• Let’s make this lemon bundt cake recipe feel easy from the very first step. I’ll walk you through it the same way I would if you were baking right beside me—because a beautiful, moist lemon bundt cake is all about a few smart moves and calm, steady steps.

Prep the oven and pan

• Preheat your oven to 350°F (175°C).
• Place the rack in the center of the oven for even baking.
• Prepare your bundt pan thoroughly (this matters more than you think):
• Grease every curve and crevice well.
• Dust lightly with flour (or use a baking spray that includes flour).
• Tip out excess flour and set the pan aside.

Mix the dry ingredients

• In a medium bowl, whisk together:
• flour
• baking powder
• baking soda
• salt
• Whisking now helps your cake rise evenly later—no surprise tunnels or uneven crumb.

Cream butter and sugar for a tender crumb

• In a large mixing bowl, beat room-temperature butter and granulated sugar until light and fluffy (about 2–3 minutes).
• Pause once to scrape down the bowl—this simple step prevents dense pockets in the batter.

Add eggs, lemon, and vanilla

• Beat in the eggs one at a time, mixing just until each one disappears into the batter.
• Mix in:
• fresh lemon zest
• lemon juice
• vanilla extract
• You’ll smell the citrus bloom here—that’s how you know you’re building real lemon flavor.

Alternate dry and dairy (the key to a moist bundt)

• With the mixer on low (or using a spatula), add the dry ingredients in 3 additions, alternating with your buttermilk or sour cream in 2 additions:
• dry → dairy → dry → dairy → dry
• Mix only until the last streak of flour disappears.
• Overmixing is the fastest way to lose that soft, bakery-style texture.

Bake

• Spoon the batter into the prepared bundt pan and smooth the top gently.
• Bake for 45–55 minutes, or until:
• the top springs back lightly when touched, and
• a toothpick/skewer comes out clean or with a few moist crumbs (not wet batter).
• If your cake browns quickly, loosely tent with foil for the last 10–15 minutes.

Cool and release cleanly

• Let the cake cool in the pan for 10–15 minutes (this helps it set and release).
• Invert onto a cooling rack and lift the pan away.
• Cool completely before glazing—warm cake will melt the finish instead of letting it set.

Make the ultimate lemon glaze

• In a bowl, whisk powdered sugar with fresh lemon juice until smooth.
• Adjust to your perfect texture:
• Too thick? Add lemon juice ½ teaspoon at a time.
• Too thin? Add a spoonful of powdered sugar.
• For extra pop, stir in a pinch of zest (optional). This is your lemon glaze for bundt cake moment—bright, glossy, and irresistible.

Glaze and set

• Drizzle the glaze over the fully cooled cake, letting it fall into the bundt’s curves.
• Let it sit 10–20 minutes until the glaze sets to a soft sheen.
• Slice, serve, and enjoy that sweet-tart finish in every bite.