From Scratch Lemon Bundt Cake with Lemon Glaze Frosting
Indulge in a deliciously moist and tangy lemon bundt cake, complete with a sweet glaze. This delicious cake is perfect for special occasions, for any lemon lover, or any time you need a sweet treat.
Recipe Snapshot
EASE: Making a from scratch cake is easier than you might think.
PROS: It’s healthier from scratch!
CONS: Absolutely none.
WOULD I MAKE THIS AGAIN? On repeat!
Super easy lemon bundt cake
Looking for the perfect lemon bundt cake recipe? Look no further! This easy and delicious recipe yields a moist and flavorful cake all made from scratch. No box mixes here!
Impress your friends and family with this crowd-pleasing dessert.
Instructions
Learn how to make a delicious and moist & easy lemon bundt cake recipe from scratch using simple ingredients. This easy recipe is perfect for any occasion or dessert craving.
Some tips for making this recipe
- Before making this recipe, take the butter out at room temperature to soften.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a separate bowl (large mixing bowl) using a hand mixer, beat the butter and sugar on medium speed until light and fluffy.
- Add the eggs, sour cream, lemon zest, and lemon juice. Mix until combined. Gradually add the dry ingredients with the wet ingredients until completely combined.
- Scoop the cake batter into the prepared pan and bake for 50-55 minutes or until a toothpick can be inserted and come out clean. Let the cake cool on a cooling rack before adding the simple lemon glaze.
Be sure to check out the full recipe and ingredient list in the recipe card below.
More steps to making this delicious lemon bundt cake.
Once the cake has cooled, add the lemon icing to the top of the cake allowing it drizzle down the sides.
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How to store leftovers
If you have leftover lemon cake, store in an airtight container or with plastic wrap on the countertop for up to 3 days. Or store in the refrigerator for up to 5 days.
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Lemon Bundt Cake with Lemon Glaze Frosting
Equipment
- Bundt Pan
Ingredients
- 3 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter softened (plus additional butter for coating the pan)
- 2 cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 cup lemon juice
- 1 tablespoon lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
Instructions
- Soften butter at room temperature.
- Preheat the oven to 320° F, prepare your bundt pan with a generous coating of additional butter.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl with a hand mixer, beat the butter and sugar until light and fluffy.
- Add the eggs, sour cream, lemon zest, and lemon juice. Mix until combined. Gradually add the flour mixture until completely combined.
- Scoop into the prepared bundt pan and bake for 50-55 minutes or until a toothpick can be inserted and come out clean.
- Allow the cake to cool for 10 minutes before flipping over onto a cooling rack. And allow the cake to finish cooling on the cooling rack while making the glaze.
For the glaze
- In a small bowl, whisk together all the glaze ingredients until smooth. Pour over the cooled cake and allow to drip down the sides. Slice and enjoy!
