Moist Lemon Bundt Cake with Zesty Glaze

This easy homemade lemon Bundt cake is moist, tender, and packed with bright lemon flavor. It’s an ideal dessert for spring gatherings, brunch, or any time you want a fresh, citrusy cake with a tangy lemon glaze.

The cake stays moist thanks to a combination of butter and sour cream. The bright lemon flavor comes from lemon extract, fresh lemon juice, and lemon zest, and a simple lemon glaze adds the perfect finishing touch.

Ingredient Notes

See the ingredient list below for exact amounts. These notes explain the role of key ingredients and suggestions for best results.

• Butter: Use unsalted butter, softened to room temperature, for a rich flavor. Melted butter is used in the glaze.
• Granulated sugar: Sweetens the cake and helps create a tender crumb.
• Sour cream: Adds moisture and a subtle tang that balances the lemon.
• Eggs: Provide structure and richness.
• Vanilla extract: Enhances and balances the lemon.
• Lemon extract, juice, and zest: Use all three for layered, intense lemon flavor—lemon extract for concentrated flavor, juice for brightness, zest for aromatic oils.
• All-purpose flour: Gives the cake its structure.
• Baking powder and salt: Leaven and balance the sweetness.
• Powdered sugar: For a silky lemon glaze.

How to Make This Lemon Bundt Cake

Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan thoroughly, making sure every crevice is covered so the cake releases cleanly after baking.

In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy. This step incorporates air and contributes to a tender crumb.

Beat in the sour cream until smooth, then add the eggs one at a time. Stir in lemon extract, vanilla, fresh lemon juice, and lemon zest, mixing until evenly combined. Adding wet ingredients gradually helps maintain a smooth batter.

Whisk together the flour, baking powder, and salt. Add half of the dry mixture to the wet ingredients and mix until smooth, then add the remainder and combine just until no streaks of flour remain. Avoid overmixing to keep the cake tender.

Pour the batter into the prepared Bundt pan and smooth the top. Bake in the center of the oven for 85–90 minutes, or until a toothpick inserted into the thickest part comes out clean. Start checking at about 80 minutes to prevent overbaking.

Remove from the oven and let the cake cool in the pan for 10 minutes. Run a thin spatula around the edges to loosen, then invert the pan onto a wire rack and let the cake cool completely before glazing.

To make the glaze, whisk together melted butter, fresh lemon juice, and powdered sugar until smooth. Drizzle over the cooled cake and let the glaze set before slicing.

Cake Variations

• Add poppy seeds or finely chopped nuts to the batter for texture.
• Layer with lemon curd or a ribbon of fresh berries before baking for a filled cake.
• Top with extra lemon zest or a light dusting of powdered sugar instead of glaze for a subtler finish.
• Use a simple orange glaze for a citrus twist.

Make-Ahead, Storing & Freezing

Make ahead: The cake can be baked a day in advance and stored at room temperature in an airtight container. For the freshest presentation, add the glaze just before serving.

Store: Leftovers keep well in an airtight container at room temperature for up to 3 days.

Freeze: Freeze the cake whole or sliced for up to 2 months. Wrap well and thaw at room temperature before glazing or serving. Freezing before glazing helps preserve texture.

Ingredients (for a 12-cup Bundt pan, serves 12)

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 cup sour cream
• 6 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Glaze

• 2 tablespoons butter, melted
• 2 tablespoons fresh lemon juice
• 3/4 cup powdered sugar

Instructions

1. Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan.
2. Cream the softened butter and granulated sugar until light and fluffy.
3. Beat in the sour cream, then add eggs one at a time. Stir in lemon extract, vanilla, lemon juice, and lemon zest until smooth.
4. Whisk together flour, baking powder, and salt. Add half the dry mixture to the wet ingredients and mix until smooth, then add the remaining dry ingredients and combine just until blended.
5. Pour batter into the prepared Bundt pan and smooth the top.
6. Bake for 85–90 minutes, checking at about 80 minutes. A toothpick inserted in the center should come out clean.
7. Cool in the pan for 10 minutes, loosen the edges with a knife, then invert onto a wire rack to cool completely.
8. Whisk together melted butter, lemon juice, and powdered sugar to make the glaze. Drizzle over the cooled cake and allow the glaze to set before slicing.

Notes

Properly preparing the Bundt pan is essential for easy release—be sure to grease every nook and dust lightly with flour. Avoid overmixing the batter after adding the flour to prevent a dense cake. Store leftovers in an airtight container at room temperature for up to three days, or freeze wrapped tightly for up to two months.

Nutrition (approximate per serving)

• Calories: 496 kcal
• Carbohydrates: 66 g
• Protein: 7 g
• Fat: 23 g
• Sugar: 42 g

Enjoy this lemon Bundt cake as a bright, crowd-pleasing dessert. The combination of butter and sour cream keeps it tender while the lemon components give it refreshing flavor that works well for brunch, special occasions, or a sunny afternoon treat.