Homemade Lemon Bundt Cake Recipe With Fresh Lemon Glaze and Reliable Pan Release

Essential Concepts

• Use a 10- to 12-cup Bundt-style pan and grease every groove thoroughly before adding batter.
• Room-temperature butter, eggs, milk, and sour cream mix into a smoother batter and bake more evenly.
• Lemon zest provides most of the lemon aroma; juice adds acidity but much less fragrance.
• Bake at 325°F (163°C) until a tester comes out clean or the center reaches about 200–210°F (93–99°C). (Glorious Treats)
• Cool in the pan until just barely warm, then unmold; glaze after the cake is fully cool for the cleanest finish. (Glorious Treats)

Background or Introduction

A lemon Bundt cake is a butter-based cake baked in a ring-shaped pan with ridges. The goal is a fine, tender crumb that slices cleanly and stays moist for more than a day, without turning heavy or greasy. Lemon flavor adds complexity, but it is also easy to overdo in a way that tastes bitter or flat.

This article explains what makes a homemade lemon Bundt cake succeed: how to build lemon flavor with zest, how to mix to avoid toughness, how to bake evenly in a deep pan, and how to keep the cake from sticking. You will also find a complete homemade lemon Bundt cake recipe with ingredients in U.S. and metric measures, plus conservative storage guidance.

What pan size works best for a homemade lemon Bundt cake recipe?

A 10- to 12-cup Bundt-style pan is the most reliable size for a full-height cake with a stable crumb. The batter depth in this type of pan supports even baking and the characteristic shape, but it also means the center takes longer to set than a layer cake. (Glorious Treats)

Can I use a different size pan?

Yes, but you should expect a different bake time and, sometimes, a slightly different texture.

• Smaller-capacity pans (around 6 to 8 cups) can overflow if you use a full batch. If you must use one, hold back batter and bake any extra in a small loaf pan or muffin cups.
• Larger pans (around 12 cups) are forgiving, but the cake may be shorter if your pan is significantly larger than the recipe expects.

As a general rule, fill the pan about two-thirds to three-quarters full. That range allows the batter to rise without climbing over the rim, but it still gives the cake enough height to unmold cleanly.

What changes when the pan is darker or heavier?

Darker metal and very heavy pans can brown the exterior faster. If your cakes often brown early, reduce the oven temperature slightly (by about 25°F / 14°C) and plan for a longer bake, or tent the cake loosely with foil near the end if the top is getting too dark while the center is still underbaked. Oven behavior varies, so treat time as a range, not a guarantee.

What ingredients matter most in a homemade lemon Bundt cake recipe?

The most important ingredients are butter, sugar, eggs, flour, cultured dairy (sour cream), and lemon zest. Each one affects texture, lift, and flavor in a specific way. (Glorious Treats)

Why this recipe uses both baking powder and baking soda

Using both leaveners gives more control over rise and texture. Baking powder provides lift on its own. Baking soda needs acid to activate, and in this cake the sour cream and lemon juice supply that acidity. Together, they help the cake rise without relying on one leavener so heavily that it tastes alkaline or bakes up coarse. (Glorious Treats)

Why butter and sugar are not just “sweetness”

Butter provides tenderness and richness, but it also holds tiny air bubbles when creamed with sugar. Those bubbles expand in the oven and help the cake feel lighter. Sugar does more than sweeten; it attracts water, which helps the cake stay moist, and it delays starch setting, which supports a softer crumb.

For best results, butter should be soft enough to press with a finger but not shiny or melting. If butter is too cold, it will not cream well. If it is too warm, it cannot hold air effectively.

Why sour cream helps a Bundt cake stay moist

Sour cream contributes fat and acidity. Fat improves tenderness, and acidity can soften the bite of gluten development. Sour cream also thickens the batter slightly, which can reduce large air pockets that sometimes show up in deep pans.

You can often substitute plain, full-fat yogurt in the same volume if needed, but small differences in thickness and acidity can change bake time and texture. If your yogurt is thin, the cake may take longer to set and may rise a bit less.

Lemon zest vs. lemon juice: which matters more?

Lemon zest is the primary source of lemon aroma because it contains essential oils. Lemon juice supplies acidity and a sharper taste, but it does not carry as much fragrance as zest. In a butter cake, relying on juice alone usually produces a mild lemon flavor that can seem “bright” but not distinctly lemony.

How to zest without bitterness

Zest only the yellow outer layer. The white layer underneath (the pith) is bitter. Use a fine grater and light pressure. Rotate the lemon as you zest so you do not dig into the pith.

If your lemons are waxed or coated, rinse and scrub them under warm water, then dry thoroughly before zesting. This does not sterilize the fruit, but it helps remove surface residue and makes zesting more pleasant.

How do I keep a Bundt-style cake from sticking?

Greasing thoroughly is the single most important step for a clean release. Deep grooves behave like a mold, and any ungreased patch can bond to the cake as it cools. (Glorious Treats)

What “grease and flour” actually means

Grease creates a fat barrier between batter and pan. Flour adds a dry coating that reinforces that barrier, especially in detailed pans.

A practical approach:

1. Use softened butter or a neutral oil to coat every interior surface, including the center tube and corners.
2. Add a few spoonfuls of flour and rotate the pan to coat.
3. Tap out the excess flour.

Some bakers prefer a fine nut flour or sugar as the coating instead of wheat flour because it can reduce sticking in certain pans. That approach can work, but sugar can also glue the cake if it cools completely in the pan. If you use sugar, be especially attentive to cooling and unmolding timing. (King Arthur Baking)

How long should the cake cool before unmolding?

Unmold when the pan is barely warm, not hot and not fully cold. If you invert too early, the cake can break because the crumb is still fragile. If you wait until fully cold, the cake can contract and stick more firmly to the pan’s edges.

A common window is about 45 to 75 minutes, but the real signal is the pan temperature. When you can hold the pan comfortably with bare hands, it is usually ready for release. (Glorious Treats)

How do I mix lemon Bundt cake batter so it stays tender?

Mixing method determines crumb tenderness. The goal is to aerate butter and sugar, then add the remaining ingredients with minimal overworking once flour is introduced. (Glorious Treats)

What does “cream the butter and sugar” do?

Creaming is beating butter and sugar together until lighter in color and texture. This incorporates air and begins dissolving sugar. In a Bundt-style cake, good creaming is one reason the crumb can feel plush rather than tight.

You do not need to chase a dramatic volume increase. Aim for a mixture that looks uniformly light and no longer grainy, usually after 1 to 3 minutes at medium speed, depending on your mixer and butter temperature.

Why eggs should be added one at a time

Eggs create structure and help emulsify fat and water into a stable batter. Adding eggs one at a time helps the batter stay smooth. If you add them all at once, the mixture can look curdled and the cake may bake up denser.

If your batter looks slightly broken after adding eggs, it often comes back together once you add part of the flour. But severe curdling usually means the butter or eggs were too cold or too warm relative to each other.

How to add dry and wet ingredients without toughness

Once flour is added, mixing develops gluten. Gluten is useful for bread, but in cake it can make the crumb chewy.

A reliable approach is:

• Mix in about half the dry ingredients.
• Add the liquid ingredients (milk and vanilla).
• Add the remaining dry ingredients.
• Add sour cream and lemon juice last, mixing just until combined. (Glorious Treats)

The key is to stop mixing as soon as the batter is uniform. Scrape the bowl and mix briefly again. If you keep beating until it looks “extra smooth,” you are usually developing more gluten than you want.

Should I sift the flour?

Sifting is optional. If your flour is lumpy, sifting helps. Otherwise, whisking the dry ingredients together thoroughly is usually enough for even leavening distribution.

What oven temperature and bake time are right for a lemon Bundt cake?

Bake at 325°F (163°C) and expect roughly 60 to 70 minutes in many ovens. (Glorious Treats) The deeper the pan and the wetter the batter, the more you should think in ranges rather than exact minutes.

How do I know the cake is done?

A lemon Bundt cake is done when the center is set and no wet batter clings to a tester. There are three practical checks, and using more than one reduces guesswork.

1. Visual cues: The cake looks set, the surface springs back gently when pressed, and the edges may pull slightly away from the pan.
2. Tester cue: A toothpick or thin skewer comes out clean or with a few moist crumbs, but no streaks of wet batter. (Glorious Treats)
3. Temperature cue: The center typically reads about 200–210°F (93–99°C) when fully baked. Insert the thermometer into the thickest part, avoiding contact with the pan. (ThermoWorks)

Why Bundt cakes sometimes seem dry even when baked correctly

Deep cakes keep cooking from residual heat after leaving the oven. If you bake until the tester is bone dry and then let the cake sit in a hot pan for a long time, the final result can be drier than you intended.

If dryness is a pattern in your kitchen, consider these adjustments:

• Start checking earlier (around 50 to 55 minutes), especially if your pan is dark or your oven runs hot.
• Pull the cake when the tester has moist crumbs rather than waiting for an entirely dry tester.
• Unmold when the pan is barely warm, not hours later.

What causes common lemon Bundt cake problems?

Most issues come from pan prep, ingredient temperature, or overbaking. The fixes are usually straightforward once you know what to look for.

Why did my cake stick?

Sticking usually comes from incomplete greasing, flour not reaching tight corners, or cooling too long in the pan. Use a pastry brush or your fingers to push grease into every groove. Then coat thoroughly and tap out the excess.

If your pan is older and its surface has worn down, it may need more careful coating than a newer pan. Even “nonstick” pans vary widely in performance over time.

Why did my cake sink in the middle?

Sinking usually means the center was underbaked, or the batter was over-aerated and collapsed before setting.

Common triggers:

• Oven temperature too high, which sets the exterior before the center can support it.
• Opening the oven early and often, which drops temperature and interrupts structure setting.
• Too much leavening or inaccurately measured flour.

Why is the crumb tight instead of tender?

A tight crumb is most often a mixing issue. Overmixing after flour is added develops gluten. Cold ingredients can also cause poor emulsification, which bakes up denser.

If you want a softer crumb:

• Bring dairy and eggs closer to room temperature.
• Mix only until combined once flour is present.
• Measure flour carefully. If you scoop aggressively, you can pack in extra flour and dry the cake.

Why does it taste bitter?

Bitterness usually comes from zesting into the pith or using too much zest scraped from deeply gouged areas. It can also come from old citrus, where the oils taste dull or harsh.

Zest lightly and stop as soon as you reach pale yellow. And use fresh lemons when possible, since zest aroma fades quickly after grating.

Homemade Lemon Bundt Cake Recipe

This recipe produces a classic lemon Bundt-style butter cake with a simple lemon glaze. It uses a creaming method for texture and relies on lemon zest for aroma. (Glorious Treats)

Yield, timing, and equipment

• Yield: 1 cake (about 12 moderate slices, depending on how you cut it)
• Prep time: about 25–35 minutes
• Bake time: about 60–70 minutes
• Cooling time before glazing: at least 60 minutes (longer is fine)

Equipment:

• 10- to 12-cup Bundt-style pan
• Stand mixer or hand mixer (a sturdy spoon works in a pinch, but creaming is harder)
• Microplane-style grater or fine zester
• Citrus juicer (optional)
• Wire rack
• Mixing bowls and a whisk

Ingredients

Cake

Ingredient	U.S. measure	Metric
All-purpose flour	3 cups	360 g
Baking powder	1 teaspoon	4 g
Baking soda	1/2 teaspoon	2.5 g
Fine salt	1/2 teaspoon	3 g
Unsalted butter, room temperature	1 cup (2 sticks)	227 g
Granulated sugar	2 cups	400 g
Finely grated lemon zest	1 tablespoon	about 6 g
Large eggs, room temperature	4	4
Vanilla extract	1/2 teaspoon	2.5 ml
Milk (not nonfat), room temperature	1/2 cup	120 ml
Sour cream (full-fat preferred), room temperature	1/2 cup	120 g
Fresh lemon juice	1 tablespoon	15 ml

Glaze

Ingredient	U.S. measure	Metric
Unsalted butter, melted	2 tablespoons	28 g
Powdered sugar	1 cup	120 g
Fresh lemon juice	1 tablespoon, plus more as needed	15 ml, plus more as needed

Notes on measurement:

• Cup measures for flour vary significantly by how you fill the cup. If you want consistency, weigh the flour.
• Lemon size varies. Zest and juice amounts are best treated as targets rather than absolutes.

Instructions

Prepare the pan and oven

1. Heat the oven to 325°F (163°C). (Glorious Treats)
2. Grease the Bundt-style pan thoroughly, reaching every corner and ridge. Dust with flour and tap out the excess. (Glorious Treats)

Mix the dry ingredients

3. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until evenly blended.

Cream and build the batter

4. In a large bowl (or a stand mixer bowl), beat the butter until smooth.
5. Add the sugar and beat on medium speed until the mixture looks lighter and fluffy, about 1 to 3 minutes.
6. Add the lemon zest and mix briefly to distribute.
7. Add the eggs one at a time, mixing a few seconds after each addition. Scrape the bowl once or twice as needed.
8. Mix in about half of the dry ingredients on low speed until mostly combined.
9. Mix in the vanilla and milk just until blended.
10. Add the remaining dry ingredients and mix until the flour streaks are almost gone.
11. Add the sour cream and lemon juice. Mix only until the batter looks uniform and no dry pockets remain. (Glorious Treats)

Bake

12. Spoon the batter into the prepared pan and smooth the top.
13. Bake for 60 to 70 minutes, or until a tester comes out clean or the center reaches about 200–210°F (93–99°C). (Glorious Treats)
14. Let the cake cool in the pan on a rack until the pan is barely warm to the touch, about 45 to 75 minutes, depending on your pan and room temperature. (Glorious Treats)
15. Loosen the edges gently with a small flexible spatula, then invert onto a plate or rack and lift the pan away.

Make the glaze and finish

16. In a bowl, whisk the melted butter and powdered sugar until smooth.
17. Whisk in the lemon juice. Adjust consistency with a few drops more lemon juice (thinner) or a spoonful more powdered sugar (thicker). The glaze thickens as it sits, so re-whisk before using. (Glorious Treats)
18. When the cake is fully cool, spoon or drizzle the glaze over the top and let it set before slicing.

How do I control lemon glaze thickness?

Glaze thickness depends on powdered sugar absorbency, butter temperature, and how much liquid you add. The practical test is how it moves off a spoon.

• For a thin, soak-in glaze: add lemon juice a few drops at a time until it runs easily.
• For a thicker, visible drizzle: keep it slightly thicker so it falls in slow ribbons.
• For a more opaque coat: increase powdered sugar gradually and drizzle in layers.

If you glaze while the cake is still warm, the glaze will melt and run more. If you want distinct lines, wait until the cake is fully cool.

How should I store homemade lemon Bundt cake?

Store the cake covered to prevent drying, and choose temperature based on how quickly you plan to eat it and how warm your kitchen is.

Room temperature storage

A plain butter cake can often hold at room temperature for a short period when kept covered, but warm kitchens shorten that window. If your kitchen is above about 75°F (24°C), refrigeration is safer and usually preserves quality better.

For conservative food safety guidance, frosted or glazed baked goods are often treated as safe at room temperature only for limited time, especially in warm conditions. (Ask USDA) If you are unsure, refrigerate.

Refrigerator storage

Refrigeration slows spoilage but can dry cake if it is not well wrapped. Press plastic wrap gently against any cut surfaces, then wrap the whole cake or store slices in an airtight container. Many general cake-storage guides recommend discarding refrigerated cake after roughly a week at most, and sooner if it develops off odors, visible mold, or a sticky, wet surface. (Allrecipes)

Before serving refrigerated cake, let slices sit at room temperature briefly to soften. How long that takes depends on slice thickness and room temperature.

Freezer storage

Freeze for longer storage. Wrap slices or the whole cake tightly in plastic wrap, then in foil, and place in a freezer bag or airtight container. For best texture, use within about 2 to 3 months. Thaw still wrapped at room temperature so condensation forms on the wrap, not on the cake.

Frequently Asked Questions

Can I make this homemade lemon Bundt cake recipe without a mixer?

Yes, but it will take more effort and the texture may be slightly different. The hardest step by hand is creaming butter and sugar well enough to incorporate air. If you mix by hand, make sure butter is properly softened and beat vigorously until the mixture looks lighter.

Can I use bottled lemon juice instead of fresh?

Yes, but flavor can be noticeably different. Fresh juice usually tastes cleaner and the zest provides most of the aroma. If you use bottled juice, keep the zest in the recipe, since zest carries the lemon oils that make the cake smell lemony.

How many lemons do I need?

Plan on at least 2 medium lemons. One lemon often supplies enough zest for the batter, but juice yield varies. Having an extra lemon avoids coming up short.

What if I only have low-fat sour cream or nonfat milk?

You can use them, but the cake may bake up a bit drier and less tender. Fat helps softness and carries flavor. If you use lower-fat dairy, be especially careful not to overbake.

Why did my glaze turn lumpy?

Lumps usually come from powdered sugar that was compacted or from adding liquid too quickly. Whisk slowly at first, then more firmly once the sugar is moistened. If the glaze is still lumpy, let it sit for a minute, then whisk again. Sifting the powdered sugar also helps.

Can I add more lemon flavor without changing the texture?

Yes, within limits. Increase zest modestly, since zest adds aroma with little effect on structure. Adding much more juice can thin the batter and alter rise, so keep juice increases small. If you add a lot of extra acid, it can also change how the baking soda reacts.

How do I stop the top from browning too fast?

Lower oven heat slightly and extend bake time, or tent loosely with foil near the end. Also check your oven temperature with an oven thermometer if browning problems are frequent, because some ovens run hot.

Is the internal temperature method necessary?

No, but it is helpful. A thermometer gives a clear signal in deep cakes where the toothpick test can be ambiguous. Many doneness guides place fully baked butter cakes in the 200–210°F (93–99°C) range. (ThermoWorks)