Sunshine in Every Slice!

This Lemon Bundt Cake is the kind of dessert that delivers big results with surprisingly little effort! It’s bright and fresh, yet rich and comforting.

I love this cake because it’s easy enough for beginner bakers, impressive enough for guests, and versatile enough that you can add blueberries to it and make a Blueberry Lemon Bundt Cake instead if you’d like!

If you love Bundt Cakes, then I think you’d like the Best Chocolate Bundt Cake and Cranberry Bundt Cake with Butter Sauce , too!

What You’ll Love About this Recipe

Bright, Sunny Lemon Flavor – This cake has a vibrant citrus taste that is refreshing without being too tart.

Effortlessly Elegant – The Bundt pan does all of the work, creating a stunning, bakery-style cake with minimal decorating.

Great for All Occasions – Ideal for brunch, showers, holidays, potlucks, or an every day dessert!

That Lemon Glaze – A sweet-tart drizzle soaks into the cake and adds just the right finishing touch!

Ingredients You’ll Need for the Cake

2 3/4 cups Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Salt

3/4 cup Butter, Softened

2 cups Sugar

4 Eggs

2 tsp Vanilla

1/3 cup Lemon Juice

2 tbsp Lemon Zest

1/4 cup Oil

1 cup Sour Cream

And the Lemon Glaze

1 cup Powdered Sugar

2-3 tbsp Lemon Juice

Lemon Zest, Optional

How to Make Lemon Bundt Cake

Preheat oven to 350 degrees. Generously spray a Bundt pan with non-stick spray and set aside.

In a medium bowl, whisk together 2 3/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.

In a separate large bowl, beat together 3/4 cup softened butter and 2 cups sugar until light and fluffy.

Mix in 4 eggs, one at a time, until combined. Then mix in 2 tsp vanilla.

Slowly beat in 2 tsp vanilla, 1/3 cup lemon juice, 2 tbsp lemon zest, and 1/4 cup oil.

Gradually beat the dry ingredients into the wet until just combined. Then beat in 1 cup sour cream.

Pour the batter into the prepared pan and spread evenly.

Bake for 50-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cover loosely with aluminum foil for the last 5-10 minutes of baking if needed to prevent excess browning.

Remove from oven and let cool in the pan on a wire rack for 30 minutes, then transfer cake to the rack to finish cooling.

Once cooled, make the glaze by whisking together 1 cup powdered sugar and 2-3 tbsp lemon juice. Drizzle over top of the cake.

Optional: Sprinkle lemon zest on top of the glaze before it hardens.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for flavor, but bottled lemon juice will work as a substitute.

How do I keep my Bundt cake from sticking to the pan?

Grease the pan thoroughly, getting into every crease. A baking spray with flour works well, or use butter and flour. Let the cake cool for 30 minutes before turning it out on a cooling rack.