Description

This luscious Lemon Bundt Cake is a delightful treat bursting with bright citrus flavor. Moist, tender, and beautifully textured, it features a zesty lemon-infused batter baked to golden perfection in a fluted Bundt pan. Finished with a smooth lemon-sour cream icing that drips elegantly over the ridges, this cake is perfect for spring gatherings, afternoon tea, or any special occasion where a refreshing dessert is desired.

Ingredients

Scale

Cake

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1–1/4 cups sour cream

Icing

1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2–1/2 cups confectioners’ sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest
Additional grated lemon zest, optional (for garnish)

Instructions

Prep your Bundt pan: Use a 10-inch fluted tube pan, preferably with minimal intricate design if you are new to Bundt baking. Grease the entire inside of the pan thoroughly with shortening and then dust it with flour, tapping out the excess. This preparation helps prevent the cake from sticking. Avoid using butter for greasing because its milk solids can cause sticking. Alternatively, use a flour-formulated cooking spray.
Mix the batter: Using a stand mixer or hand mixer, cream together the softened butter and sugar on medium-high speed until the mixture is light and fluffy, about six minutes. Add eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and lemon extract for a vibrant citrus flavor. In a separate bowl, whisk together the flour, baking soda, and salt. Alternate adding the dry ingredient mixture with the sour cream into the butter mixture, mixing just until combined to avoid toughening the cake.
Bake the Bundt cake: Pour the batter into the prepared Bundt pan, shaping it so there is slightly more batter around the edges and a small trough in the center to offset the typical domed bottom during baking. Bake at 350ºF (175ºC) for 55 to 60 minutes. Check doneness starting at 55 minutes by inserting a toothpick; it should come out clean when the cake is fully baked.
Cool and flip: Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert it onto another wire rack to release the cake. If it sticks, gently tap the sides of the pan against a padded countertop to loosen it. If still stuck, leave the cake upside down for 10 minutes to allow gravity to help release it. Allow the cake to cool completely before icing.
Ice the cake: Whisk together the room temperature sour cream and softened butter until smooth. Gradually add the confectioners’ sugar, then mix in the lemon juice and lemon zest to form a creamy icing. Drizzle the icing over the cooled cake, letting it cascade down the fluted grooves. Optionally, garnish with extra grated lemon zest for an appealing presentation. Serve slices with a serrated knife for clean cuts.

Notes

Use room temperature ingredients for best mixing and texture.
Do not overmix the batter once flour is added to avoid a dense, tough cake.
Greasing and flouring the Bundt pan well is critical to easy cake release.
Check the cake’s doneness with a toothpick starting at 55 minutes; Bundt cakes can take slightly longer due to their size and density.
If lemon extract is unavailable, vanilla extract can be used but the lemon flavor will be milder.
For a tangier icing, use 3 tablespoons lemon juice; for a sweeter one, use 2 tablespoons.
The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 55-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon cake, Bundt cake, lemon dessert, citrus cake, sour cream cake