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This Lemony Lemon Bundt Cake is sunshine in dessert form—a beautifully golden cake that’s bursting with fresh citrus flavor. With its moist, buttery crumb, tangy lemon syrup soaking every bite, and a silky cream cheese glaze drizzled over the top, this cake is perfect for celebrations or as a refreshing treat with tea. Garnished with candied lemon slices, it’s not just delicious but also an eye-catching centerpiece.

Why You’ll Love This Recipe

If you love lemon desserts, this bundt cake is a must-try. The cake itself is soft, rich, and infused with lemon zest for natural brightness. The syrup keeps it moist while intensifying the citrus flavor, and the glaze adds a sweet-tart finish. Unlike many heavy cakes, this one feels light and refreshing, making it ideal year-round. It’s also versatile—you can serve it plain for a simple afternoon snack, or dress it up with glaze and candied lemons for an elegant occasion.

Lemony Lemon Bundt Cake

There is something undeniably cheerful about lemon desserts. Their bright yellow hue, vibrant aroma, and tangy flavor bring a sense of freshness that few other ingredients can match. A lemon bundt cake captures this spirit beautifully, offering a dessert that is not only visually stunning but also bursting with citrus flavor. Unlike a traditional layer cake, a bundt cake doesn’t rely on frosting for impact. Instead, its shape, texture, and glaze create an elegant yet approachable treat that feels both homey and sophisticated.

At the heart of this recipe lies the balance between rich, buttery cake and refreshing lemon. The batter incorporates sour cream, which ensures a tender crumb while also adding subtle tanginess that complements the citrus. The lemon zest works as a natural flavor booster, infusing the cake with essential oils that release as it bakes, filling the kitchen with a bright, inviting aroma. Each bite becomes a harmonious blend of softness, richness, and zest.

The use of syrup is a clever trick that elevates this cake. By brushing a warm lemon syrup onto the freshly baked cake, you not only lock in moisture but also intensify the flavor. This ensures that the lemon essence is not just on the surface but infused into every layer. The result is a cake that remains fresh and flavorful for days, making it a wonderful choice for make-ahead desserts.

Texture also plays an important role in the appeal of this bundt cake. The exterior develops a lightly crisp golden crust, while the interior stays soft and tender. This contrast makes every slice satisfying to eat. The bundt pan itself contributes to the experience, creating a decorative shape that transforms a simple batter into an elegant centerpiece without extra effort.

The optional cream cheese glaze adds another dimension. It provides richness and tang, balancing the sweetness of the cake while adding a glossy finish that makes it look bakery-worthy. Its thick, pourable consistency allows it to cascade down the ridges of the bundt, creating a stunning presentation. For those who enjoy layered flavors, this glaze makes the cake even more memorable.

Candied lemon slices take the presentation to the next level. These translucent rounds not only enhance the cake’s visual appeal but also provide bursts of concentrated citrus flavor. They’re a beautiful garnish that signals the lemony goodness inside. Although optional, they make the cake feel festive, perfect for celebrations such as birthdays, brunches, or spring gatherings.

Beyond its beauty, this lemon bundt cake represents a balance between indulgence and freshness. While it is undeniably rich with butter and sugar, the lemon keeps it from feeling overly heavy. The citrus cuts through the richness, making it a dessert you can enjoy without feeling weighed down. This balance is what makes lemon cakes so universally loved.

This cake also highlights the versatility of bundt recipes. You can adapt the flavors to suit the season—swap lemon for orange or lime, or even add herbs like thyme or rosemary for an aromatic twist. Yet, there is something classic about lemon that makes it timeless and always welcome.

Baking a bundt cake also carries an element of tradition. The process of greasing the intricate pan, carefully mixing the batter, and waiting for the cake to release cleanly can feel ceremonial. When the cake finally unmolds to reveal its golden ridges, there’s a sense of satisfaction that makes the effort worthwhile. It’s the kind of dessert that earns admiration before the first bite is even taken.

Serving this cake can be just as versatile as the baking process. It pairs wonderfully with tea or coffee in the afternoon, but it can also hold its own as the centerpiece of a dessert table. A simple dusting of powdered sugar makes it casual and rustic, while the full glaze and garnish elevate it into something worthy of a celebration.

This lemon bundt cake is also practical. Because of the syrup, it stays moist for days, meaning you can bake it ahead of time without worrying about it drying out. This makes it a reliable choice when entertaining, as it reduces stress while guaranteeing a dessert that delights guests.

Ultimately, this lemon bundt cake is more than just a recipe—it’s an experience of joy and brightness. From the aroma that fills the kitchen while baking to the first slice served on a plate, it offers warmth, elegance, and comfort. It’s a cake that reminds us how something simple, like lemon, can transform an ordinary dessert into something extraordinary.

Servings

Yield: 12–14 slices

Time

• Prep Time: 25 minutes

• Bake Time: 45–55 minutes

• Cooling & Glazing Time: 50 minutes

• Total Time: ~2 hours

Ingredients

For the Cake Batter:

• 2 large eggs, at room temperature

• 1 large egg yolk, at room temperature

• ¾ cup + 1 tablespoon sour cream (200 g), divided

• 1 ¾ teaspoons vanilla extract

• 2 ½ cups cake flour (250 g)

• 1 ¼ cups granulated sugar (250 g)

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 5 teaspoons lemon zest (10 g), loosely packed

• ⅓ cup poppy seeds (optional)

• 14 tablespoons unsalted butter (200 g), cool room temperature

For the Lemon Syrup:

• ½ cup + 1 tablespoon granulated sugar (112 g)

• 6 tablespoons freshly squeezed lemon juice (94 g)

For the Lemon Cream Cheese Glaze (Optional):

• 4 tablespoons cream cheese, softened (57 g)

• 1 ½ cups powdered sugar (170 g)

• 2–3 tablespoons freshly squeezed lemon juice

For the Candied Lemon Slices (Optional):

• 1 cup granulated sugar (200 g)

• 1 cup water (237 ml)

• 2 organic lemons

Instructions

To Make the Cake Batter:

1. Preheat oven to 350°F (180°C) or 325°F (160°C) if using a dark pan. Grease a 10-cup bundt pan generously with flour-based spray.

2. In a medium bowl, whisk eggs, egg yolk, ¼ cup sour cream, and vanilla until smooth.

3. In a stand mixer, combine flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds. Mix on low speed until blended.

4. Add butter and remaining sour cream. Mix on low until moistened, then beat on medium for 1½ minutes until light and fluffy.

5. Gradually add egg mixture in two parts, mixing for 30 seconds after each addition. Scrape down the bowl as needed.

6. Transfer batter into prepared pan, smoothing the top evenly.

7. Bake 45–55 minutes, or until a skewer inserted comes out with a few moist crumbs. Remove from oven.

To Make the Lemon Syrup:

1. Heat sugar and lemon juice in a microwave-safe measuring cup or saucepan over medium heat until sugar dissolves. Do not boil. Cover to prevent evaporation.

2. While cake is hot, poke holes with a thin skewer and brush with one-third of the syrup.

3. Let cake cool in pan for 10 minutes, then invert onto a serving platter. Brush remaining syrup over top and sides. Cool at least 40 minutes before glazing.

To Make the Glaze:

1. Whisk cream cheese until smooth. Add powdered sugar, mixing until no lumps remain.

2. Stir in lemon juice until glaze is thick but pourable.

3. Drizzle glaze over cooled cake and let set. Garnish with candied lemon slices if desired.

To Make Candied Lemon Slices:

1. Thinly slice lemons (⅛ inch), removing seeds.

2. Bring water and sugar to a boil, stirring to dissolve. Reduce to simmer.

3. Add lemon slices and simmer 30–35 minutes until translucent.

4. Transfer slices to parchment paper and let cool. Refrigerate until ready to use.

Tips

• For best results, use fresh lemon juice and zest. Bottled lemon juice lacks brightness.

• Thoroughly grease the bundt pan to ensure a clean release.

• Make the cake a day ahead—the flavors develop beautifully overnight.

• If skipping the glaze, dust with powdered sugar before serving for a simple finish.