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+ servings
slice of lemon bundt cake with scoop of vanilla ice cream
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5 from 51 votes

Lemon Bundt Cake

This refreshing, moist, and tangy Lemon Bundt Cake with its bright lemon flavor is perfect for breakfast, brunch, or dessert and can be served at casual gatherings or an elegant dinner party.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 353kcal

Equipment

Ingredients

Lemon Cake

  • ½ lb unsalted butter softened to room temperature (16 tablespoons)
  • 2 cups granulated sugar
  • 2 tablespoon lemon zest
  • 4 large eggs room temperature
  • 1 teaspoon table salt
  • 2 teaspoon baking powder
  • 2 ¾ cup all purpose flour
  • 3 tablespoon cornstarch
  • ½ cup whole milk room temperature
  • ¼ cup lemon juice fresh juice only
  • ¼ cup Greek yogurt - full fat room temperature (sour cream may be substituted)
  • 1 ½ teaspoon vanilla extract

Lemon Icing

  • 1 ½ cups powdered sugar
  • 2-3 tablespoon lemon juice fresh juice only
  • 1 teaspoon lemon zest

Instructions

Lemon Cake

  • Preheat oven to 350 degrees.
  • Grease the bundt pan by using a vegetable spray or by brushing melted shortening or butter into every nook and cranny of the pan.
    Pan spray is actually a better choice for a bundt cake, as the milk solids in butter can cause the cake to stick to the pan.
  • Add the butter to the bowl of a stand mixer and whip the butter until light and fluffy (2 minutes).
  • Add the granulated sugar and lemon zest to the whipped butter and mix until light and fluffy (3-4 minutes).
    Scrape the sides and bottom of the bowl as needed.
  • Add in the eggs, one at a time, beating well after each addition.
    Scrape the sides and bottom of the bowl as needed.
  • Add the flour, salt, baking powder, and cornstarch to a large bowl and whisk together. Set aside until needed.
  • Add the lemon juice, milk, and vanilla extract to a mixing bowl and whisk together until well blended.
  • Alternately, add the dry ingredients and wet ingredients to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until the batter is just combined. Do not overmix.
    Scrape the sides and bottom of the bowl when finished to make sure there are no clumps of unmixed ingredients.
  • Add the Greek yogurt to the batter, mixing by hand until combined.
    Don't mix any more than necessary.
  • Pour the cake batter evenly into the bundt pan.
  • Place the bundt pan on the center rack of the preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
    *Baking times can vary depending on your oven.
  • Allow the cake to cool in the pan on a wire rack for 10 minutes. Then remove the cake from the bundt pan and allow it to finish cooling on the wire rack.

Lemon Icing

  • Add the powdered sugar, lemon juice, and lemon zest to a small bowl and whisk until well combined. Drizzle the lemon icing over the bundt cake.
  • Let the icing set for 5 minutes before slicing the cake.
  • Serve with fresh fruit or vanilla ice cream.

Notes

  • Be sure to use fresh lemon juice and zest for the best flavor.
  • Make sure the butter, milk, Greek yogurt, and eggs are at room temperature.
  • Don't overmix the batter or the cake may become dense.
  • If the cake sticks to the pan, run a knife around the edges before inverting it onto the rack.

    How to remove the cake from the pan.

    After removing the lemon bundt cake from the oven, place it on a wire rack to cool for 10 minutes. Letting the cake cool is a very important step as it allows the cake to become firm enough to remove from the pan without breaking apart.
    After the cake cools carefully, slide a table knife down the sides of the pan to release any spots that might be sticking. Tap the bottom of the pan a few times and shake the pan gently to help loosen the cake. After the cake releases from the pan, let it continue to cool on the wire rack.
    *Letting it cool too long in the pan will cause the cake to become damp and stick to the pan.

Nutrition

Calories: 353kcal | Carbohydrates: 55g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 170mg | Potassium: 119mg | Fiber: 1g | Sugar: 37g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg