Here’s a bright, moist, and perfectly tender Lemon Bundt Cake recipe 🍋✨ with clear step-by-step instructions.

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🍋 Lemon Bundt Cake

🛒 Ingredients (Serves 10–12)

For the Cake

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter (softened)

• 2 cups granulated sugar

• 4 large eggs (room temperature)

• 1 tablespoon lemon zest (about 2 lemons)

• ¼ cup fresh lemon juice

• 1 cup sour cream (or Greek yogurt)

• 1 teaspoon vanilla extract

For the Lemon Glaze

• 1½ cups powdered sugar

• 2–3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest (optional)

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👩‍🍳 Step-by-Step Directions

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🔥 Step 1: Prepare the Pan

1. Preheat oven to 350°F (175°C).

2. Grease a 10–12 cup Bundt pan thoroughly.

3. Lightly dust with flour and tap out excess.

Tip: Make sure all grooves are coated to prevent sticking.

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🥣 Step 2: Mix Dry Ingredients

In a bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

Set aside.

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🧈 Step 3: Cream Butter & Sugar

1. In a large bowl, beat butter until smooth (about 1 minute).

2. Add sugar and beat 3–4 minutes until light and fluffy.

3. Add eggs one at a time, mixing well after each.

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🍋 Step 4: Add Flavor

1. Mix in lemon zest.

2. Add lemon juice and vanilla.

3. Stir in sour cream until smooth.

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🥄 Step 5: Combine

1. Gradually add dry ingredients.

2. Mix on low speed until just combined.

3. Do not overmix.

Batter will be thick and creamy.

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♨️ Step 6: Bake

1. Spoon batter into prepared Bundt pan.

2. Smooth the top evenly.

3. Bake for 50–60 minutes.

4. Insert toothpick — it should come out clean.

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❄️ Step 7: Cool

1. Let cake cool in pan for 15 minutes.

2. Carefully invert onto a wire rack.

3. Allow to cool completely before glazing.

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🍋 Step 8: Make the Glaze

1. Whisk powdered sugar with lemon juice.

2. Adjust thickness (add more sugar to thicken or lemon juice to thin).

3. Drizzle over cooled cake.

Optional: Sprinkle extra lemon zest on top.

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🌟 Tips for the Best Lemon Flavor

✔ Use fresh lemon juice (not bottled).
✔ Rub zest into sugar before mixing for stronger lemon aroma.
✔ For extra tang, poke small holes in warm cake and brush with lemon syrup (¼ cup lemon juice + ¼ cup sugar heated until dissolved).