I made an Easy Lemon Bundt Cake With Glaze for Mother’s Day and I’m sharing the unexpected ingredient that changed the recipe.

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I don’t say this lightly but this Lemon Bundt Cake is a summer showstopper. I used lemon zest and unsalted butter and ended up with something rich and fluffy that feels like a secret.

The sweet and tart glaze finishes it so perfectly that people swear it’s from a bakery. I still can’t believe how fast slices vanish whenever I bring it to a party.

This is my Easy Lemon Bundt Cake With Glaze and yeah, you’ll want to save this pin because friends will ask for it. I won’t lie I ate two pieces before dinner.

Ingredients

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All purpose flour: mostly carbs, low fiber, builds cake structure when mixed and baked.
Unsalted butter: adds rich fat and moisture, gives flavor, high in calories though.
Granulated sugar: sweetens, adds tenderness and browning mostly empty carbs, eat in moderation.
Eggs: provide protein, structure and moisture, help lift and emulsify batter.
Sour cream/Greek yogurt: adds tang, moisture and protein, keeps crumb tender its great.
Lemon zest and juice: bright acidic flavor, gives zip and balances sweetness vitamin C.
Baking powder and baking soda: leaveners, create rise and light crumb when used correctly.
Powdered sugar (glaze): makes sweet shiny glaze, pure carbs, adds simple sweet finish.

Ingredient Quantities

3 cups (360 g) all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup (226 g) unsalted butter softened

1 3/4 cups (350 g) granulated sugar

4 large eggs room temp

1 cup (240 g) sour cream or plain Greek yogurt

1/2 cup (120 ml) milk room temp

2 tablespoons lemon zest (about 2-3 lemons)

1/3 cup (80 ml) fresh lemon juice (about 2 lemons)

1 teaspoon vanilla extract

1 1/2 cups (180 g) powdered sugar sifted (for glaze)

2 to 3 tablespoons fresh lemon juice (for glaze)

Butter or nonstick spray for bundt pan

How to Make this

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1. Preheat oven to 325°F (163°C). Generously grease a 10-12 cup bundt pan with butter or nonstick spray and dust lightly with flour, tapping out excess, or use a light coat of shortening so the cake releases cleanly.

2. Whisk together 3 cups (360 g) all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl and set aside.

3. In a large bowl, cream 1 cup (226 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until pale and fluffy, about 3 to 5 minutes with a mixer. Scrape the bowl, then add 4 large room temp eggs one at a time, beating after each until incorporated. Stir in 2 tablespoons lemon zest and 1 teaspoon vanilla extract.

4. In a separate small bowl, mix 1 cup (240 g) sour cream or plain Greek yogurt with 1/2 cup (120 ml) room temp milk and 1/3 cup (80 ml) fresh lemon juice.

5. Add the dry mixture to the butter mixture in three additions, alternating with the sour cream mixture: start with dry, then half the sour cream mix, then dry, then the rest of the sour cream mix, finishing with the last of the dry. Fold or beat on low until just combined, scraping the bowl; don’t overmix or the cake will be dense.

6. Pour batter into the prepared bundt pan, smooth the top and gently tap the pan on the counter a few times to release big air bubbles. Bake at 325°F (163°C) for 50 to 60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

7. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then invert onto the rack to cool completely. If you try to unmold too soon it may break, wait the full time.

8. While the cake cools, make the glaze: sift 1 1/2 cups (180 g) powdered sugar into a bowl and whisk in 2 to 3 tablespoons fresh lemon juice until smooth and pourable. Start with 2 tablespoons and add more for thinner glaze. Taste and adjust if you want it sweeter or tarter.

9. When cake is cool or just slightly warm, pour the glaze over the top, letting it drip down the sides. Let the glaze set for 20 to 30 minutes before slicing. Store leftovers covered at room temp for 2 days or in the fridge up to 5 days.

Equipment Needed

1. 10-12 cup bundt pan, well greased so the cake releases cleanly
2. Stand mixer or electric hand mixer for creaming the butter and eggs
3. Set of mixing bowls (one large + one medium)
4. Measuring cups, measuring spoons and a liquid measuring cup (or kitchen scale if you got one)
5. Microplane zester or fine grater for the lemon zest
6. Rubber spatula and a wooden spoon for folding and scraping the bowl
7. Fine mesh sieve or sifter for the powdered sugar and optional for flour
8. Wire cooling rack and a toothpick or cake tester youll use to check doneness

FAQ

Q: How do I keep the cake from sticking to the bundt pan? A: Grease every nook with softened butter or a nonstick spray that has flour, then dust with a little flour or cocoa (for dark pans). Make sure to get into the crevices with a pastry brush or paper towel. Let the cake cool 10 to 15 minutes, then gently invert onto a rack, tap the pan and run a thin knife around the edges if needed.

Q: Why did my cake turn out dense or gummy? A: Most likely you overmixed after adding the flour, or your ingredients were too cold. Use room temp eggs, butter and milk, measure flour by spooning into the cup then leveling, and stir only until combined. Also make sure your baking powder is fresh.

Q: How do I know the cake is done? A: The top should spring back lightly, it will pull away a bit from the pan sides, and a toothpick inserted in the thickest part should come out with a few moist crumbs but no wet batter. If you want extra accuracy, the center should be about 200 to 205°F.

Q: Can I use Greek yogurt instead of sour cream or swap other ingredients? A: Yes, full fat Greek yogurt works great and gives similar texture. You can use plain yogurt too but avoid low fat if you want the same richness. Swapping lots of sugar or replacing butter with oil will change the crumb and flavor, so do small changes only.

Q: How do I get the lemon glaze the right thickness? A: Add the lemon juice to the sifted powdered sugar a tablespoon at a time until it becomes thick but pourable. If it gets too thin add more powdered sugar, if too thick add a tiny splash of juice or warm milk. Warm glaze spreads easier so you can microwave for 5 to 10 seconds if needed.

Q: Can I make this ahead and how do I store or freeze it? A: Yes. Bake and cool completely before glazing. Store at room temp in an airtight container up to 3 days, or refrigerate in hot weather for up to a week. To freeze, leave it unglazed, wrap tightly in plastic then foil for up to 3 months, thaw overnight in the fridge then glaze before serving.

Lemon Bundt Cake Recipe Substitutions and Variations

All-purpose flour — Use a cup‑for‑cup gluten free baking blend (one that contains xanthan gum). Texture will be a bit different but you can swap 1:1 and bake the same temp, maybe a minute or two longer.
Unsalted butter — Swap with neutral oil (canola or vegetable): use 3/4 cup oil for every 1 cup butter. Cake will be moister, with less buttery flavor. Or use salted butter 1:1 and skip the 1 tsp salt in the recipe.
Sour cream / plain Greek yogurt — Replace with 1 cup buttermilk, or make “soured” milk by adding 1 tbsp lemon juice or vinegar to 1 cup milk and let sit 5 minutes. The batter will be a little thinner, but it still bakes up great.
Powdered sugar (for glaze) — If you don’t have confectioners sugar, blitz granulated sugar with 1 tbsp cornstarch per cup in a blender/food processor until powdery, then sift. Or make a quick lemon syrup glaze: simmer 1/3 cup granulated sugar with 2 tbsp lemon juice and 1 tbsp water until sugar dissolves, cool slightly and drizzle.

Pro Tips

– Weigh your flour if you can, dont scoop and pack the cups. A scale is the easiest way to avoid a gummy or dry cake, and the grams you already have are your friend.

– Get the eggs, butter, milk and sour cream to room temp. They mix together smoother and the batter will be more even, otherwise you’ll get streaks or a dense crumb.

– Mix on low and stop as soon as it’s combined. If you overwork the batter its gonna develop gluten and the cake will be tough, so scrape the bowl and fold gently instead of mashing with the mixer.

– Prep the bundt pan really well and be patient when unmolding. Use butter or shortening plus a light dusting of flour or cake release spray, let it sit 10 to 15 minutes after baking, if it feels stuck wait a little longer, dont force it or you’ll tear the cake.

– Make the glaze smooth by sifting the powdered sugar and adding juice slowly. Start with less liquid so you can control thickness, and pour it over a slightly warm cake if you want it to drip down; for extra lemon punch brush the cooled cake with a little lemon syrup first.