Name: Lemon Bundt / Pound Cake with Icing
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1/3 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1 1/2 cups powdered sugar (for icing); 2–3 tablespoons lemon juice (for icing)

Jump to Recipe·Print Recipe

A moist lemon‑flavored bundt (or pound) cake topped with a smooth icing and crunchy nuts.

Why You’ll Love This Recipe

Bright lemon flavor cuts through sweetness.
The texture is buttery and dense but soft.
Looks elegant, great for dessert or tea time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Flour
Sugar
Butter
Eggs
Baking powder
Lemon zest & juice
Milk or sour cream
Icing sugar
Nuts for topping

Directions

Preheat oven, butter bundt pan.
Cream butter and sugar, add eggs one at a time.
Mix in lemon zest & juice, then flour and leavening, alternating with milk.
Bake until toothpick clean.
Cool slightly, then invert and ice. Sprinkle nuts on top.

Servings and Timing

Serves ~10‑12 slices.
Prep: 15‑20 min.
Bake: ~50‑60 min.

Variations

Glaze could be lemon or vanilla.
Add poppy seeds.
Use different nuts (almonds, pecans).

Storage / Reheating

Store covered at room temp for 2‑3 days. Reheat slices in microwave or oven briefly.

FAQs

How to check cake doneness?

Insert toothpick: if it comes out clean or with few crumbs, it’s done.

Can I use loaf pan instead of bundt?

Yes; bake at similar temp but adjust time.

How to prevent cake sticking to pan?

Butter well + dust with flour or use nonstick spray.

Can I reduce sugar?

Possibly, but texture will differ.

Are fresh lemons better than bottled juice?

Yes—fresh zest & juice give brighter flavor.

What nuts go best?

Walnuts, pecans add crunch; almonds are milder.

Can I freeze the cake?

Yes: wrap tightly; thaw before icing.

How to make icing smooth?

Sift icing sugar; mix with just enough liquid.

Can I omit nuts?

Yes, optional.

Does sour cream help?

Yes—it adds moisture and richness.

Conclusion

This lemon bundt cake is a classic: bright, rich, and impressive. It dessert that both looks and tastes delightful. A perfect addition to any gathering or as a treat with tea.

Lemon Bundt / Pound Cake with Icing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, buttery lemon pound cake baked in a bundt pan and topped with a bright, zesty lemon icing. This classic dessert is soft, moist, and packed with fresh lemon flavor.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Cream the butter and sugar together in a large bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in lemon juice, lemon zest, and vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the icing, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Notes

Use fresh lemon juice and zest for best results.
Let the cake cool completely before adding icing to avoid melting.
Store in an airtight container for up to 3 days at room temperature or 5 days refrigerated.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 35g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg