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Super Moist Lemon Bundt Cake

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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.

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

  1. Preheat oven to 350°F (175°C) and generously grease a Bundt pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs and sugar until light and slightly fluffy.
  4. Add melted butter and oil, mixing until smooth.
  5. Stir in sour cream or yogurt, lemon zest, lemon juice, and vanilla extract.
  6. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  7. Pour batter into prepared Bundt pan and smooth the top.
  8. Bake for 45–55 minutes until a toothpick inserted comes out clean.
  9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Mix powdered sugar, lemon juice, and milk until smooth to make the glaze.
  11. 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

Find it online: https://thefamilycooking.com/super-moist-lemon-bundt-cake/