Lemon Bundt Cake Made Easy in One Bowl

Last Updated on February 6, 2026 by Souhail

There is something magical about walking into a kitchen filled with the bright, sunny scent of a lemon bundt cake baking in the oven. I discovered this magic on a gray Tuesday in my tiny New York apartment when I desperately needed a burst of joy. Rain tapped against my fire escape, deadlines loomed, and my mood matched the weather outside until I zested that first lemon. Within minutes, my entire space transformed. The sharp citrus perfume cut through the gloom, and when that golden cake emerged from the oven, glazed and glistening, it felt like I had baked actual sunshine.

This lemon bundt cake isn’t just dessert it is a mood lifter, a hostess hero, and surprisingly simple enough for a weeknight treat. With its tender crumb, vibrant lemon flavor that balances sweet and tangy perfectly, and that gorgeous ring shape that looks impressive without any fancy piping skills, this recipe has become my go-to for everything from Tuesday night comfort to Sunday brunch centerpiece. One slice delivers a burst of brightness that feels like a mini vacation for your taste buds.

Why You Will Fall in Love With This Lemon Bundt Cake

What makes this recipe my absolute favorite? Let me count the ways:

• We use both lemon zest and juice for maximum citrus punch without drying out the crumb
• Sour cream is our secret weapon for an unbelievably tender, moist texture that stays fresh for days
• The simple pour over glaze soaks right into the warm cake, creating pockets of lemony sweetness in every bite
• One bowl mixing means less cleanup and more time enjoying your masterpiece
• The classic bundt shape bakes evenly and looks effortlessly elegant, no decorating skills required

Want to make it gluten free? Swap the all purpose flour for a 1:1 gluten free baking blend. For a dairy free version, use coconut yogurt instead of sour cream and plant based butter. And if you love berry lemon combos, fold in a cup of fresh blueberries for a twist similar to my favorite lemon blueberry muffins.

My Top Tips for Bundt Cake Bliss

Before you preheat that oven, let me share my hard earned wisdom from many a stuck cake disaster. First, grease your bundt pan like your reputation depends on it. I use softened butter and a pastry brush to get into every single crevice, then dust lightly with flour. Second, let the cake cool in the pan for exactly 15 minutes before inverting. Any sooner and it might crumble. Any later and it will cling stubbornly to the pan.

Third, zest your lemons before juicing them. It is so much easier to handle a firm lemon than a slippery, juice covered one. And finally, don’t skip the cooling rack step. Letting air circulate underneath prevents a soggy bottom and ensures that gorgeous crust we all love.

Fun Ways to Shake Up Your Lemon Bundt

Once you master the classic, the variations are endless. Here are my favorite spins:

Lemon Lavender Bundt
Add one teaspoon of culinary lavender buds to the dry ingredients for a sophisticated, floral note that pairs beautifully with afternoon tea. The lavender adds an unexpected elegance that makes this perfect for bridal showers or garden parties.

Lemon Poppy Seed Bundt
Stir two tablespoons of poppy seeds into the batter for delightful little crunches in every bite. This version reminds me of my favorite New York bagel shop treats, but in cake form. It is especially lovely served with a dollop of Greek yogurt for brunch.

Berry Swirl Bundt
Gently fold one cup of fresh raspberries or chopped strawberries into the batter before baking. The berries will sink slightly and create gorgeous ruby streaks throughout the golden cake. Serve with whipped cream for a stunning summer dessert that feels almost as special as my show stopping Neapolitan cake.

Serving Suggestions

This cake truly shines when served slightly warm with a cup of Earl Grey tea or iced coffee on a lazy Sunday morning. For an elegant brunch presentation, slice it thinly and arrange on a wooden board with fresh berries and mint sprigs. I also love serving small squares alongside a scoop of vanilla bean ice cream for an effortless dessert that feels restaurant worthy. During the holidays, a dusting of powdered sugar transforms it into a festive centerpiece that pairs wonderfully with spiced cider.

Storage and Reheating Instructions

Your lemon bundt cake will stay wonderfully moist at room temperature for up to three days when stored in an airtight container. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to three months.

To refresh, let frozen slices thaw at room temperature for 30 minutes, then warm gently in a 300°F oven for 5 to 7 minutes until just warm to the touch. Never microwave the whole cake, as it will become rubbery and lose its delicate crumb.

Creative Uses for Leftovers

Stale cake slices transform beautifully into trifle layers with whipped cream and berries. Cube day old pieces, toss with melted butter and cinnamon, and bake into crunchy croutons for fruit salads. My favorite trick? Pulse leftover cake in a food processor with a touch of cream cheese to make incredible cake pops that disappear at parties. You can even crumble it over Greek yogurt for an instant parfait that feels indulgent but comes together in seconds.

How Do You Make it

Lemon Bundt Cake

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: Dessert, Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

320

kcal

A sunshine filled lemon bundt cake with an impossibly tender crumb and bright citrus glaze. This easy one bowl recipe delivers bakery quality results with minimal effort and maximum joy.

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Ingredients

• 3 cups all purpose flour

• 2 teaspoons baking powder

• 0.5 teaspoon baking soda

• 0.5 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 0.25 cup fresh lemon juice (about 2 lemons)

• 2 tablespoons lemon zest (about 2 lemons)

• 1 cup full fat sour cream, room temperature

• 1 teaspoon pure vanilla extract

• 0.5 cup whole milk, room temperature

• For the glaze

• 1 cup powdered sugar

• 2 to 3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

Directions

• Start by preheating your oven to 350°F and generously greasing a 10 to 12 cup bundt pan with butter, making sure to coat every crevice.
• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until well combined.
• In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
• Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Mix in the fresh lemon juice, lemon zest, and vanilla extract until fully incorporated.
• With the mixer on low speed, alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture.
• Pour in the milk and mix just until the batter comes together and no dry streaks remain.
• Do not overmix. Pour the batter evenly into your prepared bundt pan and smooth the top with a spatula.
• Bake for 42 to 48 minutes, or until a wooden skewer inserted near the center comes out with just a few moist crumbs attached.
• Let the cake cool in the pan on a wire rack for exactly 15 minutes before carefully inverting it onto the rack to cool completely.
• While the cake cools, whisk together the powdered sugar, 2 tablespoons of lemon juice, and lemon zest for the glaze, adding more juice one teaspoon at a time until you reach a thick but pourable consistency.
• Drizzle the glaze generously over the completely cooled cake, allowing it to drip down the sides.
• Let the glaze set for 10 minutes before slicing and serving.

Notes

• Room temperature ingredients are non negotiable for a smooth, well emulsified batter.
• Do not substitute bottled lemon juice. Fresh juice makes an enormous difference in flavor.
• If your cake sticks, place the inverted pan back on the rack and drape a damp kitchen towel over it for 5 minutes to help release.
• For extra lemon intensity, brush the warm cake with a simple syrup made of 1/4 cup lemon juice and 1/4 cup sugar before glazing.
• This batter also works beautifully in a standard 9×13 inch pan. Reduce baking time to 30 to 35 minutes.

Nutrition Facts

• Total number of serves: 12
• Calories: 320kcal
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 0.115mg
• Sodium: 0.280mg
• Carbohydrates: 46g
• Fiber: 1g
• Sugar: 28g
• Protein: 4g

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Reader Interaction

I cannot wait to see your sunny kitchen creations! Snap a photo of your gorgeous lemon bundt cake and tag me on Instagram. Did you add a fun twist? Tell me about it in the comments below. Nothing makes my day like hearing how a recipe brought a little joy to your home.

Closing Thoughts

This lemon bundt cake has carried me through gray New York winters, celebrated birthdays, and turned ordinary Tuesdays into something special. It is proof that joy can be baked into a simple ring of golden cake. So preheat your oven, grab those lemons, and let that bright aroma fill your home. You deserve a little sunshine today. And when you are ready for another comforting bake, my apple dapple cake or cranberry muffins might just become your next kitchen obsession. Happy baking, friends!