A supremely moist Lemon Bundt Cake that’s bursting with bright lemon flavor throughout each bite and finished with a silky smooth lemony glaze that melts right into the cake! So easy to make for any occasion, extra tender, and deeelicious!

lemon bundt cake with slices on white cake platter with chamomile flowers garnished on top

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, we love an easy, no-fuss dessert! If you’re new on this block, you should know how much I adore all the lemon tings.

Yes, it’s true, y’all. Lemon-flavored desserts and all other eats, I just love ’em! But back to this stellar lemon bundt cake, she’s a real dreamboat, peeps! This one right here is my tried-and-true, family favorite bundt cake recipe. My folks love it and request it often for events or just whenever the sweet tooth strikes.

Super Moist Lemon Bundt Cake! 🍋

I like big bundts and I cannot lie…ha, I had to! Real talk, this lemon bundt cake is sooo ridiculously moist and tender, not a dry crumb in sight. It’s bursting with zippy and fragrant, bright lemon flavor and finished with a glorious lemon glaze. This cake is so easy yet has that bakery shop flair that you’ll swoon over.

⇢ Recipes you’ll love: lemon sweet rolls, delish lemon herb butter ravioli, soulful hugs like red beans and rice, my cajun shrimp and cheese grits, and smothered pork chops, and give this parmesan crusted chicken or whipped feta a whirl! ♡

lemon glaze being poured onto lemon bundt cake

What You’ll Need To Make This Cake

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • All-purpose flour: A coveted pantry staple. Please know that no other types of flour have been tested for this recipe except for gluten-free 1:1 baking flour.
  • Instant lemon pudding mix: My secret ingredient! This is what makes this cake so lush and moist on top of deepening the lemon flavor, so dreamy! 👌🏾
  • Baking powder: A leavening agent to add a lift to our bundt cake.
  • Salt: A touch of salt to provide balance.
  • Eggs: Gotta have eggs to provide some structure.
  • Granulated sugar: Can’t have a cake without that suga suga.
  • Oil: I use vegetable oil, but canola oil works as well!
  • Sour cream: This one is another helper in the #teammoist department, use plain Greek yogurt as a substitute, both are interchangeable here.
  • Almond extract: Lemon and almond flavors work so well together, and in my opinion almond is superior to vanilla extract in baking. However, feel free to use vanilla flavoring in place of almond if you prefer.
  • Lemon zest & lemon juice: Adds the loveliest touch of fresh lemon flavor. I recommend grabbing 2 lemons; 1 for the cake and 1 for the glaze.
lemon bundt cake with lemon zest garnishes on white cake platter

…& Ingredients For The Lemon Glaze

This lemon bundt cake is perfff on its own but the lemon glaze tho…

  • Powdered sugar
  • Milk of choice
  • Lemon zest & lemon juice
  • Almond extract

I previously had a heavier, cream cheese icing paired with this cake but decided to re-work it for you. This lemon glaze is the easiest and the perfect finale to top the cake. A lighter, delicate glaze really compliments this lemon bundt cake more beautifully. I love how the glaze sort of melts right into the cake and soaks into all the nooks and crannies 🤤…the whole thing is magical, yummm.

More Desserts You’ll Enjoy:

closeup of lemon bundt cake slice on white cake platter

How To Make This Lemon Bundt Cake Recipe

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven to 325°F and generously grease a 10-cup bundt pan with baking spray or grease well with butter. Then set aside.
  2. In a large bowl, whisk together the flour, lemon pudding dry mix, baking powder, and salt. Then set the dry ingredients aside.
  3. In another bowl, whisk the eggs and sugar together. Then add in the oil, sour cream/yogurt, extract, lemon zest + lemon juice, stirring to combine.
  4. Pour the wet ingredients into the dry and fold together just until combined.
  5. Empty the lemon cake batter into the prepared bundt pan.
  6. Bake for 1 hour or until a toothpick inserted into the center comes out clean. After baking, cool the lemon bundt cake completely before glazing.
  7. Make the glaze in a bowl by combining the powdered sugar, milk, lemon juice, lemon zest, and extract. Whisk the mixture until smooth.
  8. Place the cake onto a platter/cake stand and pour lemon glaze over the top of the cake. Slice cake into wedges and serve. Enjoy! 😎

⇢ Quin, what bundt pan is that? I knew you’d ask, and glad you did, featured here is the Elegant Party Bundt Pan, it’s one of my favorite bundt pan shapes!

lemon bundt cake slices on white cake platter

FAQs, Tips + Tricks, & More Information:

You may have additional questions about this lemon bundt cake recipe. Like other BBR recipes, I always recommend sticking to the recipe as it is written in the recipe card, below. However, here’s some extra info:

⇢ Grease/butter the pan – You’ll want to generously grease/butter your bundt pan mold very well. Like, even when you think you’ve done it good, go back and double grease every single nook and cranny. We want a flawless cake to release in the end with no cake pieces stuck to the pan, I’d hate that for you.

⇢ Room temperature ingredients – The eggs and sour cream/yogurt within this recipe are more ideal when at room temperature. Those ingredients, when at room temperature as opposed to cold, blend better within the batter and prevent coagulation. I like to leave these out on the counter about an hour before baking this lemon bundt cake. BBR tip: You can also place the eggs into a bowl of warm (not hot) water for a few minutes to speed things up.

⇢ How to store a bundt cake – This lemon bundt cake will keep fresh when stored inside of an airtight container (those cake domes are excellent!) for up to 5 days in the refrigerator. If you’d like, you can keep it on the counter (covered for freshness) for about 3 days. And friends, you can even freeze this bundt cake, too! To freeze, wrap the cooled cake in plastic wrap, first. Then cover the plastic wrapped cake completely in foil. It will keep in the freezer for about 2 months. Allow the cake to thaw overnight in the fridge.

⇢ What makes this cake moist? – There’s nothing more terrible than a dry cake, oof. Not here. The lemon pudding mix, sour cream, and oil all work together to ensure a tender and ultra-moist lemon bundt cake, y’all.

slice of lemon bundt cake with lemon glaze on small scalloped yellow plate with silver fork

Dressing Up Your Lemon Bundt Cake 💛

One of the beauties of bundt cakes is that they don’t require much decoration. However, you can certainly add some simple elements that add a touch of flair. We love adding some candied lemon slices/peels or some extra zested lemon (as pictured). A few edible flowers as a garnish for a gorgeous pop of color and contrast are so nice as well, otherwise leave it naked, just cake and glaze.

Gahhh, this Lemon Bundt Cake, I can’t talk about this baddie enough. It’s one of the best cakes you will ever have. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

*This post was originally published on 2/11/2020 and updated as of 8/5/2022.

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lemon bundt cake with lemon zest garnishes on white platter

Super Moist Lemon Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 36 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

A supremely moist Lemon Bundt Cake that’s bursting with bright lemon flavor throughout each bite and finished with a silky smooth lemony glaze that melts right into the cake! So easy to make for any occasion, extra tender, and deeelicious!

Ingredients

For the lemon bundt cake:

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

For the lemon glaze:

  • 2 cups powdered sugar
  • 3 tablespoons milk of choice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon almond extract

Instructions

  1. Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.
  2. In a large bowl, combine the flour, dry lemon pudding mix, baking powder, and salt. Whisk the dry ingredients well to combine and then set the bowl aside.
  3. In another medium bowl, whisk the eggs and sugar together until smooth. Then add in the oil, sour cream, extract, lemon zest, and lemon juice. Whisk the wet ingredients well until combined.
  4. Pour the wet ingredients into the dry and use a rubber spatula to fold the mixture together until just combined. Then empty the cake batter into the prepared bundt pan, the batter should be somewhat thick. Use a spoon to smooth the top nicely or gently tap the bundt pan on the counter to evenly distribute in bundt pan.
  5. Bake the cake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. Allow the cake to cool down completely before glazing.
  6. For the lemon glaze: In a medium bowl, combine the powdered sugar, milk, lemon juice, lemon zest, and extract. Whisk the mixture together until smooth and well combined. Place the cake onto a platter/cake stand and pour the lemon glaze over the cooled cake.
  7. Slice the lemon bundt cake into wedges and serve. Enjoy!

Notes

  1. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  2. Plain Greek yogurt is a good sub for sour cream.
  3. Please read the blog post in its entirety for more tips + tricks.
overhead shot of super moist lemon bundt cake with lemon zest garnishes on white cake platter