I can’t wait to share my Lemon Bundt Cake that yields a super moist crumb and a glossy lemon butter glaze that always steals the show.

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I grew up watching Mom wobble her Bundt pan while she explained a trick or two, and this How To Make Mom’s Irresistible Lemon Butter Bundt Cake is my clumsy, loving copy. It’s equal parts nostalgia and bright citrus, packed with lemon zest and a generous amount of unsalted butter, and it sits somewhere between dense and tender.

People call it my Grandmas Lemon Pound Cake sometimes, and friends swear it’s the Super Moist Lemon Pound Cake they crave after dinner. I still burn the edge now and then, and somehow the lemon butter glaze makes everyone forget.

There’s a small twist that keeps folks curious.

Ingredients

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All purpose flour: provides carbs and structure, little fiber, keeps cake tender when not overworked.
Unsalted butter: rich in fat and flavor, makes crumb moist and gives buttery taste.
Granulated sugar: main sweetener; adds tenderness, browning, mostly empty calories though.
Eggs: provide protein, structure and lift, help emulsify batter so it holds together.
Lemons (zest and juice): bright citrus adds tartness, vitamin C, balances sweetness and smells amazing.
Sour cream: adds fat and tang, keeps cake moist, gives tender crumb and depth.
Powdered sugar (for glaze): sweetens glaze fast, smooth texture, adds shine but extra sugar.

Ingredient Quantities

For the cake: 3 cups all purpose flour (about 360 g)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup unsalted butter (2 sticks, 226 g), softened

2 cups granulated sugar (400 g)

4 large eggs, room temperature

Zest of 2 lemons about 1 tablespoon

1/2 cup fresh lemon juice (about 120 ml, 2 to 3 lemons)

1 cup sour cream room temperature

1/2 cup milk room temperature

1 teaspoon vanilla extract

For the lemon butter glaze: 1/4 cup unsalted butter (56 g), melted

1 1/2 to 2 cups powdered sugar sifted (180 to 240 g)

2 to 3 tablespoons fresh lemon juice

Pinch of fine salt

How to Make this

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1. Preheat oven to 325 F (163 C). Generously grease and flour a 10-cup bundt pan or spray with nonstick spray, tapping out excess flour so the cake releases easy.

2. Whisk together 3 cups all purpose flour (about 360 g), 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl; set aside.

3. In a large bowl cream 1 cup softened unsalted butter (226 g) with 2 cups granulated sugar (400 g) until light and fluffy, about 3 to 5 minutes. Add 4 large eggs one at a time beating well after each, then mix in zest of 2 lemons (about 1 tbsp) and 1 teaspoon vanilla extract.

4. In a separate cup stir together 1 cup sour cream (room temp), 1/2 cup milk (room temp) and 1/2 cup fresh lemon juice (about 120 ml). This keeps the batter smooth and helps the lemon flavor spread.

5. Add the dry ingredients and the sour-cream mixture to the butter mixture in three additions, beginning and ending with the dry. Mix each addition just until combined, scrape the bowl, don’t overmix or the cake gets tough.

6. Pour batter into prepared pan, smooth the top and give the pan a couple gentle taps on the counter to release big air bubbles. Bake at 325 F for 50 to 60 minutes, or until a toothpick in the center comes out with a few moist crumbs and the top springs back. If it browns too fast tent loosely with foil for the last 10 to 15 minutes.

7. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then invert onto the rack and cool completely. If you glaze while it’s still hot the glaze will run off, so be patient.

8. Make the lemon butter glaze by whisking 1/4 cup melted unsalted butter (56 g) with 1 1/2 to 2 cups sifted powdered sugar (180 to 240 g), 2 to 3 tablespoons fresh lemon juice and a pinch of fine salt. Start with 1 1/2 cups sugar and 2 tablespoons juice, add more sugar to thicken or more juice to thin, taste as you go.

9. Place the fully cooled cake on a serving plate and drizzle the glaze over the top letting it drip down the sides. Let the glaze set 15 to 30 minutes before slicing.

10. Store leftovers loosely covered at room temp up to 2 days or in the fridge up to 5 days. Rewarm slices briefly if you want that just-baked feel.

Equipment Needed

1. 10-cup bundt pan, greased and floured or sprayed with nonstick spray so the cake releases easy
2. Stand mixer or electric hand mixer with a large bowl, for creaming butter and sugar till light and fluffy
3. Mixing bowls: one large for batter and one medium for the dry ingredients, plus a small cup for the sour cream/milk/lemon mix
4. Measuring cups and spoons, and a kitchen scale if you want to be exact with the grams
5. Rubber spatula and a wooden spoon to scrape the bowl and fold gently, dont overmix
6. Whisk for the glaze and to help blend dry ingredients, and a sifter or fine mesh sieve for powdered sugar
7. Toothpick or cake tester to check doneness, and oven mitts for safe handling
8. Wire cooling rack and a serving plate for glazing and slicing once the cake is fully cool

FAQ

Q: How do I know the cake is done? A: Stick a toothpick into the deepest part, it should come out with a few moist crumbs not wet batter, and the top will spring back a little. If you like, check that the center feels set and not jiggly.

Q: Can I make this ahead or freeze it? A: Yes, bake and cool completely, wrap tight in plastic and foil, freeze up to 2 months. Thaw in the fridge overnight, bring to room temp, then glaze. You can also make the batter the day before and bake fresh next day.

Q: I don't have sour cream, what can I use instead? A: Plain Greek yogurt works great 1 for 1, or use equal parts full fat yogurt. Buttermilk will work too, it's thinner so reduce the milk a bit. Don't use skim yogurt, it can make the cake dry.

Q: My bundt cakes always stick, how do I stop that? A: Grease every nook of the pan with softened butter then dust with flour, or use a baking spray with flour. Let the cake cool 10 to 15 minutes, then invert onto a wire rack. If you wait too long it can cling to the pan.

Q: How do I get a stronger lemon flavor without making it sour? A: Use more lemon zest not just juice, zest gives bright oils without extra acid. You can boost the glaze with an extra tablespoon of juice and a little more powdered sugar to keep it balanced.

Q: Why did my cake turn out dense or gummy? A: Most times it's overmixing after adding flour, or measuring flour too packed. Use the spoon and level method to measure flour, fold gently and don't overbeat, and make sure your eggs, butter and dairy are at room temp so they mix evenly.

How To Make Mom’s Irresistible Lemon Butter Bundt Cake Recipe Substitutions and Variations

All purpose flour: Use cake flour for a lighter, more tender crumb. Use the same volume, or make cake flour from AP by removing 6 tablespoons from the 3 cups then stirring in 6 tablespoons cornstarch and sifting. If you need gluten free, a 1 to 1 gluten free baking blend works, though texture may change a bit.
Unsalted butter (1 cup): If you only have salted butter, use the same amount and cut the added salt down to about 1/4 to 1/2 teaspoon or skip it. For dairy free swap in solid coconut oil or a vegan stick butter 1 to 1 but cake may be slightly different.
Sour cream (1 cup): Swap with full fat Greek yogurt 1 to 1, it gives the same tang and moisture. If your yogurt is very thick you might stir in a tablespoon or two of milk to match the sour cream consistency.
Powdered sugar for the glaze: Make your own by processing granulated sugar in a blender or food processor until fine, then add 1 tablespoon cornstarch per 1 1/2 cups sugar to mimic store bought powdered sugar. Start with less lemon juice when mixing the glaze, then add more till you get the thickness you want.

Pro Tips

1) Coat the bundt pan extra well and test release before you need it. Brush melted butter into every nook, then dust with flour or superfine sugar so the cake grabs a little texture. If it seems stuck after the short cool time, run a thin knife around the edges and wait another 5 minutes before flipping, dont force it or you’ll tear the crust.

2) Warm ingredients matter more than you think. Let eggs, sour cream and milk sit out until just luke warm, this helps the batter emulsify and the cake rise evenly. If you forget, pop eggs in warm water for 5 minutes instead.

3) Be gentle with the final mixes. Add dry and wet in thirds and fold or mix on low just until streaks disappear. Overmixing makes a dense tough crumb, under-mixing leaves flour pockets. Scrape the bowl often and stop as soon as it’s uniform.

4) Nail the glaze texture by starting thin and building thickness. Mix powdered sugar and lemon slowly, taste as you go, and chill the glaze briefly if it seems too runny. For a glossy finish, pour when the cake is warm but not hot so some glaze soaks in without running off.

How To Make Mom's Irresistible Lemon Butter Bundt Cake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can’t wait to share my Lemon Bundt Cake that yields a super moist crumb and a glossy lemon butter glaze that always steals the show.

Servings

servings

Calories

554

kcal

Equipment: 1. 10-cup bundt pan, greased and floured or sprayed with nonstick spray so the cake releases easy
2. Stand mixer or electric hand mixer with a large bowl, for creaming butter and sugar till light and fluffy
3. Mixing bowls: one large for batter and one medium for the dry ingredients, plus a small cup for the sour cream/milk/lemon mix
4. Measuring cups and spoons, and a kitchen scale if you want to be exact with the grams
5. Rubber spatula and a wooden spoon to scrape the bowl and fold gently, dont overmix
6. Whisk for the glaze and to help blend dry ingredients, and a sifter or fine mesh sieve for powdered sugar
7. Toothpick or cake tester to check doneness, and oven mitts for safe handling
8. Wire cooling rack and a serving plate for glazing and slicing once the cake is fully cool

Ingredients

For the cake: 3 cups all purpose flour (about 360 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 cup unsalted butter (2 sticks, 226 g), softened
2 cups granulated sugar (400 g)
4 large eggs, room temperature
Zest of 2 lemons about 1 tablespoon
1/2 cup fresh lemon juice (about 120 ml, 2 to 3 lemons)
1 cup sour cream room temperature
1/2 cup milk room temperature
1 teaspoon vanilla extract
For the lemon butter glaze: 1/4 cup unsalted butter (56 g), melted
1 1/2 to 2 cups powdered sugar sifted (180 to 240 g)
2 to 3 tablespoons fresh lemon juice
Pinch of fine salt

Directions

Preheat oven to 325 F (163 C). Generously grease and flour a 10-cup bundt pan or spray with nonstick spray, tapping out excess flour so the cake releases easy.
Whisk together 3 cups all purpose flour (about 360 g), 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl; set aside.
In a large bowl cream 1 cup softened unsalted butter (226 g) with 2 cups granulated sugar (400 g) until light and fluffy, about 3 to 5 minutes. Add 4 large eggs one at a time beating well after each, then mix in zest of 2 lemons (about 1 tbsp) and 1 teaspoon vanilla extract.
In a separate cup stir together 1 cup sour cream (room temp), 1/2 cup milk (room temp) and 1/2 cup fresh lemon juice (about 120 ml). This keeps the batter smooth and helps the lemon flavor spread.
Add the dry ingredients and the sour-cream mixture to the butter mixture in three additions, beginning and ending with the dry. Mix each addition just until combined, scrape the bowl, don't overmix or the cake gets tough.
Pour batter into prepared pan, smooth the top and give the pan a couple gentle taps on the counter to release big air bubbles. Bake at 325 F for 50 to 60 minutes, or until a toothpick in the center comes out with a few moist crumbs and the top springs back. If it browns too fast tent loosely with foil for the last 10 to 15 minutes.
Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then invert onto the rack and cool completely. If you glaze while it's still hot the glaze will run off, so be patient.
Make the lemon butter glaze by whisking 1/4 cup melted unsalted butter (56 g) with 1 1/2 to 2 cups sifted powdered sugar (180 to 240 g), 2 to 3 tablespoons fresh lemon juice and a pinch of fine salt. Start with 1 1/2 cups sugar and 2 tablespoons juice, add more sugar to thicken or more juice to thin, taste as you go.
Place the fully cooled cake on a serving plate and drizzle the glaze over the top letting it drip down the sides. Let the glaze set 15 to 30 minutes before slicing.
Store leftovers loosely covered at room temp up to 2 days or in the fridge up to 5 days. Rewarm slices briefly if you want that just-baked feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.