The Ultimate Zesty Lemon Bundt Cake: A Burst of Sunshine in Every Slice

Lemon Bundt Cake – a truly fresh, incredibly moist, and wonderfully zesty lemon bundt cake, crafted with an abundance of lemon zest and crowned with a vibrant lemon glaze. This delightful dessert is an absolutely perfect choice for Easter celebrations or any occasion that calls for a bright, cheerful treat.

Get ready for a truly lucky day, because you’ve stumbled upon the recipe for an absolutely sensational and incredibly lemony Lemon Bundt Cake! This isn’t just any lemon cake; it’s a masterpiece meticulously crafted to infuse lemon flavor into every single bite. From the fragrant zest in the batter to the concentrated lemon emulsion and the bright, tangy glaze, every component sings with citrus. Yet, despite its intense lemon profile, it maintains a perfect balance of sweetness, ensuring a harmonious and utterly delightful taste that’s never overly tart. Whether you’re a devoted lemon lover or simply seeking a show-stopping dessert, this bundt cake is guaranteed to impress.

If your heart desires even more lemon-infused baked goods, here are some other fantastic lemon cake recipes you absolutely must try:

The Most Enjoyable Light Lemon Cake
Tasty Lemon Blueberry Muffin Cookies
Indelible and Tempting Lemon Cookie Bars

Why This Lemon Bundt Cake Stands Out

This isn’t just another bundt cake recipe. We’ve perfected this Lemon Bundt Cake to ensure it delivers on all fronts – taste, texture, and ease. Here’s why you’ll fall in love with it:

Unrivaled Lemon Flavor: For years, I struggled to find a lemon cake recipe that truly delivered on its promise of bright, authentic lemon flavor. Many recipes fell short, offering only a subtle hint. That’s why I took matters into my own hands, meticulously crafting this recipe to ensure a robust, delightful lemon punch. We achieve this by incorporating lemon zest directly into the batter, utilizing lemon emulsion for an intense flavor boost, and finishing it with a fresh lemon glaze. It’s a lemon lover’s dream!
Perfect Sweet-Tart Balance with Lemon Glaze: While some lemon cakes can be overwhelmingly tart or too sweet, this recipe strikes the ideal equilibrium. The cake itself boasts a lovely sweetness that perfectly complements the vibrant lemon notes. To further enhance this, we crown the cake with a simple yet incredibly flavorful lemon glaze. This glossy topping adds another layer of lemony goodness and a touch of sweetness that makes every bite irresistible.
Surprisingly Easy to Make: Don’t let the elegant appearance fool you; this lemon bundt cake is incredibly simple to prepare. From gathering your ingredients to pulling the perfectly baked cake from the oven, the entire process takes roughly two hours, with much of that time dedicated to baking. You won’t need to spend all day in the kitchen to create a truly delicious and impressive dessert. It’s perfect for busy bakers who still want to deliver homemade goodness.
The Beauty of a Bundt Cake: One of the greatest advantages of a bundt cake is its inherent simplicity and elegance. With just one pan, you eliminate the need for intricate stacking, crumb coating, or elaborate decorating. The fluted design of the bundt pan does all the work for you, transforming a simple batter into a stunning centerpiece that looks far more complicated than it actually is. It’s a hassle-free way to create a beautiful and delicious cake every time.

A Deep Dive into Our Lemon Bundt Cake Ingredient List

Below, you’ll find detailed explanations for some key ingredients, particularly those you might not always have on hand, and insights into why specific choices make a difference in this recipe. For the complete, precise list of measurements, please refer to the comprehensive recipe card further down this page.

Unsalted Butter: As with most of my baking recipes, I exclusively use unsalted butter. This gives you complete control over the salt content in your final product, preventing your cake from becoming overly salty. For the best results, it’s absolutely crucial that your butter is at proper room temperature – soft enough to indent easily with your finger, but not melted. This usually means pulling it out 2 to 4 hours ahead of time, depending on your kitchen’s ambient temperature. Room temperature butter creams beautifully with sugar, incorporating air for a light, tender crumb.
Canola Oil: While butter provides flavor and richness, canola oil (or vegetable oil if that’s what you have) contributes significantly to the cake’s moistness and tenderness. Oils are 100% fat, unlike butter which contains water, making them excellent for keeping cakes soft and preventing them from drying out, even a few days after baking.
Lemon Flavoring (Emulsion vs. Extract): For an unparalleled, intense lemon flavor that truly stands out, I highly recommend using lemon emulsion. Emulsions are water-based and retain their flavor better during baking compared to alcohol-based extracts. You can often find high-quality lemon emulsion here. If you can’t get your hands on emulsion, lemon extract is a perfectly acceptable substitute, though you might find the lemon flavor slightly less pronounced.
Eggs (Large or Extra Large): Eggs play a vital role in providing structure, moisture, and richness to the cake. I always use large or extra-large eggs for consistency. Similar to butter, your eggs should be at room temperature. This helps them emulsify more effectively with the other ingredients, leading to a smoother, more uniform batter and a finer crumb in the finished cake. Plan to take them out of the fridge 2 to 4 hours before you start baking.
Lemon Zest: The zest is where much of the lemon’s essential oils and vibrant aroma reside. For this recipe, I suggest using the zest of two large lemons. However, if you’re a true lemon enthusiast and crave an even more intense citrus punch, don’t hesitate to use three! Just be sure to zest only the bright yellow outer layer, avoiding the bitter white pith underneath.
Cake Flour: This is a secret weapon for achieving an exceptionally soft, tender, and light bundt cake. Cake flour has a lower protein content than all-purpose flour, which results in less gluten development. Less gluten means a more delicate crumb that practically melts in your mouth. While all-purpose flour can work in a pinch, cake flour truly elevates the texture of this dessert.
Pam’s Baking Spray with Flour: I cannot rave enough about this product! Ensuring your bundt cake releases cleanly from the pan is crucial, and Pam’s Baking Spray (specifically the one with flour) is an absolute game-changer. It provides a non-stick coating that’s superior to traditional buttering and flouring, especially for intricate bundt pan designs. You can often find it here. Trust me, once you try it, you’ll use it for all your bundt baking endeavors!
Sour Cream & Buttermilk: These acidic dairy products are key to the cake’s incredible moisture and tender crumb. The acidity in sour cream and buttermilk reacts with the baking powder, contributing to a lighter texture. They also add a subtle tang that complements the lemon flavor beautifully. Make sure both are at room temperature for seamless incorporation into the batter.
Granulated Sugar: Beyond sweetness, sugar plays a crucial role in the cake’s structure, moisture retention, and browning. When creamed with butter and oil, it helps aerate the batter, contributing to a light texture.
Baking Powder & Salt: Baking powder is our primary leavening agent, creating the rise and airy texture of the cake. Salt, though used in small quantities, is vital for balancing the sweetness and enhancing all the other flavors, making the lemon notes pop even more.

Step-by-Step Guide to Your Perfect Lemon Bundt Cake

Achieving a flawless Lemon Bundt Cake is easier than you think with these detailed steps. Remember, preparation is key for a stress-free baking experience. Begin by preheating your oven to 325°F (160°C) and then focus on preparing your bundt pan. I exclusively use Pam’s baking spray with flour; its performance in ensuring a perfect, no-stick release from intricate bundt pan designs is simply unparalleled!

Step 1: Prepare Your Bundt Pan and Sift Dry Ingredients. Start by thoroughly spraying all the interior surfaces and crevices of a 12-cup bundt pan with Pam’s baking spray with flour. Ensure every nook and cranny is coated to guarantee an easy release. Set the prepared pan aside. In a separate medium-sized mixing bowl, whisk together your cake flour, baking powder, the vibrant lemon zest, and salt. Sifting these ingredients together ensures they are well combined, aerated, and free of any lumps, which contributes to a lighter, more uniform cake texture.
Step 2: Cream the Butter, Oil, and Sugar. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the softened room-temperature unsalted butter, canola oil, and granulated sugar. Cream these ingredients together on medium-high speed for a full 3 minutes. This crucial step incorporates air into the mixture, creating a light and fluffy base. You’ll notice the mixture becoming significantly lighter in color and texture.
Step 3: Gradually Add Eggs for Emulsification. After creaming, stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly. Begin adding the room-temperature large egg whites and whole eggs one at a time, mixing on medium speed after each addition until just combined. Scrape down the bowl between additions to ensure everything is fully incorporated. Once all eggs are in, beat the mixture on medium-high speed for an additional 2 to 3 minutes. This helps to create a strong emulsion, leading to a moist and stable cake.
Step 4: Incorporate Sour Cream and Lemon Flavoring. Reduce the mixer speed to low. Add the room-temperature sour cream and your chosen lemon flavoring (lemon emulsion or extract). Mix on low speed until just combined. Don’t be alarmed if the mixture appears slightly curdled at this stage; this is normal and will smooth out once the dry ingredients are added.
Step 5: Alternate Dry Ingredients and Buttermilk. With the mixer on its lowest speed, begin adding the dry ingredient mixture (flour, baking powder, zest, salt) in three additions, alternating with the room-temperature buttermilk in two additions. Start with ⅓ of the flour mixture, then add half of the buttermilk, followed by another ⅓ of the flour, the remaining buttermilk, and finally the last ⅓ of the flour. Mixing on the lowest speed is essential to prevent overmixing, which can lead to a tough cake. After the last addition, scrape the bottom and sides of the bowl one more time, then mix on low for just 20 more seconds until the batter is smooth and no streaks of flour remain.
Step 6: Pour and Bake to Golden Perfection. Gently pour the perfectly prepared cake batter into your greased and floured bundt pan. Distribute it evenly. Transfer the pan to your preheated 325°F (160°C) oven and bake for 40 to 45 minutes. Baking times can vary, so start checking at 40 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out with only a few moist crumbs attached, or completely clean.
Step 7: Cool the Cake. Once baked, remove the bundt pan from the oven and let the cake cool in the pan on a wire rack for at least 20 minutes, preferably until completely cool. This cooling period is vital; it allows the cake to set and prevents it from sticking or breaking when inverted. Attempting to remove a warm bundt cake too soon often leads to disaster! Once cool, carefully invert the cake onto a serving plate.
Step 8: Prepare and Glaze Your Lemon Bundt Cake. While the cake cools, prepare your luscious lemon glaze. In a small bowl, combine all the glaze ingredients (powdered sugar, heavy cream, and lemon juice). Whisk vigorously with a fork or a small whisk until the mixture is completely smooth and free of lumps. The consistency should be thick enough to cling to the cake but still pourable. Once your bundt cake is completely cooled, pour the fresh lemon glaze generously over the top, allowing it to drip attractively down the fluted sides. Serve immediately or let the glaze set slightly.
Optional Lemon Simple Syrup Boost: For an extra burst of lemon flavor and added moisture, you can brush the cooled cake with a lemon simple syrup before glazing. To make it, combine ¼ cup water, ¼ cup granulated sugar, and ¼ teaspoon lemon extract in a microwave-safe bowl. Microwave for 30-60 seconds, or until the sugar has fully dissolved. Use a pastry brush to gently dab and soak the syrup over the entire surface of the cooled bundt cake. Let it absorb before applying the glaze.

Expert Baking Tips for Bundt Cake Success

Baking a beautiful and delicious bundt cake requires a few key insights. Following these expert tips will significantly improve your chances of achieving a perfect Lemon Bundt Cake every time:

Invest in a High-Quality Bundt Pan: The quality and color of your bundt pan make a significant difference. I highly recommend using a light-colored, high-quality pan, such as the Nordic Ware 12-cup pan. Lighter-colored pans prevent the exterior of your cake from browning too quickly or burning before the inside is fully cooked. While a 10-cup pan can be used, be careful not to overfill it; you might have a bit of leftover batter. A great option, like the one I use, can be found here.
Ensure All Ingredients are at Room Temperature: This tip is paramount for most baking recipes, especially for cakes. Room temperature butter, eggs, sour cream, and buttermilk emulsify much better, creating a smoother, more uniform batter. This leads to a finer, more tender crumb and a cake that rises beautifully and evenly. Remember to take them out of the refrigerator at least 2-4 hours before you plan to start mixing.
Properly Prepare Your Bundt Pan: This is arguably the most critical step for any bundt cake to prevent it from sticking. Do not skimp here! Generously spray every curve and crevice of your pan with a high-quality non-stick baking spray that contains flour (like Pam’s Baking Spray with Flour). For extra insurance, you can even dust the sprayed pan lightly with a tablespoon of flour, rotating it to coat all surfaces, then tapping out the excess. A well-prepped pan ensures a perfect release and a beautiful cake.
Cool the Cake Completely Before Glazing: Patience is a virtue, especially when it comes to glazing a bundt cake. Always allow your cake to cool completely, preferably on a wire rack, before you pour on the glaze. If you glaze a warm cake, the glaze will melt, be absorbed into the cake, and disappear, leaving you with a sticky mess rather than a beautiful, defined topping.
Do Not Open the Oven Door Too Early: Resist the urge to peek! Opening the oven door frequently, especially during the first two-thirds of the baking time, can cause the temperature to drop, leading to a sunken cake center. Trust your oven and the baking time, and only open the door when you’re ready to test for doneness.
Inverting Your Bundt Cake: Once the cake has cooled in the pan for the recommended time (usually 10-20 minutes, check recipe specifics), gently tap the sides of the pan a few times to help release any lingering suction. Place a wire cooling rack over the top of the bundt pan, then carefully but confidently invert the pan and rack together. The cake should slide out cleanly. If it doesn’t, give the bottom of the pan a few gentle taps before trying again.

Frequently Asked Questions (FAQ) About Lemon Bundt Cake

Here are some common questions you might have about making this delightful Lemon Bundt Cake:

Q: Can this Lemon Bundt Cake recipe be turned into cupcakes?

A: Absolutely! This versatile recipe can easily be adapted to make delicious lemon cupcakes. You can expect to yield approximately 24 standard-sized cupcakes from this batter. When baking as cupcakes, you’ll need to adjust the baking time significantly; typically, they will bake for 18-22 minutes at the same oven temperature (325°F or 160°C). Always check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.

Q: What size cake pans can this recipe make?

A: This recipe is quite flexible! Beyond a standard 12-cup bundt pan, it can successfully fill three 8-inch round cake pans for a beautiful layer cake, or four 6-inch round cake pans if you prefer a taller, more intimate cake. It also works perfectly for a 9×13 inch sheet cake, which is great for feeding a crowd. If you only want a smaller amount, you can easily halve the recipe to make an 8×8 inch square cake. Remember that baking times will vary depending on the pan size and depth, so keep a close eye on your oven and use the toothpick test for doneness.

Q: What if I don’t have lemon emulsion? Can I still make this cake?

A: While you can use lemon extract as a substitute for lemon emulsion, I must emphasize that the cake’s lemon flavor will not be as robust or authentic without the emulsion. Lemon emulsion is water-based, allowing its flavor to truly shine through the baking process, whereas alcohol-based extracts can lose some intensity. I highly recommend investing in lemon emulsion for the best possible flavor profile. If you absolutely cannot find it, use a good quality lemon extract, and consider increasing the lemon zest by another lemon to boost the natural citrus aroma.

Q: My bundt cake often sticks to the pan. What am I doing wrong?

A: Cake sticking is a very common issue with bundt pans, often due to improper greasing. Ensure you are generously and thoroughly coating every single crevice, nook, and cranny of your bundt pan with a baking spray specifically designed with flour (like Pam’s Baking Spray). Some bakers even prefer to brush softened butter into all the details, then dust with flour, tapping out any excess. Make sure your pan is light-colored and of good quality. Also, allow the cake to cool in the pan for the recommended time (usually 10-20 minutes) before inverting; if it’s too hot, it can fall apart.

Q: How can I tell if my cake is perfectly baked and not dry?

A: The best way to check for doneness is the toothpick test. Insert a wooden skewer or toothpick into the thickest part of the cake (usually the center). If it comes out with only a few moist crumbs attached, or completely clean, your cake is done. If it comes out with wet batter, continue baking for a few more minutes and retest. Over-baking is the main culprit for a dry cake, so start checking a few minutes before the minimum bake time. Also, ensure all your wet ingredients are at room temperature, and avoid overmixing the batter, as both can contribute to a dry texture.

Storing Your Lemon Bundt Cake for Optimal Freshness

Proper storage is key to enjoying your delicious Lemon Bundt Cake for as long as possible. Here’s how to keep it fresh, whether for a few days or several months:

How to Store this Lemon Bundt Cake in the Refrigerator:

If you’re one of those organized individuals who plans ahead and bakes this cake in advance, or if you simply have leftovers (a rare occurrence with this delicious cake!), you can easily store it in the refrigerator. Once the cake has cooled completely and the glaze has set, simply cover it tightly with plastic wrap. This will help prevent it from drying out and absorbing any odors from your fridge. Stored this way, your Lemon Bundt Cake will remain fresh and moist in the refrigerator for up to 3-4 days.

Freezing Your Lemon Bundt Cake for Long-Term Enjoyment

If you’re looking to extend the shelf life of your Lemon Bundt Cake beyond a few days, freezing is an excellent option. For freezing, ensure the cake is completely cooled and the glaze (if applied) is fully set. First, wrap the entire cake tightly in a layer of plastic wrap, making sure to cover all exposed surfaces to prevent freezer burn. Then, add an additional layer of heavy-duty aluminum foil over the plastic wrap for extra protection. This double-layer method will help maintain its freshness and flavor. Stored correctly in the freezer, your Lemon Bundt Cake can last for up to 6 months.

When you’re ready to enjoy your frozen cake, the best way to defrost it is gradually. Transfer the foil and plastic-wrapped cake from the freezer to the refrigerator and allow it to thaw overnight. This slow thawing process helps to minimize condensation, preserving the cake’s texture and preventing it from becoming soggy. Once thawed, you can bring it to room temperature before serving for the best flavor and consistency.

How to Serve: Once the cake is baked, I personally love to let it cool for about 20 minutes in the pan, then invert it and slice right into it while it’s still slightly warm – especially before glazing! However, it is equally delicious and perhaps even more elegant when served completely cooled and at room temperature, allowing the lemon glaze to fully set and create a lovely visual appeal. Pair it with a cup of tea or coffee for a perfect treat.

For more incredibly easy and delicious cake recipes, I’ve listed some of my favorites below for you to explore:

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Recipe Card: Ultimate Lemon Bundt Cake

Lemon Bundt Cake

Molly Murphy

A remarkably fresh and moist lemon bundt cake, bursting with bright lemon zest and finished with a delightful lemon glaze. The perfect sweet-tart treat for Easter or any special occasion.

5 from 3 votes

Print Recipe
Pin Recipe

Course Dessert

Cuisine American, Cake

Ingredients

FOR THE CAKE

Pam’s Baking Spray with Flour I’ve tried all kinds and this one is the only that gives a perfect release. Essential for bundt pans.
3 cups cake flour
1 Tablespoon baking powder
1 teaspoon salt
Zest of two large lemons For extra lemon punch, feel free to use three!
½ cup unsalted butter at room temperature (softened)
½ cup canola oil or vegetable oil
1 ½ cups granulated sugar
3 large egg whites at room temperature
2 large whole eggs at room temperature
2 teaspoons lemon extract or lemon emulsion Emulsion is highly recommended for best flavor.
½ cup sour cream at room temperature
1 cup buttermilk at room temperature

FOR THE LEMON GLAZE

½ cup powdered sugar
¼ cup heavy cream
Juice of one lemon Freshly squeezed for best flavor.

Instructions

For the Cake

Preheat your oven to 325 degrees F (160°C). Prepare your bundt pan by lightly and thoroughly spraying all the sides and intricate crevices of a 12-cup bundt pan with Pam’s baking spray with flour. Ensure complete coverage to prevent sticking. Set aside.
In a medium-sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, and salt until well combined and aerated. Set this dry mixture aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter, canola oil, and granulated sugar together for 3 minutes on medium-high speed. The mixture should become noticeably lighter in color and fluffy in texture, indicating sufficient air incorporation.
Using a rubber spatula, scrape down the sides and bottom of the bowl to ensure all ingredients are evenly mixed. With the mixer on medium speed, begin adding the room-temperature egg whites and whole eggs one at a time, mixing briefly after each addition until just incorporated. Scrape down the bowl again between additions. Once all eggs have been added, increase speed to medium-high and beat for an additional 2 to 3 minutes to create a stable emulsion.
Reduce the mixer speed to low. Add the room-temperature sour cream and your chosen lemon flavoring (emulsion or extract). Mix on low speed until just combined. Don’t be concerned if the mixture appears slightly curdled; it will smooth out once the flour is added.
Turn the mixer to the lowest speed. Add ⅓ of the flour mixture, followed by half of the buttermilk. Repeat this process, ending with the final ⅓ of the flour. It’s crucial to keep the mixer on the lowest speed to prevent overmixing, which can lead to a tough cake. After the last addition, scrape the bottom of the bowl thoroughly and mix on low for just 20 more seconds until the batter is smooth and no dry streaks remain.
Carefully pour the cake batter into the prepared bundt pan, ensuring it’s evenly distributed. Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with only a few moist crumbs attached (not wet batter).
Allow the baked cake to cool in the bundt pan completely on a wire rack before attempting to transfer it out of the pan and onto a serving plate. This cooling step is vital for the cake to set properly and prevent it from breaking.
(Optional: To intensely boost the lemon flavor and moisture, create a lemon simple syrup. Combine ¼ cup water, ¼ cup granulated sugar, and ¼ teaspoon lemon extract in a small, microwave-safe bowl. Microwave until the sugar completely dissolves, about 30-60 seconds. Using a pastry brush, liberally brush this warm syrup over the entire surface of the cooled bundt cake before glazing.)
To make the lemon glaze, combine all glaze ingredients (powdered sugar, heavy cream, and the fresh juice of one lemon) in a small bowl. Whisk vigorously with a whisk or fork until the mixture is completely smooth and all lumps are gone. The consistency should be pourable but thick enough to coat. Pour the glossy glaze evenly over the top of the completely cooled cake, letting it drip down the sides. Serve and enjoy!

Keyword bundt cake, lemon, cake, dessert, easy bundt cake, lemon glaze, Easter cake

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