Lemon Bundt Cake is moist and bursting with citrus flavor, topped with a rich, tangy lemon buttercream frosting.
author note
The Best Bundt Cake I’ve Ever Had!
Nothing Bundt Cakes was always a favorite growing up. We had one nearby, and for birthdays and special occasions, we’d grab one. I usually went for the chocolate with cream cheese frosting, but as I’ve developed a love for lemon, I knew I had to recreate their lemon bundt cake.
The key to their cakes that I wanted to channel here is how moist they are and that irresistible cream cheese frosting. After some testing and tweaking, I’ve nailed it, and I’m convinced this might be the best bundt cake I’ve ever had!
Ingredients In Lemon Bundt Cake
- Lemon Cake Mix: Use a high-quality cake mix for the best flavor and texture.
- Instant Lemon Pudding Mix: Don’t skip this—pudding mix gives the cake its signature moistness.
- Sour Cream: Use full-fat sour cream or greek yogurt for the best results.
- Eggs: Use room temp eggs for a smoother batter.
- Vegetable Oil: You can substitute with melted butter for a richer flavor.
- Lemons: Zest the lemons before juicing to keep things simple.
- Lemon Extract (optional): Highly recommend using this, measure carefully.
- Granulated Sugar: Brush while the cake is still warm so the sugar absorbs better.
- Lemon Frosting: Whip until fluffy for a light, pipeable frosting.
How To Make Lemon Bundt Cake
The full recipe is below, but here are some tips to make it perfect every time!
- Mix Wet Ingredients: Make sure the sour cream is fully mixed in for a smooth batter.
- Add Dry Ingredients: Don’t overmix—this can make the cake tough.
- Bake: Test with a toothpick—if it comes out clean, it’s done!
- Add Sugar Glaze: Brush while the cake is still hot so the glaze soaks in.
- Frost: Use room temp ingredients for a smooth frosting.
Storage
Storage And Make Ahead Tips
- Store frosted lemon bundt cake in the fridge for up to 1 week in an airtight container.
- Make ahead: Bake the cake a day in advance and store it wrapped tightly at room temp.
- Prep the frosting ahead of time and store it in the fridge. Whip it again before using.
More Lemon Recipes
Lemon Bundt Cake with Lemon Buttercream Frosting
This lemon bundt cake is bursting with bright citrus flavor, incredibly moist, and topped with creamy lemon buttercream frosting—pure dessert perfection!
Equipment
- Bundt pan 10-inch
- Hand mixer or stand mixer
Ingredients
Lemon Cake
- 1 (15.25-ounce) package Super Moist Lemon Cake Mix
- 1 (3.4-ounce) package Instant lemon pudding mix dry
- 1 cup sour cream full-fat
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 lemons
- 1/2 teaspoon lemon extract optional
Brush on baked cake
- 1/3 cup granulated sugar
- 2 to 3 lemons
Frosting
- 12 tablespoons butter 3/4 cup, at room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350°F. Generously grease and lightly flour a nonstick 10-inch Bundt cake pan.
- Using a hand or stand mixer, beat the sour cream, eggs, oil, 1 teaspoon lemon zest and 4 tablespoons juice (52g), lemon extract, and water until combined. Add in the cake mix and pudding mix and beat until just combined. Do not overmix.
- Pour the mixture and spread evenly in the Bundt cake pan. Bake for 45–50 minutes.
- Let cool for 10 minutes, then invert the cake onto a cake stand or plate.
- In a small bowl, whisk together 1/3 cup fresh lemon juice and the 1/3 cup sugar. Brush this mixture generously over the cake, being slow to allow it to soak in. Do this while it is still pretty hot and then let the cake cool completely before frosting.
Frosting
- In a large bowl, whip the butter with 1 and 1/2 teaspoons lemon zest on medium-high speed until very fluffy.
- Mix in 1 cup powdered sugar, 1 tablespoon lemon juice, heavy cream, vanilla, and lemon extract. Add remaining 2 cups powdered sugar, then whip mixture until fluffy (about 5 minutes).
- Pipe the frosting over the cake (or spread it over it). Enjoy!
Video
Recipe Notes
Total times doesn’t include cake chilling time, which is required before frosting.
Storage: Store frosted cake in the fridge for up to a week in an airtight container.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 50g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 24mg | Potassium: 46mg | Sugar: 47g | Vitamin A: 107IU | Calcium: 26mg | Iron: 0.32mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this incredible Lemon Bundt Cake . It was such a hit!!! My dinner party guests were so impressed.
I am so thrilled to hear this! Thanks so much Judy! 🙂
This cake is amazing!! Made it for dessert tonight and EVERYONE raved!!
Ahhh I’m soo happy to hear this!! Thanks for your comment! 🙂
Could you please recommend a recipe for a lemon glaze.
I’d use the glaze on these cookies 🙂
https://www.chelseasmessyapron.com/lemon-cookies/