This post may contain affiliate links.
Lemon Bundt Cake is the moist, buttery, triple-lemon cake that looks like a bakery showpiece thanks to a ring of glossy candied lemon slices on top. I baked one last Sunday for a spring brunch, and the second I drizzled on the lemon icing, Maddie was already angling for the first slice with the most candied lemons.
Between the zest in the batter, a lemon syrup soak, and a tangy lemon icing, this cake delivers bright citrus flavor in every single bite.
Lemon Bundt Cake Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 55 minutes
- ⏳ Total Time: About 2 hours
- 🍽️ Serving: 12 servings
- ⚡ Calories: 644kcal
- 🌶️ Flavor Profile: Moist, buttery, and bursting with bright lemon
- ✋ Difficulty: Intermediate, a showstopper like our strawberry cheesecake bundt cake
Quick Answer
Cream butter and sugar with lemon zest, then beat in eggs, sour cream, lemon juice, and oil before folding in the dry ingredients. Bake the batter in a greased bundt pan at 350 degrees for about 55 minutes. Brush the warm cake with a lemon syrup, then drizzle with a lemon icing and top with homemade candied lemon slices once cooled.
Jump to:
- Lemon Bundt Cake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Lemon Bundt Cake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Lemon Bundt Cake FAQs
- Other Recommended Easy Lemon Dessert Recipes
- Homemade Lemon Bundt Cake with Candied Lemons
Why This Recipe Works
Click to see the technique science
- Three forms of lemon build big flavor. Zest in the batter, a lemon syrup soak, and a lemon icing layer bright citrus from the inside out.
- Sour cream keeps it ultra moist. The tang and fat in sour cream make the crumb soft, rich, and tender for days.
- Creaming the butter and sugar adds lift. Beating them until fluffy whips in air, giving the dense bundt a lighter, even rise.
- The syrup soak locks in moisture. Brushing warm lemon syrup over the hot cake keeps it from drying out and adds another hit of lemon.
- Candied lemons make it stunning. A ring of glossy candied lemon slices turns a simple bundt into a bakery-worthy centerpiece.
Why You’ll Love This Recipe
- It delivers bold, bright lemon flavor in a moist, tender cake.
- The candied lemon topping makes it look impressive with very little extra effort.
- It is a make-ahead showstopper, perfect next to our lemon blueberry trifle on a spring table.
Key Ingredients
Pantry staples and a few fresh lemons make this bright, buttery cake.
- Fresh lemons: You will use the zest and juice for triple the lemon flavor, plus extra lemons for the candied slices on top.
- Butter and sour cream: Together they make the cake incredibly moist, rich, and tender.
- Eggs: Four eggs give the bundt structure and a soft, even crumb.
- Sugar: Used in the cake, the soaking syrup, and the candied lemons for sweetness at every layer.
- Lemon juice for syrup and icing: A soak of lemon syrup and a tangy lemon icing keep this cake moist and packed with citrus.
See recipe card for exact quantities.
Variations and Substitutions
Make this lemon bundt cake your own with these easy swaps.
- Lemon blueberry: Fold a cup of fresh blueberries tossed in flour into the batter.
- Glaze swap: Use a simple lemon glaze instead of the thick icing for a lighter finish.
- Poppy seed: Stir in a couple tablespoons of poppy seeds for lemon poppy seed bundt cake.
- Skip the candied lemons: Top with fresh lemon zest or a few thin lemon slices to save time.
- More citrus: Try it with lime or orange, the way we love our lemon lime angel food cupcakes.
How to Make Lemon Bundt Cake
- Preheat the oven to 350 degrees and grease a bundt pan. Whisk together the flour, baking powder, salt, and baking soda.
- Cream the butter and sugar in a stand mixer until light and fluffy, then beat in the lemon zest.
- Add the eggs one at a time, then mix in the sour cream, lemon juice, oil, and vanilla. Fold in the dry ingredients until just combined.
- Pour the batter into the prepared bundt pan and bake for about 55 minutes until a toothpick comes out clean. Cool slightly.
- Stir the sugar and warm lemon juice together to make the syrup, then brush it over the warm cake to soak in.
- Simmer the lemon slices in sugar, water, and lemon juice until translucent to make the candied lemons.
- Whisk the powdered sugar and lemon juice into a thick icing, drizzle it over the cooled cake, and top with the candied lemon slices.
Recipe Tips & Tricks
- Grease the bundt pan well, getting into every crevice, so the cake releases cleanly.
- Use room temperature butter, eggs, and sour cream for a smooth batter and even bake.
- Do not overmix once the flour goes in, or the cake can turn dense and tough.
- Brush the syrup on while the cake is warm so it soaks in for maximum moisture.
- Cool completely before icing so the icing sets instead of melting off.
- Make ahead: The cake keeps moist for several days, so it is great to bake the day before.
Serving Ideas and Suggestions
This lemon bundt cake is a gorgeous centerpiece all on its own, especially with that ring of candied lemons catching the light. Slice it thick and serve with a cup of coffee or tea for an afternoon treat.
For a bright spring dessert spread, serve it alongside our lemon blueberry trifle and a plate of mini fruit tartlets for a fresh, citrusy table.
It is also lovely for brunch or a special occasion. Pair it with our lemon blueberry poke cake or our strawberry cheesecake bundt cake for a stunning dessert duo.
Lemon Bundt Cake FAQs
Brush the warm cake with lemon syrup so it soaks in, and use sour cream in the batter for richness. Store the cake well wrapped at room temperature, and it will stay moist and tender for several days.
Grease the pan thoroughly, getting into every groove, and let the cake cool in the pan for about 10 to 15 minutes before inverting. Cooling too long can make it stick, so do not wait until it is completely cold.
Yes. Bake the cake and brush it with syrup up to a day or two ahead, then store it wrapped at room temperature. Add the icing and candied lemons the day you serve for the freshest look.
No, they are a beautiful but optional garnish. You can skip them and top the cake with fresh lemon zest, thin lemon slices, or just the lemon icing for a simpler finish.
Absolutely. Freeze the un-iced cake, well wrapped, for up to three months. Thaw it at room temperature, then add the syrup, icing, and candied lemons before serving.
Overmixing the batter after adding the flour develops gluten and makes the cake dense. Mix just until combined, and be sure your leaveners are fresh and your butter is properly creamed for a light crumb.
Love lemon desserts? Try our lemon blueberry poke cake next.
Homemade Lemon Bundt Cake with Candied Lemons
Equipment
Ingredients
For the cake:
- 2 & 3/4 cups all-purpose flour sifted
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- lemon zest from 3 lemons
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice fresh squeezed
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
For the syrup:
- 1/2 cup sugar
- 1/3 cup warm lemon juice about 3 lemons
Candied lemon slices:
- 2 lemons
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice fresh squeezed
For the icing:
- 2 1/2 cups powdered sugar sifted
- 4 tablespoons lemon juice fresh squeezed
Instructions
- Preheat the oven to 350°F. Spray a standard-sized bundt pan with baking spray.
- In a medium bowl, mix the flour, baking powder, salt, and baking soda.2 & 3/4 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda
- In the body of a stand mixer with the paddle attachment, cream together the butter and sugar.1 cup unsalted butter, 2 cups granulated sugar
- Mix in the lemon zest.lemon zest from 3 lemons
- Add the eggs and whisk until incorporated.4 large eggs
- Next, whisk in the sour cream, lemon juice, oil, and vanilla.1/2 cup sour cream, 1/4 cup lemon juice, 3 tablespoons vegetable oil, 1 tablespoon vanilla extract
- Once wet ingredients are fully incorporated and smooth, gradually add the flour mixture 1/2 cup at a time and mix until there are no more lumps.
- Pour the batter into the prepared pan and smooth out the top. Once filled, lift the pan and drop it on the counter from 1-2” high. Repeat until all air bubbles float to the top.
- Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
- While the cake is cooking, mix the sugar and warm lemon juice until the sugar is dissolved to make the syrup for drizzling over it.1/2 cup sugar, 1/3 cup warm lemon juice
- Make the optional lemon garnish. Slice lemons into 1/8” slices. In a saucepan over medium-low heat, mix the sugar, water, and lemon juice.2 lemons, 1 cup granulated sugar, 1 cup water, 1 tablespoon lemon juice
- Once the mixture is simmering and the sugar has melted, add the lemon slices and let them simmer until they become translucent about 30 minutes.
- Place the candied lemons on a sheet of parchment paper. Let them cool and dry before using them to decorate.
- When the cake is finished cooking, remove it from the oven and let it cool for 10 minutes before flipping the pan onto a wire rack to cool completely.
- While still warm, drizzle the syrup around the top of the cake, allowing it to soak in. Use it all!
- While the cake cools, make the frosting by whisking together the powdered sugar and lemon juice. You want it to be thick yet pourable. If it seems too thin, add more powdered sugar, too thick, add more lemon juice.2 1/2 cups powdered sugar, 4 tablespoons lemon juice
- Let the cake fully cool before frosting the top and applying the candied lemons. Slice and serve.
Notes
- Cream the butter and sugar thoroughly for a light and fluffy cake.
- Ensure ingredients like eggs and sour cream are at room temperature for even mixing.
- Don’t overmix the batter once the dry ingredients are added to keep the cake tender.
- Tap the bundt pan on the counter before baking to remove air bubbles.
- Cool the cake on a wire rack to prevent it from becoming soggy.
- Experiment with different frostings and toppings to discover your favorite way to enjoy this lemony treat.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
