Moist Lemon Bundt Cake Recipe (From Scratch & Easy)

Name: Moist Lemon Bundt Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1 cup (227 g) unsalted butter, fully softened; 2 cups (400 g) granulated sugar; 2 tablespoons lemon zest (from about 2 large lemons); 4 large eggs, at room temperature; ¾ teaspoon (4 g) salt; 2 teaspoons (8 g) baking powder; 2 ¾ cups (345 g) all-purpose flour; 3 tablespoons (24 g) cornstarch; ½ cup (120 mL) whole or 2% milk; ¼ cup (60 mL) fresh lemon juice; ¼ cup (60 g) sour cream (or Greek yogurt); 1 teaspoon (5 mL) vanilla extract; 1 ½ cups (180 g) powdered sugar, sifted; 2–3 tablespoons fresh lemon juice (adjust for consistency); 1 teaspoon lemon zest

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Craving a lemon bundt cake recipe that never dries out or sinks? This guide walks you through each step to bake a bright, tender cake bursting with fresh citrus flavor. You will discover why sour cream keeps the crumb soft, how to layer zest, juice, and glaze for bold taste, and simple tricks to stop sticking. Clear tips and science-based fixes give beginners and seasoned bakers alike the confidence to pull a perfect bundt from the oven every time.

Want more foolproof recipes like this one? Check out our Ultimate Bundt Cake Recipe Hub, packed with beginner-friendly tips and reliable favorites.

Table of Contents

Three Reasons You’ll Love This Lemon Bundt Cake Recipe

Bold lemon flavor. You get three layers of citrus flavor: zest in the batter, juice in the batter, and a bright glaze on top. Each slice tastes fresh and natural.
Supersoft crumb. Sour cream keeps moisture locked in so the cake stays tender for days.
Simple, reliable method. Clear steps, visual cues, and quick pro tips guide you from mixing bowl to plate with zero guesswork.

A Peek Into the Baking Science: Why This Cake Works

The Role of Acidity: Sour Cream and Lemon Juice

Sour cream and fresh lemon juice add gentle acidity that relaxes gluten strands while the cake bakes. Weaker gluten means a softer crumb. The acid also reacts with baking powder to create extra lift, giving the cake a light texture without any dry pockets.

The Importance of Butter

Butter brings rich flavor and helps the crust brown evenly while its water content turns to steam, lifting the crumb. Because butter is the sole fat, thorough creaming is key to trapping air and keeping every slice tender.

Cake Flour vs All-Purpose Flour

Cake flour has less protein, so it forms less gluten and produces a delicate crumb. All-purpose flour still works if you prefer a sturdier bite. For the best of both worlds you can whisk a spoonful of cornstarch into all-purpose flour to mimic the lower protein of cake flour.

Ingredients You’ll Need

For the Cake

Ingredients — Cake
Butter 1 cup (227 g), unsalted and fully softened so it creams easily
Granulated sugar 2 cups (400 g)
Lemon zest 2 Tbsp (from about 2 large lemons)
Large eggs 4, at room temperature
Salt ¾ tsp (4 g)
Baking powder 2 tsp (8 g)
All-purpose flour 2 ¾ cups (345 g)
Cornstarch 3 Tbsp (24 g), lowers protein for tender crumb
Milk ½ cup (120 mL), whole or 2 %
Fresh lemon juice ¼ cup (60 mL)
Sour cream ¼ cup (60 g), Greek yogurt works in a pinch
Vanilla extract 1 tsp (5 mL)

For the Lemon Icing

Powdered sugar 1 ½ cups, sifted for lump-free glaze
Fresh lemon juice 2–3 tablespoons, adjust for desired thickness
Lemon zest 1 teaspoon, for extra zing

Metric-Conversion Table

Place immediately below the U.S. ingredient list or tuck it in a collapsible “Metric” block.

Ingredient	US Measure	Metric
Butter	1 cup	227 g
Granulated sugar	2 cups	400 g
Lemon zest	2 Tbsp	≈ 6 g
Large eggs	4	200 g (out of shell)
Salt	¾ tsp	4 g
Baking powder	2 tsp	8 g
All-purpose flour *	2 ¾ cups – 3 Tbsp	345 g
Cornstarch	3 Tbsp	24 g
Milk	½ cup	120 mL
Lemon juice	¼ cup	60 mL
Sour cream	¼ cup	60 g
Vanilla extract	1 tsp	5 mL
Powdered sugar (icing)	1 ½ cups	180 g

How to Make a Moist Lemon Bundt Cake

Prep Time 20 minutes
Bake Time 45 to 55 minutes
Yield one 10-inch bundt cake

Substitutions and Variations

Greek yogurt swap: Use the same volume of plain Greek yogurt in place of sour cream for a lighter tang.
Blueberry burst: Gently fold one cup of fresh blueberries into the finished batter for pops of fruit. Dust berries in a teaspoon of flour first to keep them from sinking.
Orange twist: Replace all lemon zest and juice with equal amounts of orange zest and fresh orange juice for a sunny citrus change.
Extra lemon punch: Brush the warm cake with three tablespoons of hot lemon syrup (equal parts sugar and juice heated until clear) before glazing.

Recommended Equipment

Tool	Why It Matters
10–12 cup Bundt pan	Ensures the batter rises evenly and unmolds cleanly.
Microplane zester	Pulls maximum aromatic oils from citrus without the bitter pith.
Stand mixer or sturdy hand mixer	Provides consistent aeration so the crumb stays light.

Step-by-Step Instructions

Heat the oven: Set it to 350 °F and move a rack to the middle. Grease the bundt pan with melted butter or baking spray, then dust with flour. Grease right before filling so the coating stays in place.
Cream butter and sugar: Beat softened butter on medium speed until pale and airy, about 90 seconds. Scrape the bowl. Add sugar and lemon zest; beat two more minutes. Rubbing zest into sugar draws out bright citrus oils.
Add eggs one at a time: Blend in the first egg until fully mixed, then add the next. A smooth batter traps air that helps the cake rise.
Combine dry ingredients: In a second bowl whisk flour, cornstarch, salt, and baking powder until everything looks even.
Mix the wet ingredients: In a third bowl whisk milk, lemon juice, sour cream, and vanilla until smooth. A curdled look is fine; it will bake out.
Alternate dry and wet: With the mixer on low add one-third of the flour mix. Stir just until no white streaks remain. Pour in half the milk mix and stir again. Repeat, ending with flour. Gentle mixing keeps the crumb tender.
Fill the pan: Spoon batter into the prepared pan. Tap the pan on the counter twice to pop large air bubbles. Smooth the top with a spatula.
Bake: Place in the center of the oven. Bake 45 to 55 minutes. The cake is done when a skewer inserted near the middle comes out clean or shows a few moist crumbs.
Cool and unmold: Let the cake rest in the pan 10 minutes. Turn it onto a wire rack. If it clings, tap the pan gently and run a silicone spatula along the edges. Cool to room temperature before glazing.
Make lemon icing: Whisk powdered sugar with two tablespoons lemon juice until smooth. If the glaze feels too thick add a third spoonful of juice. Stir in zest for extra punch.

Baker’s Note
Patience pays off! A 10-minute rest in the pan lets steam tighten the crumb. Flip too soon and you risk cracks; wait too long and the glaze won’t cling.

Finish and Serve

Place the cooled cake on a serving plate. Drizzle the glaze slowly so it flows over every ridge. Wait five minutes for the icing to set, then slice and enjoy bright lemon flavor in each bite.

Moist Lemon Bundt Cake Recipe Card (Printable)

Moist Lemon Bundt Cake Recipe

Yield: 12 slices

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 15 minutes

Total Time: 1 hour 25 minutes

A bright, buttery lemon bundt cake made from scratch with sour cream, fresh lemon juice, and zest for a triple-citrus punch. Moist, tender crumb and a simple lemon glaze on top.

Ingredients

For the Cake :

1 cup (227 g) unsalted butter, fully softened
2 cups (400 g) granulated sugar
2 tablespoons lemon zest (from about 2 large lemons)
4 large eggs, at room temperature
¾ teaspoon (4 g) salt
2 teaspoons (8 g) baking powder
2 ¾ cups (345 g) all-purpose flour
3 tablespoons (24 g) cornstarch
½ cup (120 mL) whole or 2% milk
¼ cup (60 mL) fresh lemon juice
¼ cup (60 g) sour cream (or Greek yogurt)
1 teaspoon (5 mL) vanilla extract

Lemon Icing

1 ½ cups (180 g) powdered sugar, sifted
2–3 tablespoons fresh lemon juice (adjust for consistency)
1 teaspoon lemon zest

Instructions

Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan with melted butter or baking spray, then dust with flour. Do this right before filling so the coating stays in place.
Cream butter: Beat softened butter with a mixer on medium speed until pale and fluffy, about 90 seconds.
Add sugar and lemon zest: Add sugar and lemon zest to the butter. Beat 2 more minutes, scraping down the bowl as needed.
Add eggs one at a time: Mix in eggs one by one, beating well between each to keep the batter smooth.
Whisk dry ingredients: In a separate bowl, whisk flour, cornstarch, salt, and baking powder until evenly combined.
Mix wet ingredients: In another bowl, whisk milk, lemon juice, sour cream, and vanilla. It may look slightly curdled—this is normal.
Combine wet and dry: Add one-third of the dry mixture to the butter mixture. Mix on low just until combined. Add half the wet mixture and mix again. Repeat, ending with the dry ingredients.
Fill the pan: Spoon batter into the prepared bundt pan. Tap the pan twice on the counter to release large air bubbles. Smooth the top.
Bake: Place in the center of the oven. Bake for 45–55 minutes or until a skewer inserted into the center comes out clean or with just a few moist crumbs.
Cool and unmold: Let the cake cool in the pan for 10 minutes. Turn out onto a wire rack. Tap gently if it sticks and run a silicone spatula along the edges.
Make glaze: Whisk powdered sugar with 2 tablespoons of lemon juice until smooth. Add another tablespoon if needed. Stir in zest.
Glaze and serve: Once the cake is fully cooled, drizzle the glaze over the top. Let set 5 minutes before slicing.

Notes

Pan Prep Tip: Grease and flour your bundt pan right before adding the batter. This helps the coating stay in place and ensures a clean release.

Zest Technique: Use a microplane to zest only the bright yellow part of the lemon skin—avoid the white pith, which is bitter.

Don’t Overmix: Once you add flour, mix just until no streaks remain. Overmixing can lead to a dense or dry crumb.

Flavor Twist: For added lemon flavor, brush the warm cake with a simple lemon syrup before glazing (equal parts lemon juice and sugar, heated until clear).

Make Ahead: Bake the day before serving and glaze just before guests arrive for the best flavor and texture.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 390Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 90mgSodium: 220mgCarbohydrates: 53gNet Carbohydrates: 52.5gFiber: 0.5gSugar: 35gProtein: 4g

Nutritional values are estimates based on standard ingredient brands and preparation methods. Actual values may vary depending on specific ingredients used and portion sizes. This information is provided for general guidance only and should not be considered a substitute for professional dietary advice.

Troubleshooting: Your Guide to a Flawless Bundt Cake

What is the secret to a moist Bundt cake?

Balance fat, acid, and sugar. Butter locks in moisture. Sour cream and lemon juice keep the crumb tender while boosting flavor. Measure flour carefully; a packed cup makes the cake dry.

How do I keep my Bundt cake from sticking to the pan?

Grease every crevice right before filling the pan, then dust lightly with flour. Avoid non-stick sprays that contain water, which can bead and leave bare spots. Let the baked cake rest ten minutes, then invert onto a rack while it is still warm.

Why did my Bundt cake sink?

The oven may have been too cool or the batter over-mixed. Check oven temperature with an oven-safe thermometer. Mix just until ingredients combine so the structure stays strong.

Should I glaze the cake while hot or cold?

Let the cake cool to room temperature first. A hot cake melts icing and causes it to run off, while a cool surface lets the glaze cling and set with a glossy finish.

How do I fix a cracked top?

A crack usually means the oven was too hot. Trim the raised ridge with a serrated knife, turn the cake right-side up, and cover the top with extra glaze or a light dusting of powdered sugar.

Can I bake this recipe in a 9×13 pan?

Yes. Prepare the pan with parchment and grease, spread the batter evenly, and bake about thirty-five minutes. Start checking for doneness at thirty minutes.

Can I use a loaf pan instead of a Bundt pan?

You can divide the batter between two standard loaf pans. Bake at the same temperature for forty to forty-five minutes, checking early.

What is the difference between a Bundt cake and a regular cake?

A Bundt pan has a central tube and decorative ridges. The tube moves heat to the center, helping the cake bake evenly, while the ridges create more surface for browning and glaze. A regular round or square pan lacks this shape, so baking time and crust texture differ.

How does this compare to the Starbucks lemon loaf or other famous recipes?

“While the Starbucks loaf is a beloved classic, it is a glazed loaf bread, not a true bundt cake. Our recipe focuses on the rich, buttery, and dense crumb of a classic Southern bundt. Unlike some recipes that can be overly sweet, our ‘triple lemon’ method ensures a bright, fresh citrus flavor shines through.”

Can I make this with a lemon cake mix?

“This recipe is specifically designed for the texture of a from-scratch cake. A doctored cake mix can be delicious, but it won’t produce the same dense, buttery crumb. For a shortcut, we recommend our [link to your cake mix post].”

Storage, Freezing, and Make Ahead Tips

Storing Leftovers

Place completely cooled slices in an airtight container. Keep at room temperature for up to four days. If your kitchen runs warm, refrigerate instead and bring slices to room temperature before serving to revive the soft crumb.

Freezing Instructions

Wrap the whole cake or individual slices in a double layer of plastic wrap, then add a layer of foil. Label with the date and freeze for up to three months. Thaw overnight in the refrigerator. Unwrap and let the cake stand at room temperature for one hour before serving so the glaze regains its shine.

Make Ahead Instructions

Bake the cake a day before you need it. After the cake cools, wrap it tightly in plastic wrap and store at room temperature. Glaze just before serving for the freshest look and flavor.

Show Off Your Bake!

Tried this Lemon Bundt? Tap the ★ rating inside the recipe card, then drop a comment below.
Question of the day: Which twist will you try ? blueberry burst, orange swap, or extra lemon punch? Inspire the community!

Ready to Bake Your Best Lemon Bundt Yet?

This recipe blends three layers of fresh citrus with a foolproof method that produces a moist crumb and bright flavor every single time. Sour cream keeps the cake tender for days while the triple lemon punch guarantees every bite tastes vibrant. If you tried this recipe, leave a comment and a star rating to let other bakers know how it went. Snap a photo and share it on Pinterest or Facebook so we can see your creation. What twists did you add, such as a berry swirl or a creamy glaze? Tell us below and inspire the community.

Love This Recipe? Explore More Bundt & Pound Cakes

If you enjoyed this moist lemon bundt cake, you’ll love diving into our full collection of timeless bundt and rich pound cakes. Whether you’re craving something chocolatey, fruity, or decadently buttery, there’s a recipe waiting to become your new go-to.

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