This Lemon Bundt Cake is exceptionally light and tender, filled with bright lemon flavor, and beautifully simple to make and serve. Baked in a classic bundt pan and covered with a double layer of tart lemon glaze, it bakes up into tall, fluffy slices with vibrant lemon flavor in every bite.
By layering lemon zest, lemon juice, a touch of lemon extract or lemon oil, and plenty of tart lemon icing, this all butter cake is guaranteed to make all the lemon lovers swoon. I know from experience.
"Oh my God, Rebecca… This lemon cake is divine. We have taken an executive action of making more icing so that we can pour it over the cake every time we eat it. Perfect. Great recipe. Thank you." - Robin
Citrus is one of my favorite flavors and as we do with things we love, I use it a LOT. So this is not the first lemon cake you will find on this site. But, I wanted something a little different from say, my lemon olive oil loaf or this show-stopping 8-layer lemon cake.
I wanted the kind of tall, generous slices you get from a bundt cake that rises all the way to the top of the pan as it bakes. Bundt cakes are both beautiful and unfussy. They stand on their own and don't require any filling or frosting. They are a study in simplicity, easy to transport, slice, and serve.
But also, I wanted a very soft, light, and tender texture with a lot of bright lemon flavor, and this can be tricky. Lemons are highly acidic and when it comes to baking, acid is key to achieving a soft and tender texture. But, too much acid and the whole thing falls apart.
So, to add a lot of lemon flavor without a level of acid that would destroy the cake's structure, I included a generous amount of lemon zest which I soaked for a while in lemon juice. This soak tenderizes the zest, allowing it to melt into the batter. I also added some lemon extract or lemon oil and then glazed the cake with a double layer of tart lemon icing. This produced a cake that's exceptionally light, with a sliceable structure, and rich, buttery lemon flavor that any citrus lover will swoon over.
xo
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Ingredient notes
- Cake Flour: Cake flour is one of the reasons the texture of this cake is so soft and tender because it has a lower protein content than all-purpose flour. In a pinch, you can use a combination of all-purpose flour and cornstarch. Scroll down to the Substitutions and Additions section for more info.
- Unsalted Butter: This is an all-butter cake, and there's a lot of it in there! Because of the amount of butter this recipe calls for (18 tablespoons), I like to use unsalted. There's still a generous amount of salt in the batter, but adding it separately gives us more control over how much is in there.
- Fresh lemon zest and juice: I wanted the flavor of lemon zest but didn't want it to interfere with the soft texture of the cake. Soaking the zest in lemon juice for at least 10 minutes softened the zest enough for it to melt right into the batter.
- 3 whole eggs + 1 egg yolk: I know some of you are wondering if that extra egg yolk is worth it. It is. That one extra yolk boosts the richness of this cake, making it more tender and moist than it will be without it.
- Sour cream: The fat content of sour cream adds moisture without making the batter too thin and adds some additional flavor that balances out the sweetness of this cake.
- Vanilla: I feel that vanilla is essential to almost every baked good that includes lemon. It softens the sharp edges of sour lemon flavor and creates some depth and a subtle creaminess.
- Lemon extract or lemon oil: Use whichever you like, but keep in mind that lemon oil is more pungent than lemon extract, so you'll want to use less. Also be aware that there are two very different, kinds of lemon oil. One is olive oil that's been infused with lemon. This is best used in salad dressing and other savory dishes. The kind of lemon oil you want to use in baking is a very strong essence of lemon made by cold pressing lemon rinds. The brand I like is Boyajian Pure Lemon Oil, which uses 225 lemons in every 3.4 ounce bottle.
Additions and substitutions
- Instead of Cake Flour: If you don't have any cake flour a combination of all-purpose flour and cornstarch makes a great alternative. Measure out 1 cup of all-purpose flour and then replace two tablespoons of the flour with cornstarch. For this recipe use 2 cups + 2 tablespoons of all-purpose flour and then replace 4 tablespoons of the flour with 4 tablespoons of cornstarch.
- Make a lime bundt cake: Replace the lemon zest and lemon juice with lime zest and lime juice, and use lime extract.
Step-by-step photos and instructions
A little mise en place (everything in place) goes a long way towards making this cake very easy to make.
- Add the lemon zest and lemon juice to a bowl and let it rest for at least 10 minutes.
- Smear the inside of a bundt pan with vegetable shortening or butter then shake some flour around in the pan until the entire inside is coated with fat and flour.
- Add the flour, baking powder, baking soda, and salt to a bowl and stir with a wire whisk to blend.
- Stir the vanilla and lemon extract into the sour cream.
- Add the eggs and the extra yolk to a bowl and whisk with a fork to combine.
After allowing the zest to soak in lemon juice for at least 10 minutes, stir it into the sour cream.
Use an electric mixer to beat the butter and sugar until it's light in color and appears aerated.
Scrape down the sides of the bowl and add half the eggs. Beat for 20-30 seconds to combine than repeat with the remaining eggs.
Add the flour and sour cream mixtures to the batter in alternating additions: ⅓ of the flour, ½ the sour cream, ⅓ of the flour, the remaining sour cream, the remaining flour. Mix on low speed after each addition, mixing just long enough to barely incorporate one addition before adding the next.
Use a rubber spatula or wooden spoon to give the batter one final stir just to ensure that all the ingredients are blended together.
Spread the batter into the prepared bundt pan and place it in a preheated oven to bake.
Allow the cake to cool inside the pan for 5-10 minutes, then carefully turn it out onto a wire baking rack.
Ahhhhh.... bundt cake perfection!
Immediately after turning the cake out onto the baking rack, drizzle about half of the lemon icing over the warm cake. Let the cake rest until cool, then drizzle with the remaining icing.
Top tips and tricks
- If you want more lemon flavor, increase the amount of lemon extract, lemon oil, or lemon zest. Do NOT increase the amount of lemon juice. Lemon juice is, of course, naturally acidic. Acid weakens the gluten structure in the flour, creating a soft and tender cake. But if you add more than the 3 tablespoons called for in this recipe, the extra acid will weaken the structure of the cake to the point that it will fall apart. Better to add a bit more lemon extract, lemon oil, or lemon zest if you want more lemon flavor.
- A double glaze of icing gives this cake a slightly crunchy exterior and extra tart lemon flavor. The icing is my favorite, super simple lemon icing. For this cake, I've increased the amount of icing in order to have enough for a double glaze. Drizzle half of the icing over the cake while it's still warm. This will allow some of it to soak down into the outer layer of the cake. Drizzle the remaining icing over the cake after it cools and let it sit for a few minutes to set.
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Happy baking!
📖 Recipe
Lemon Bundt Cake with Tart Lemon Glaze
This Lemon Bundt Cake is exceptionally light and tender, filled with bright lemon flavor, and beautifully simple to make and serve. Baked in a classic bundt pan and covered with a double layer of tart lemon glaze, it bakes up into tall, fluffy slices with vibrant lemon flavor in every bite.
The lemon glaze for this cake is my favorite, super simple lemon icing. I've increased the amount of icing for this cake so there's enough for a double glaze.
Ingredients
- 3 tablespoons lemon zest (from 3 or 4 lemons)
- 3 tablespoons lemon juice (from 3 of 4 lemons)
- 3 cups (360 grams) cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons table salt, OR 2 ½ teaspoons kosher salt
- 1 cup (227 grams) sour cream, full fat
- 1 tablespoon pure vanilla extract
- 2 teaspoons lemon extract, OR 1 teaspoon lemon oil (*See note)
- 3 large eggs + 1 large egg yolk, at room temperature
- 18 tablespoons (254 grams) butter, at room temperature
- 2 cups (400 grams) granulated white sugar
For the Lemon icing:
- 1 ½ cups (114g) powdered sugar (confectioners sugar)
- ¼ teaspoon table salt
- 1 ½ tablespoons heavy cream, more to taste
- 1 ½ tablespoons lemon juice, more to taste
- ½ teaspoon lemon oil - OR 1 teaspoons lemon extract, more to taste
- ½ teaspoon pure vanilla extract
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Instructions
- Heat the oven to 350°F (176°C).
- Add the lemon zest and the lemon juice to a small bowl and stir to combine. Set aside for at least 10 minutes. *It's best to use a zester that creates a fine zest. If using something like a box grater, use a sharp knife to mince the zest into very small pieces. The zester I use is linked below.
- Coat the inside of a 12-cup bundt pan with a thin layer of vegetable shortening or softened butter. Shake some flour around inside the pan until the entire inside of the pan is coated with fat and flour. Set aside.
- Add the cake flour, baking powder, baking soda, and salt to a bowl and stir with a wire whisk to combine.
- Add the sour cream, vanilla, and lemon extract or lemon oil to a small bowl or measuring cup and stir combine. After the lemon zest has been soaking in lemon juice for 10 minutes, add this mixture to the sour cream and stir to combine.
- Crack the eggs and the extra egg yolk into a small bowl and whisk with a fork to combine.
- Use an electric mixer to beat the butter with the sugar until it’s light in color, fluffy, and aerated. This will take 3-4 minutes.
- Add about half of the eggs to the butter and sugar and beat until incorporated, about 20-30 seconds. Repeat with the rest of the eggs.
- Add the flour mixture and the sour cream mixture in alternating additions: ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the rest of the sour cream, the rest of the flour. Mix on low speed after each addition, beating just well enough to incorporate one addition before adding the next.
- Spread the batter in the prepared bundt pan and set the pan in the center of the oven. Bake for 45 - 55 minutes.
- While the cake bakes, make the lemon icing: Add all the ingredients to a bowl and stir with a wire whisk until completely combined. Taste and add more lemon extract or lemon oil if you like. You want a thick icing that still pours easily from a spoon. If the icing is too thin, add a bit more powdered sugar. If it’s too thick, add a touch more cream and/or lemon juice.
- How to know when the cake is done: The cake is done when it’s beginning to pull away from the sides of the pan and the center is set; if you very gently tap the side of the pan, the top will not jiggle. To test that the cake is done, insert a toothpick in the center of the cake and remove it. If there is no evidence of raw batter on the toothpick, the cake is done.
- Set the cake, still in the pan, on a wire baking rack. Let it cool in the pan for 5-10 minutes then gently turn it out onto the wire baking rack.
- Immediately drizzle half of the glaze over the top of the warm cake. Let the cake cool completely, then drizzle with the remaining lemon glaze. Let the cake rest for about 10 minutes to give the icing a chance to set then slice and serve, or cover and store at room temperature for up to 3 days.
Notes
The difference between lemon extract and lemon oil: Use whichever you like, but keep in mind that lemon oil is more pungent than lemon extract, so you'll want to use less. Also be aware that there are two very different, kinds of lemon oil. One is olive oil that's been infused with lemon. This is best used in salad dressing and other savory dishes. The kind of lemon oil you want to use in baking is a very strong essence of lemon made by cold pressing lemon rinds. The brand I like is Boyajian Pure Lemon Oil, which uses 225 lemons in every 3.4 ounce bottle.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 737Total Fat: 24gSaturated Fat: 14gUnsaturated Fat: 10gCholesterol: 122mgSodium: 470mgCarbohydrates: 123gFiber: 1gSugar: 73gProtein: 8g
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Julie says
Hi Rebecca- I'd like to make this for Easter, but timing requires me to make today. Can I freeze it successfully?
Rebecca Blackwell says
Hi Julie! Yes! You can make this cake today and freeze it. I'd wait to glaze it until the day you are serving it. Also, a friend of mine said she's made this three times now and serves extra icing in a bowl next to the cake because everyone wants more. I feel like this is a good tip when making the cake in advance and freezing it. Drizzle it with some glaze before serving and then leave the rest out for people to add more if the like. I hope that helps! Please let me know if you have any other questions!
Julie says
This is the one Rebecca - huge success! Loving the lemon oil you recommended- your olive oil cake is amazing as well!