Moist Lemon Bundt Cake

I wake up on Sunday mornings and smell fresh lemon in my kitchen. That’s when I know it’s time to bake this cake.

My grandma taught me her secret years ago. She said the best cakes are the ones that stay soft and juicy. This one does that. Every bite feels like sunshine on your tongue.

My kids ask for this cake more than anything else I make. Their faces light up when I pull it from the oven. The golden glaze drips down the sides like honey.

I love how easy this recipe is. You don’t need fancy skills or lots of time. Just simple things from your pantry. And then? Magic happens.

Ready to make it? Let’s go.

Why You’ll Love This Recipe

Reader Favorite: As one baker shared, “This cake stayed moist for days and the lemon flavor was just perfect.”

Incredibly Moist: The combination of sour cream, lemon juice, and lemon zest creates a tender, tender crumb that melts in your mouth.

Simple to Make: Ready in under an hour with straightforward mixing techniques.

Make-Ahead Friendly: Bake up to two days in advance and store covered at room temperature.

Perfect for Any Occasion: Elegant enough for dinner parties, casual enough for weekday treats.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Bake Time: 45-50 minutes
• Total Time: About 1 hour 15 minutes

Servings: This recipe makes one bundt cake, which yields about 12 generous slices. Perfect for serving a crowd or enjoying throughout the week.

Difficulty: Easy enough for beginner bakers but impressive enough for experienced cooks. No special skills required.

Required Kitchen Tools

• One 10-cup bundt pan
• Two mixing bowls
• A whisk or electric mixer
• Measuring cups and spoons
• A zester or microplane
• A wire rack for cooling

Ingredients for the Lemon Bundt Cake

For the Cake:

• 2 cups (250g) all-purpose flour, spooned and leveled
• 1 package (3.9 ounces) instant lemon pudding dry mix
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 4 large eggs, at room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 3/4 cup vegetable oil
• 1 cup (240g) sour cream, at room temperature
• 1/2 teaspoon almond extract
• 2 tablespoons fresh lemon zest
• 1/4 cup (60ml) fresh lemon juice

For the Lemon Glaze:

• 1 and 1/2 cups (180g) powdered sugar, sifted
• 2-3 tablespoons milk of choice
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon almond extract

Variations for Moist Lemon Bundt Cake

Add Poppy Seeds: Stir in 1/4 cup poppy seeds to the dry mixture for a classic twist.

Use Buttermilk: Replace sour cream with buttermilk for a slightly tangier crumb.

Try Lemon Extract: Swap almond extract for lemon extract to intensify the citrus flavor.

Add Blueberries: Fold in 1 cup fresh blueberries just before baking for bursts of flavor.

Make it Dairy-Free: Use dairy-free sour cream and milk in the glaze for a plant-based version.

Infuse with Lavender: Add 1 teaspoon dried culinary lavender to the dry ingredients for floral notes.

How to Make Moist Lemon Bundt Cake: Step-by-Step Instructions

1. Prepare Your Pan

Preheat your oven to 350°F (177°C). Generously grease your bundt pan with butter or baking spray, making sure to coat every crevice. Dust lightly with flour and tap out excess.

2. Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, instant lemon pudding mix, baking powder, and kosher salt. Set aside.

3. Mix the Wet Ingredients

In a large bowl, beat the eggs and granulated sugar together until light and pale, about 2 minutes. Slowly pour in the vegetable oil while mixing until fully incorporated. Stir in the sour cream, almond extract, lemon zest, and lemon juice until just combined.

4. Combine Everything

Gently fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix, as this can develop gluten and make the cake tough. A few small flour streaks are fine.

5. Pour and Bake

Pour the batter into your prepared bundt pan, smoothing the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden brown.

6. Cool Completely

Allow the cake to cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely before glazing, about 45 minutes.

7. Make the Glaze

Whisk together the powdered sugar, milk, lemon juice, lemon zest, and almond extract until smooth and pourable. Adjust consistency with additional milk if needed.

8. Glaze the Cake

Drizzle the lemon glaze over the completely cooled cake, allowing it to drip naturally down the sides.

How to Serve Moist Lemon Bundt Cake

This versatile cake pairs beautifully with many accompaniments:

With Tea or Coffee: Serve a generous slice alongside morning coffee or afternoon tea for a simple pleasure.

With Whipped Cream: Top with a dollop of freshly whipped cream for added richness.

With Fresh Berries: Arrange fresh raspberries or blueberries on the plate for color and tartness.

With Lemon Curd: Serve with a spoonful of lemon curd on the side for extra indulgence.

With Sorbet: Pair with lemon sorbet for a refreshing dessert on warm days.

Storing Moist Lemon Bundt Cake

Room Temperature: Cover the cooled, glazed cake and store for up to 3 days on the counter. The cake will actually become more moist as it sits.

Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.

Freezer: Wrap the unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and glaze before serving.

Unmolding Tip: If your cake seems stuck in the pan, run a thin knife around the edges and invert onto a plate while still slightly warm.

Tips and Tricks for Success

Use Fresh Lemon: Fresh lemon juice and zest make a noticeable difference compared to bottled alternatives. Choose firm, bright yellow lemons.

Room Temperature Ingredients: Eggs and sour cream at room temperature mix more smoothly, creating a more even crumb.

Don’t Overmix: Stir the batter gently until just combined. Overmixing develops gluten and can result in a dense cake.

The Instant Pudding Mix: This ingredient adds moisture and lemon flavor without requiring additional leavening.

Glaze Consistency: Your glaze should be thick enough to cling to the cake but thin enough to drip slightly. Add milk gradually to achieve this.

Lemon Zest Last: Add zest at the very end of mixing to preserve the bright, fresh flavor and appearance.

Nutrition Information

Nutrient	Per Serving
Calories	285
Total Fat	12g
Saturated Fat	3g
Cholesterol	65mg
Sodium	210mg
Total Carbohydrate	41g
Dietary Fiber	0g
Sugars	28g
Protein	3g

Nutrition calculated based on 12 servings per cake. Values are approximate.

Moist Lemon Bundt Cake FAQs

Can I use a different pan size? Yes, but baking time will adjust. A smaller pan may require 5-10 minutes less baking, while a larger pan may need additional time. Check for doneness with a toothpick.

Why did my cake sink in the middle? This typically happens from overmixing (which develops too much gluten), opening the oven door too early, or underbaking. Follow the mixing and timing instructions carefully.

Can I make this cake without the instant pudding mix? You can substitute with an additional 1/4 cup all-purpose flour and 1 teaspoon of lemon extract, but the cake will be slightly less moist.

How do I prevent the cake from sticking to the pan? Generous greasing with butter or baking spray is key. You can also line the bottom with parchment paper for extra insurance.

Can I omit the almond extract? Yes, you can leave it out entirely or replace it with vanilla extract. The almond extract adds subtle depth, but the cake is delicious without it.

What’s the best way to store leftovers? Cover the cooled cake with plastic wrap or store in an airtight container at room temperature for up to 3 days. The cake becomes even more moist as it sits.

Conclusion

This Moist Lemon Bundt Cake delivers bright, citrusy flavor in every bite with minimal effort. The combination of sour cream, fresh lemon juice, and instant lemon pudding creates a cake that stays tender and moist for days. Whether you’re baking for a special occasion or simply craving something comforting, this recipe delivers restaurant-quality results from your own kitchen. The simple lemon glaze adds the perfect finishing touch, making this cake feel special without requiring advanced baking skills.