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This delicious lemon cake is a moist, tangy treat that’s as delightful to look at as it is to devour. Lemon bundt cake is one of my all time favorites!

Lemon Bundt Cake on a square serving plate

This easy Lemon Bundt Cake recipe will bring a burst of sunshine into your kitchen. 

This cake celebrates all things lemon, making it a perfect choice for lemon lovers everywhere. What’s better than a moist cake on a sunny day?

Whether it’s for a cozy family dinner, a festive afternoon tea, or just to satisfy your sweet tooth, this Lemon Bundt Cake recipe is your go-to for a guaranteed crowd-pleaser.

​My husband is a big fan of lemon desserts. I’m pretty sure he would have eaten this whole cake if I had let him. I wanted some, too, though!

My advice? Don’t skip out on the fresh lemon zest! It makes such a huge impact on the overall flavor and texture of this cake.

Sometimes, it’s the little things that make the cake. The best way to figure that out is to try things. 

Let’s dive into how you can create this lemony masterpiece yourself! Here comes my favorite recipe for Lemon Bundt Cake!

Some of our other favorite lemon recipes we have on our site include: Cheesecake Stuffed Lemon Cupcakes with Lemon Frosting, Lemon Blueberry Coffee Cake, and Easy Blueberry Lemon Poke Cake (with Lemon Pudding).

Lemon Bundt Cake on a serving platter on marble background

WHY THIS RECIPE WORKS:

  1. Packed with Fresh Lemon Flavor: Using fresh lemon juice and zest ensures each bite is filled with vibrant citrus taste.
  2. Delightfully Moist Texture: The addition of sour cream keeps this gorgeous cake incredibly moist and tender.
  3. Flexible for Any Occasion: Perfect for everything from a casual brunch to an elegant dinner party.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Baking soda & baking powder
  • Salt
  • Granulated sugar & powdered sugar
  • Fresh lemons for juice and zest
  • Butter (room temperature)
  • Eggs
  • Sour cream
  • Vanilla extract
  • Olive oil
ingredients needed for Lemon Bundt Cake

HOW TO MAKE LEMON BUNDT CAKE:

  1. Preheat the oven to 350°F. Spray a standard-sized bundt pan with baking spray.
  2. In a medium bowl, mix the flour, baking soda, baking powder, and salt.
  3. In the body of a stand mixer with the paddle attachment, cream together the butter and sugar.
  4. Mix in the lemon zest. 
  5. Add the eggs and whisk until incorporated.
  6. Next, whisk in the vanilla, lemon juice, sour cream, and oil. 
  7. 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.
  8. 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. 
  9. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
  10. 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.
  11. 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.
  12. 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.
  13. Place the candied lemons on a sheet of parchment paper. Let them cool and dry before using them to decorate. 
  14. 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.
  15. While still warm, drizzle the syrup around the top of the cake, allowing it to soak in. Use it all!
  16. 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. 
  17. Let the cake fully cool before frosting the top and applying the candied lemons. Slice and serve.
collage of images showing how to make Lemon Bundt Cake

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

A 10-cup or 12-cup bundt pan is ideal for this recipe.

Feel free to try out smaller ones if you want the mix to make more than one cake. Keep in mind that the bake time will have to be adjusted accordingly.

Simmer lemon slices in sugar, lemon juice, and water until they’re beautifully translucent, adding a fancy touch to your cake. Don’t worry, it’s super simple.

You certainly don’t HAVE to use the candied lemons. Though, in my opinion, you’ll be missing out big time if you don’t give them a try!

Steps for making candied lemons:

  • Slice lemons into 1/8” slices.
  • In a saucepan over medium-low heat, mix the sugar, water, and lemon juice.
  • Once the mixture is simmering and the sugar has melted, add the lemon slices and let them simmer until they become translucent.
  • Place the candied lemons on a sheet of parchment paper. Let them cool and dry before using them to decorate. 
overhead image Lemon Bundt Cake on serving plate

I’m a fan of cream cheese frosting on just about everything. Could be great with some lemon juice added!

  • Sprinkle poppy seeds into the batter for a little crunch.
  • Fold in fresh blueberries for bursts of fruity flavor.
  • Add a swirl of lemon curd throughout the cake for extra lemony goodness.
  • Top the cake with a cream cheese icing for a tangy twist.
  • Decorate with candied lemon slices and fresh mint for a stunning presentation.
  • Enhance the lemon taste with a hint of lemon extract.
  • Include a layer of lemon sugar beneath the icing for added texture.
  • Drizzle with a simple lemon glaze for a glossy finish.
  • Mix in some Meyer lemons for a sweeter lemon flavor.
  • Sprinkle crushed pistachios on top for a nutty accent.

You could even replace the bundt cake pan with a loaf pan or three if you wanted. I won’t tell!

  • Replace sour cream with Greek yogurt for a lighter cake.
  • Swap in cake flour for a finer, softer crumb.
  • Use a lemon cake mix as a base for an even easier recipe.
  • Substitute granulated sugar with coconut sugar for a deeper flavor.
  • Choose gluten-free all-purpose flour for a gluten-free cake.
slice of Lemon Bundt Cake on a glass plate

HOW TO STORE:

Refrigerator: For extended freshness, keep the cake wrapped in plastic wrap or under a cake dome at room temperature for up to 3 days or refrigerate for a week.

Freezer: Freeze the cake or slices, well-wrapped, for up to 3 months. Thaw and enjoy whenever you wish.

DANA’S TIPS AND TRICKS:

  • 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.
a bite of Lemon Bundt Cake on a fork in air

This Lemon Bundt Cake is a way to bring a little joy and a lot of flavors into your day.

With its moist crumb, bright lemon flavor, and beautiful appearance, it’s sure to be the talk of the town. Ha!

Whether you’re a seasoned baker or trying your hand at a bundt cake for the first time, this recipe is foolproof and fun.

So let’s go! Preheat that oven, and get ready to bake the best Lemon Bundt Cake you’ve ever tasted. Enjoy every zesty slice with your favorite people – or savor it all by yourself. We won’t tell!

If you’ve tried this LEMON BUNDT CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Lemon Bundt Cake with Candied Lemons

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 55 minutes
This delicious lemon cake is a moist, tangy treat that’s as delightful to look at as it is to devour. Lemon bundt cake is one of my all time favorites!
Servings 12 servings

Equipment

  • bundt pan

Ingredients
  

For the cake:

For the syrup:

Candied lemon slices:

For the icing:

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

Calories: 644kcal | Carbohydrates: 109g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 149mg | Potassium: 156mg | Fiber: 1g | Sugar: 84g | Vitamin A: 617IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 2mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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