If you're a fan of lemon desserts, you are going to fall in love with this lemon bundt cake. This bundt cake is soft and tender and bursting with lemon flavor and has the most amazing lemon icing too. This cake was originally made with Meyer Lemons, what a treat! Since Meyer lemons aren't always available year-round where I live, I decided to make a couple of changes to give it just a little more lemon punch.
If you have access to Meyer lemons, first of all, lucky you. You can try out the original Lemon Bundt Cake with Meyer's Lemons over at my friend's site, Sugar Me Dish.
Other Amazing Cake Recipes
- Old Fashioned Pineapple Cake
- Coconut Filled Chocolate Bundt Cake
- Pumpkin Cake with Cream Cheese Frosting
- Nutella Cheesecake
Topping Ideas For Bundt Cake
- The Lemon Icing included in this recipe
- Berry Syrup
- Lemon Syrup
- Whipped Cream
- Fresh Fruit (Raspberries are my fav!)
- Powdered Sugar
This lemon glaze is made with powdered sugar, freshly squeezed lemon juice, lemon extract, and vanilla extract. You can drizzle a little of this on or douse the entire cake, it’s up to you.
I’ve started participating in a really fun virtual event. It’s called Freaky Friday. My friend Michaela Kenkel over at An Affair From the Heart organized it all. It’s a great way to get to know some other great bloggers who love great food as much as I do. Have you ever done a recipe swap? It’s kind of like that except with other food bloggers and it’s all online. I love the idea of doing this virtually and I’m excited to share it with you too!
We are planning to reveal our recipes at the same time. It’ll be fun to see who chose me and what they decided to make from my site. Hopefully, this will give you an opportunity to find a delicious collection of seasonally-themed recipes and maybe some new online friends too.
The site I was given to try this round was Sugar Me Dish and the mastermind behind it all is Heather Tullos. She loves to make unfussy food that’s simple enough for beginners but is still fun for experienced cooks.
Heather lives in North Carolina with a loving home filled with rescue dogs, foster dogs, a couple of cats, and her amazing family.
She made an incredibly gorgeous Meyers Lemon Bundt Cake and I just knew I had to try it. I'm such a sucker for all things lemon and I couldn't pass on this one. It's a fantastic recipe!
Take a look at all of our 2021 Freaky Friday Winter Edition Recipes:
- An Affair from the Heart - Copy Cat Taco Bell Enchirito
- Aunt Bee's Recipes - Three Cheese Jalapeno Poppers
- The Carefree Kitchen - Lemon Bundt Cake
- The Culinary Compass - Rotel Sausage Dip
- Devour Dinner - Cheese Enchiladas
- The Foodie Affair - Gluten Free Irish Soda Bread
- The Fresh Cooky - Cranberry Bourbon Cocktail
- House of Nash Eats - Pineapple Casserole
- Kathryn's Kitchen Blog - Crab Stuffed Mushrooms
- Lemoine Family Kitchen - Red Beans & Rice
- Life, Love & Good Food - Pan Seared Scallops
- Lisa's Dinnertime Dish - Weeknight Broccoli Shrimp Stir Fry
- Off the Eaten Path - Extra Crispy Air Fryer Chicken Wings
- Soulfully Made - Stuffed Pepper Meatloaf
- The Speckled Palate - Pretzel Cheese Dip
- Sugar Dish Me - Cheesecake Brownies with Graham Cracker Crust
- Take Two Tapas - Buffalo Chicken Taquitos in the Air Fryer
- West Via Midwest - Frito Corn Salad
I've added recipe instructions for a small 9-10 cup (small) bundt cake pan and then did recipe calculations for a 12 cup (large) bundt cake pan too. This cake is so pretty so be sure you use the right recipe to fill whatever bundt cake pan you have.
Tips for Making a Bundt Cake
- To get that thick drippy layer, I added my glaze to an icing bag and It’s much easier to get that thick glaze in symmetrical drips if you have the control of an icing bag.
- Be sure your cake is cool. If you let it cool on the counter and then put it in the fridge for a couple of hours, the cake cuts better and the icing will be lovely and thick.
Recipe Variation for 12 cup Bundt Pan
- 2 ¼ cup Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 1 ½ cup Sugar
- 3 large Eggs
- ¾ cup Vegetable Oil
- 1 ½ Sour Cream
- 2 Lemon Zest
Lemon Icing for Bundt Cake
- 2 cups Powdered Sugar
- 3 Tablespoons Lemon Juice
- 1 tsp vanilla extract
- 1 tsp lemon extract
How to Make Lemon Bundt Cake
Preheat oven to 350 degrees F. Grease and flour a 9-10 cup bundt cake pan.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil, vanilla, and lemon extract.
Add the flour mixture to the egg mixture. Stir until combined.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 5-10 minutes.
Put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
Make the glaze by whisking together the powdered sugar, lemon juice, lemon extract, and vanilla extract. Add more lemon juice if necessary to reach your desired consistency.
Drizzle the glaze over the cake and let it set up before slicing to serve.
Serve with a dollop of whipped cream and some fresh raspberries. Enjoy!
Lemon Bundt Cake Recipe
- 1 ½ cup Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 cup Sugar
- 3 large Eggs
- ½ cup Vegetable Oil
- 1 cup Sour Cream
- 1 ½ tsp Lemon Zest from 2-3 Fresh Lemons
- ⅔ cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- ½ tsp Lemon Extract
- ½ tsp Vanilla Extract
- Preheat oven to 350 degrees F. Grease and flour a 9-10 cup bundt cake pan.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil, vanilla and lemon extract.
- Add the flour mixture to the egg mixture. Stir until combined.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 5-10 minutes.
- Put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
- Make the glaze by whisking together the powdered sugar, lemon juice, lemon extract and vanilla extract. Add more lemon juice if necessary to reach your desired consistency.
- Drizzle the glaze over the cake and let it set up before slicing to serve.
- Serve wit a dollop of whipped cream and some fresh raspberries. Enjoy!
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
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