A supremely moist lemon bundt cake that’s bursting with bright lemon flavor throughout each bite; paired with a silky smooth lemon cream cheese frosting! So easy to make and perfect for any occasion!

lemon bundt cake on white cake platter

I mean, who doesn’t love a good bundt cake recipe? They are generally super easy to make; bundt cakes don’t require layers or stacking, and they’re also easier to decorate. YESSSSSS.

Sooooo, if you’re new around these parts, you should know how much I love lemons. Yes, it’s true, ya girl is a certified lemon-loving fiend. Thus, a lemon bundt cake recipe was long overdue, ha! I love the sweet, tart, and tanginess in this lemon bundt cake. One would think that the tartness would be overwhelming but nah. The balance from all of the components of flavors really do work so well!

slice of lemon bundt cake on small white plate

Aside from this specific bundt cake recipe, I’ve also made a red velvet cream cheese bundt cake (swoooonn) and a double chocolate bundt cake (again, swoooonn). With Spring being right around the corner too, this is the perfect little treat of sunshine to celebrate. However, *I* would make this lemon bundt cake all year long #ijs. But I digress, now let’s get into this recipe already!

lemon bundt cake on white cake stand with slice pulled out

Lemon Bundt Cake Ingredients

  • flour: yup yup….standard all-purpose flour.
  • baking powder: leavening agent, this is used to increase the volume and lighten the texture of baked goods.
  • instant lemon-flavored pudding: this adds some extra moisture, depth, and increases the lemony goodness in this lemon bundt cake!
  • kosher salt: my fave is from the brand Diamond Crystal but feel free to use any table salt you may have on hand.
  • eggs: 3 of ’em…at room temperature!
  • granulated sugar: eh, our sweetness, not else much to explain here peeps.
  • sour cream: also at room temperature…the use of sour cream helps to ensure richness and a delectably moist baked good.
  • vegetable oil: used as the fat in our bundt cake and is also a part of #team moisture!
  • lemon zest: from 2 lemons…gives us ample lemon flavor!
  • lemon juice/extract: using the juice from the same lemons you zested…and it’s totally optional but you can also add 1-2 tsp of lemon extract!
lemon bundt cake slices on small white plates with white linen on yellow surface

This delicious cake gets topped with the most luscious, silky smooth, lemon cream cheese frosting too! For that you’ll need cream cheese, butter, powdered sugar, lemon extract, and heavy cream. Additionally, the tanginess from the cream cheese really compliments the pucker from all of the lemon flavor throughout this lemon bundt cake. Y’all, this cake is so dang good!!!

Other Lemon-Inspired Desserts To Try:

lemon bundt cake on white cake stand with candied lemons on top

Why Room Temperature Ingredients?

This is not to make your life or time in the kitchen more difficult, trust. I get it, a recipe calling for room temperature ingredients can be annoying as it is another step that you have to be mindful of. Whether it’s eggs, butter, or any other dairy ingredient (like sour cream); room temperature is super important. The ingredients mix more easily into the batter since they are at room temperature instead of being stock-cold straight from the fridge. Cold ingredients can cause the batter to curdle or harden. As a result, the use of room temperature ingredients blend seamlessly and yield an evenly textured batter and overall, perfect baked good.

Tips For Room Temperature Ingredients:

Take the eggs you’ll need out of the refrigerator about one hour before baking. Alternatively, you can place the eggs in a bowl of warm (not hot) water to achieve a faster room temperature egg. Same goes for the sour cream, simply place recipe measurement in a small bowl, and leave out on the counter. These steps truly do make a difference in baking.

slice of lemon bundt cake on small white plate with silver fork

How To Elevate This Lemon Bundt Cake

As I mentioned before, bundt cakes don’t require a whole lot of decorations. That is, aside from the lemon cream cheese frosting. However, you can certainly add some simple elements that take this cake to another level. Try adding some candied lemon slices or peels as a garnish for a gorgeous pop of color and contrast. These beauties can also be eaten too, if you like! And a fresh garnish of mint leaves makes this cake even dreamier. I mean, just look at those pictures ?!!!


Until next time…love and butter,


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slice of lemon bundt cake on small white plate

Lemon Bundt Cake Recipe

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 1hr
  • Total Time: 1hr 10m
  • Yield: 6-8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


A supremely moist lemon bundt cake that’s bursting with bright lemon flavor throughout each bite; paired with a silky smooth lemon cream cheese frosting! So easy to make and perfect for any occasion! 



Lemon Bundt Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 (3.4 ounce) box instant lemon pudding
  • 1 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup sour cream, room temperature
  • zest of 2 lemons
  • lemon juice, from zested lemons
  • optional: 1-2 teaspoons lemon extract

Lemon Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 teaspoons lemon extract
  • 1 1/2 cups powdered sugar
  • 3 tablespoons heavy cream


Lemon Bundt Cake:

  1. Preheat the oven to 325°F. Generously grease a 10-12 cup bundt pan with baking spray.
  2. In a medium bowl, combine flour, baking powder, pudding, salt, and whisk together then set aside. 
  3. In another large bowl, whisk together the eggs and sugar. Then add in oil, sour cream, lemon zest, lemon juice/extract. Whisk all ingredients together until fully combined.
  4. Using a rubber spatula, add dry ingredients into wet mixture and fold/mix in until all dry ingredients are just combined.
  5. Pour batter into prepared bundt pan. Gently tap bundt pan on counter to make sure sure batter is even in pan.
  6. Bake for 1 hour or until toothpick inserted in the center of cake comes out clean.
  7. Allow cake to cool in pan for at least 10 minutes before inverting onto a plate/cake stand.

Lemon Cream Cheese Frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric whisk; beat cream cheese and butter together on medium speed, about 3-4 minutes. Slowly add in powdered sugar. Then add in lemon extract and continue beating. Lastly, add in heavy cream and continue beating for another 2-3 minutes or until mixture is free of any lumps.
  2. You can pour the frosting or pipe the frosting over the cooled cake. Garnish with candied lemon peels and/or mint leaves, if desired. Enjoy.

Keywords: dessert, lemon, bundt, cake