The Sunday Lemon Bundt That Started It All

The first lemon bundt I ever baked came out of my tiny kitchen on a rainy Sunday, and the whole house smelled like sunshine for hours.

This showstopper lemon pound cake bundt has a buttery, moist crumb and a glossy glaze that drips just right, and it is the one I bake whenever friends drop by. If you are curious about the kitchen behind it, you can read more about DanyRecipes while the butter softens.

Why This Cake Wins Every Table

This is a true lemon pound cake from scratch, with a tender, velvety texture that stays moist for days. Sour cream and fresh lemon juice keep the crumb soft, while rubbing zest into the sugar makes every bite taste bright instead of faint. It has the buttery richness bakers chase when they try to recreate the famous Ritz Carlton lemon pound cake at home.

It is also one of the easiest lemon desserts you can bake. You need no mixer tricks and no fancy ingredients, and the bundt pan does the decorating for you. A simple lemon pound cake with glaze looks bakery worthy before you add a single garnish.

Everything You Need From the Pantry

• 3 cups (360 g) all purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1 cup (226 g) unsalted butter, softened but still cool to the touch
• 2 cups (400 g) granulated sugar
• Zest of 4 large lemons, finely grated
• 4 large eggs, room temperature
• 1 cup full fat sour cream, room temperature
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 teaspoons pure vanilla extract
• 1 1/2 cups powdered sugar, sifted, for the glaze
• 3 to 4 tablespoons fresh lemon juice, for the glaze
• Butter and flour (or baking spray) for the pan

How to Bake It Step by Step

STEP 1

Heat the oven to 325°F (165°C) and grease a 10 to 12 cup bundt pan thoroughly, reaching every flute, then dust with flour and tap out the excess.

STEP 2

Whisk the flour, baking powder, and salt in a medium bowl and set it aside.

STEP 3

Rub the lemon zest into the granulated sugar with your fingertips for about a minute, until the sugar looks damp and smells intensely fragrant.

STEP 4

Beat the butter with the lemon sugar for 4 to 5 minutes, until pale and fluffy, scraping down the bowl halfway through.

STEP 5

Add the eggs one at a time, beating well after each, then mix in the vanilla.

STEP 6

Stir the sour cream and 1/4 cup lemon juice together, then add the flour mixture and the sour cream mixture to the batter in alternating additions, starting and ending with flour, mixing just until combined.

STEP 7

Spoon the batter into the pan, smooth the top, and bake for 55 to 65 minutes, until a toothpick comes out with a few moist crumbs.

STEP 8

Cool the cake in the pan for 15 minutes, turn it out onto a rack, and let it cool completely before glazing.

STEP 9

Whisk the powdered sugar with enough lemon juice to make a thick, pourable glaze, then drizzle it over the cooled cake and let it set for 10 minutes.

Bundt Styles and Ways to Serve It

• Mini glazed bundts: Bake the batter in a mini bundt pan for 25 to 30 minutes for individual cakes.
• Dripping glaze: Make the glaze slightly thicker and pour it along the crown so it runs down the ridges.
• Elegant swirl: Stir a spoonful of lemon curd through the batter in the pan for a marbled look.
• Fluted classic: Skip decoration and finish with a light dusting of powdered sugar.
• Blueberry lemon pound cake: Fold in 1 1/2 cups fresh blueberries tossed in a spoonful of flour.
• Cookie lovers: Use the same lemon sugar trick in your favorite cookie dough for lemon pound cake cookies.
• Serving: Top slices with whipped cream and fresh berries, or serve with hot tea.

Showstopper Lemon Pound Cake Bundt

This showstopper lemon pound cake bundt has a buttery, moist crumb and a glossy lemon glaze that drips beautifully down its golden ridges. Made from scratch with sour cream, fresh lemon juice, and fragrant lemon sugar, it has a tender, velvety texture and bright citrus flavor. Perfect for brunch, birthdays, or sharing with friends.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Cooling and Glazing Time 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Lemon Pound Cake

• 3 cups all-purpose flour spooned and leveled
• 1 tsp baking powder
• 3/4 tsp fine salt
• 1 cup unsalted butter softened but still cool to the touch
• 2 cups granulated sugar
• 4 large lemons zest finely grated
• 4 large eggs room temperature
• 1 cup full-fat sour cream room temperature
• 1/4 cup fresh lemon juice for the cake batter
• 2 tsp pure vanilla extract

Lemon Glaze

• 1 1/2 cups powdered sugar sifted
• 3 to 4 tbsp fresh lemon juice for the glaze; adjust to desired consistency

For Preparing the Pan

• butter for greasing the bundt pan
• all-purpose flour for dusting the pan, or use baking spray

Equipment

• 10 to 12-Cup Bundt Pan
• Electric mixer
• Mixing bowls
• Whisk
• Microplane or Lemon Zester
• Pastry Brush
• Cooling Rack

Method

 

1. Preheat the oven to 325°F (165°C). Grease a 10 to 12-cup bundt pan thoroughly, reaching every flute, then dust with flour and tap out the excess.
2. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
3. Rub the lemon zest into the granulated sugar with your fingertips for about 1 minute, until the sugar looks damp and smells fragrant.
4. Beat the softened butter with the lemon sugar for 4 to 5 minutes, until pale and fluffy. Scrape down the sides of the bowl halfway through.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6. Stir the sour cream and 1/4 cup lemon juice together. Add the flour mixture and sour cream mixture to the batter in alternating additions, starting and ending with flour. Mix just until combined.
7. Spoon the batter into the prepared bundt pan and smooth the top evenly.
8. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
9. Cool the cake in the pan for 15 minutes, then carefully turn it out onto a wire rack. Let it cool completely before glazing.
10. Whisk the powdered sugar with 3 tablespoons of lemon juice. Add more juice gradually until the glaze is thick but pourable.
11. Drizzle the glaze over the completely cooled cake, allowing it to run down the ridges. Let the glaze set for about 10 minutes before serving.

Notes

Storage: Keep the glazed cake covered at room temperature for up to 3 days.

Freezing: Freeze unglazed slices, wrapped well, for up to 2 months. Thaw before glazing and serving.

Make-ahead: Bake the cake a day ahead and glaze it shortly before serving. The lemon flavor deepens overnight.

Variations: Fold 1 1/2 cups of fresh blueberries tossed in a little flour into the batter. For mini bundts, bake for 25 to 30 minutes and check for doneness. You can also swirl a spoonful of lemon curd through the batter before baking or finish the cake with a dusting of powdered sugar.

Serving ideas: Serve slices with whipped cream and fresh berries or alongside a hot cup of tea.

Pro tips: Use room-temperature eggs and sour cream. Grease every groove of the bundt pan with softened butter and dust it with flour. Spoon and level the flour instead of packing it into the measuring cup. Stop mixing as soon as the flour disappears. If the top browns too quickly, tent loosely with foil. Glaze only after the cake has cooled completely.

Substitutions: Full-fat plain Greek yogurt can replace sour cream in equal amounts. Buttermilk can also be used, although the crumb may be slightly lighter.

Troubleshooting: If the cake sticks, the pan may not have been greased thoroughly, especially around the flutes. If it sinks, it may have been underbaked or the oven door may have been opened too early. Wait until the final 10 minutes before checking for doneness.

Pro Tips

• Use room temperature eggs and sour cream so the batter blends smoothly and stays airy.
• Grease the pan with softened butter and a pastry brush, then flour it, for a clean release every time.
• Measure flour by spooning it into the cup and leveling it, since packed flour makes a dry cake.
• Stop mixing as soon as the flour disappears to keep the crumb tender.
• Tent the cake with foil if the top browns before the center is done.
• Glaze only when the cake is fully cool, or it will melt into the crumb instead of sitting on top.

FAQs

How do I keep my lemon pound cake moist?
Sour cream and fresh lemon juice are the secret, and pulling the cake out as soon as a toothpick shows a few moist crumbs matters just as much. Wrap it tightly once cool so it does not dry out.

Can I make this ahead?
Yes, and it tastes even better the next day as the lemon flavor deepens. Bake the cake a day ahead and glaze it shortly before serving.

How should I store leftovers?
Keep the glazed cake covered at room temperature for up to 3 days. For longer storage, freeze unglazed slices wrapped well for up to 2 months and glaze after thawing.

What can I use instead of sour cream?
Full fat plain Greek yogurt works one to one and gives the same tangy tenderness. Buttermilk also works, though the crumb will be slightly lighter.

Why did my cake stick or sink?
Sticking usually comes from missed spots in the pan, so grease every ridge. Sinking is often caused by opening the oven early or underbaking, so wait until the last 10 minutes to check.

A Slice of Sunshine to Share

There is something about a golden lemon bundt on the counter that makes any day feel a little more special. Bake it for a birthday, a brunch, or just because the afternoon needs a bright spot. I hope this recipe becomes one of your favorites, and I would love to hear how yours turns out.

Classic Fluted Lemon Pound Cake Bundt

Elegant Swirled Lemon Pound Cake Bundt

Beautiful Dripping Lemon Pound Cake Bundt