Lemon Bundt Cake

This is the most delicious and moist Lemon Bundt Cake recipe! It is covered in a sweet lemon glaze and is topped off with an amazing cream cheese frosting with lemon zest making it irresistible.

Lemon Bundt Pound Cake

Bundt cakes have always been a favorite of mine. They look beautiful and require almost no decorating skills. ☺ I’ve been making all sorts of bundt cakes this spring and couldn’t help but make a lemon version. It’s bright, zesty and has a perfect tender crumb. You can top it with cream cheese frosting, a dusting of powdered sugar or a simple glaze. Our kids seemed pretty excited about having a bundt cake with frosting on it so we went that route and we had no regrets!

The one special piece of equipment you’ll need aside from a mixer (hand or stand) is a bundt pan. I highly recommend using a standard size one. It’s so versatile!

Lemon Glaze for Bundt Cake

While the lemon bundt cake is cooling you’ll make a simple syrup. That sounds intimidating right? It’s not! Just mix equal parts sugar and lemon juice and pop it into the microwave. Once it’s warm, whisk it together and let it dissolve making it a syrupy glaze. Take a toothpick and poke holes all over the “crust” of the cake. This will allow the syrup to seep down into the cake. Brush or pour it over and let it soak in.

This glaze makes the bread even more sweet and filled with lemon flavor.

Then mix up the frosting. Just make sure the cream cheese AND the butter are both softened. Cold ingredients will result in a clumpy frosting. If it’s on the softer side you can always refrigerate it for 15-20 minutes. Use a large zip lock bag or a large pastry bag and pipe it over the cooled cake. You don’t have to do any fancy design. Trust me, I am NOT a cake decorator! Simple stripes were about all I could handle!

Our Favorite Lemon Bundt Pound Cake

We love this bundt pound cake so much! The cake itself is delicious on it’s own, but filled with a lemon glaze and topped off with cream cheese frosting makes this cake even more irresistible! Slice this bundt cake up and serve it for any spring or summer occasion. It will be the star of the party!

For even more lemon desserts, be sure to check out:

Lemon Bundt Cake recipe

4.5 from 4 votes

This is the most delicious and moist Lemon Bundt Cake recipe! It is covered in a sweet lemon glaze and is topped off with an amazing cream cheese frosting with lemon zest making it irresistible. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 758 kcal
Author on lilluna.com


  • 1 cup unsalted butter
  • 2 cup granulated sugar
  • 1 tsp salt
  • zest of three lemons
  • 1 tsp vanilla extract
  • 4 eggs
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 1 cup full-fat sour cream

For the glaze:

  • 1/4 cup granulated sugar
  • 1/4 cup lemon juice

For the frosting:

  • 8 ounces cream cheese, softened
  • 1/4 cups unsalted butter, softened
  • 1 tsp. vanilla extract
  • pinch salt
  • 2 cups powdered sugar


  1. Preheat oven to 350 degrees. Spray a standard size bundt pan with baking spray, set aside.

  2. In the bowl of a stand mixer, beat sugar, butter, salt, lemon zest and vanilla extract until pale, about 3 minutes on medium speed.

  3. With mixing speed on low, add eggs one at a time until incorporated. 

  4. With mixing speed on low, alternate adding the flour, baking powder, and sour cream, doing 1/3 of each at a time. Once all of the ingredients have been added, beat batter for 10 seconds then stop.

  5. Spread batter evenly into the prepared bundt pan. Place in the oven and bake for 45-55 minutes. The top will look slightly moist but should be set (not gooey or jiggly). Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

  6. Meanwhile, in a small microwave-safe bowl, combine the sugar and lemon juice. Microwave on half power for 20 seconds. Stir to dissolve sugar. Repeat if necessary but do not let the liquid simmer.

  7. Using a toothpick, poke holes all over the crust of the bundt cake. Pour or brush the glaze over the cake, allow it to soak in.

  8. In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cream cheese and butter until smooth. Add the vanilla, salt and powdered sugar, mix until a thick frosting forms. 

  9. Pipe over the cooled cake as desired.

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Natalie Dicks

I’m the food photographer and blogger behind Life Made Simple. I’m passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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  1. I made this cake and it would have come out well but unfortunately, I did not add sugar, so we were not able to eat it. Sugar is in the ingedients but it’s not in the instructions.

    1. I don’t understand why you would rate this three stars because YOU didn’t add the sugar. First it was YOUR responsibility to prep before starting that means have everything measured out ready to add to your batter. If your not one to prep, who doesn’t look at the list of ingredients several times to make sure you didn’t leave anything out? So these two simple things to do was on you and it was wrong to shame this recipe. I just finished making the cake myself before I even read your review, I caught I still had the sugar out to add; looking at the order of ingredients, I knew to add with the butter mixture
      to beat until pale yellow. It’s cooling now and I”m waiting to add the syrup, then icing which I will follow up with results of taste. So far, simple, looks delicious.

  2. Hello! i am a young baker (17) and i’ve been baking since i was 12! I’ve made lemon bundt cake before and this recipe seemed great, but unfortunately my cake came out more cakey (imagine store-bought vanilla frosted cake), and not moist like it looks here in the pictures 🙁 I wish I could add a photo. I only had 3 eggs so substituted some extra sour cream and water for one egg since i had no vegetable oil. Perhaps that is where things went wrong??

    1. Way to start young!! Yes, I am guessing that is what caused that, since it shouldn’t have ended up that way. More yolks make for a more moist cake 🙂 If you try again, I’d love to know how it turns out 🙂 Thank you so much!

  3. Wow. Thanks for an amazing recipe. I just started baking as a hobby in past few months and I must say, this is one of the best bundt cake recipes I’ve made. Followed it to the tee and…Perfect texture. I wish I could post a photo to show off!


  4. Im thinking of using this recipe to make mini bundt cakes for oUr young women fundraiser. Ill have to fIgure out how many mini bundt cakes it makes but it looks simple & delicious. Ill let you know how it goes