Moist Lemon Bundt Cake with Lemon Glaze

This moist Lemon Bundt Cake with Lemon Glaze is soft and bursting with zesty lemon flavor in every bite. The pure magic lies in the silky, sweet lemon glaze that drips down the sides like sunshine; it's just heavenly.

I made this lemon glaze bundt cake on one of my cozy spring days, the kind when the kitchen smells like butter and citrus. Oh my! Oh My! Especially when I poured that glossy lemon glaze over the warm cake, it was a moment of joy.

If you're baking for a spring celebration, gathering, brunch, or just for a treat, this checks all the boxes: easy to make, crowd-pleasing, and irresistibly citrusy, like this orange cake, orange poppy seed, and moist lemon loaf cake. Something Caribbean? This rum cake is the one.

This cake is my go-to recipe, even in the fall or Easter, when I want to skip the pumpkin cakes or pumpkin donuts.

Why Choose This Recipe?

Fresh lemon juice and lemon zest infuses every bite with a natural flavor and taste.

The moist crumb makes this cake feel rich and bakery-style.

It's a no-fuss recipe that consistently delivers fantastic results.

Easy a to find pantry and fresh ingredients.

Recipe Ingredients

• Lemon Zest: When rubbed with sugar, it releases that fresh and fragrant lemon oil, which infuses the batter.
• Lemon juice: Gives tartness and activates the baking soda. It enhases the lemon profile.
• All-purpose flour provides structure to the cake.
• Half and Half cream: Adds richness and softness to the batter withour makind it too heavy.
• Baking powder and baking soda work in conjunction with the lemon juice to help the cake rise and remain fluffy.
• Sour cream: Adds tang and helps the cake stay moist for a long time
• Powdered Sugar: For a sweet ans smooth base for the glaze.
• Eggs: Bind the ingredients, add moisture, and help the cake rise.

See the recipe card below for detailed ingredients and thier measurementts.

How to Make Lemon Bundt Cake with Lemon Glaze.

Set your oven to 350ºF and let it preheat. Generously spray a 12-cup Bundt pan with baking spray, grease it with butter, and dust it with flour.

1. Whisk the all purpose flour, salt, baking soda, and baking powder in a separate medium-sized bowl.
2. Combine the zest and sugar in a mini food processor, set aside. Cream butter for 2 minutes.

3. Add the lemon-sugar mixture and beat for an additional 2 minutes, or until the butter becomes fluffy and paler. Add eggs one at a time.
4. Pour in the sour cream and lemon juice, then mix briefly on low speed to combine all the ingredients.

5. Add half of the dry ingredients to the wet mixture and mix. Add all the milk at once and stir in the remaining flour mixture, mixing on low until just combined.
6. Pour the batter into your prepared bundt cake pan, spreading it evenly with a silicone or offset spatula. Bake at 350F for 45 to 65 minutes, until a tester comes out clean.

7. As the cake bakes, prepare the lemon syrup so it's ready as soon as the cake is removed from the oven. Combine the lemon juice, zest, and sugar in a small saucepan. Boil till sugar dissolves and strain.
8. After baking let the cake sit for 5 minutes. Then, poke small holes over the top using a fork or wooden skewer. Remove three tablespoons of the lemon syrup and set it aside. Slowly pour the remaining lemon syrup over the warm cake, allowing it to absorb the liquid. Let the cake sit for an additional 30 minutes in the pan to absorb the syrup.

13. To make the lemon glaze, whisk three tablespoons of the lemon syrup in a small bowl with the powdered sugar.
14. Transfer to a wire rack. When the cake is completely cooled, drizzle the glaze over the top, reserving a small amount for serving, if desired. Cut and serve.

Recipe Tips

• Use fresh lemons. It's sometimes tempting to grap the bottled version. Avoid that!
• Bundt cake tends to stick a lot, so make sure to grease the pan and sprinkle some flour on it, ensuring it fills every groove.
• Don't overmix the cake batter. Just mix in the flour until well combined because overmixing can cause a dense cake.
• Room-temperature ingredients, such as butter, eggs, sour cream, and half-and-half, help everything blend in smoothly.
• Allow the cake to cool for about 15 minutes before glazing.
• Test doneness with a toothpick.

Top Tip

Zest first, then juice! Always zest your lemons before juicing them—once they’re squeezed, it’s nearly impossible to zest without a struggle (or squishing mess). The Best Lemon Bundt Cake Recipe Ever.

Substitutions and Variations

• Use full-fat plain Greek yogurt as a substitute for the sour cream for the lemon cake.
• For extra flavour, you can use extracts like vanilla extract or lemon extract.
• Use whole milk or heavy cream as a substitute for half-and-half. Note that the cake will be denser with heavy cream.
• You can use salted butter, reduce the added salt in the recipe by ¼ teaspoon.
• Instead of the lemon syrup for the glaze, you can use lemon juice.
• Swap the lemon zest and juice with orange or lime for a twist. A citrus blend wouldn't hurt.
• You can fold in a cup of fresh blueberries or raspberries into the batter. Toss them in flour first so it doesn't sink to the bottom of the cake.
• Stir in some shredded coconut ontop of the glaze for a tropical feel.

For additional notes, please refer to the end of the recipe card below.

Recipe FAQs

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