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Lemon Butter Bundt Cake

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A bright and buttery Lemon Butter Bundt Cake with a soft, tender crumb and vibrant citrus flavor, finished with a simple lemon glaze. Perfect for spring gatherings, afternoon tea, or a refreshing dessert any time of year.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1/4 cup milk
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy, about 3–5 minutes.
  4. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
  5. Mix in sour cream and milk until well combined.
  6. Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  7. Pour batter into the prepared bundt pan and smooth the top.
  8. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10–15 minutes, then invert onto a wire rack and let cool completely.
  10. Whisk powdered sugar and lemon juice to make a glaze. Drizzle over cooled cake and let set before serving.

Notes

  • Use fresh lemon zest and juice for the best flavor.
  • Ensure the bundt pan is thoroughly greased and floured to prevent sticking.
  • Let the cake cool fully before glazing to avoid the glaze melting into the cake.
  • This cake stays moist for days and can be made ahead for easy entertaining.

Nutrition

Find it online: https://tastyera.com/lemon-butter-bundt-cake/