Super Moist Lemon Bundt Cake Recipe | Bright, Tangy, and Incredibly Fluffy

Golden, fluffy, and bursting with citrus flavor, this Super Moist Lemon Bundt Cake is what lemon-lover dreams are made of. It’s light but rich, sweet but tangy, and has a texture that stays soft for days. The secret? Buttermilk, fresh lemon juice, and just the right balance of ingredients. Drizzle it with a glossy lemon glaze, and you’ve got a cake that looks as good as it tastes. Perfect for spring, brunch, birthdays—or just because you feel like cake.

Why You’ll Love This Lemon Bundt Cake

There are a lot of lemon cakes out there. But this one? It’s next-level moist and flavorful.

• Bursting with real lemon flavor
• Incredibly soft and stays that way for days
• Simple ingredients, no fancy tools
• Glazed to perfection (and easy to double!)
• Perfect for parties, brunch, or a sweet treat anytime

One bite and you’ll see why this cake is a keeper.

What You’ll Need

These ingredients come together into something magical. Nothing too fancy—just fresh and flavorful.

For the Cake

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• ⅓ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk (room temp)

For the Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• Optional: lemon zest or cream for richness

If you love extra glaze, double it. No regrets.

How to Make Super Moist Lemon Bundt Cake

No stand mixer? No problem. This cake comes together with a whisk and a little love.

Step 1: Prep the Pan

• Preheat oven to 350°F (175°C)
• Grease and flour a 10–12 cup Bundt pan thoroughly
• Make sure to get every curve—nobody likes a stuck cake

A baking spray with flour also works great.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt
• Set aside

Step 3: Cream Butter and Sugar

• In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes)
• Add eggs one at a time, beating well after each

This is where the fluffiness starts!

Step 4: Add the Flavor

• Stir in lemon zest, lemon juice, and vanilla
• The mixture may look slightly curdled—totally normal!

Step 5: Alternate Dry Ingredients and Buttermilk

• Add flour mixture in 3 parts, alternating with buttermilk
• Begin and end with the dry mix
• Stir until just combined—don’t overmix!

Your batter should be thick and creamy.

Step 6: Bake

• Pour batter into prepared Bundt pan
• Smooth the top and tap gently to release air bubbles
• Bake for 45–55 minutes or until a toothpick comes out clean

Cool in the pan for 10–15 minutes, then flip onto a wire rack.

Step 7: Glaze It Up

• Whisk powdered sugar and lemon juice until smooth
• Pour over completely cooled cake
• Let it set (if you can wait)

Serve with a little extra zest for sparkle!

Tips for the Perfect Bundt Cake

Bundt cakes are beautiful—but they need a little TLC. Here’s how to keep it flawless:

• Grease every nook and cranny of the pan
• Use room-temperature ingredients for a smooth batter
• Don’t overmix—stir just until combined
• Let the cake cool slightly before flipping
• Use fresh lemon juice and zest—bottled juice doesn’t have the same zing

Pro tip: zest the lemon before juicing it. You’ll thank yourself.

Variations and Flavor Twists

Want to shake it up? Try these ideas:

• Add blueberries or raspberries to the batter
• Mix in poppy seeds for a lemon-poppy Bundt
• Swap half the lemon juice for orange for a citrus blend
• Add a touch of almond extract for depth
• Drizzle with cream cheese glaze for richness

Lemon is the star—but it plays well with others.

What to Serve With This Cake

It’s perfect on its own, but here are a few ways to dress it up:

• Fresh berries and whipped cream
• A scoop of vanilla or lemon ice cream
• A cup of Earl Grey or herbal tea
• A dusting of powdered sugar and edible flowers for special occasions

Make it your own and serve it with joy.

How to Store & Freeze It

This cake stays moist for days—but you can totally make it ahead too.

To Store

• Cover tightly and keep at room temp for 3–4 days
• Store in the fridge for longer (up to 7 days), but bring to room temp before serving

To Freeze

• Freeze unglazed cake (whole or slices) for up to 2 months
• Wrap tightly in plastic wrap and foil
• Thaw at room temp and glaze before serving

Still soft, still zesty, still fabulous.

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FAQs

1. Why is my Bundt cake dry?

Dry cake usually means it’s overbaked. Check your oven with an oven thermometer—some run hot. Also, don’t overmix the batter or use too much flour (spoon and level your flour, don’t scoop). Using buttermilk helps keep the cake moist and tender every time.

2. Can I use bottled lemon juice?

Fresh is best. Bottled lemon juice lacks the brightness and floral notes of fresh juice and doesn’t give the same punchy flavor. Plus, fresh zest is half the magic in this cake. If you must use bottled, try adding a little extra zest to boost flavor.

3. Can I use sour cream instead of buttermilk?

Yes! Sour cream adds richness and moisture. Use an equal amount (1 cup), and you’ll get a slightly denser but still super moist cake. You could also do a mix of sour cream and milk if that’s what you have. Yogurt works too!

4. What’s the best way to grease a Bundt pan?

Use baking spray with flour, or grease every crevice with butter and dust with flour. Don’t forget the center tube. For extra insurance, chill the greased pan for 10 minutes before adding the batter—this helps the cake release more easily.

5. Can I make this in a regular cake pan?

You can! This recipe makes about 10–12 cups of batter, which fits in a 9×13″ pan or two 9″ round pans. Adjust baking time—check around 30–35 minutes for doneness. It won’t have the signature Bundt shape, but it’ll still taste amazing.

6. What’s the difference between a Bundt cake and regular cake?

The shape! A Bundt cake is baked in a ring-shaped pan that allows more surface area and a beautiful design. It also helps with even baking and adds crispy edges. The recipes can be the same, but the presentation (and crust) is next-level.

7. Can I add a filling to this Bundt cake?

Totally! Try a swirl of lemon curd, cream cheese, or raspberry jam. Pour half the batter in, add a ribbon of filling, then top with remaining batter. Bake as usual. Just don’t overfill the pan—leave 1–1.5 inches at the top.

8. Why did my cake stick to the pan?

Usually it’s under-greasing or not letting it cool enough. Let the cake sit for 10–15 minutes after baking, then flip. If it’s still stuck, tap the pan gently or place a warm towel around the bottom. Always grease your Bundt pan thoroughly!

9. Can I double the glaze?

Yes—and it’s highly recommended if you like things extra lemony. A double glaze gives a thick, glossy finish and even more citrus flavor. You can also poke holes in the warm cake and pour some glaze over while it’s still warm for a “soaked” effect.

10. Is this cake good for special occasions?

Absolutely. Its stunning shape, bright flavor, and soft texture make it perfect for birthdays, Easter, baby showers, Mother’s Day, or any spring/summer celebration. Just add a sprinkle of powdered sugar or a few lemon slices for an elegant finishing touch.