lemon bundt cake

January’s chill might still have us bundled up, but it’s also the heart of citrus season when lemons are at their juiciest and brightest.

This cake is a celebration of everything we love about this time of year—comforting baking projects paired with fresh, vibrant flavours promising warmer days ahead.

We adore a good lemon cake and this one delivers. With its tender crumb, a zing of lemon in every bite, and a sweet, tangy glaze that drips elegantly down the sides, it’s the perfect way to brighten up a winter afternoon.

Lemon Bundt Cake

Enjoy this lemon bundt cake with tea, coffee or even a delightful sparking beverage.

Ingredients

  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • zest of one lemon
  • salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1/3 cup lemon juice
  • 1 cup sour cream

Glaze

  • 1 cup icing sugar
  • 2-3 tbsp lemon juice

Instructions

  • Preheat oven to 350 F.
  • Use cooking spray or butter and grease and flour a 12-cup bundt pan, shaking off any extra flour.
  • In a medium bowl, whisk together flour, baking powder, baking soda, lemon zest and a pinch of salt. Set aside.
  • In a second large bowl, beat butter and sugar with a mixer until well combined. Add eggs one at a time, mixing until each one is well combined. Mix in lemon juice.
  • Alternately add to butter mixture, dry ingredients and sour cream in thirds, mixing only until incorporated (do not over mix).
  • Pour batter into prepared pan and tap on counter to remove any bubbles and even out batter.
  • Bake for 45-55 minutes or until toothpick comes out clean.
  • Let cool in pan and then turn onto a rack.

Glaze

  • Whisk together icing sugar and lemon juice.
  • Drizzle on top of cooled cake, letting it drip down the sides.