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Lemony Lemon Bundt Cake

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.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Cooling & Glazing Time 50 minutes
Total Time 2 hours
Servings 12

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:

  • 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.
  • In a medium bowl, whisk eggs, egg yolk, ¼ cup sour cream, and vanilla until smooth.
  • In a stand mixer, combine flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds. Mix on low speed until blended.
  • Add butter and remaining sour cream. Mix on low until moistened, then beat on medium for 1½ minutes until light and fluffy.
  • Gradually add egg mixture in two parts, mixing for 30 seconds after each addition. Scrape down the bowl as needed.
  • Transfer batter into prepared pan, smoothing the top evenly.
  • Bake 45–55 minutes, or until a skewer inserted comes out with a few moist crumbs. Remove from oven.

To Make the Lemon Syrup:

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

  • Whisk cream cheese until smooth. Add powdered sugar, mixing until no lumps remain.
  • Stir in lemon juice until glaze is thick but pourable.
  • Drizzle glaze over cooled cake and let set. Garnish with candied lemon slices if desired.

To Make Candied Lemon Slices:

  • Thinly slice lemons (⅛ inch), removing seeds.
  • Bring water and sugar to a boil, stirring to dissolve. Reduce to simmer.
  • Add lemon slices and simmer 30–35 minutes until translucent.
  • Transfer slices to parchment paper and let cool. Refrigerate until ready to use.

Notes

  • 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.