Why You’ll Love This Recipe
This cake is incredibly moist thanks to a rich batter that locks in flavor and softness. The bright lemon taste adds a refreshing twist that’s not overly sweet, while the Bundt shape gives it an elegant presentation with minimal effort. It’s easy to make, uses simple ingredients, and delivers bakery-quality results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
flour
granulated sugar
baking powder
baking soda
salt
eggs
butter
oil
sour cream or yogurt
lemon zest
fresh lemon juice
vanilla extract
For the glaze:
powdered sugar
lemon juice
milk or cream
Directions
Preheat your oven and generously grease a Bundt pan to prevent sticking.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the eggs and sugar until light and slightly fluffy. Add melted butter and oil, mixing until smooth.
Stir in the sour cream or yogurt, lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for a short time, then carefully invert it onto a wire rack to cool completely.
For the glaze, mix powdered sugar with lemon juice and a little milk or cream until smooth and pourable.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Servings and timing
This recipe serves about 10 to 12 slices.
Prep time: 20 minutes
Bake time: 45 to 55 minutes
Cooling time: 30 to 40 minutes
Total time: about 1 hour 30 minutes to 1 hour 50 minutes
Variations
You can enhance this cake by adding poppy seeds for a lemon poppy seed version. For extra citrus depth, include a bit of orange zest along with the lemon. If you prefer a richer glaze, use cream cheese in the topping. You can also make it into a layered loaf or cupcakes instead of a Bundt cake for easier serving.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To keep it extra moist, wrap it tightly in plastic wrap.
For longer storage, freeze the cake (without glaze) for up to 2 months. Thaw at room temperature and add glaze before serving.
To serve warm, heat slices in the microwave for about 10 to 15 seconds.
FAQs
What makes this cake so moist?
The combination of butter, oil, and sour cream or yogurt helps create a soft and tender texture.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used if needed.
How do I prevent the cake from sticking to the pan?
Grease the Bundt pan thoroughly, making sure to get into all the crevices.
Can I make this cake ahead of time?
Yes, it actually tastes even better the next day as the flavors develop.
Can I use only butter instead of oil?
You can, but the oil helps keep the cake extra moist.
What can I use instead of sour cream?
Plain yogurt is a great substitute and works just as well.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
Can I skip the glaze?
Yes, but the glaze adds extra lemon flavor and sweetness.
Can I make this gluten-free?
Yes, use a gluten-free flour blend suitable for baking.
Why did my cake turn out dense?
Overmixing the batter or using too much flour can result in a dense texture.
Conclusion
This super moist lemon Bundt cake is a bright and flavorful dessert that’s easy to make and perfect for any occasion. With its soft crumb, refreshing citrus taste, and simple glaze, it’s a reliable recipe that will quickly become a favorite in your kitchen.
PrintSuper Moist Lemon Bundt Cake
A soft and tender lemon Bundt cake bursting with fresh citrus flavor and finished with a tangy glaze. Perfectly balanced between sweet and refreshing for any occasion.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup butter, melted
- 1/2 cup vegetable oil
- 1 cup sour cream or yogurt
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 2 tbsp lemon juice (for glaze)
- 2 tbsp milk or cream
Instructions
- Preheat oven to 350°F (175°C) and generously grease a Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs and sugar until light and slightly fluffy.
- Add melted butter and oil, mixing until smooth.
- Stir in sour cream or yogurt, lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Mix powdered sugar, lemon juice, and milk until smooth to make the glaze.
- Drizzle glaze over cooled cake before serving.
Notes
- Add poppy seeds for a lemon poppy seed variation.
- Use orange zest for extra citrus depth.
- Do not overmix the batter to keep the cake tender.
- Grease the Bundt pan thoroughly to prevent sticking.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
