Lemon Bundt Cake

Lemon Bundt Cake

Simply the BEST Lemon Bundt Cake recipe!

This Lemon Bundt Cake recipe is a dessert everyone will love… it’s perfectly rich and buttery, and yet has a fluffy texture that’s often hard to achieve in homemade cakes.

The sweet and tart lemon glaze is the perfect final addition to create a dessert that’s simple, yet perfectly elegant and utterly delicious!

This is one of those recipes I know I’ll make again and again!

It’s perfect to bring along to a pot-luck or summer BBQ, but pretty enough for a spring tea party.

This recipe was created in partnership with Challenge Dairy.

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Lemon Pound Cake

There is just something so cute about bundt cakes!

And who can even look at a bundt cake without thinking of the bundt cake scene in My Big Fat Greek Wedding?  Not me!

If you don’t know what I’m talking about, your assignment this weekend is to watch that movie!  =)

Lemon Bundt Cake Recipe

I love this Lemon Bundt Cake recipe because it’s made with ingredients I usually have on hand, it can be made a bit in advance and doesn’t need any last minute garnish.

As with most every recipe that comes out of my kitchen, this recipe starts with Challenge Butter.

I know when I use Challenge brand dairy products I can depend on consistent quality and fresh taste.

It just takes the guess work out of baking when you start with high quality ingredients.

If you’re not sure where to find Challenge Butter in your area, be sure to use this helpful map.

Lemon Bundt Cake Recipe

Lemon Bundt Cake Recipe & Video


Print Recipe

Lemon Bundt Cake

Yield: 1 bundt cake

A perfectly rich and flavorful cake that's still fluffy and delicate. The sweet and tart glaze is the perfect finishing touch!



  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted Challenge butter, at room temperature
  • 2 cups sugar
  • Zest of 1 lemon (about 1 Tbsp.)
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk (any but non-fat)
  • 1/2 cup sour cream (full fat preferred)
  • 1 Tbsp. fresh lemon juice


  • 2 Tbsp. Challenge butter, melted
  • 1 cup powdered sugar
  • 1 Tbsp. fresh lemon juice


Prepare the cake

  1. Preheat oven to 325°F .
  2. Grease and flour the bundt pan.  This is an essential step for properly removing the baked cake, so be sure to do a thorough job.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
  4. In the bowl of an electric mixer, blend the butter until fully smooth.
  5. Add sugar and beat on medium speed for 1-2 minutes.  The mixture should be light and fluffy and fully blended.
  6. Add lemon zest and blend.  While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.
  7. While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.
  8. Add the second half of the flour and then the sour cream and lemon juice.
  9. Blend just until all of the ingredients are well incorporated.
  10. Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
  11. Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).
  12. Cool in the pan, sitting on a wire rack, until the pan is cool (or just barely warm) to the touch - about 1 hour.  Gently use a small spatula to loosen the cake around the center and edges of the pan.  Invert the cake onto a plate, give the pan a good firm tab on the bottom, and then lift up pan.

Prepare the glaze

  1. Melt the butter in a medium sized bowl, then add powdered sugar and use a small whisk to combine.
  2. Add the lemon juice and whisk.  The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.

Recipe source - Glorious Treats

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Lemon Bundt Cake

Happy baking!

Disclosure – I created this recipe in partnership with Challenge Dairy.  Partnering with brands I love allows me to provide you with high quality content at no cost to you.  I only work with brands I use and love.  All images, text and opinions are my own.


  1. This is making my mouth water!  Looks delish! ! !

  2. WOW this lemon cake looks stunning! Super moist and delicious!

  3. What can be use instead of eggs or milk for a vegan cake options

    • For small variations in my recipes I would normally do my best to offer a suggestion for a swap, but in this case, the bulk of the cake is eggs, butter, milk and sour cream… so it’s likely not the best recipe to start with to adjust for a vegan diet.

  4. This looks absolutely delicious!! I will be making it! 🙂

  5. Hi Glory . Can You tell me how many gramms are in one cup?

  6. I love this lemon bundt cake recipe. It takes some time to prepare it but it is defiantly worth it!

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  9. I just took this cake out of the oven and oh my it looks wonderful. I am going to serve it with strawberries and whipped cream. Happy Spring.

  10. Can I make it with white cake mix just add lemon juice and zest to the mix

  11. Help, unnfortunately I forgot to get baking soda. Any suggestions on what else I can do? I’ve read you can triple the baking powder or whip the egg whites before putting it in the batter. Your thoughts?

    • Hi Alyssa, No worries, I think you’ll be ok. I’d suggest just doing 2 teaspoons baking powder total (in place of the listed baking powder and baking soda). Because this recipe already has several eggs, that will help too, so I bet you’ll be alright. Happy baking!

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