Okay, imagine this: I once tried to make a lemon cake for Easter and ended up wearing half of it — long story — but I learned fast. If you want citrusy, bright, slightly tangy cake that smells like sunshine and makes guests do that satisfied hum, this is your ticket. This recipe gives you a tender crumb from **butter** and **sour cream**, a punch of fresh lemon zest, and a glossy lemon glaze that crackles when you slice into it (yes, cake can make sounds). It’s cheerful, not finicky, and forgiving enough for baking amateurs. Trust me, the kitchen will smell like lemon candy and a spring morning in under an hour.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 10 minutes (including short cooling)
Why This Recipe is Awesome
This lemon bundt cake tastes like the part of spring you wish you could bottle: bright lemon, tender, buttery crumb, and a shiny glaze that puddles in the grooves of the pan. It’s simple but impressive — your oven does the heavy lifting and you get cheerfully zesty results. I half-joke that it’s so forgiving even your distracted self can’t ruin it. The outside gets a golden edge, the inside stays moist, and every slice smells like lemon zest hitting hot butter. Who doesn’t love cake that wakes up the whole house?
Ingredients
For the Main Dish:
- 1 cup (2 sticks / 8 oz) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream (or plain Greek yogurt)
- 1/4 cup whole milk
- 2 tbsp fresh lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- Nonstick spray or softened butter + flour for the pan
For the Glaze:
- 1 to 1 1/2 cups powdered sugar, sifted
- 2 tbsp fresh lemon juice (more to thin)
- 1–2 tsp milk or cream (optional, for sheen)
- Optional: tiny pinch of salt and 1 tbsp softened butter for a glossy finish
How I Make It
Step 1:
Preheat the oven to 350°F. Grease a 10–12 cup bundt pan thoroughly (I rub with softened butter and dust with flour) so the cake unmolds cleanly. In a large bowl, beat 1 cup softened butter with 1 1/2 cups sugar until pale and fluffy — you want a light, billowy texture. That sound? The mixer humming while the sugar dissolves into butter is my favorite kitchen ASMR.
Step 2:
Add the eggs one at a time, beating well after each so the batter looks smooth and glossy. Stir in 2 tbsp lemon zest, 1/4 cup lemon juice, and 2 tsp vanilla. Fold in the 1 cup sour cream and 1/4 cup milk until streak-free. Room-temperature eggs and sour cream keep the batter silky and avoid temperature shock that can make the batter seize.
Step 3:
Whisk together 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add the dry ingredients to the wet in two additions, gently folding until just combined. Don’t overmix; you want a fluffy crumb, not rubber. The batter should ribbon gently when you lift the spatula and have a pale yellow, lemony sheen.
Step 4:
Pour the batter into the prepared bundt pan and smooth the top. Bake at 350°F for 45–55 minutes, rotating halfway if your oven runs hot. The cake is done when the top is golden with slightly crisp edges and a toothpick inserted into the thickest part comes out with a few moist crumbs (not wet batter). You’ll smell that bright lemon aroma filling the kitchen — cue happy sighs.
Step 5:
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack. While the cake cools fully (about another 20–30 minutes), whisk the glaze: powdered sugar with 2 tbsp lemon juice and a splash of milk until glossy. Drizzle the glaze over the warm-barely-warm cake so it runs into the ridges. Garnish with extra lemon zest or thin lemon slices. Slice and serve — expect applause or at least appreciative fork-licking.
Pro Tips
- Bring butter, eggs, and sour cream to room temp for a smooth, even batter.
- Grease the bundt pan thoroughly; for stubborn pans, use a parchment “skirt” or invert and tap out gently after 10 minutes.
- Do not overmix once you add the flour — mix until just combined for a tender crumb.
- If your glaze thickens while you drizzle, add a teaspoon of lemon juice or milk to loosen it; if too thin, add a little more powdered sugar.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap sour cream for plain Greek yogurt 1:1 — similar tang and moisture.
- Use coconut oil in place of butter for a dairy-free option (use 3/4 the amount; expect a slightly coarser crumb and coconut aroma).
- For gluten-free, replace flour with a 1:1 gluten-free baking blend and add 1 tsp xanthan gum if your blend lacks it; texture gets a bit denser but still tasty.
- Swap some lemon juice for orange or lime for different citrus notes — adjust sugar slightly if you use sweeter citrus.
Variations & Tips
- Lemon Poppy Seed: Stir 2 tbsp poppy seeds into the batter for classic texture.
- Lemony Cream Cheese Glaze: Fold 2 oz softened cream cheese into the glaze for tangy richness.
- Herb-Infused: Add 1 tbsp finely chopped fresh rosemary or thyme for an herbaceous twist (fun for grown-up palates).
- Light & Low-Sugar: Replace 1/2 cup sugar with a natural sweetener like Swerve; reduce glaze or skip it.
- Drizzle with white chocolate: Melt white chocolate and mix with lemon zest for an elegant finish.
- Mini Bundts: Bake in mini bundt tins 20–25 minutes for adorable single-serve cakes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake a day ahead and wrap it tightly at room temperature. Add the glaze the morning you serve so it stays fresh and glossy. For longer storage, freeze unglazed slices in a single layer separated by parchment, then thaw on the counter.
- Can I double the recipe?
- Sure thing. Use two bundt pans and split the batter evenly. Baking time stays roughly the same but check earlier — if you use one very large pan, expect 5–10 minutes extra.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a golden-brown top, slightly pulling away from the edges, and a toothpick that comes out with a few moist crumbs (not raw batter). It should have a springy feel when lightly pressed.
- What if I don’t have ingredient X?
- Missing eggs? Use 3/4 cup unsweetened applesauce for a denser but moist cake. No sour cream? Use equal plain yogurt. No lemons? Mix 1 tsp lemon extract with zest and reduce juice to avoid over-liquifying the batter.
How I Like to Serve It
I love cutting this cake for Easter morning with coffee or a mimosa. It also shines at potlucks — folks always ask for the recipe. For a dessert soirée, add whipped cream and fresh berries. In summer, serve with iced tea on the porch; in spring, pair with sparkling wine and garden chatter.
Notes
- Store leftover cake covered at room temperature for 2 days or refrigerate up to 5 days. Reheat slices briefly in a microwave for 8–10 seconds to revive softness.
- No meat temps apply here, but keep oven at 350°F and use a timer to avoid overbaking.
Final Thoughts
Closing: Go make this lemon bundt cake — it brightens kitchens, plates, and moods. Now go impress someone — or just yourself — with your homemade masterpiece!