4.6 from 120 votes
Lemon Bundt Cake from Scratch
Calling all lemon lovers! My easy Lemon Bundt Cake from Scratch is made completely with pantry staples and no box mix. With fresh lemon and sour cream for a tangy and tender crumb topped with a creamy, sweet glaze, this dessert is absolutely perfect!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 35 mins
Servings: 12 people
Calories: 477 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Lemon Bundt Cake
- 2 ticks butter room temperature
- 2 cups sugar plus 2 tbsp
- 4 large eggs
- ⅓ cup sour cream
- 6 unwaxed lemons zested and juiced with the juice of 1 lemon set aside
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
For the Lemon Cream Cheese Frosting
- 2 oz light cream cheese at room temperature
- 1 oz butter at room temperature
- ½ tsp lemon zest approx 1/3 of a lemon
- ½ tsp lemon juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 320 F and prep your bundt tin by either spraying it with cooking spray or greasing it really well with butter and coating it in a thick dusting of powdered sugar.
- In a stand mixer, beat together the butter and 2 cups of sugar until pale and creamy. Add the eggs one by one, followed by the sour cream and the lemon zest, and the juice of 5 of the lemons. Don't worry if the mixture curdles at this point.
- Gradually mix in the flour, baking powder and baking soda, scraping down the sides as needed until you have a smooth batter.
- Spoon into the prepared bundt tin and gently drop the cake down onto the countertop a few times to knock any air bubbles to make sure the batter gets into all the cracks if your bundt tin has an elaborate swirl.
- Bake for 50-55 minutes until the top is golden and a cake tester or skewer inserted into the middle of the cake comes away clean.
- Meanwhile, in a small saucepan combine the remaining lemon juice with the 2 tbsp of sugar over medium heat until all of the sugar has dissolved. Set aside.
- Allow the bundt cake to cool in the tin for 10 minutes before turning the cake out onto a wire rack and brushing all over with the lemon syrup.
- While the cake cools, to make the frosting beat together the cream cheese, butter, lemon zest and the juice until smooth. Gradually beat in the powdered sugar to create a glaze which you can pour over the cake once it has cooled.
Cup of Yum
Notes
- Store covered at room temperature for up to 3 days.
Nutrition Information
Calories
477kcal
(24%)
Carbohydrates
73g
(24%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
282mg
(12%)
Potassium
157mg
(4%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
632IU
(13%)
Vitamin C
29mg
(32%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 477
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 282mg | 12% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 29mg | 32% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.