What is the secret to moist Bundt cake?

The key is moisture-rich ingredients like sour cream, oil, and butter. They work together to keep the crumb tender without making it dense. Baking at a lower temperature also helps the cake cook evenly and stay soft.

What happens when you add lemon juice to cake batter?

Lemon juice adds brightness and acidity, which can react with baking soda to give the cake a better rise. It also sharpens the flavor and enhances the sweetness of the cake.

Can you use a regular box cake mix in a Bundt pan?

Yes, but be sure to prep your bundt pan well. Also, box mixes tend to be thinner, so add sour cream or instant pudding mix to improve the texture and structure in a bundt shape.

What is the difference between a Bundt cake and a regular cake?

The biggest difference is the pan. A bundt cake bakes in a round pan with a center tube, which creates more surface area and gives the cake its signature ridges and shape. The texture is also often denser and richer than standard layer cakes.

Lemon Bundt Cake Recipe - dessertbaker.com

Description

This lemon bundt cake recipe is bright, buttery, and irresistibly moist made with fresh lemon zest, tangy juice, and a hint of vanilla. Whether you’re baking a full-size lemon bundt cake or a batch of mini lemon bundt cakes, the result is always rich in flavor and tender in texture. Finished with a zesty lemon glaze or luscious cream cheese frosting, it’s the perfect make-ahead dessert for spring parties, brunch, or family gatherings. Want a fruity twist? Fold in blueberries for a lemon blueberry bundt cake recipe everyone will love.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup unsalted butter (softened)
1/4 cup vegetable oil
2 cups granulated sugar
3 large eggs
1 tbsp lemon zest
1/3 cup fresh lemon juice
1 cup sour cream (room temp)
2 tsp vanilla extract

For the Lemon Glaze

1 cup powdered sugar
2–3 tbsp fresh lemon juice
1/2 tsp lemon zest (optional)

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Instructions

Preheat the oven to 325°F (163°C). Grease a 10-cup bundt pan thoroughly.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter, oil, sugar, and lemon zest in a large bowl until light and fluffy.
Add eggs one at a time, mixing after each. Stir in vanilla and lemon juice.
Alternate adding the dry ingredients and sour cream to the wet mix, stirring until just combined.
Pour into the prepared pan. Tap gently on the counter to release air bubbles.
Bake for 50–60 minutes. Check for doneness with a toothpick—it should come out clean.
Cool in the pan for 10–15 minutes, then invert onto a rack to cool completely.
Drizzle the lemon glaze over the cooled cake and garnish with extra zest or slices if desired.

Notes

Room tmperature ingredients mix more evenly and give a lighter texture.
Don’t overmix once you add the flour—just until combined.
Want mini lemon bundt cakes? Reduce bake time to 18–22 minutes.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Cakes
Cuisine: American

Nutrition

Serving Size: 1
Calories: 420
Sugar: 35g
Fat: 20g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g