Lemon Bundt Cake

Name: Lemon Bundt Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 Lemon, zested and juiced; 300 g Flour, sifted; 225 g Butter, softened; 240 g Sour cream; 420 g Sugar, divided; 4 Egg, room temperature; 1 tsp Vanilla extract; 3 tsp Baking powder; ¾ tsp Salt; 2 tbsp Water

Lemon Bundt Cake · ready in 1 h 25 min · 8 servings · 646 kcal per serving · medium · 10 ingredients

A moist American ring cake with butter rich crumb, sour cream tenderness, and a sunny lemon sugar glaze that sinks into every ridge.

Prep: 30 min
Cook: 40 min
Total: 1 h 25 min
Serves: 8
kcal: 646
Difficulty: medium

American Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

3Lemon, zested and juiced
300 gFlour, sifted
225 gButter, softened
240 gSour cream
420 gSugar, divided
4Egg, room temperature
1 tspVanilla extract
3 tspBaking powder
¾ tspSalt
2 tbspWater

Equipment

oven, stovetop, mixing bowl, whisk, electric mixer, spatula, bundt pan, saucepan, cooling rack, cake tester, pastry brush, sieve

Instructions

Mise En Place
Gather and measure all ingredients, then set out a scale, bowls, whisk, electric mixer, spatula, bundt pan, saucepan, rack, and cake tester. · 10 min
What to look for: Ingredients are measured and tools are within reach.
Prepare The Pan
Heat the oven to 204°C / 400°F. Butter the bundt pan well, dust it with flour, and tap out any excess before mixing. · 8 min
What to look for: The pan is evenly coated with a thin flour film.
Mix Dry Ingredients
Whisk the flour, baking powder, and salt in a bowl until evenly blended and free of visible lumps. · 3 min
What to look for: The dry mixture looks uniform and airy.
Cream Butter Sugar
Beat the butter, 300 g sugar, lemon zest, and vanilla until pale and fluffy, scraping the bowl once for even mixing. · 5 min
What to look for: The mixture is lighter in color and increased in volume.
Add Eggs Cream
Add the eggs 1 at a time, beating well after each addition, then mix in the sour cream until the batter looks satiny. · 5 min
What to look for: The batter is smooth, glossy, and lightly thick.
Finish The Batter
Fold the flour mixture into the butter mixture in 3 additions, stopping as soon as no dry streaks remain. · 4 min
What to look for: The batter is thick and even with no pockets of flour.
Bake The Cake
Spoon the batter into the prepared pan, smooth the top, and bake for 28 to 32 minutes until the cake springs back. · 32 min
What to look for: The top is golden and the center springs back when touched.
Cool The Cake
Cool the cake in the pan for 10 minutes, then turn it onto a rack so the ridges stay clean and the crumb settles. · 15 min
What to look for: The cake releases cleanly and holds its ring shape.
Glaze And Serve
Simmer lemon juice, water, and 120 g sugar for 3 minutes, pour over the warm cake, then slice and serve when glossy. · 8 min
What to look for: The glaze is clear, shiny, and lightly soaking into the ridges.

Nutrition (per serving)

kcal	646
Protein	8 g
Carbohydrates	85 g
of which sugars	54 g
Fat	32 g
of which saturated	18 g
Fibre	2 g
Sodium	406 mg

Nutri-ScoreE

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 5 days
Freezer: yes, up to 2 months
Serve at room temperature. If frozen, thaw wrapped slices in the refrigerator overnight, then bring to room temperature before serving.

Ingredient substitutions

Lemon

Bottled lemon juice: Use only when fresh lemon is unavailable because it lacks the aromatic zest.

Flour

Cake flour: Gives a slightly softer crumb.

Butter

Unsalted butter: Best choice for controlling the salt level.

Sour cream

Plain yogurt: Use thick full fat yogurt for similar moisture.

Sugar

Caster sugar: Dissolves quickly in both batter and glaze.

Egg

Duck egg: Use 3 duck eggs for a richer crumb.