Lemon Bundt Cake

379 Ratings
  • 5 100
  • 4 136
  • 3 84
  • 2 46
  • 1 13

This lemon bundt cake is the perfect addition to any springtime dinner party. 

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Read the full recipe after the video.

Recipe Summary

Servings:
12
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Ingredients

Directions

  • Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.

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  • Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.

  • With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.

  • Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.

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Reviews (15)

379 Ratings
  • 5 100
  • 4 136
  • 3 84
  • 2 46
  • 1 13
Martha Stewart Member
07/15/2020
Can I substitue baking soda with baking powder?? answer please why not adding baking powder
Martha Stewart Member
03/22/2020
Haven't made it yet, but it sounds delicious. Where is the recipe for the lemon syrup? I don't see it on this page.
Martha Stewart Member
02/09/2020
This has been my go-to lemon bundt cake since I saw this episode of Martha Bakes. It’s delicious and moist and full of lemon flavour. I zhuzh it up a bit by also adding a lemon glaze after it’s cooled. And sometimes I add a cup of blueberries. Soooo good!
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Martha Stewart Member
04/26/2018
Baking time took longer about 1 hr 30 mins. and I did not get the brown outside just like yours. But it tastes really good. I like the balance of sweetness and tanginess. I am baking it again today. Thanks so much for sharing this recipe.
Martha Stewart Member
03/14/2018
Amazing moist cake I will definately make this cake again. I didn't put a lemon syrup over the cake I don't think it was needed. This cake was done much sooner than what the recipe says so keep checking the cake before the timer goes off.
Martha Stewart Member
01/13/2018
I wanted a lemon and chocolate cake. Used this as the base recipe except substituted lemon curd for one half of the sour cream. Mixed in some mini chocolate chips. After baking, added lemon sugar syrup and then a chocolate ganache glaze and sprinkled with lemon zest ribbons. Perfect.
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Martha Stewart Member
09/21/2017
excellent flavour and texture, but mine seems to become slightly hollow inside during the baking process. Am i over mixing? any suggestions? Thank you!
Martha Stewart Member
08/09/2017
My twelve-year-old made the lemon bundt cake. She watched the video, then followed the directions exactly as written. The cake turned out perfectly! So delicious!
Martha Stewart Member
07/30/2017
I made this cake exactly as the recipe stated and it imploded.Smells great tho
Martha Stewart Member
03/07/2017
Made this cake two times both times complete failures never so disappointed in my life I was looking so forward to this cake to take to friends house both times the cake psych like a big well I've never seen anything like that in my life that's why I made it twice and the second time was worse go figure somebody tell me what was wrong that the cake would do that
Martha Stewart Member
02/20/2017
Delicious cake. If using dark pan cook on lower temp. I followed the recipe but I used a dark colored cake pan so I should have cooked it on 325 degrees. The top was clearly not done but the bottom would have been overdone if I cooked it longer. I had to cut off the top becaus it was not done.I added vanilla extra too. Didn't care for the glaze, it was a little too tart. I melted some vanilla frosting and poured it over the cake like a glaze.
Martha Stewart Member
02/11/2017
TO The November 8th entry: The syrup calls for 1/2 C of lemon juice. The 1/3 C of lemon juice goes in the cake. It is listed under the lemon zest.
Martha Stewart Member
01/04/2016
I made this for our Christmas family gathering, and it was a big hit. Our family doesn't like desserts that are overly sweet, so I reduced the sugar to a little less than 2 cups, and it was sweet enough. Also, instead of the doing the lemon syrup, I made a lemon glaze icing and poured it over the cake. Some lemon lovers didn't feel the cake was lemony enough, so the next time I make it I will do it with the lemon syrup to see if it will be more lemony. This recipe is a keeper!
Martha Stewart Member
12/25/2015
I love this recipe. Its perfectly sweet and tart. I have now made it five times and every single time that I have made it, I've received rave reviews especially from serious lemon lovers. I have requests for two more.
Martha Stewart Member
03/01/2015
What a splendid flavor this cake has! It really fills a Bundt pan and gets quite high. There is a an error in the recipe, however, that will trip you up. If the lemon juice is added just after the eggs, even if everything is well blended and room temperature, the batter will lose structure and appear to curdle, and the crumb of the cake will be coarse and it will not rise well. Add the lemon juice slowly with sour cream, and the cake will be sublime, the best pound cake ever.
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