

Mix on low speed just until combined. Do not overmix. Overworking the batter can develop too much gluten, which makes the cake dense instead of tender. The final batter should be thick and smooth.

Spoon the batter evenly into the prepared bundt pan. Gently tap the pan on the counter to release any air bubbles.

Step 6: Bake to Perfection

Place the pan in the preheated oven and bake for 50–60 minutes.

Avoid opening the oven door too early. Around the 50-minute mark, check for doneness by inserting a toothpick or cake tester into the center.

If it comes out clean or with a few moist crumbs, the cake is ready.

The top should be golden and slightly firm to the touch. If the toothpick comes out with wet batter, bake for a few more minutes and test again.

Step 7: Cool & Release

Let the cake cool in the pan for 10–15 minutes. This allows it to firm up slightly, making it easier to remove.

Carefully invert the pan onto a wire rack. Gently lift the pan away. If you prepared it well, the cake should release smoothly.

Allow the cake to cool completely before glazing. Glazing too early can cause it to melt and slide off.

Step 8: Make and Pour the Lemon Glaze

In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the thickness by adding more sugar for a thicker glaze or a few drops of juice to thin it out.

Once the cake is completely cool, slowly pour the glaze over the top. Let it drip naturally down the sides. The ridges of the bundt shape will guide the glaze beautifully.

Allow the glaze to set for about 15–20 minutes before slicing. Then serve and enjoy every bright, soft, lemony bite.

Tips for a Perfect Lemon Bundt Cake

Small details matter when baking. These simple tips will help you get a soft texture, bright flavor, and a clean release every time.

Don’t Overmix

Once you add the dry ingredients, mix only until combined. The batter should look smooth, but you should stop as soon as you no longer see streaks of flour.

Overmixing develops too much gluten in the flour. That can make the cake dense or slightly tough instead of light and tender. Use low speed on your mixer, or fold gently by hand at the end.

When in doubt, mix less. A slightly under-mixed batter is better than an overworked one.

Measure Flour Correctly

Too much flour is one of the most common baking mistakes. It can make your cake dry and heavy.

Spoon the flour into your measuring cup, then level it off with a knife. Do not scoop directly from the bag, as this packs the flour and adds extra weight.

If you have a kitchen scale, weighing the flour is even more accurate.

Proper measuring keeps the texture soft and balanced.

Use Room Temperature Ingredients

Butter, eggs, and sour cream should all be at room temperature before mixing. This helps everything blend smoothly and evenly.

Cold ingredients can cause the batter to curdle or mix unevenly. That affects the final texture and rise. Let ingredients sit out for about 30–60 minutes before baking.

If you forget, you can place eggs in warm (not hot) water for 5–10 minutes to bring them to room temperature more quickly.

Let Cake Cool Before Glazing

It may be tempting to glaze the cake while it’s still warm, but waiting is important.

If the cake is too hot, the glaze will melt and slide off instead of setting nicely on top. Let the cake cool completely on a wire rack. This helps the glaze settle into the ridges and stay in place.

A cooled cake also slices more cleanly.

How to Prevent Sticking

Bundt cakes are known for sticking if the pan isn’t prepared properly. Grease every corner and curve thoroughly, then lightly dust with flour.

You can also use a baking spray that contains flour for extra insurance.

After baking, let the cake rest in the pan for about 10–15 minutes before turning it out. Too soon, and it may break. Too late, and it may stick as it cools.

Variations to Try

Once you’re comfortable with the base recipe, you can easily adjust it to create new flavors.

These variations keep the same moist texture while adding a simple twist.

Lemon Blueberry Bundt Cake

Fold 1½ cups fresh or frozen blueberries into the batter just before pouring it into the pan. If using frozen berries, do not thaw them.

Toss the blueberries lightly in 1 tablespoon of flour first to help prevent sinking.

The blueberries add small bursts of sweetness that balance the bright lemon flavor. Each slice has pockets of fruit, which makes the cake feel even more special.

Bake time may increase by 5–10 minutes. Check for doneness with a toothpick inserted into the center, avoiding large berries when testing.

Lemon Poppy Seed Bundt Cake

Add 2 tablespoons poppy seeds to the dry ingredients and whisk them in evenly.

Poppy seeds add a light crunch and a classic lemon pairing. The texture becomes slightly more interesting without changing the structure of the cake.

For a stronger lemon flavor, you can increase the zest slightly. This version works especially well for brunch or tea gatherings.

Lemon Cream Cheese Swirl

Prepare a simple cream cheese filling by mixing:

• 8 oz (225g) softened cream cheese
• ¼ cup (50g) sugar
• 1 egg
• ½ teaspoon vanilla extract

Pour half of the lemon batter into the prepared pan. Spoon the cream cheese mixture over it, keeping it away from the edges. Then add the remaining batter on top.

As the cake bakes, the filling creates a soft, rich swirl inside. It adds contrast without overpowering the lemon flavor. Allow extra baking time if needed, and always test the cake portion for doneness.

Lemon Coconut Bundt Cake

Stir ¾ cup sweetened shredded coconut into the batter before pouring it into the pan.

Coconut adds gentle sweetness and a slightly chewy texture. It pairs well with lemon and gives the cake a tropical feel without changing the base recipe too much.

For extra flavor, you can replace a small portion of the lemon glaze with coconut milk. This keeps the glaze smooth while adding a subtle coconut note.

How to Store & Freeze

Proper storage keeps your lemon bundt cake soft and flavorful. Follow these steps to maintain its texture and prevent it from drying out.

Room Temperature Storage

If you plan to enjoy the cake within 2–3 days, store it at room temperature.

Place the fully cooled cake in an airtight container or wrap it tightly in plastic wrap.

Keep it in a cool, dry area away from direct sunlight. This helps preserve moisture and prevents the glaze from becoming sticky.

If your kitchen is warm, choose a cooler spot in your home. Proper wrapping is key to keeping the crumb soft.

Refrigeration Tips

Refrigeration is helpful if your home is very warm or if the cake contains a cream cheese swirl variation.

Wrap the cake tightly to prevent it from drying out or absorbing fridge odors. Store it in an airtight container for up to 5 days.

Before serving, let the cake sit at room temperature for about 30–45 minutes. Cold cake can feel firm, but allowing it to rest brings back its soft texture and full flavor.

Freezing Instructions

This cake freezes well, especially without the glaze.

First, let the cake cool completely. Wrap it tightly in plastic wrap, then add a layer of aluminum foil for extra protection. You can freeze the whole cake or individual slices.

Store in the freezer for up to 3 months. Label it with the date so you know when it was stored.

If freezing slices, wrap them individually. This makes it easy to thaw only what you need.

How to Thaw Properly

For best results, thaw the cake slowly.

Place the wrapped cake in the refrigerator overnight, or leave it at room temperature for several hours. Keep it wrapped while thawing to prevent condensation from making the surface wet.

Once fully thawed, add fresh glaze if desired. The texture should return to soft and tender, just like the day it was baked.

Serving Ideas

This lemon bundt cake is delicious on its own, but a simple addition can make it feel even more special.

These serving ideas are easy to prepare and enhance the flavor without overpowering it.

With Whipped Cream

A spoonful of lightly sweetened whipped cream adds a soft, creamy contrast to the bright lemon flavor.

You can whip heavy cream with a small amount of powdered sugar and a splash of vanilla until soft peaks form. Keep it light. The goal is to complement the cake, not cover it.

Add the whipped cream just before serving so it stays fresh and airy. This option works especially well for gatherings or plated desserts.

With Fresh Berries

Fresh berries pair naturally with lemon. Strawberries, blueberries, raspberries, or a mix of all three add color and gentle sweetness.

Place a small handful beside each slice or spoon them over the top. If you prefer, toss the berries with a teaspoon of sugar and let them sit for 10 minutes to release their juices.

The fruit balances the tangy glaze and makes the presentation look bright and inviting.

Dust with Powdered Sugar

If you prefer something simple, skip the glaze and dust the cake lightly with powdered sugar.

Use a fine sieve to sprinkle an even layer over the top. This highlights the shape of the bundt design and gives a clean, elegant finish.

It’s a quick option that still feels thoughtful and complete.

Serve Warm with Tea or Coffee

A slightly warm slice brings out the butter and lemon aroma even more.

If the cake has cooled completely, warm individual slices in the microwave for about 10–15 seconds. Do not overheat, as this can dry it out.

Serve with hot tea or freshly brewed coffee. The warmth of the drink balances the citrus flavor and makes each bite feel comforting and satisfying.

Final Thoughts

This lemon bundt cake is simple, reliable, and full of bright flavor. With the right steps and fresh ingredients, you’ll get a soft, moist cake every time.

If you try this recipe, I’d love to hear how it turned out for you. Leave a comment and share any variations you made.

Save this recipe for later and pass it along to someone who loves lemon desserts. Happy baking!

FAQs

Why did my bundt cake stick to the pan?

The pan may not have been greased and floured thoroughly. Make sure you coat every curve and corner.

Also, let the cake cool for 10–15 minutes before turning it out — not too soon and not too late.

How do I make my lemon flavor stronger?

Add more fresh lemon zest, not just juice. Zest contains the strongest lemon oils.

You can also add a small extra splash of lemon juice to the glaze for a brighter finish.

Can I make this ahead of time?

Yes. Bake it 1 day in advance and store it covered at room temperature. The flavor deepens slightly overnight, and the texture stays moist.

Can I use this recipe for cupcakes?

Yes. Fill cupcake liners about ⅔ full and bake at 350°F (175°C) for 18–22 minutes. Check with a toothpick to confirm doneness.

Why is my bundt cake dry?

Too much flour or overbaking are the most common causes. Measure flour carefully and start checking for doneness a few minutes before the full baking time.