If you’re searching for a dessert that feels like sunshine on a plate, this Lemon Bundt Cake Recipe is an absolute must-try. Bursting with bright lemon flavor and featuring a tender crumb with a hint of tang from the sour cream, this cake is both comforting and refreshingly vibrant. Every bite is perfectly balanced between sweet and zesty, making it a crowd-pleaser for any occasion—from casual family gatherings to special celebrations. Plus, the cream cheese glaze adds just the right touch of indulgence to elevate this classic to something truly special.
Ingredients You’ll Need
These ingredients might look simple, but each plays a crucial role in making this Lemon Bundt Cake Recipe a dream come true. From the luscious butter that creates moistness to the lemon zest and juice that inject bursts of citrus, every element is carefully chosen to build layers of flavor and texture.
- 1 cup Butter (softened): This adds richness and moisture, creating a tender crumb that’s simply irresistible.
- 2 1/4 cups Sugar: Sweetness that balances the tangy lemon and enhances the cake’s golden color.
- 3 large Eggs: Provide structure and help bind all the ingredients together beautifully.
- 1 cup Full-Fat Sour Cream: Contributes to a moist texture and adds a subtle tanginess for depth.
- 1/4 cup Dry Pudding Mix (lemon or vanilla): Adds a luscious, custard-like richness, ensuring the cake stays moist.
- 2 Tablespoons Lemon Zest: Packs in concentrated lemon flavor, making every bite vibrantly citrusy.
- 2 Tablespoons Lemon Juice: Provides fresh acidity that brightens the cake.
- 2 1/4 cups Cake Flour: Gives a tender texture without being too dense.
- 1 teaspoon Baking Powder: The magic that helps the cake rise perfectly and stay fluffy.
- 1 teaspoon Salt: Enhances all the flavors and balances the sweetness.
- 8 ounces Cream Cheese (softened): Creates a silky-smooth glaze that beautifully complements the cake.
- 1/4 cup Butter (softened): Adds richness and smoothness to the glaze.
- 2 1/4 to 2 1/2 cups Powdered Sugar: Sweetens the glaze to your preferred consistency.
- Lemon Zest: For finishing touches and extra zing in the glaze.
How to Make Lemon Bundt Cake Recipe
Step 1: Cream Butter and Sugar
Start by preheating your oven to 350 degrees to ensure it’s ready when your batter is perfect. In a large mixing bowl, use a mixer to beat the softened butter and sugar together for about 5 minutes. You want this mixture to be super light and fluffy – this helps build the cake’s airy texture. Don’t forget to scrape down the sides often so everything blends nicely.
Step 2: Add Eggs and Wet Ingredients
Next, add the eggs one at a time, mixing well after each addition to keep the batter smooth and prevent it from curdling. Then, stir in the sour cream, dry pudding mix, lemon zest, and lemon juice. This combination is the heart of your Lemon Bundt Cake Recipe, ensuring it’s moist and bursting with fresh citrus flavor.
Step 3: Incorporate Dry Ingredients
Gently fold in the cake flour, baking powder, and salt using a spatula or low mixer setting. Overmixing here can toughen the cake, so be gentle but thorough. Meanwhile, prepare your bundt pan by spraying or greasing it well to prevent sticking. Pour the batter into the pan and spread it evenly, smoothing the top with a spatula.
Step 4: Bake and Cool
Bake your cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. This step fills your kitchen with the most delightful lemony aroma you can imagine. Once out of the oven, let it cool slightly before running a knife around the edges—a careful step to ensure your beautiful bundt shape comes out perfectly. Invert the cake onto a cooling rack and allow it to cool completely.
Step 5: Prepare the Cream Cheese Glaze
While the cake cools, whip together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar until you reach the glaze consistency you love—whether a thick drizzle or a smooth pour. Stir in lemon zest for that final burst of brightness. Drizzle the glaze over your cooled cake, letting it cascade down the sides for an irresistible finish.
How to Serve Lemon Bundt Cake Recipe
Garnishes
Enhance the beauty and flavor of your Lemon Bundt Cake Recipe with simple garnishes that bring extra freshness and texture. Thin lemon slices, a sprinkle of finely grated lemon zest, or even edible flowers can make your presentation pop and add a charming touch.
Side Dishes
This cake is versatile enough to pair with a cup of tea or coffee for an afternoon treat, or serve alongside fresh berries and a dollop of whipped cream to turn it into an elegant dessert. A lightly sweetened yogurt or a scoop of vanilla ice cream also pairs wonderfully, complementing the zing of the lemon.
Creative Ways to Present
For special occasions, place your glazed Lemon Bundt Cake on a cake stand and dust it lightly with powdered sugar for a snowy effect. You could also add candied lemon peels along the top edges or create individual slices with a swirl of glaze and a small mint leaf for a gorgeous, personal touch that impresses every guest.
Make Ahead and Storage
Storing Leftovers
Your Lemon Bundt Cake Recipe keeps beautifully when stored properly. Wrap the cake tightly with plastic wrap and store it at room temperature for up to 3 days. For longer freshness, keep it refrigerated in an airtight container for up to 5 days, just bring to room temperature before serving.
Freezing
This cake freezes wonderfully, which means you can enjoy it anytime without rushing. Wrap it securely in plastic wrap, then in aluminum foil to avoid freezer burn. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight, then let it sit at room temperature for an hour or so to regain its luscious texture.
Reheating
If you prefer your Lemon Bundt Cake slightly warm, gently heat slices in the microwave for 15-20 seconds. This wakes up the flavors and softens the crumb, making every bite feel freshly baked.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but use slightly less—about 2 1/8 cups—to keep the cake tender. Sifting the flour before measuring also helps mimic the lighter texture of cake flour.
What if I don’t have sour cream on hand?
You can swap sour cream with plain Greek yogurt or buttermilk for a similar moist, tangy effect, though the texture may vary slightly.
Can I make this recipe dairy-free?
With some modifications—like using dairy-free butter, cream cheese substitutes, and yogurt alternatives—this Lemon Bundt Cake Recipe can be adapted for dairy-free needs.
How do I prevent the cake from sticking to the bundt pan?
Greasing the pan thoroughly and dusting it lightly with flour or using a non-stick cooking spray designed for baking are key steps. Cooling the cake slightly before inverting will also help it release cleanly.
Is the pudding mix necessary?
The dry pudding mix is a secret weapon here; it boosts moisture and adds richness without extra effort, but if you don’t have it, you can leave it out and add a teaspoon of vanilla extract for flavor.
Final Thoughts
There’s something truly comforting about baking a Lemon Bundt Cake Recipe that not only tastes delightful but also fills your home with joy from the very first moment. Whether it’s a treat for yourself or a gift to friends and family, this cake’s bright citrus notes and tender crumb promise to become a favorite in your baking repertoire. Don’t hesitate—grab your ingredients and start making memories one luscious slice at a time!
Print
Delicious 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 zesty Lemon Bundt Cake is a moist and flavorful dessert perfect for any occasion. Featuring a tender crumb infused with lemon zest and juice, it is topped with a luscious lemon cream cheese glaze that adds a sweet and tangy finish. The cake is baked to golden perfection in a bundt pan, making for an elegant presentation and a delightful citrus treat.
Ingredients
Cake
- 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
Lemon 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
- Preheat 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, making sure to scrape down the sides of the bowl frequently to ensure even mixing.
- Add Eggs and Wet Ingredients: Add eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the sour cream, dry pudding mix (either lemon or vanilla flavor), lemon zest, and lemon juice until well combined.
- Incorporate Dry Ingredients: Gently fold in the cake flour, baking powder, and salt until the batter is smooth and fully combined without overmixing. Prepare your bundt cake pan by spraying it with a non-stick cooking spray or greasing it thoroughly. Pour the batter evenly into the pan and spread it out gently.
- Bake the Cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool slightly in the pan. Run a knife along the edges of the pan to loosen the cake, then invert onto a cooling rack. Let the cake cool completely before glazing.
- Prepare and Apply the Glaze: In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, starting with 2 1/4 cups, and increase as needed to reach your desired glaze consistency. Spread or drizzle the glaze over the cooled Bundt cake, then garnish with fresh lemon zest for an extra burst of lemon flavor and visual appeal.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results.
- You can substitute the dry pudding mix with additional vanilla or lemon extract if desired.
- The glaze consistency can be adjusted by adding more powdered sugar to thicken or a small amount of lemon juice to thin.
- Store the finished cake covered in the refrigerator for up to 3 days.
- For a dairy-free variation, substitute butter and cream cheese with plant-based alternatives.
