I never met a lemon dessert that disappeared faster than this from-scratch Lemon Bundt Cake with its glossy lemon butter glaze. Bright, buttery, and impossibly moist, it’s the cake everyone asks for by name.

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I’m obsessed with this lemon butter Bundt cake because it tastes bold, bright, and unapologetically lemony without being fussy. The crumb is rich from sour cream, but still tender enough to make me go back for “just one more” slice every single time.

And that lemon butter glaze? It soaks in, drips down the sides, and turns the whole cake into something dangerously snackable.

I love that it feels classic without being boring, sweet without losing its tang, and pretty without trying too hard. But the real reason I adore it: people lose their minds over it.

Every time.

Ingredients

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Flour gives the cake its soft, sturdy crumb that holds that Bundt shape.
Baking powder and soda help it rise without getting heavy or dense.
Salt keeps the sweetness in check and makes the lemon pop.
Butter brings that rich, cozy flavor Mom’s cakes always seem to have.
Sugar sweetens things up and helps the edges bake golden and tender.
Eggs add structure, moisture, and that classic homemade cake feel.
Vanilla rounds out the lemon so it’s bright, not sharp.
Sour cream keeps the crumb moist, soft, and a little tangy.
Milk loosens the batter so everything bakes up smooth and even.
Lemon zest brings fresh, sunny flavor without making the cake too tart.
Fresh lemon juice adds zing.
Basically, it’s the reason this cake shines.
Plus, the lemon butter glaze soaks in sweet, tangy, and buttery.

Ingredient Quantities

3 cups (375 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup (227 g) unsalted butter, softened

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

1 cup (240 g) sour cream, room temperature

1/4 cup (60 ml) whole milk, room temperature

Zest of 3 lemons (about 2 tablespoons)

1/2 cup (120 ml) fresh lemon juice

For the lemon butter glaze: 4 tablespoons (56 g) unsalted butter, melted

1 1/2 cups (180 g) powdered sugar, sifted

3 tablespoons fresh lemon juice

Pinch of salt

How to Make this

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1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 or 12 cup bundt pan and tap out excess flour.

2. In a bowl whisk together 3 cups (375 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt; set aside.

3. In the bowl of a stand mixer or with a hand mixer, cream 1 cup (227 g) unsalted butter, softened, with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes.

4. Add 4 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract and the zest of 3 lemons (about 2 tablespoons).

5. In a separate small bowl combine 1 cup (240 g) sour cream with 1/4 cup (60 ml) whole milk and 1/2 cup (120 ml) fresh lemon juice. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients and mixing until just combined after each addition.

6. Scrape the batter into the prepared bundt pan, smooth the top, and tap the pan gently on the counter to remove air bubbles.

7. Bake 50 to 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool slightly more.

8. While the cake is cooling, make the lemon butter glaze by whisking together 4 tablespoons (56 g) unsalted butter, melted, with 1 1/2 cups (180 g) sifted powdered sugar, 3 tablespoons fresh lemon juice and a pinch of salt until smooth. Adjust consistency with more powdered sugar for thicker glaze or a little more lemon juice for thinner glaze.

9. When the cake is warm but not hot, place it on a serving plate, poke a few shallow holes in the top with a skewer if desired, and drizzle the lemon butter glaze evenly over the cake so it soaks into the crumb. Let the glaze set for 15 to 20 minutes before slicing and serving.

Equipment Needed

1. Oven
2. 10 or 12 cup bundt pan, greased and floured
3. Stand mixer or hand mixer with paddle attachment
4. Large mixing bowls (one for dry, one for wet)
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula and wooden spoon
8. Sifter for powdered sugar and flour
9. Wire cooling rack
10. Toothpick or skewer for doneness and poking holes

FAQ

Q: Can I make this cake ahead of time?

A: Yes. Bake and cool completely, then wrap tightly and store at room temperature for up to 2 days or refrigerate for up to 4 days. Glaze just before serving for best shine and flavor.

Q: My glaze is too runny or too thick. How do I fix it?

A: If too runny, add a tablespoon or two of sifted powdered sugar until it thickens. If too thick, add a teaspoon of lemon juice or milk at a time until desired consistency is reached.

Q: Can I use plain yogurt instead of sour cream?

A: Yes. Full fat plain yogurt is the best substitute. Use the same amount and bring it to room temperature before adding to the batter.

Q: How do I prevent the cake from sticking to the bundt pan?

A: Generously grease the pan with butter, then dust with flour or use a light coating of nonstick baking spray that contains flour. Let cake cool 10 to 15 minutes in the pan before inverting onto a rack.

Q: Can I reduce the lemon intensity?

A: Reduce the lemon juice in the batter to 1/4 cup and use only two zested lemons. For the glaze, use 1 to 2 tablespoons of lemon juice and adjust powdered sugar to taste.

Q: How can I tell when the cake is done?

A: Insert a thin skewer into the center. It should come out with a few moist crumbs but no wet batter. The top should be golden and spring back lightly when pressed.

How To Make Mom’s Irresistible Lemon Butter Bundt Cake Recipe Substitutions and Variations

All purpose flour: substitute with 1:1 gluten free all purpose flour blend (ensure it contains xanthan gum) with no change in quantity; if using plain rice or oat flour, blend with a binder and expect a denser crumb.
Unsalted butter (cake or glaze): use equal weight of salted butter and omit or reduce added salt in the batter by 1/4 teaspoon; for a dairy-free option use block vegan butter at a 1:1 ratio.
Sour cream: swap with an equal amount of full fat Greek yogurt or make a 1:1 mixture of plain yogurt and a tablespoon of mayonnaise for similar tang and moisture; if using buttermilk, reduce milk in the recipe proportionally.
Powdered sugar (for glaze): use superfine icing sugar of equal weight; to make a lower sugar glaze, mix 2 parts powdered sugar with 1 part plain Greek yogurt and thin with lemon juice until desired consistency.

Pro Tips

1) Warm ingredients make a smoother batter and better rise. Let the eggs, sour cream and milk sit at room temperature for about 30 minutes before mixing so the butter and eggs emulsify easily and you avoid a lumpy batter.

2) Grease the bundt pan thoroughly and use a light dusting of flour or a nonstick spray with flour. For stubborn pans, press a piece of parchment or use baking strips on the outside to promote even baking and easy release.

3) Alternate dry and wet additions and stop mixing as soon as the flour disappears. Overmixing at this stage develops gluten and yields a tougher crumb. Fold gently after the last addition and tap the pan to pop large air pockets.

4) Glaze when the cake is still warm but not hot so it soaks in without running off. If you want more shine and a thicker coating, let the glaze cool and thicken slightly before applying, or add more sifted powdered sugar a tablespoon at a time until you reach the texture you want. Store loosely covered at room temperature for up to two days to keep the crust tender.

How To Make Mom's Irresistible Lemon Butter Bundt Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

498

kcal

Equipment: 1. Oven
2. 10 or 12 cup bundt pan, greased and floured
3. Stand mixer or hand mixer with paddle attachment
4. Large mixing bowls (one for dry, one for wet)
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula and wooden spoon
8. Sifter for powdered sugar and flour
9. Wire cooling rack
10. Toothpick or skewer for doneness and poking holes

Ingredients

3 cups (375 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (227 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240 g) sour cream, room temperature
1/4 cup (60 ml) whole milk, room temperature
Zest of 3 lemons (about 2 tablespoons)
1/2 cup (120 ml) fresh lemon juice
For the lemon butter glaze: 4 tablespoons (56 g) unsalted butter, melted
1 1/2 cups (180 g) powdered sugar, sifted
3 tablespoons fresh lemon juice
Pinch of salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 or 12 cup bundt pan and tap out excess flour.
In a bowl whisk together 3 cups (375 g) all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt; set aside.
In the bowl of a stand mixer or with a hand mixer, cream 1 cup (227 g) unsalted butter, softened, with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes.
Add 4 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract and the zest of 3 lemons (about 2 tablespoons).
In a separate small bowl combine 1 cup (240 g) sour cream with 1/4 cup (60 ml) whole milk and 1/2 cup (120 ml) fresh lemon juice. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients and mixing until just combined after each addition.
Scrape the batter into the prepared bundt pan, smooth the top, and tap the pan gently on the counter to remove air bubbles.
Bake 50 to 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool slightly more.
While the cake is cooling, make the lemon butter glaze by whisking together 4 tablespoons (56 g) unsalted butter, melted, with 1 1/2 cups (180 g) sifted powdered sugar, 3 tablespoons fresh lemon juice and a pinch of salt until smooth. Adjust consistency with more powdered sugar for thicker glaze or a little more lemon juice for thinner glaze.
When the cake is warm but not hot, place it on a serving plate, poke a few shallow holes in the top with a skewer if desired, and drizzle the lemon butter glaze evenly over the cake so it soaks into the crumb. Let the glaze set for 15 to 20 minutes before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.