Moist Lemon Bundt Cake with Lemon Glaze

Why You’ll Love This Recipe

• Delightfully moist and fluffy: Thanks to sour cream and half & half.

• Zesty lemon flavor in every layer—from zest-infused sugar to lemon syrup and glaze.

• Stunning presentation: The Bundt shape makes for an eye-catching centerpiece.

• Versatile: Serve as dessert, a tea-time treat, or even a brunch highlight.

• Make-ahead friendly: Stays moist and flavorful for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Bundt Cake:

• 2¾ cups all-purpose flour

• ¼ teaspoon salt

• 1¼ teaspoons baking powder

• ¼ teaspoon baking soda

• 2 cups granulated sugar

• 3 tablespoons lemon zest (about 3 lemons)

• 1 cup butter (room temperature; if using unsalted, double the salt)

• 4 large eggs

• ½ cup sour cream or full-fat Greek yogurt

• ¼ cup fresh lemon juice

• ½ cup half & half

For the Lemon Syrup:

• ½ cup lemon juice

• ½ cup sugar

• 2 tablespoons lemon zest

For the Lemon Glaze:

• 1½ cups powdered sugar, sifted

• 3 tablespoons reserved lemon syrup

Directions

Prepare the Cake:

1. Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan or spray with baking spray, ensuring all crevices are well coated.

2. In a bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

3. Pulse lemon zest with sugar in a food processor or rub together with fingers to release the oils.

4. Cream butter for 2 minutes, then beat in lemon sugar until fluffy.

5. Add eggs one at a time, mixing well after each. Mix in sour cream and lemon juice just to combine.

6. Add half of the flour mix and stir gently. Add half & half, stir, then add remaining flour mix until just combined.

7. Pour batter into the prepared pan and smooth the top. Bake for 45–65 minutes until a toothpick comes out clean. Tent with foil if browning too quickly.

Lemon Syrup:

1. While the cake bakes, combine lemon juice, sugar, and zest in a small saucepan. Bring to a boil and stir until sugar dissolves.

2. Strain out the zest and reserve 3 tablespoons for the glaze.

3. Let cake rest for 5 minutes out of the oven. Poke holes with a skewer and pour syrup (minus reserved amount) over the cake.

4. Let sit 30 more minutes in the pan before inverting onto a wire rack. Cool completely.

Glaze:

1. Mix reserved lemon syrup with powdered sugar. Adjust with more sugar or a splash of milk for desired consistency.

2. Drizzle over cooled cake. Optionally, reserve some glaze to serve with individual slices.

Servings and Timing

• Servings: 12 slices

• Prep Time: 40 minutes

• Cook Time: 55 minutes

• Total Time: 2 hours 45 minutes

Variations

• Citrus twist: Use orange or lime instead of lemon.

• Add texture: Mix in poppy seeds or shredded coconut.

• Frosting swap: Use a cream cheese glaze for a tangy twist.

Storage/Reheating

• Store: Keep at room temperature for up to 3 days or refrigerate for up to 5 days.

• Freeze: Wrap tightly and freeze for up to 3 months.

• Reheat: Microwave slices briefly or bring to room temperature before serving.

FAQs

Can I use a different pan?

Yes, a 9×13 pan works. Adjust the baking time and start checking around 40–45 minutes.

How many lemons do I need?

About 8–10 lemons for juice and zest throughout the recipe.

Can I make it ahead?

Yes, the cake keeps well and can be made a day or two in advance.

Why isn’t my cake fluffy?

Be sure not to overmix the batter and use room temperature ingredients for best results.

Can I reduce the sugar?

You can reduce slightly, but it may affect the texture and sweetness of the glaze and syrup.

Conclusion

This Moist Lemon Bundt Cake with Lemon Glaze is a must-try for lemon lovers and cake enthusiasts alike. Its balance of rich, tender crumb and tangy-sweet flavor makes it an irresistible treat for any day or celebration. Serve it up with tea, coffee, or fresh berries for a memorable dessert everyone will rave about.

Moist Lemon Bundt Cake with Lemon Glaze

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• Author: Amy
• Prep Time: 40 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 slices
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Moist Lemon Bundt Cake with Lemon Glaze is bursting with vibrant citrus flavor and topped with a glossy, tangy glaze. Made with sour cream, lemon zest, and juice, it’s rich, fluffy, and stays moist for days. Perfect for brunch, dessert, or celebrations, this lemon cake is as beautiful as it is delicious.

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Ingredients

For the Lemon Bundt Cake:

2¾ cups all-purpose flour

¼ tsp salt

1¼ tsp baking powder

¼ tsp baking soda

2 cups granulated sugar

3 tbsp lemon zest (from about 3 lemons)

1 cup butter (salted, or add extra ¼ tsp salt if unsalted)

4 large eggs

½ cup sour cream or full-fat Greek yogurt

¼ cup fresh lemon juice

½ cup half & half

For the Lemon Syrup:

½ cup lemon juice

½ cup sugar

2 tbsp lemon zest

For the Lemon Glaze:

1½ cups powdered sugar, sifted

3 tbsp reserved lemon syrup

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Instructions

Make the Cake:

Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan thoroughly.

Whisk together flour, salt, baking powder, and baking soda. Set aside.

Combine lemon zest and sugar, rubbing with fingers or pulsing in a food processor to release oils.

Cream butter with lemon-sugar until light and fluffy.

Beat in eggs one at a time.

Mix in sour cream and lemon juice until just combined.

Add half the dry ingredients, mix gently, then stir in half & half. Finish with remaining dry ingredients.

Pour batter into the pan, smooth the top.

Bake for 45–65 minutes, or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.

Make Lemon Syrup:

While the cake bakes, simmer lemon juice, sugar, and zest until the sugar dissolves. Strain and reserve 3 tbsp for the glaze.

Soak and Cool:

After baking, rest cake 5 minutes. Poke holes with a skewer and pour syrup (minus 3 tbsp) over the cake.

Let sit 30 minutes, then invert onto a wire rack and cool completely.

Make Glaze:

Whisk powdered sugar with reserved lemon syrup. Adjust consistency with milk or more sugar if needed.

Drizzle over cooled cake and let set before slicing.

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Notes

Flavor Variations: Swap lemon for orange or add poppy seeds.

Frosting Swap: Use a cream cheese glaze for a tangier finish.

Serving Suggestions: Pairs beautifully with tea, berries, or whipped cream.