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Lemon Bundt Cake with Lemon Glaze
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4.32 from 22 votes

Lemon Bundt Cake

This lemon bundt cake is a favorite family. The cake is a super moist, full of lemon flavor and the lemon glaze is simple but incredibly tangy and the perfect topping for this cake.
Prep Time30 mins
Cook Time55 mins
Cooling Time2 hrs
Total Time3 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 286kcal

Ingredients

Cake Pan Release

  • 1 tablespoon unsalted butter melted
  • 1 tablespoon all-purpose flour

Lemon Bundt Cake

  • 3 cups (300 grams) cake flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2-3/4 cups (550 grams) granulated sugar
  • 1 cup (227 grams) unsalted butter, room temperature
  • 1 tablespoon lemon zest about 2 lemons
  • 6 (300 grams) large eggs room temperature
  • 1/4 cup fresh squeezed lemon juice
  • 1 cup (230 grams) sour cream

Lemon Glaze

  • 2-3/4 cups (308 grams) powdered sugar, sifted
  • 2-3 tbsp fresh squeezes lemon juice

Instructions

For the Cake Pan Release

  • In a small bowl stir the melted butter and the flour together until it forms a paste. With a pastry brush thoroughly coat the sides and bottoms of the bundt pan.

For the Lemon Bundt Cake

  • Preheat the oven to 325 degrees F
  • Crack the eggs into a separate bowl. Put the sifted flour, baking soda and salt together in a another bowl and combine with a whisk.  
  • Place the sugar in the bowl of a stand mixer and zest the lemons on top of the sugar. Use your fingers to mix the lemon zest with the sugar. Juice the lemons until you have at least 1/4 cup of lemon juice.
  • Add the butter to the bowl and beat the butter, sugar and lemon zest on medium-high speed until the butter and sugar are fluffy about 8 minutes.
  • Scrape down the bowl.  Add eggs one at time on low speed and then increase to medium until each egg is well incorporated.  Stop the mixer after adding the first 3 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed.  Add the remaining 3 eggs and scrape the down the after adding the last egg.
  • Add the lemon juice and mix on medium until well combined.
  • Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix.  Add one-half of the sour cream and mix on medium speed until well combined.  Add half of the remaining dry ingredients, then the rest of the sour cream.  Add the remaining the dry ingredients and mix until just combined.  Scrape the bottom of the bowl and mix on low speed for about 30 seconds.
  • Scoop the batter into the prepared bundt pan.  Bake for 55-65 minutes until a skewer inserted in the center comes out clean.  
  • Remove the cake from the oven and place it on a cake rack to cool. Cool the cake in the pan for 15-20 minutes and then invert it onto a cake rack. ¬†Allow it to cool completely before adding the lemon glaze.

For the Lemon Glaze

  • Sift the powdered sugar to remove the lumps and measure out 2-3/4 cups and put it into another bowl.  Add 2 tablespoons of lemon juice and stir until the glaze is smooth.  At this point you can decide if you want a really thick glaze.  If you want it a little thinner, add the remaining lemon juice 1 teaspoon at a time until it is the desired consistency.
  • Place the cake on a wire cake rack.  Use a large spoon to slowly pour the glaze over the top of the cake.  The glaze will run down the sides the cake.  Put as a little or as much of the glaze as you like.  Allow the glaze to set, about 10 minutes and then move the cake to a platter or cake holder.  

Nutrition

Calories: 286kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 144mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 555IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg