Moist Lemon Bundt Cake recipe that’s full of bright citrus flavor.
Moist Lemon Bundt Cake
Ingredients
For the Cake:
2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tbsp lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup sour cream (or Greek yogurt)
¼ cup whole milk
For the Lemon Syrup:
¼ cup lemon juice
¼ cup granulated sugar
For the Glaze:
1 cup powdered sugar
2–3 tbsp lemon juice
Instructions
Prep Oven and Pan:
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan very well.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
Add Eggs and Flavorings:
Beat in eggs one at a time. Then mix in lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry:
Mix in half the dry ingredients, then add sour cream and milk. Finish with the rest of the flour mixture. Do not overmix.
Bake:
Pour batter into the prepared Bundt pan. Bake for 45–55 minutes, or until a toothpick comes out clean.
Make Syrup:
While the cake bakes, heat lemon juice and sugar in a small saucepan until sugar dissolves.
Soak the Cake:
Once cake is out of the oven and still warm, poke holes in it with a skewer and brush the syrup over the cake.
Cool and Glaze:
Let cake cool completely before removing from pan. Once cooled, drizzle with lemon glaze.
Want to add a twist like blueberries, poppy seeds, or a cream cheese filling? Let me know!