Lemon Bundt Cake

I make this lemon bundt cake when I want something lemony without too much effort. The crumb is soft and buttery, the syrup soaks in while the cake is still warm, and the glaze finishes it with just enough sweetness. Everyone I share this cake with says it’s one of the best cakes they’ve ever tried! Check the reviews for yourself!

The cake stays moist for days and is full of lemon flavor. It’s one of my favorite recipes, and I’ve tweaked it over time to create other citrus versions, like this Orange Cake and this Lime Bundt Cake.

Why you’ll love this recipe

• It’s easy to make and doesn’t require any complicated steps or special equipment.
• It features a lemon syrup that not only adds moisture, but also flavor.
• Lemon cake is a crowd-pleaser, and this one consistently disappears fast.
• The recipe has been extensively tested to stay soft and moist without being heavy.
• The glaze is unique—made with sweetened condensed milk instead of powdered sugar, which gives it a delicious flavor that resembles lemon pie.

The Ingredients

You need simple ingredients to make this Lemon Bundt Cake.

For this recipe you will need:

• Butter: I use unsalted butter so I can control the salt level. It gives the cake its rich base and helps create a soft, tender crumb when beaten properly with the sugar.
• Sugar: Granulated sugar sweetens the cake and also helps aerate the batter when creamed with the butter.
• Lemons (zest and juice): This recipe uses a lot of lemons—about 10 total—because the flavor comes from both the zest and the juice. I rub the zest into the sugar. This releases the lemon oils trapped in the peel, which are fat-soluble and give the cake a deeper, longer-lasting lemon flavor than juice alone.
• Eggs: The eggs add structure and richness. Make sure they’re at room temperature so they incorporate smoothly into the batter. I don’t recommend substituting the eggs in this recipe.
• Sour cream: This is what keeps the cake moist and soft. I always use full-fat sour cream, but full-fat Greek yogurt works just as well if that’s what you have.
• All-purpose flour: This gives the cake enough structure without making it heavy. You can substitute cake flour if you prefer a slightly lighter crumb. Or gluten-free 1-to-1 blend if you want to make a gluten-free version.
• Baking powder and baking soda: This combination gives the cake the right lift and helps balance the acidity from the lemon juice and sour cream.
• Salt: A small amount of salt sharpens the lemon flavor and balances the sweetness.
• Milk: I add milk at the end to loosen the batter and help everything come together smoothly. Room temperature milk works best.
• Sweetened condensed milk: This is used for the glaze instead of powdered sugar. Mixed with lemon juice, it thickens naturally and creates a smooth, glossy finish. If you prefer a different glaze, I include other options in the recipe card notes.

Cake instructions

The full printable recipe is below, but here’s how I make it step by step.

Step 1: Lemon Sugar
I start by rubbing the lemon zest into the sugar with my fingers until it feels slightly damp and fragrant. This releases the natural oils from the zest and gives the cake a much stronger lemon aroma than zest alone. You can also pulse the sugar and zest briefly in a food processor if you prefer.

Step 2: Butter Base
I beat the butter with the lemon sugar until very light and fluffy. This step matters more than people think—it sets the foundation for a soft crumb.

Step 3: Eggs and Dairy
I add the eggs, then mix in the sour cream and fresh lemon juice. I’ve found that full-fat sour cream or Greek yogurt gives the best texture here.

Step 4: Dry Ingredients
Once the wet ingredients are smooth, I add half of the flour mixture (flour, leavening, and salt) and mix just until incorporated.

Step 5: Milk and Finish
I add the milk all at once, making sure it’s at room temperature, then finish with the remaining flour. I stop mixing as soon as the batter comes together—overmixing at this stage is the fastest way to dry out a bundt cake.

Step 6: Bake

Step 6: Bake
I grease a 12-cup bundt pan thoroughly, making sure every crevice is coated. Then sprinkle with flour evenly all over the surface. Add the batter in and smooth it with a spatula.

I bake at 350°F (180°C) for about 55–65 minutes. This temperature allows the cake to rise steadily before the edges set, preventing a domed or dry bundt. If your oven is convection, lower the temperature to 325°F (160°C), because the circulating air bakes more efficiently and can cause the exterior to set and brown too quickly while the center finishes baking.

I start checking around 45 minutes. The cake is done when a tester comes out clean and the top feels set, not jiggly. If the top browns too quickly, I loosely cover it with foil.

Lemon Syrup (Don’t Skip This)

While the cake bakes, I make the lemon syrup by simmering sugar, lemon juice, and zest together briefly. When the cake comes out of the oven, I let it cool for about five minutes, then prick the top and pour the syrup over it.

This step is what keeps the cake moist for days and gives it that layered lemon flavor. I’ve tested it without the syrup, and it’s never as good.

If you want extra depth, you can add ¼ cup limoncello to the syrup.

Let the cake cool down. I like to serve this type of cake when it’s barely warm.

While the cake is cooling down, make the glaze.

Lemon Glaze

For the glaze, I am going with a sweetened condensed milk glaze. Mixing sweetened condensed milk and lemon juice creates a reaction and it thickens the sweetened condensed milk. Plus it tastes like lemon pie! I adore sweetened condensed milk, so I think this glaze is super worth it.

You can add the zest to the glaze, or put on top of the cake like I did.

If you don’t want to make the sweetened condensed milk glaze, you can make a simple cream cheese frosting, or a lemon glaze to pour over the cake. I give instructions for both in the notes section of the recipe card below.

Once the glaze is ready, just drizzle it over the cake. Top with lemon zest if desired.

If using the sweetened condensed milk method, you will have leftover sweetened condensed milk. You can make a half batch of brigadeiros, or save in the fridge for about 10 days in a container.

Variations

These are some suggestions of variations you can make to this recipe:

• Use a different citrus zest or juice, such as lime or oranges.
• Add limoncello to the lemon syrup to add a bit of a punch to the cake.
• You can make my awesome Lemon Curd Recipe and serve it alongside this cake! Now that would be a lemon lovers dream!
• Add blueberries to the batter. Coat about 2/3 cup of blueberries in one teaspoon of flour. Add them to the cake batter. Whenever I add berries or fruit to my cake batter, first I pour about 1/2 of the batter in the pan, then add the fruits on top, swirl with a spatula gently. Top with the remaining batter. This will prevent the berries or fruit pieces from sinking to the bottom.

FAQ

Can I freeze this cake?
Yes. I freeze the cake without the glaze. Let it cool completely, wrap it well, and freeze for up to 2 months. Thaw at room temperature, then add the glaze before serving.

Can I use Greek yogurt instead of sour cream?
Yes, as long as it’s full-fat. I’ve tested both, and they work well, but low-fat versions will change the texture.

Why did my bundt cake turn out dry?
The most common causes are overmixing after adding the flour or baking it a little too long. I stop mixing as soon as the flour disappears and start checking for doneness around 45 minutes.

Can I skip the lemon syrup?
You can, but I don’t recommend it. The syrup soaks into the cake while it’s warm and keeps it soft for days. Without it, the cake will still taste good, just less flavorful and slightly drier.

Can I use other citrus instead of lemon?
Yes. This recipe works well with other citrus.

Can I bake this in a different pan?
Yes. You can bake it in a 9×13-inch pan or two loaf pans. The bake time will change, so start checking earlier and pull the cake when a tester comes out clean. The two smaller loaf pans will bake faster, start checking at the 30 minute mark. And the 9×13-inch pan might also bake faster, within 40 to 45 minutes, since the batter won’t be as high and thick.

If you enjoy this lemon bundt cake, you might also like my Lemon Brownies for something bright and fudgy, or the Lemon Poppy Seed Cupcakes if you’re looking for a lighter, more snackable option. This Limoncello Tiramisu leans into citrus in a more grown-up, dessert-table kind of way.

If you make this recipe, I’d love to hear from you. Leave a comment below, or tag me on instagram! I love to see your creations! Thank you so much for reading!

Lemon Bundt Cake Recipe

Camila Hurst

Lemon Bundt Cake Recipe is absolutely fantastic! This lemon cake is so soft and buttery, with a delicious tangy lemon taste. It features a lemon syrup, and a lemon glaze, which makes the cake burst with lemon flavor even more!

4.82 from 11 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 240 kcal

Ingredients

 

Lemon Bundt Cake

• 2 3/4 cup all-purpose flour 350 grams, or cake flour
• 1/2 tsp salt
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 2 cups granulated sugar 400 grams
• 3 tbsp lemon zest from about 3 lemons
• 1 cup unsalted butter 226 grams plus more for greasing
• 4 large eggs
• 1/2 cup sour cream 120 grams
• 1/4 cup lemon juice 60 ml
• 1/2 cup milk 120 ml

Lemon Syrup

• 1/2 cup lemon juice 120 ml
• 1/2 cup sugar 100 grams
• 2 tbsp lemon zest

Lemon Glaze

• 2/3 cup sweetened condensed milk 193 grams (alternatives in the notes)
• 3 tbsp lemon juice
• 3 tbsp lemon zest

Instructions

 

Lemon Bundt Cake

• Pre-heat the oven to 350ºF. If using convection oven set it to 325ºF.
• Grease a 12-cup bundt cake pan with butter. You will need about 1-2 tbsp to grease the pan, make sure the butter is softened when you do this. Once the butter is evenly coating the pan, sprinkle flour all over, and shake the pan against your hands, to make sure the flour is evenly being incorporated and distributed all over the pan. If using a bundt pan with details, make sure to get the nooks and crannies well covered, or the cake might stick in those areas that aren’t nicely greased and floured.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
• Make the lemon sugar. Zest the lemons and mix them with the sugar, rubbing between your fingers. The sugar crystals will help the lemon release the natural oils that have so much flavor and aroma. Set aside.
• In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. You can use a stand mixer or a hand held mixer.
• Add the lemon sugar and beat again until the mixture is fluffy, the butter is lightened in color, which should take about 2 minutes.
• Add the eggs one at a time, mixing well until incorporated before adding the next egg.
• Add the sour cream and lemon juice and mix on low to combine.
• Now add half of the flour mixture to the bowl.
• Mix on low to combine.
• Once the dry ingredients are just incorporated, add the milk at once.
• Mix on low to combine.
• Add the remaining dry ingredients and mix until incorporated.
• Pour the batter in the prepared bundt pan.
• Make sure to spread it out with a spatula so it’s nice and evenly distributed.
• Bake in the pre-heated oven for about 45 to 65 minutes. Baking time will vary depending on your oven. Convection ovens might bake faster.
• If the cake is browning too much but the inside isn't cooked yet, cover with aluminum foil to help prevent the outsides of burning.
• The cake is done baking when it doesn’t feel jiggly when you touch the top. And also a toothpick inserted in the cake comes out clean.

Lemon syrup

• While the cake bakes, make the lemon syrup, and have it ready for when the cake is done baking.
• Place the sugar, lemon juice, and zest in a small saucepan. Bring the mixture to a boil.
• Turn the heat off as soon as the sugar dissolves completely.
• Set it aside.
• When you remove the cake from the oven, let it rest for about 5 minutes. Prickle holes on top of the cake with a fork.
• Pour the lemon syrup all over the cake.
• Let the cake cool down for another 15 minutes in the pan.
• Flip the cake over in a cooling wire rack.
• Let it cool down completely before slicing, and serving.

Lemon Glaze

• To make the Lemon Glaze simply whisk the sweetened condensed milk and the lemon juice in a small bowl.
• You can add the lemon zest to the glaze, or sprinkle on top of the cake once it’s done being glazed.
• I left mine out, so once the glaze was ready, I drizzled it over the cake. Then, the lemon zest gets sprinkled on top of the cake.

Storage

• Store the cake in the fridge for up to 4 days, in an airtight container. Let it sit on the counter for 20 to 30 minutes before serving, it should be served at room temperature.

Video

Notes

Milk, eggs, sour cream: Make sure these ingredients are at room temperature. Just remove them from the fridge about 20 or 30 minutes before you have to use them in the recipe.

Butter: The butter also needs to be softened, but it can take longer than 20 minutes to soften butter. It’s ideal that it’s at 72ºF.

Lemon syrup variation: Add 1/4 cup of limoncello to the syrup.

Lemons: You will need about 10 lemons for the whole recipe.

Glaze: You can substitute the sweetened condensed milk glaze for a simple lemon glaze or a cream cheese glaze instead. 

Lemon glaze: 1 cup powdered sugar + 2 to 3 tbsp lemon juice

Cream cheese glaze: 1/4 cup soft cream cheese + 1 tbsp unsalted butter + 1/2 cup powdered sugar + 1 tbsp lemon juice

Sour cream: can be substituted for greek full fat yogurt.

Lemon sugar: You could also gently pulse the sugar with the lemon zest in the food processor instead of rubbing between your fingers.

Pan size: I used a 12-cup bundt pan, but this recipe can also be baked in a 9×13-inch pan. Because the batter is spread into a shallower layer in a 9×13, it will bake faster. Start checking for doneness around 40–45 minutes, as the reduced depth allows heat to reach the center more quickly. The bundt pan takes longer because the thicker batter and center tube slow heat penetration.

 

Baking temperature: If your oven is convection, lower the temperature to 325°F (160°C).

Nutrition

Serving: 1sliceCalories: 240kcal

Keyword cake, lemon

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