Moist Lemon Bundt Cake
with Fresh Lemon Glaze
There are lemon cakes that taste vaguely like lemon—and then there are lemon cakes that make no apologies about it. This moist Lemon Bundt Cake with fresh lemon glaze falls firmly into the second category.
Fresh lemon zest and juice flavor the cake itself, but the real secret happens after it comes out of the oven. While the cake is still warm, it gets brushed with a simple lemon soaking syrup. The warm crumb absorbs the syrup, adding another layer of citrus flavor while helping the cake stay beautifully moist. Once completely cooled, a thick lemon glaze goes over the top. Lemon Cake
Why This Lemon Bundt Cake Stays Moist
Sour cream gives the cake a rich, tender crumb, but the fresh lemon syrup is what really sets it apart. The syrup is brushed over the cake while it’s still warm, when the crumb is most receptive to soaking it up.
Don’t wait until the cake has cooled. That warm-cake step is important—and it’s also why you get lemon flavor throughout the cake instead of relying entirely on the glaze.
The Little Trick That Makes a Big Difference
Before mixing the batter, rub the fresh lemon zest directly into the granulated sugar with your fingertips. It may seem like an insignificant extra step, but it releases the aromatic oils in the zest and distributes them throughout the sugar.
You should be able to smell the difference almost immediately.
And one practical tip from Chef Nico: zest your lemons before you juice them. Trying to zest an already-squeezed lemon is one of those kitchen mistakes you generally only make once. Lemon Cake
Lemon Cake
One bundt or two 9-inch layers, soaked with warm lemon syrup and finished with a bright lemon glaze.
- Total Time0 hours
- YieldOne 10-cup bundt or two 9-inch layers 1x
Ingredients
CAKE
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, 2 sticks, softened
- 1 3/4 cups granulated sugar
- Zest of 3 lemons, rubbed into the sugar
- 4 large eggs, room temperature
- 3/4 cup full fat sour cream, room temperature
- 1/3 cup fresh lemon juice
- 1 tsp vanilla
SOAKING SYRUP
- 1/4 cup fresh lemon juice
- 1/4 cup granulated sugar
GLAZE
- 1 1/2 cups powdered sugar, sifted
- 3 tbsp fresh lemon juice
- 1 pinch salt
Instructions
- PREP Heat the oven to 350F. Butter and flour a 10-cup bundt pan thoroughly, getting into every crease, or line two 9-inch rounds with parchment.
- SCENT THE SUGAR Rub the lemon zest into the granulated sugar with your fingertips until the sugar is damp and fragrant. This releases the citrus oils and is the single biggest thing you can do for lemon flavor.
- CREAM Beat the lemon sugar with the butter on medium-high until pale and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each, then the vanilla.
- COMBINE Whisk the flour, baking powder, and salt together. Whisk the sour cream and lemon juice together in a separate bowl. Add the dry mixture in three additions alternating with the sour cream mixture in two, beginning and ending with dry. Mix only until combined. The batter will look slightly curdled, which is fine.
- BAKE Bake 45 to 55 minutes for a bundt, 30 to 35 minutes for rounds, until a tester comes out clean and the top springs back.
- SOAK While the cake bakes, warm the 1/4 cup lemon juice and 1/4 cup sugar until the sugar dissolves. Cool the cake in the pan 10 minutes, then turn out onto a rack set over a sheet pan. Brush the warm syrup all over while the cake is still warm. It will absorb it.
- GLAZE Cool completely. Whisk the powdered sugar, 3 tbsp lemon juice, and salt into a thick but pourable glaze, adjusting with a few drops more juice as needed. Pour over the cooled cake and let set 30 minutes.
Notes
Cooling / resting: Cool in the pan 10 minutes, soak warm, then cool completely and let the glaze set 30 minutes
SAFETY NOTES
This recipe contains eggs and dairy. Note both when serving guests with allergies.
Bake until a tester comes out clean and the top springs back, confirming the cake is cooked through.
Handle the warm syrup carefully. Sugar syrup holds heat well above the temperature of water and causes serious burns.
Turn the bundt out onto a rack while still warm but not hot, and use dry mitts, as an inverted hot pan is awkward to control.
Glazed, the cake keeps 4 days at room temperature under a dome. It does not need refrigeration.
Wash hands and tools after handling raw eggs, and use eggs and sour cream at room temperature without leaving them out longer than 2 hours.
- Prep Time: 30 minutes active prep
- Cook Time: 45 to 55 minutes for a bundt, 30 to 35 minutes for rounds
- Category: Desserts
Chef Nico's Tips
Use fresh lemon juice, not bottled. In a recipe this lemon-forward, there’s nowhere for that bottled flavor to hide. And when zesting, stop at the yellow portion of the peel—the white pith underneath can add an unpleasant bitterness.
Simple ingredients, a couple of smart techniques and plenty of real lemon are all this cake needs.
Serving Suggestions
This is the kind of cake that doesn’t need much decorating. The glossy lemon glaze does most of the work.
For spring and summer entertaining, serve slices with fresh blueberries, raspberries or strawberries. For brunch, keep it simple with fresh fruit and coffee. For dessert, add a spoonful of lightly sweetened whipped cream or a scoop of vanilla ice cream.
It’s also a great make-ahead cake. Once glazed, it can be kept covered at room temperature for up to four days—and Chef Nico specifically recommends not refrigerating it, since the texture is better at room temperature.
Ready, Set, Cook
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