Lemon Bundt Cake Recipe

There’s something irresistible about a lemon bundt cake recipe that delivers a burst of citrus in every bite. For us, baking this cake isn’t just about dessert it’s about memories. From our Miami kitchen, our daughter’s tiny hands help sprinkle the zest while Adam handles the pan (and sneaks a spoonful of batter). It’s a family affair full of giggles and the scent of fresh lemons.

Whether you’re baking a show-stopping full-size lemon bundt cake or charming mini lemon bundt cakes for brunch, this recipe is your go to. Moist, tender, and topped with a tangy glaze or cream cheese swirl, it’s a treat that satisfies every time. And yes, we’ve got a lemon blueberry bundt cake recipe twist coming your way too.

Let’s dive into what makes this the recipe for lemon bundt cake that everyone asks for on repeat.

Table of Contents

Why This Lemon Bundt Cake Stands Out

Not all bundts are created equal. What makes this lemon bundt cake the one you’ll crave again and again? It’s the balance of bright citrus, pillowy texture, and a flavor that lingers beautifully after each bite.

A Burst of Real Lemon Flavor

Using freshly grated lemon zest and a squeeze of real lemon juice brings a bright, vibrant flavor you just can’t get from the bottled stuff. Unlike recipes that lean on bottled extract, this one uses real lemons for both brightness and depth. The zest carries aromatic oils that infuse the batter while lemon juice adds acidity to enhance other flavors. It’s that unmistakable zing you taste first and remember last.

For a flavor twist, you can even fold in blueberries to create a vibrant lemon blueberry bundt cake recipe variation. The berries not only pop with natural sweetness but also create stunning purple pockets throughout the golden crumb.

Incredibly Moist Texture That Lasts

The secret to that luscious, tender crumb? Sour cream. It adds moisture without thinning the batter, helping the cake hold its shape while baking. A touch of oil adds richness and keeps it soft for days. No dry edges here just consistent moisture from center to crust.

Adam’s Tip: For extra citrus punch, mix lemon zest into the sugar before adding it to the batter.

Print

Ingredients and Mini Cake Options

Whether you’re baking one stunning bundt or a tray of charming mini lemon bundt cakes, starting with the right ingredients makes all the difference. This recipe keeps it simple and pantry friendly, with room for creative twists.

Core Ingredients That Guarantee Success

• Fresh Lemons – You’ll need both the zest and the juice zest infuses the batter with a fresh citrus aroma, while the juice cuts through the sweetness for a balanced flavor.
• All-Purpose Flour – Keeps the crumb tender but structured enough to hold the classic bundt shape.
• Sour Cream – It brings in moisture and a gentle tang, all without watering down the batter.
• Butter and Oil – Butter for flavor, oil for lasting softness.
• Sugar, Eggs, and Vanilla – The trifecta of structure, sweetness, and smooth richness.
• Baking Powder and Soda – Help the batter rise evenly in the tall bundt pan.

Sophie’s Secret: Let the eggs and sour cream come to room temperature before mixing. This helps them blend better and makes the cake extra fluffy.

Turning This Into Mini Lemon Bundt Cakes

Hosting a baby shower, brunch, or just want a faster bake time? This recipe adapts beautifully to mini bundt pans. Just grease each cavity well and reduce the baking time to about 18–22 minutes. They’re irresistible when drizzled with glaze and topped with a thin lemon slice or fresh berry.

For an eye catching option, fold a half cup of fresh blueberries into the batter before baking to create mini lemon blueberry bundt cake recipes that pop with color and flavor.

Step-by-Step Baking Instructions

A lemon bundt cake may look fancy, but it’s surprisingly simple to make when you follow a few key steps. From prepping your pan to the final bake, here’s how to get it right every time.

Prepare the Pan Like a Pro

One of the most common bundt cake problems is sticking. To avoid heartbreak, prep your pan carefully. Use a baking spray with flour or a homemade mix of melted butter and flour brushed into every nook and cranny of the pan. Don’t forget the center tube it’s where many cakes break.

Adam’s Tip: After greasing, chill the pan in the fridge for 10 minutes. This helps the batter cling and form a crisp outer crust without tearing.

Pour your batter evenly and give the pan a gentle tap on the counter to release any air bubbles. This keeps your bundt smooth and crack-free.

Mix and Bake with Confidence

Start by creaming the butter, oil, sugar, and lemon zest together until light and fluffy. Add eggs one at a time, then stir in vanilla and lemon juice. Alternate adding dry ingredients with sour cream to keep the batter silky and thick.

Pour into your prepared bundt pan and smooth the top.

Bake at 325°F for 50 to 60 minutes. The lower temperature ensures a tender crumb and prevents overbaking the edges. The cake is done when a toothpick comes out clean or with just a few moist crumbs.

Cool the cake in the pan for 10 to 15 minutes before inverting it onto a rack. Let it cool completely before glazing or frosting.

Glaze, Frosting, and Decorating Ideas

Once your lemon bundt cake is baked and cooled, it’s time for the finishing touches. Whether you go simple or indulgent, how you top your cake can take it from everyday to unforgettable.

Cream Cheese Frosting or Lemon Glaze?

Both are delicious it just depends on your style.

• Lemon glaze is light, shiny, and easy. Just whisk together powdered sugar, fresh lemon juice, and a little zest. Drizzle it over the cooled cake and let it drip beautifully down the sides. The tangy punch of lemon really shines through with this option.
• Cream cheese frosting is richer and thicker. It adds a bakery style feel and is perfect if you’re making a copycat of the famous Nothing Bundt Cakes lemon version. Beat softened cream cheese with butter, powdered sugar, lemon zest, and a splash of vanilla until silky smooth.

Sophie’s Secret: For a bakery-worthy finish, spoon frosting into a piping bag and make thick loops around the top of the bundt. It looks polished with minimal effort.

Simple Add-ons That Wow

• Add thin lemon slices or zest curls for color and fragrance.
• Sprinkle with powdered sugar for a classic look.
• For a charming touch, garnish each mini lemon bundt cake with a fresh blueberry or a delicate edible flower.

If you’re leaning into the fruity side, fold a half cup of fresh or frozen blueberries into the batter before baking. When paired with the lemon glaze, this creates an easy lemon blueberry bundt cake recipe variation that’s bright, colorful, and perfect for spring.

Want more topping inspiration? Our Carrot Bundt Cake and Banana Cottage Cheese Muffins have beautiful finishing ideas you can borrow.

Storage, Serving, and Common Issues

A great lemon bundt cake tastes even better the next day and it stores beautifully when handled right. Whether you’re saving leftovers or baking ahead, these tips will keep every slice tasting fresh.

Storing and Serving Tips

Once your cake is completely cool, store it in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate it to help preserve the glaze or frosting. Before serving chilled slices, let them sit out for about 30 minutes to bring back that soft, tender texture.

For longer storage, wrap individual slices tightly in plastic wrap and freeze them in a zip-top bag. They’ll keep well for up to 2 months. Just thaw on the counter for an hour or microwave briefly if you’re in a hurry.

Adam’s Tip: Make a batch of mini lemon bundt cakes and freeze them individually. They’re perfect for lunchbox surprises or last-minute guests.

To serve, add a dusting of powdered sugar, a spoonful of whipped cream, or fresh berries on the side. For a brunch table, we love pairing this cake with iced tea or cold brew.

Common Mistakes and Simple Fixes

• Cake stuck in the pan? It likely needed a more thorough greasing, or didn’t cool long enough before removing. Use baking spray with flour and let the cake rest in the pan for 10 to 15 minutes before flipping.
• Too dry? Overbaking or too much flour can be the cause. Begin checking for doneness around the 45-minute mark, and always spoon and level your flour don’t scoop directly from the bag.
• Gummy or dense center? This happens when the batter is overmixed or not fully baked. Mix only until ingredients are combined, and make sure your oven temperature is accurate.

Sophie’s Secret: Don’t rush the cooling process. That short rest in the pan allows the structure to set, making the cake easier to release and helping the crumb stay tender.

Conclusion

This lemon bundt cake recipe is one of those special bakes that never gets old. With its fresh citrus flavor, velvety crumb, and adaptable format from mini lemon bundt cakes to blueberry filled beauties it’s a go-to for celebrations and quiet afternoons alike.

It’s the kind of cake we make when we want to slow down and create something joyful. Our daughter still insists on licking the glaze spoon every time, and honestly, we let her.

So whether you’re testing a new recipe for lemon bundt cake or looking to add a citrusy twist to your dessert table, this one’s a keeper.

share with your favorite people, and don’t forget to join us a Pinterest

Lemon Bundt Cake FAQ Answered