This Lemon Bundt Cake is exceptionally light and tender, bursting with bright lemon flavor and simple to prepare. Baked in a classic bundt pan and finished with a double layer of tart lemon glaze, it yields tall, fluffy slices with vibrant lemon in every bite.
By combining lemon zest, lemon juice, a touch of lemon extract or lemon oil, and a generous lemon glaze, this all‑butter cake is designed to delight citrus lovers. The method balances acidity and structure so the cake remains soft and sliceable while delivering bold lemon flavor.
“Oh my God, Rebecca… This lemon cake is divine. We have taken an executive action of making more icing so that we can pour it over the cake every time we eat it. Perfect. Great recipe. Thank you.” – Robin
Citrus is one of my favorite flavors, so you’ll find several lemon recipes here. For this cake I wanted something different from a loaf or layered cake: a bundt cake that rises tall in the pan and offers generous slices. Bundt cakes are elegant yet unfussy — they stand on their own, are easy to transport, slice, and serve.
I wanted a very soft, light, and tender texture paired with bright lemon flavor. Because lemon juice is acidic, too much can weaken the cake structure. To add intense lemon taste without excess acidity, I soak the zest in lemon juice to tenderize the zest and help it melt into the batter. I also add lemon extract or lemon oil and top the cake with a double glaze of tart lemon icing. The result is an exceptionally light, buttery cake with pronounced lemon flavor.
xo
-Rebecca
Ingredient notes
- Cake flour: Cake flour gives this cake its soft, tender crumb because it has a lower protein content than all‑purpose flour. If you don’t have cake flour, substitute a mix of all‑purpose flour and cornstarch (see Substitutions below).
- Unsalted butter: This is an all‑butter cake and uses a substantial amount of butter. Using unsalted butter lets you control the salt level in the batter.
- Fresh lemon zest and juice: Soaking the zest in lemon juice for at least 10 minutes softens it so the zest integrates smoothly into the batter without adding harsh texture.
- 3 whole eggs + 1 egg yolk: The extra yolk adds richness and helps create a tender, moist cake.
- Sour cream: Full‑fat sour cream adds moisture and contributes to a tender crumb while balancing the sweetness.
- Vanilla: A touch of vanilla rounds the lemon and adds depth and creaminess.
- Lemon extract or lemon oil: Lemon oil is more concentrated than extract, so use less. Note there are two different products labeled “lemon oil”: the culinary essential oil (cold‑pressed lemon essence) is what you want for baking, not olive oil infused with lemon.
Additions and substitutions
- Instead of cake flour: Measure 2 cups + 2 tablespoons all‑purpose flour and replace 4 tablespoons of that with cornstarch to approximate cake flour.
- Make a lime bundt cake: Swap lemon zest, juice, and extract for lime zest, lime juice, and lime extract for a bright alternative.
Step-by-step photos and instructions
A bit of mise en place makes this cake straightforward to assemble.
- Add the lemon zest and lemon juice to a bowl and let rest for at least 10 minutes.
- Grease the inside of a bundt pan with shortening or butter, then dust with flour so the pan is evenly coated.
- Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
- Stir vanilla and lemon extract into the sour cream.
- Whisk the eggs and extra yolk in a small bowl until combined.
After the zest has soaked, stir it into the sour cream mixture so the flavor distributes evenly.
Beat butter and sugar with an electric mixer until light and aerated, about 3–4 minutes.
Scrape the bowl and add half the eggs, beat briefly, then add the rest and beat until incorporated.
Add the flour mixture and sour cream mixture to the butter mixture in alternating additions: 1/3 flour, 1/2 sour cream, 1/3 flour, remaining sour cream, remaining flour. Mix on low speed, just enough to combine after each addition.
Finish by folding the batter gently with a spatula to ensure everything is combined.
Spread the batter into the prepared bundt pan and bake in a preheated oven.
Let the cake cool in the pan for 5–10 minutes, then invert onto a wire rack to finish cooling.
Ahhhhh…. bundt cake perfection!
As soon as you turn the cake out, drizzle about half of the lemon icing over the warm cake so some soaks into the outer crumb. Once the cake is cool, drizzle the remaining glaze.
Top tips and tricks
- If you want more lemon flavor, increase lemon extract, lemon oil, or lemon zest — but do not add more lemon juice. Extra lemon juice increases acidity and can weaken the cake’s structure. The recipe’s 3 tablespoons of lemon juice is the safe amount.
- Double glazing: Applying half the icing while the cake is still warm allows some glaze to soak into the cake, while the second drizzle after cooling gives a slightly crunchy exterior and extra tart lemon punch. Aim for a thick, pourable glaze.
More recipes for lemon lovers
Like me.
-
Lemon Meringue Pie
-
Elderflower Lemon Cake with Lemon Cream Cheese Frosting
-
Lemon Layer Cake with Blackberry Italian Meringue Buttercream
-
Triple Lemon Bars with Shortbread Crust
If you give this recipe a try, let me know! Scroll down to rate the recipe and leave a comment.
Happy baking!
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📖 Recipe
Lemon Bundt Cake with Tart Lemon Glaze
One 10-inch bundt pan; 12 slices
30 minutes
50 minutes
1 hour 20 minutes
This Lemon Bundt Cake is light, tender, and packed with bright lemon flavor. Baked in a 10‑inch bundt pan and finished with a double lemon glaze, it yields tall, fluffy slices and a perfectly balanced citrus finish.
The glaze is a simple lemon icing that has been increased for a double glaze so some soaks in while the cake is warm and additional glaze sets on the surface after cooling.
Ingredients
- 3 tablespoons lemon zest (from 3–4 lemons)
- 3 tablespoons lemon juice (from 3–4 lemons)
- 3 cups (360 g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons table salt, or 2 ½ teaspoons kosher salt
- 1 cup (227 g) full‑fat sour cream
- 1 tablespoon pure vanilla extract
- 2 teaspoons lemon extract, or 1 teaspoon lemon oil
- 3 large eggs + 1 large egg yolk, at room temperature
- 18 tablespoons (254 g) butter, at room temperature
- 2 cups (400 g) granulated sugar
For the Lemon icing:
- 1 ½ cups (114 g) powdered sugar
- ¼ teaspoon table salt
- 1 ½ tablespoons heavy cream, more to adjust consistency
- 1 ½ tablespoons lemon juice, more to taste
- ½ teaspoon lemon oil or 1 teaspoon lemon extract, more to taste
- ½ teaspoon pure vanilla extract
Instructions
- Heat the oven to 350°F (176°C).
- Combine lemon zest and lemon juice in a small bowl; set aside for at least 10 minutes to soften the zest.
- Coat a 12‑cup bundt pan with shortening or softened butter, then dust with flour so the pan is evenly coated.
- Whisk together cake flour, baking powder, baking soda, and salt.
- Stir sour cream, vanilla, and lemon extract (or oil) together, then add the soaked zest and lemon juice.
- Whisk eggs and extra yolk in a small bowl.
- Beat butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
- Add half the eggs, beat briefly, then add the remaining eggs and beat until incorporated.
- Add the flour mixture and sour cream mixture in alternating additions: 1/3 flour, 1/2 sour cream, 1/3 flour, remaining sour cream, remaining flour. Mix on low speed and incorporate each addition before adding the next.
- Spread batter into the prepared pan and bake in the center of the oven for 45–55 minutes, until the cake pulls slightly away from the pan and the center is set. A toothpick should come out with no raw batter.
- While the cake bakes, whisk together all icing ingredients until smooth. Aim for a thick, spoonable glaze; adjust powdered sugar or cream to reach the right consistency.
- Let the cake cool in the pan for 5–10 minutes, then invert onto a wire rack. Immediately drizzle half the glaze over the warm cake so some soaks in. Once the cake is cool, drizzle the remaining glaze and let it set about 10 minutes before slicing.
Notes
Lemon extract vs. lemon oil: Lemon oil is more concentrated than extract, so use less. Use culinary lemon essence (cold‑pressed lemon rind oil) for baking rather than olive oil infused with lemon.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 737Total Fat: 24gSaturated Fat: 14gUnsaturated Fat: 10gCholesterol: 122mgSodium: 470mgCarbohydrates: 123gFiber: 1gSugar: 73gProtein: 8g
