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.
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
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.
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.
