The Best Moist Lemon Bundt Cake Recipe

You can never really go wrong with a bundt cake. At first sight, you know they’re uniquely special because of the intricate patterns made from the bundt cake pan and the icing glaze on top. Then, when you slice into them, they’re almost too tender to eat, that mouthfeel is absolutely unmatched!

Now don’t get me wrong, I love all the flavors, especially a rich chocolate or spiced cinnamon. But this lemon version just hits different. There’s not one, not two, but three layers of fresh lemon flavor. If that sounds like it’s too much for you, you can turn back now. But if you’re like me, then I know you can’t wait to get started.

Since you’re here and love easy cake recipes, check out this Moist Vanilla Bundt Cake, this Blueberry Lemon Loaf Cake, or this Moist Honey Tea Cake Loaf Just Like Grandma’s.

Ingredients for this Moist Lemon Bundt Cake Recipe

Here are the ingredients you will need to make this great recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

For the Lemon Cake

• All-Purpose Flour: provides the cake’s structure and ensures it holds together while remaining soft.
• Cornstarch: helps create a tender crumb by softening the flour.
• Baking Powder and Baking Soda: act as the leavening agents.
• Fine Salt: enhances the overall flavor and balances the sweetness.
• Unsalted Butter: adds richness to the moist cake.
• Granulated Sugar: sweetens the cake.
• Eggs: bind the ingredients together while adding moisture and structure.
• Vanilla Extract: deepens the flavor and complements the citrus notes.
• Lemon Zest: infuses the cake with a bright lemon flavor using the aromatic oils from the peel. You’ll need the zest of about 3-4 lemons for this.
• Fresh Lemon Juice: provides tangy citrus brightness and reacts with baking soda for a better rise.
• Sour Cream: adds moisture and a slight tang for a rich cake texture.
• Whole Milk or Buttermilk: helps loosen the batter while contributing to a soft crumb.
• Neutral Oil: keeps the cake moist and tender, preventing it from drying out.

For the Lemon Syrup

• Fresh Lemon Juice: intensifies the citrus flavor and adds extra moisture.
• Granulated Sugar: dissolves into the lemon juice to create a simple syrup that soaks into the cake.

Lemon Icing Ingredients

• Powdered Sugar: forms the base of the glaze, giving it sweetness and a smooth consistency.
• Fresh Lemon Juice: adds a tart and tangy punch while thinning out the glaze.
• Milk or Heavy Cream: provides extra creaminess and richness.

How to make the Best Lemon Bundt Cake Recipe

This is how you can make this lemon pound cake. Make sure to scroll down to the recipe card at the end of this post for the oven temp, baking time, and full step-by-step instructions! 

Prepare and Bake the Cake

1. Preheat your oven and generously grease and flour a 10–12 cup bundt pan, or use a nonstick baking spray like Baker’s Joy for easier release. If using melted shortening, ensure every nook and cranny of the pan is coated.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In a large mixing bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingertips to release the lemon’s natural oils.
4. Add the softened butter to the sugar mixture and beat with an electric mixer on medium-high speed until it becomes light and fluffy.
5. Incorporate the eggs one at a time, making sure each one is fully mixed in before adding the next.
6. Stir in the vanilla extract, fresh lemon juice, sour cream, and oil, ensuring everything is well blended.
7. Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Start and finish with the flour mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
8. Pour the cake batter into the prepared bundt pan, smooth with a rubber spatula, and bake until a toothpick inserted into the center comes out with just a few moist crumbs.

Infuse with Lemon Syrup

1. While the cake is baking, combine lemon juice and sugar in a small saucepan. Warm over low heat until the sugar fully dissolves.
2. Once the cake is out of the oven, use a skewer or toothpick to poke small holes in the top of the whole cake. While still warm, apply the lemon syrup over the top of the cake with a pastry brush, allowing it to soak in.
3. Let the cake cool in the pan before carefully inverting it onto a wire rack to cool completely.

Prepare the Homemade Lemon Glaze

1. Whisk together the powdered sugar, lemon juice, and heavy cream in a bowl until the glaze is smooth and thick enough to coat the cooled cake generously.
2. Drizzle the glaze over the baked cake, letting it cascade down the sides for a beautiful finish.

Easy lemon bundt cake recipe Tips and Tricks for best results

• Use fresh lemon juice instead of bottled lemon juice to get the best citrus flavor.
• Make sure your refrigerated ingredients are at room temperature.
• Mix in ½ teaspoon of lemon extract to the batter for an extra zesty kick.
• Use a kitchen scale instead of a measuring cup to weigh your flour for better accuracy.
• Over baking is the most common reason for dry cake. Check for doneness at 45-48 minutes.

Why do you need to make this Moist Lemon Bundt Cake Recipe?

• This is one my favorite lemon desserts I’ve ever made and I know you’ll think the same too!
• It’s a delicious cake that will be a treat to everyone’s taste buds.
• It’s the perfect dessert that’s extravagant enough for a special occasion.

Frequently Asked Questions – FAQ

Which neutral oil should I use?

Canola, peanut, or vegetable oil will work fine for this recipe.

Can I use something besides a bundt pan?

Yes you can still bake this batter in loaf pans or a regular cake pan. Just know that the cooking times will be different for each.

How do I store my Moist Lemon Bundt Cake Recipe leftovers?

I suggest wrapping each slice in plastic wrap to keep the cake as moist as possible. Or if you don’t mind it drying out slightly, you could simply put in an airtight container. Store at room temp for 3 days, in the fridge for 5 days, or in the freezer for a month.

Can I make this cake ahead of time?

Sure! You can bake the cake the night before and wrap it tightly is plastic wrap once it’s cool. Glaze it the next day, allow the glaze to set for a little and serve!

This cake is perfect as a tea time treat, but can also be served after dinner to your friends and family! I loved serving it after this slumgullion or even after this Cuban casserole!

Can I substitute sour cream with something else?

Yes, you can use Greek yogurt as a replacement. It provides a similar texture and tangy flavor.

How can I make the glaze thicker or thinner?

For a thicker glaze, add more powdered sugar. Mix in a bit more lemon juice or milk for a thinner consistency.

The Best Moist Lemon Bundt Cake Recipe

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