Moist Lemon Bundt Cake

5 from 1 vote

Super moist lemon bundt cake is a tender, sweet, and tangy lemon cake topped with a luscious lemon glaze. This bright and tasty lemon cake is a beloved family recipe that is perfect for any occasion!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 545kcal

Author: Ashley Boyd

Equipment

Ingredients

Lemon Bundt Cake

3 cups all-purpose flour spooned and leveled
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ cup buttermilk room temperature
½ cup sour cream room temperature
⅓ cup lemon juice freshly squeezed, room temperature
3 tablespoons lemon zest
2 ½ cups granulated sugar
1 cup butter softened
3 eggs room temperature
2 egg yolks room temperature
1 teaspoon vanilla bean paste

Lemon Glaze

2 cups powdered sugar
2 teaspoon lemon juice freshly squeezed
2 tablespoon milk

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Instructions

Preheat your oven to 325°F. Generously spray a Bundt pan with baking spray or grease with butter, using a pastry brush to get the spray or butter into all the crevices. Set the pan aside.
Sift together the flour and baking soda into a large mixing bowl. Whisk in the salt and nutmeg and set the dry ingredients aside.
In a separate medium mixing bowl, whisk together the buttermilk, sour cream, lemon juice, and lemon zest, and set aside.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high (7-8 on a stand mixer) for 2-3 minutes until light and creamy. Add the sugar to the bowl with the butter and beat on medium for 3-5 more minutes until the butter and sugar are light and fluffy. Be sure to scrape down the bottom and sides of the bowl to make sure the ingredients get evenly mixed.
Beat in the eggs and egg yolks one at a time at medium speed, making sure the eggs are completely mixed in after each addition.
Beat ⅓ of the flour mixture into the butter mixture just until no more dry flour is visible. Start on low speed and gradually increase the speed to medium. Beat in ½ of the buttermilk mixture. Scrape down the bowl and repeat this process, alternating beating in the flour and buttermilk mixtures until all have been incorporated. Mix in the vanilla bean paste. Be careful not to overmix the batter.
Pour the batter into the prepared Bundt pan and smooth it out into an even layer. Bake the cake in the preheated oven for 1 hour and 5 minutes to 1 hour and 20 minutes, or until a skewer inserted near the center comes out with just a few moist crumbs.
Allow the cake to cool for 10 minutes in the pan then carefully flip it out onto a wire rack to cool completely.
In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and milk for the glaze and pour the glaze over the completely cooled cake. Slice and enjoy!

Notes

Measure your flour properly! Fluff your flour in the bag with a fork, spoon it into your measuring cup, and level it off with a knife. Adding too much flour will cause the cake to turn out dry and dense.
Use room-temperature ingredients! Make sure your butter, eggs, buttermilk, sour cream, and lemon juice are all room temperature. Using cold ingredients will prevent them from mixing together properly and can ruin the texture of your cake.
You can use lemon extract instead of lemon juice for this cake recipe. Lemon extract has a more potent lemon flavor than lemon juice, so use a half teaspoon of lemon extract for every 1 teaspoon of fresh lemon juice.
Leftover lemon cake can be stored in an airtight container at room temperature for up to two days and in the refrigerator for up to one week. This cake also freezes beautifully and will last up to three months in the freezer.

Nutrition