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Lemon Bundt Cake

Lemon Bundt Cake

Course: Dessert
Cuisine: American
Keyword: bundt cake, lemon bundt cake
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 722kcal
A perfectly rich and flavorful cake that's still fluffy and delicate. The sweet and tart glaze is the perfect finishing touch!
Print Recipe



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


  • 2 tablespoon Challenge butter melted
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice fresh


Prepare the cake

  • Preheat oven to 325°F .
  • 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.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
  • In the bowl of an electric mixer, blend the butter until fully smooth.
  • Add sugar and beat on medium speed for 1-2 minutes.  The mixture should be light and fluffy and fully blended.
  • 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.
  • While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.
  • Add the second half of the flour and then the sour cream and lemon juice.
  • Blend just until all of the ingredients are well incorporated.
  • Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
  • 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).
  • 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

  • Melt the butter in a medium sized bowl, then add powdered sugar and use a small whisk to combine.
  • 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.


Calories: 722kcal | Carbohydrates: 103g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 159mg | Sodium: 321mg | Potassium: 128mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1030IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 3mg