The Best Moist Lemon Bundt Cake Recipe with Glaze

A bright, buttery cake bursting with real lemon flavor

Every time I bake this lemon bundt cake recipe, it reminds me of the first spring brunch I ever hosted as a new mom. I wanted something cheerful, simple, and stunning on the table—without standing in the kitchen all morning. That’s when I found my go-to: a lemon bundt cake recipe so moist and sunny, it felt like edible sunshine.

This lemon bundt cake recipe has been tested in my home kitchen more times than I can count. The crumb is tender, the lemon flavor is bold (thanks to fresh zest and juice), and the glaze adds just enough sparkle. If you’re new to bundt baking, don’t worry—I’ll walk you through each step. And if you’re a lemon dessert fan, you’ll adore this cake just as much as my readers love this Greek Yogurt Cake.

From birthdays to baby showers, this lemon bundt cake recipe is a slice of happiness. And yes, there’s a handy recipe card at the end to print or save!

A Lemon Bundt Cake Recipe You’ll Want on Repeat

Why this is the lemon bundt cake recipe you’ve been looking for

This lemon bundt cake recipe stands out from the crowd because it delivers on everything you crave—moist texture, true citrus flavor, and a velvety crumb. While some lemon cakes rely too heavily on extract or box mix shortcuts, this one uses real lemons: both zest and juice. That’s the magic. The zest is rubbed into the sugar, infusing every bite with natural brightness.

What keeps this lemon bundt cake recipe so soft? It’s all about the balance of fat and acidity. A full cup of butter brings richness, while sour cream and milk keep the crumb tender. The fresh lemon juice reacts with baking soda, creating lift and lightness without compromising the structure.

What you need for the perfect lemon bundt cake

Let’s walk through the ingredients you’ll need for this easy lemon bundt cake recipe. Each one plays a key role in creating that moist, flavorful bite you’re going to love.

• 3 cups all-purpose flour – Be sure to spoon and level it for accurate measuring.
• 2 teaspoons baking powder – Helps give the cake a gentle lift.
• 1 teaspoon salt – Balances and boosts the overall flavor.
• ¼ teaspoon baking soda – Works with the lemon juice to create a soft texture.
• 1 cup unsalted butter, room temperature – Brings richness and creaminess to the batter.
• 2 cups granulated sugar – Sweetens and captures lemon oil when rubbed with zest.
• 2 tablespoons lemon zest – Fresh zest adds natural, concentrated lemon flavor.
• 5 large eggs, room temperature – Binds everything and keeps the crumb moist.
• 2 teaspoons vanilla extract – Adds warmth and depth to balance the lemon.
• ½ cup whole milk – Contributes to a light, smooth texture.
• ⅓ cup sour cream – Adds tang and keeps the cake extra moist.
• ¼ cup fresh lemon juice – Brings that zippy, fresh flavor we all love.

For the glaze, here’s what you’ll need:

• 2 cups powdered sugar – Forms the sweet, smooth base.
• 3 to 4 tablespoons lemon juice – Adjust to get the glaze consistency you want.
• 1 tablespoon melted butter – Adds richness and shine.
• A pinch of salt – Balances the sweetness.
• ½ teaspoon lemon zest (optional) – For extra lemon punch in your glaze.

Want to experiment more with everyday cakes? This Lunchbox Cake is another fun and charming recipe to try next!

How to Bake a Moist Lemon Bundt Cake

Step-by-step instructions for the best lemon bundt cake

Ready to bake? Here’s exactly how to bring this lemon bundt cake recipe to life. Follow these clear steps, and you’ll have a golden, citrusy masterpiece that’s perfect for any occasion.

1. Preheat and prep.
   Start by preheating your oven to 350°F (175°C). Grease your Bundt pan thoroughly. Use softened butter or baking spray with flour to coat every ridge and edge of the pan. Bundt cakes love to stick—so take your time with this step.
2. Mix dry ingredients.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside. This dry mix ensures an even rise and a tender crumb.
3. Infuse the sugar.
   Place the sugar and lemon zest in the bowl of your stand mixer and mix to combine. Use your fingers to rub them together until the sugar feels slightly damp and smells intensely citrusy. This simple trick intensifies the lemon flavor naturally.
4. Cream the butter and sugar.
   Add the room temperature butter to your mixer and beat on medium speed for about 3 minutes, until light and fluffy. Don’t rush this step—it creates tiny air pockets that make the cake light.
5. Add eggs and vanilla.
   One at a time, beat in the eggs. Scrape down the sides of the bowl after each addition. After all the eggs have been added, blend in the vanilla extract.
6. Combine the wet ingredients.
   In a small bowl or measuring cup, whisk together the milk, sour cream, and fresh lemon juice.
7. Alternate mixing.
   Add one-third of the dry ingredients to the batter and mix on low speed. Then add half the milk mixture. Repeat, ending with the last third of the flour. Mix just until everything is blended—don’t overmix.
8. Fill and tap the pan.
   Pour the batter into your prepared pan. Gently tap it on the counter to eliminate air bubbles and settle the batter evenly.
9. Bake.
   Bake for approximately 50 minutes, or until the top is golden brown. When a toothpick is inserted into the center, it should come out with a few moist crumbs. Not wet—just moist.
10. Cool correctly.
    Let the cake cool in the pan for 20 minutes. Then carefully turn it onto a wire rack to cool completely before glazing.

For fun birthday vibes, this same method works beautifully with citrus variations—like a grapefruit twist or orange glaze. If you’re celebrating, you might also love this Happy Birthday Cake for inspiration.

Baker’s Notes & Pro Tips for Success

These small details make a big difference in how your lemon bundt cake turns out:

• Zest first, then juice. It’s hard to zest a lemon after it’s been cut.
• Room temperature everything. Cold ingredients don’t mix as well and can curdle.
• Don’t skip greasing the pan properly. A baking spray with flour works wonders, but you can also butter and flour each crevice thoroughly.
• Test early. Oven temperatures vary. Start checking your cake at 45 minutes.
• Cool before glazing. Pouring glaze on a warm cake will cause it to melt and disappear into the cake instead of sitting beautifully on top.

When I want to bake something fun and bold with the kids, I often switch it up with recipes like this Pickle Cake. For a classic, fail-safe option, this lemon bundt cake recipe never disappoints.

How to Make Lemon Glaze & Keep Your Bundt Cake Fresh

How to make a luscious lemon glaze

This easy lemon glaze comes together in just minutes and is the perfect finishing touch to your lemon bundt cake recipe. It’s sweet, a little tangy, and creates that dreamy drizzle effect we all love.

Here’s how to make it:

1. In a medium bowl, whisk together 2 cups of powdered sugar, 3 tablespoons of lemon juice, 1 tablespoon melted butter, and a pinch of salt.
2. Add ½ teaspoon of lemon zest if you want extra citrusy flavor.
3. If the glaze feels too thick to pour, add more lemon juice, ½ teaspoon at a time, until it’s smooth and pourable. You want it to move slowly when poured—thick enough to sit on the cake but thin enough to drizzle down.
4. Pour it over the completely cooled cake and let it set before slicing.

Pro Tip: Want a more dramatic look? Double the glaze and drizzle a second layer after the first has set!

This glaze also works beautifully with other cakes—try it over this soft Boba Cake for a fun twist.

How to store, freeze, or make ahead

Your lemon bundt cake stays fresh and tender for days when stored the right way.

To store:
Wrap the cooled cake tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days. Avoid refrigerating unless your kitchen is very warm—the fridge can dry out cakes.

To freeze:
This bundt cake freezes wonderfully! Wrap individual slices or the entire (preferably unglazed) cake tightly in plastic wrap, then in foil. Store in the freezer for up to 2 months. Thaw at room temperature before glazing.

To make ahead:
You can bake the cake 1–2 days in advance. Just keep it tightly wrapped, then glaze before serving. If you’re prepping for a brunch or birthday, this saves so much time.

Serving Ideas:

• Serve with fresh whipped cream or lemon curd.
• Add berries on top for a colorful finish.
• Slice into wedges and wrap as edible gifts for friends and neighbors.

Planning something different for dessert soon? You might also love this exotic and festive Baklava Cake—but keep this lemon bundt cake recipe close. It’s always a safe and scrumptious choice.

Why This Lemon Bundt Cake Will Steal the Show

The cake everyone comes back for

This lemon bundt cake recipe isn’t just another dessert—it’s the one that disappears first at every gathering. What makes it stand out? It’s moist, rich, and flavorful without being too sweet.

Whether you’re hosting a spring brunch, bringing dessert to a family dinner, or just treating yourself to a sunny afternoon slice, this cake delivers. It also doubles as a beautiful celebration cake when topped with edible flowers, lemon twists, or a dusting of powdered sugar.

The best part? You don’t need any fancy skills to get it right. With simple ingredients and clear steps, it’s the kind of lemon bundt cake recipe that builds baking confidence.—something I always strive for here at StarsCake. And if you’re in the mood for another joyful kitchen moment, you might just fall in love with this charming Smash Cakes recipe too.

Conclusion

Whether it’s your first bundt cake or your fiftieth, this lemon bundt cake recipe is a joy to make and share. With its bold flavor, easy steps, and gorgeous finish, it’s a true crowd-pleaser that’ll become part of your baking traditions. From my kitchen to yours—happy baking!

And if you’re craving something new and adventurous, this Bluey Cake is sure to add fun to your next celebration.

Let’s answer a few of the most common lemon bundt cake questions I get from readers.

FAQ

“Bundt” is a registered trademark of Northland Aluminum Products, Inc. This recipe is fan-made and not affiliated with or endorsed by Nordic Ware.