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A delicious lemon bundt cake garnished with lemon glaze and fresh lemons, perfect for summer gatherings.
Alyssa

Lemon Bundt Cake

This Lemon Bundt Cake is a perfectly rich and buttery confection bursting with bright lemon flavor, drizzled with a sweet-tart lemon glaze that makes it truly mouthwatering.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 people
Course: Desserts
Cuisine: American
Calories: 722
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups All purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Unsalted butter (at room temperature)
  • 2 cups Sugar
  • 1 tablespoon Lemon zest (from 1 lemon)
  • 4 large Eggs
  • ½ teaspoon Vanilla extract
  • ½ cup Milk (non-fat preferred)
  • ½ cup Sour cream (full fat preferred)
  • 1 tablespoon Lemon juice (fresh)
  • 2 tablespoons Melted butter
  • 1 cup Powdered sugar
  • 1 tablespoon Lemon juice (for glaze)

Equipment

  • 1 Bundt Pan Ensure it's well greased and floured.
  • 1 Electric Mixer For blending ingredients smoothly.

Method
 

  1. Preheat oven to 325°F.
  2. Grease and flour the bundt pan thoroughly.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Blend the butter in the electric mixer until fully smooth.
  5. Add sugar and beat on medium speed until light and fluffy.
  6. Add lemon zest and blend. Add eggs one at a time.
  7. While mixing, add half of the flour mixture, then the vanilla and milk.
  8. Add the remaining flour, sour cream, and lemon juice. Mix until well incorporated.
  9. Pour batter into prepared pan and smooth the top.
  10. Bake for 60-70 minutes until a toothpick comes out clean.
  11. Allow cake to cool in the pan for about 1 hour before inverting onto a plate.
  12. For the glaze, melt the butter and whisk in powdered sugar and lemon juice until smooth.

Notes

Perfect for potlucks, birthdays, or summer tea parties!