The Old Bundt Pan That Finally Got Its Moment

My grandmother’s fluted bundt pan sat on the top shelf of my kitchen for years before I filled it with lemon batter one quiet Sunday. This classic fluted lemon pound cake bundt bakes up buttery, moist, and golden, with a light glaze that lets every pretty ridge shine.

Stay a while and read more about DanyRecipes while the butter softens on the counter.

Why the Classic Never Goes Out of Style

This is the lemon pound cake I bake when I want zero stress and full applause. The crumb is dense but tender, with a rich buttery flavor that reminds me of the famous Ritz Carlton lemon pound cake, and the lemon taste stays bright thanks to zest rubbed right into the sugar.

The fluted pan does all the decorating, so a simple lemon pound cake with glaze looks polished without any extra work. It is a true lemon pound cake from scratch, made with pantry staples, and it stays moist for days. Of all my favorite lemon desserts, this is the one I trust most for last minute guests.

Pantry Staples You Will Need

• 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 cup powdered sugar, sifted, for the glaze
• 2 to 3 tablespoons fresh lemon juice, for the glaze
• Butter and flour (or baking spray) for the pan

Classic Fluted Lemon Pound Cake Bundt

This classic fluted lemon pound cake bundt is buttery, moist, tender, and beautifully golden, with a bright citrus flavor and a delicate lemon glaze. Made from scratch with simple pantry ingredients, fresh lemon zest, and sour cream, this timeless bundt cake has a rich buttery crumb and an elegant fluted finish. Perfect for afternoon tea, holidays, family gatherings, or everyday desserts.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Lemon Pound Cake

• 3 cups all-purpose flour 360 g, spooned and leveled
• 1 tsp baking powder
• 3/4 tsp fine salt
• 1 cup unsalted butter 226 g, softened but still cool to the touch
• 2 cups granulated sugar 400 g
• 4 large lemons finely grated zest
• 4 large eggs room temperature
• 1 cup full-fat sour cream room temperature
• 1/4 cup fresh lemon juice about 2 lemons
• 2 tsp pure vanilla extract

Lemon Glaze

• 1 cup powdered sugar sifted
• 2 to 3 tbsp fresh lemon juice adjust as needed for a smooth, pourable glaze

For Preparing the Pan

• butter and flour or baking spray for greasing and flouring the bundt pan

Equipment

• 10 to 12 Cup Fluted Bundt Pan
• Mixing bowls
• Electric mixer
• Whisk
• Fine Grater
• Pastry Brush
• Cooling Rack
• Measuring Cups and Spoons

Method

 

1. Preheat the oven to 325°F (165°C). Thoroughly grease a 10 to 12 cup fluted bundt pan, brushing softened butter into every ridge, then dust with flour and tap out the excess.
2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
3. Place the granulated sugar and finely grated lemon zest in a bowl. Rub them together with your fingertips for about 1 minute, until the sugar becomes damp and 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 together the sour cream and 1/4 cup fresh lemon juice. Add this mixture to the batter in alternating additions with the flour mixture, starting and ending with flour. Mix just until combined.
7. Spoon the batter evenly into the prepared bundt pan. Smooth the top and gently tap the pan on the counter to release any air bubbles.
8. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cake in the pan for 15 minutes.
9. Carefully turn the cake out onto a wire rack and let it cool completely before glazing.
10. Whisk the powdered sugar with 2 to 3 tablespoons of fresh lemon juice, adding the juice gradually until you have a smooth, pourable glaze. Drizzle over the cooled cake and let it set for about 10 minutes before serving.

Notes

Pro Tips:

• Brush softened butter into every flute of the bundt pan, then dust thoroughly with flour for an easy release.
• Measure flour by spooning it into the measuring cup and leveling it off to avoid a dry cake.
• Use room temperature eggs and sour cream so the batter blends smoothly.
• Stop mixing as soon as the flour disappears to keep the crumb tender.
• Tent the cake loosely with foil if the top browns before the center is fully baked.
• Let the cake cool completely before glazing so the glaze stays on the surface.

Storage: Keep the cake covered at room temperature for up to 3 days. For longer storage, freeze unglazed slices tightly wrapped for up to 2 months. Thaw before glazing.

Serving Ideas: Skip the glaze and dust with powdered sugar for a classic finish. Serve slices with whipped cream and fresh strawberries, or pair with hot Earl Grey tea. Leftover slices can be brushed lightly with butter and toasted in a skillet.

Variations: For a blueberry lemon pound cake, fold 1 1/2 cups of fresh blueberries tossed in a spoonful of flour into the batter before baking. You can also serve the cake with fresh berries and cream for a simple dessert.

Make Ahead: Bake the cake a day ahead, let it cool completely, and wrap it well. Add the glaze shortly before serving for the freshest presentation.

FAQs:

How do I get the cake out of the fluted pan in one piece? Grease every ridge thoroughly and dust the pan with flour. Let the cake rest for 15 minutes after baking, then turn it out while it is still slightly warm.

Can I make this lemon pound cake ahead of time? Yes. Bake it a day ahead, wrap it well once cool, and glaze shortly before serving.

How should I store leftovers? Keep the cake covered at room temperature for up to 3 days or freeze unglazed slices for up to 2 months.

What can I use instead of sour cream? Full-fat plain Greek yogurt works one-to-one and keeps the crumb moist. Buttermilk also works, although the cake will be slightly lighter.

Why did my pound cake come out dry? Overbaking and incorrectly measured flour are common causes. Spoon and level the flour, and begin checking the cake around 55 minutes. A few moist crumbs on the toothpick indicate it is ready.

How to Bake the Classic Bundt

STEP 1

Heat the oven to 325°F (165°C) and grease a 10 to 12 cup fluted bundt pan well, brushing softened butter into every ridge, then dust with flour and tap out the extra.

STEP 2

Whisk the flour, baking powder, and salt together in a 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 is damp and 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 it to the batter in alternating additions with the flour mixture, starting and ending with flour, and mix only until combined.

STEP 7

Spoon the batter into the pan, smooth the top, and tap the pan gently on the counter to release air bubbles.

STEP 8

Bake for 55 to 65 minutes, until a toothpick comes out with a few moist crumbs, then cool the cake in the pan for 15 minutes.

STEP 9

Turn the cake out onto a rack and let it cool completely before glazing.

STEP 10

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

Simple Ways to Serve and Switch It Up

• Powdered sugar dusting: Skip the glaze and sift powdered sugar over the cake right before serving for a true classic look.
• Blueberry lemon pound cake: Fold in 1 1/2 cups fresh blueberries tossed in a spoonful of flour.
• Lemon pound cake cookies: Use the leftover lemon sugar and a bit of the batter flavor in a simple sugar cookie dough for a matching treat.
• Berries and cream: Serve thick slices with whipped cream and fresh strawberries.
• Tea time: Pair a slice with hot Earl Grey for a cozy afternoon.
• Toasted slices: Brush leftover slices with butter and toast them in a skillet for a warm breakfast treat.

Pro Tips

• Brush softened butter into every flute with a pastry brush, then flour it, for a clean release.
• Measure flour by spooning it into the cup and leveling it so the cake stays tender.
• Use room temperature eggs and sour cream so the batter blends smooth and light.
• Stop mixing as soon as the flour disappears to avoid a tough crumb.
• Tent the cake with foil if the top browns before the center is done.
• Let the cake cool fully before glazing so the glaze sits on top instead of soaking in.

FAQs

How do I get the cake out of the fluted pan in one piece?
Grease every ridge thoroughly and flour the pan before filling it. Let the cake rest for 15 minutes after baking, then turn it out while it is still slightly warm.

Can I make this lemon pound cake ahead of time?
Yes, and the flavor gets even better the next day. Bake it a day ahead, wrap it well once cool, and glaze it shortly before serving.

How should I store leftovers?
Keep the cake covered at room temperature for up to 3 days. For longer storage, freeze unglazed slices tightly wrapped 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 keeps the crumb moist. Buttermilk also works, though the cake will be a little lighter.

Why did my pound cake come out dry?
Overbaking and packed flour are the usual causes, so spoon and level your flour and start checking the cake near the 55 minute mark. A few moist crumbs on the toothpick means it is ready.

Timeless, Buttery, and Bright

Some cakes do not need anything fancy to feel special, and this fluted lemon bundt is proof. Bake it for a Sunday supper, a holiday table, or an ordinary afternoon that deserves a treat. I hope it earns a permanent spot in your recipe box, and I would love to hear how yours turned out.

Elegant Swirled Lemon Pound Cake Bundt

Beautiful Dripping Lemon Pound Cake Bundt

Mini Glazed Lemon Pound Cake Bundt