If you’ve been on the lookout for a bright, tender, and utterly irresistible dessert, this Lemon Bundt Cake Recipe is about to become your new favorite. Imagine a moist cake infused with zingy lemon zest and juice, wrapped in a soft crumb thanks to sour cream and cream cheese, and finished with a smooth lemon glaze that’s just the right amount of sweet and tangy. This cake is a beautiful balance of flavors and textures that will brighten any gathering or cozy afternoon treat. I’m so excited to share all the details with you because once you try this, you’ll want to make it again and again.
Ingredients You’ll Need
Getting the ingredients right is the foundation of every great Lemon Bundt Cake Recipe. Each one plays a starring role in creating that perfect texture, lemony punch, or irresistible crumb. The best part? Most of these you probably already have in your pantry or fridge!
- Butter (softened): Provides rich flavor and a tender crumb when creamed with sugar.
- Sugar: Sweetens and helps create a light, fluffy texture.
- Eggs: Bind the batter and add structure while keeping it moist.
- Full-Fat Sour Cream: Adds moisture and a slight tang that enhances the lemon’s brightness.
- Dry Pudding Mix (lemon or vanilla): Gives the cake extra moisture and a slight dense richness.
- Lemon Zest: Infuses vibrant citrus oils for bold flavor.
- Lemon Juice: Boosts acidity to balance sweetness and intensify that fresh lemon flavor.
- Cake Flour: Ensures the crumb is delicate and soft, not tough.
- Baking Powder: A leavening agent that helps the cake rise beautifully.
- Salt: Enhances all the flavors and balances sweetness.
- Cream Cheese (softened): Makes the glaze luxuriously creamy with a subtle tang.
- Powdered Sugar: Sweetens and thickens the glaze to the perfect consistency.
How to Make Lemon Bundt Cake Recipe
Step 1: Cream Butter and Sugar
Start by preheating your oven to 350 degrees. Then, in a large mixing bowl, cream together the softened butter and sugar for about 5 minutes until the mixture is light and fluffy. This step is crucial because it incorporates air into the batter, setting the stage for a tender and airy cake. Don’t rush it—scrape the sides often to make sure everything blends evenly.
Step 2: Add Eggs and Wet Ingredients
Next, add the eggs one at a time, mixing well after each addition. This helps create a smooth batter with a consistent texture. Then stir in the full-fat sour cream, your chosen dry pudding mix, freshly grated lemon zest, and freshly squeezed lemon juice. Together, these ingredients bring richness, moisture, and that unmistakable bright lemon flavor.
Step 3: Fold in Dry Ingredients and Prepare Pan
Now it’s time to carefully fold in the cake flour, baking powder, and salt. Folding ensures the mixture stays light and fluffy without overworking the batter. Once combined, prepare your bundt pan by spraying or greasing it generously with non-stick cooking spray—this guarantees your cake will release effortlessly after baking. Pour the batter evenly into the pan and smooth the top with a spatula.
Step 4: Bake and Cool
Bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once out of the oven, let the cake cool for a few minutes before running a knife along the edges to loosen it. Invert the pan onto a cooling rack and let the cake fully cool. This resting time is essential to let the flavors settle and the texture firm up.
How to Serve Lemon Bundt Cake Recipe
Garnishes
Simple garnishes can elevate your Lemon Bundt Cake Recipe to a whole new level. A sprinkle of fresh lemon zest over the top adds a pop of color and bursts of citrus aroma. For a bit of elegance, finely chopped candied lemon peel or edible flowers make beautiful, delicate touches that everyone will admire.
Side Dishes
This cake shines on its own but pairs wonderfully with light sides. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh berries like raspberries or blueberries complement the lemon perfectly, adding a fresh, juicy contrast that’s simply divine.
Creative Ways to Present
Thinking beyond the slice? Turn your Lemon Bundt Cake Recipe into a stunning centerpiece by dusting it with powdered sugar in a decorative pattern using a paper doily. Alternatively, drizzle some extra lemon glaze over the top for a glossy finish. For gatherings, consider layering slices between lemon curd and whipped cream for cupcake-style servings that will wow guests.
Make Ahead and Storage
Storing Leftovers
Once your Lemon Bundt Cake is fully cooled, it stores beautifully in an airtight container at room temperature for up to 3 days. This keeps it moist without drying out. If your kitchen is warm, refrigeration is fine but bring the cake back to room temperature before serving for best flavor and texture.
Freezing
If you want to keep your Lemon Bundt Cake Recipe longer, wrap it tightly in plastic wrap and then foil before placing it in the freezer. It freezes well for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then bring it to room temperature before serving to restore that fresh-baked feel.
Reheating
To revive a slice, warm it gently in the microwave for about 15 seconds or place it in a low oven (around 300 degrees) for a few minutes. This softens the crumb and brings back the lovely lemon aroma. Just be careful not to overheat or dry it out.
FAQs
Can I use a different citrus instead of lemon in this Lemon Bundt Cake Recipe?
Absolutely! While lemon adds a wonderfully vibrant tang, you can swap in orange or lime zest and juice for a different but equally delicious twist. Just keep the ratios similar to maintain the cake’s balance.
What if I don’t have sour cream on hand?
You can substitute sour cream with Greek yogurt or buttermilk to keep the moisture and slight tang. Both options will still produce a tender, flavorful cake.
Is dry pudding mix necessary for this recipe?
The dry pudding mix isn’t mandatory, but it does add moisture and helps the cake stay soft longer. If you prefer not to use it, a splash more sour cream or yogurt can compensate for moisture.
How can I prevent my bundt cake from sticking to the pan?
Grease the pan thoroughly and consider dusting it with flour or sugar after greasing. Using a non-stick cooking spray designed for baking is often the easiest way to ensure perfect release.
Can this cake be made gluten-free?
Yes, by substituting the cake flour with a gluten-free baking mix designed for cakes. Just ensure all other ingredients, especially pudding mix, are gluten-free as well.
Final Thoughts
Trust me when I say this Lemon Bundt Cake Recipe is a game changer when you want a dessert that’s both stunning and approachable. The bright lemon flavor combined with a tender crumb and luscious glaze is simply unforgettable. Give it a try and watch how quickly it becomes a cherished staple in your baking repertoire, perfect for celebrations or anytime you want to bring a little sunshine to the table.
Print
Lemon Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Bundt Cake is a moist, flavorful dessert featuring a tangy lemon zest and juice infused batter, complemented by a luscious cream cheese glaze. Perfect for any occasion, this cake combines the richness of butter and sour cream with the light texture of cake flour, resulting in a delightfully tender crumb with vibrant citrus notes.
Ingredients
Cake Batter
- 1 cup Butter (softened)
- 2 1/4 cups Sugar
- 3 large Eggs
- 1 cup Full-Fat Sour Cream
- 1/4 cup Dry Pudding Mix (lemon or vanilla)
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Lemon Juice
- 2 1/4 cups Cake Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Cream Cheese Glaze
- 8 ounces Cream Cheese (softened)
- 1/4 cup Butter (softened)
- 2 1/4 to 2 1/2 cups Powdered Sugar (depending on desired stiffness)
- Lemon Zest (for garnish)
Instructions
- Prepare the oven and cream butter and sugar: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar for about 5 minutes until the mixture is light and fluffy, scraping down the sides of the bowl frequently to ensure even mixing.
- Add eggs and citrus flavors: Incorporate the eggs one at a time, beating well after each addition. Then mix in the sour cream, dry pudding mix, lemon zest, and lemon juice until everything is well combined.
- Fold in dry ingredients and prepare pan: Gently fold in the cake flour, baking powder, and salt until just combined to avoid overmixing. Prepare your bundt cake pan by spraying or greasing it with non-stick cooking spray, then pour the batter into the pan, spreading it evenly.
- Bake the cake: Bake the cake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly, and then run a knife along the edges of the pan to loosen the cake. Invert the cake onto a cooling rack and allow it to cool completely.
- Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, 1/4 cup at a time, until you reach your desired glaze stiffness. Garnish the glazed cake with additional lemon zest before serving.
Notes
- Use room temperature ingredients for best mixing results.
- Dry pudding mix adds moisture and enhances lemon flavor; lemon or vanilla flavor works well.
- Be careful not to overmix once you add the flour to keep the cake tender.
- Make sure the cake is completely cool before applying the glaze to prevent melting.
- Use fresh lemon zest and juice for the brightest flavor.
