Fluffy Lemon Bundt Cake Recipe Easy Homemade with Cream Cheese Glaze

Let me tell you, the scent of fresh lemons mingling with sweet vanilla and butter, wafting from my oven, is enough to make anyone’s mouth water. The first time I baked this fluffy lemon bundt cake with cream cheese glaze, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make lemon cakes that felt like sunshine wrapped in cake form, and this recipe brings me right back to those warm kitchen memories.

Honestly, I wish I’d stumbled upon this recipe years ago. It’s dangerously easy and offers pure, nostalgic comfort with a twist. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Whether you’re looking to brighten up your Pinterest cookie board, impress at a potluck, or just treat yourself on a rainy afternoon, this lemon bundt cake with cream cheese glaze is your ticket. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. Trust me, this cake feels like a warm hug you’ll want to bookmark forever.

Why You’ll Love This Fluffy Lemon Bundt Cake Recipe

Coming from someone who’s baked dozens of lemon cakes, this recipe has a few secrets that make it stand out from the crowd. Here’s why you’re going to want to make it ASAP:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything in your pantry already.
• Perfect for Any Occasion: Whether it’s brunch, a cozy dinner dessert, or a special holiday treat, this cake delivers.
• Crowd-Pleaser: Kids, adults, and even picky eaters rave about the moist, tender crumb and bright lemon notes.
• Unbelievably Delicious: The light, fluffy texture paired with that tangy cream cheese glaze is next-level comfort food.

What really makes this lemon bundt cake recipe different? The batter includes a touch of sour cream that keeps it moist and gives it that tender crumb. Plus, the cream cheese glaze isn’t your average drizzle—it’s smooth, tangy, and just the right balance of sweet to make you close your eyes after the first bite. It’s comfort food reimagined—lighter, faster, but with all the soul-soothing satisfaction you want. Perfect for impressing guests without the stress or turning a simple meal into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, and substitutions are easy in a pinch.

• All-purpose flour: 2 ½ cups (312 g) – the base for a tender crumb.
• Baking powder: 2 tsp – for that perfect rise.
• Baking soda: ½ tsp – balances acidity and adds fluffiness.
• Salt: ½ tsp – enhances overall flavor.
• Unsalted butter: 1 cup (227 g), softened – I recommend using Land O’Lakes for best texture.
• Granulated sugar: 1 ¾ cups (350 g) – adds sweetness without overpowering.
• Large eggs: 4, room temperature – helps with structure and richness.
• Fresh lemon zest: From 2 lemons – the star flavor, use unwaxed lemons if possible.
• Fresh lemon juice: ½ cup (120 ml) – bright, tangy kick.
• Sour cream: 1 cup (240 g) – keeps the cake moist and tender.
• Vanilla extract: 1 tsp – adds depth and warmth.

For the Cream Cheese Glaze:

• Cream cheese: 4 oz (115 g), softened – use Philadelphia cream cheese for the best results.
• Powdered sugar: 1 ½ cups (180 g) – smooth sweetness.
• Fresh lemon juice: 2 tbsp (30 ml) – for that tangy glaze punch.
• Vanilla extract: ½ tsp – subtle flavor boost.

For a gluten-free twist, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. If you prefer dairy-free, almond or coconut yogurt can replace sour cream, and use a vegan butter substitute. In summer, fresh berries on top add a colorful, juicy burst that pairs beautifully with the lemon glaze.

Equipment Needed

• Bundt pan: 10-inch (25 cm) – essential for that signature ring shape. I’ve had great luck with Nordic Ware pans, which distribute heat evenly and release cake easily.
• Mixing bowls: Medium and large – glass or stainless steel works fine.
• Electric mixer: Handheld or stand mixer – makes creaming butter and sugar a breeze.
• Microplane or fine grater: For zesting lemons without the bitter pith.
• Measuring cups and spoons: For precise measurements.
• Rubber spatula: For folding in ingredients gently.
• Cooling rack: Allows cake to cool evenly without sogginess.

If you don’t have a bundt pan, a tube pan or a standard 9×5 loaf pan can work, though baking time will vary. Always grease and flour your pan well to prevent sticking. For budget-friendly options, silicone bundt pans are easier to clean but might not brown as deeply.

Preparation Method

1. Preheat your oven. Set it to 350°F (175°C). Grease your bundt pan well with softened butter and dust lightly with flour, tapping out any excess. This step is crucial to avoid sticking.
2. Mix dry ingredients. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
3. Cream butter and sugar. In a large bowl, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium speed for about 3-4 minutes until light and fluffy. This aerates the batter giving you that fluffy texture.
4. Add eggs one at a time. Beat in 4 large eggs, one by one, making sure each is fully incorporated before adding the next. This helps prevent curdling and keeps the batter smooth.
5. Incorporate lemon zest and vanilla. Mix in the zest from 2 lemons and 1 tsp vanilla extract. The zest bursts with citrus oils that make the cake bright and fragrant.
6. Add half the dry ingredients. With the mixer on low, add half the flour mixture, then half the sour cream (1 cup). Repeat with the remaining flour and sour cream, alternating to keep batter smooth and well combined.
7. Mix in fresh lemon juice. Finally, fold in ½ cup fresh lemon juice gently with a spatula. Don’t overmix here, or the cake may get dense.
8. Pour batter into pan. Scrape the batter into your prepared bundt pan and smooth the top with a spatula.
9. Bake. Place in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back slightly when pressed.
10. Cool the cake. Let it cool in the pan for 15 minutes, then carefully invert onto a cooling rack. Cool completely before glazing.
11. Prepare the cream cheese glaze. Beat 4 oz softened cream cheese, 1 ½ cups powdered sugar, 2 tbsp lemon juice, and ½ tsp vanilla extract until smooth and pourable but thick enough to hold shape.
12. Glaze the cake. Drizzle the cream cheese glaze evenly over the cooled cake, letting it drip down the sides for that irresistible look.

Quick tip: If your glaze is too thick, add a teaspoon of milk or lemon juice to loosen it up. If it’s too thin, add a little more powdered sugar. You want it just right—smooth and glossy.

Cooking Tips & Techniques

Here’s what I’ve learned after multiple batches of this lemon bundt cake:

• Room temperature ingredients matter. Butter, eggs, and sour cream should be at room temp for the batter to come together smoothly. Cold ingredients can cause lumps or curdling.
• Don’t overmix your batter. Once you add the flour, mix just enough to combine. Overmixing develops gluten and makes the cake tough instead of fluffy.
• Zest before juicing. Always zest lemons first to avoid the bitter white pith, which can ruin the flavor.
• Use fresh lemons. Bottled lemon juice doesn’t give the same brightness or aroma. Fresh juice makes all the difference.
• Grease your pan generously. Bundt cakes can be tricky to remove. I like to use a baking spray with flour or butter and flour combo for best results.
• Check doneness early. Ovens vary, so start checking at 50 minutes. Insert a toothpick in a few spots; if it’s clean or with a few crumbs, you’re golden.
• Multitasking tip: While the cake bakes, prep your glaze so it’s ready when the cake cools. This keeps the process smooth and efficient.

Honestly, I once forgot to grease the pan one time (rookie mistake!)—let’s just say it turned into a delicious cake crumble for parfaits. Live and learn!

Variations & Adaptations

This fluffy lemon bundt cake recipe is a great canvas for creativity. Here are some ways to make it your own:

• Berry Burst: Fold in 1 cup fresh blueberries or raspberries into the batter before baking for a fruity surprise. In summer, this is a total crowd-pleaser.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend like Bob’s Red Mill 1:1 baking flour. The texture stays lovely and light.
• Dairy-Free: Use coconut yogurt or almond yogurt instead of sour cream, and swap butter for a plant-based alternative. The cake remains moist and flavorful.
• Herb Twist: Add 1 tbsp finely chopped fresh thyme or basil to the batter for a subtle herbaceous note that pairs beautifully with lemon.
• Cooking Method: While I recommend the oven, this cake can also be baked in an air fryer bundt pan at 320°F (160°C) for about 40 minutes. Just keep an eye on it!

Personally, I love adding a handful of chopped toasted almonds on top of the glaze for a little crunch and nuttiness. It’s unexpected but delicious!

Serving & Storage Suggestions

This lemon bundt cake is best served at room temperature to let the flavors shine through. Slice it thick or thin, depending on your crowd, and serve with a dusting of powdered sugar for extra charm.

Pair it with a cup of Earl Grey tea or a light sparkling wine for brunch or afternoon tea. It also complements fresh fruit salads or a dollop of whipped cream if you want to get fancy.

For storage, wrap the cake tightly in plastic wrap or keep in an airtight container. It stays fresh at room temperature for 2 days, or in the fridge for up to 5 days. The cream cheese glaze keeps well chilled, but bring the cake back to room temp before serving for the best taste and texture.

You can freeze slices wrapped individually in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving. Flavors actually deepen a bit after resting, so leftovers are often even better the next day!

Nutritional Information & Benefits

Each slice (assuming 12 slices) of this fluffy lemon bundt cake contains roughly:

Nutrient	Per Serving
Calories	320 kcal
Fat	16 g
Saturated Fat	9 g
Carbohydrates	40 g
Sugar	28 g
Protein	4 g

Lemons provide vitamin C and antioxidants, which give your immune system a little boost. Using real butter and cream cheese adds richness and some calcium, while sour cream keeps the cake moist with fewer added oils. This cake is not gluten-free by default, so swap flour if needed. It contains dairy and eggs, so be mindful of allergies. From a wellness perspective, I find treating yourself to a slice of this cake is a joyful indulgence—balance and enjoyment go hand in hand, you know?

Conclusion

This fluffy lemon bundt cake with cream cheese glaze is definitely worth trying if you want something quick, easy, and packed with bright, fresh flavor. It’s a recipe you can easily customize to suit your tastes and dietary needs without losing that classic lemon charm. Personally, this cake reminds me of sunny afternoons and family gatherings—comfort food with a twist of freshness.

Go ahead, give it a whirl, tweak it your way, and don’t forget to let me know how it turns out! Share your variations, tips, or even funny baking mishaps in the comments below. Here’s to sweet moments and delicious memories—happy baking!

Frequently Asked Questions About Fluffy Lemon Bundt Cake

Can I make this lemon bundt cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture stays moist and fluffy.

What if I don’t have a bundt pan?

You can use a tube pan or a 9×5 loaf pan instead. Baking time may vary, so check doneness with a toothpick starting around 40 minutes.

How do I store leftover lemon bundt cake?

Wrap it tightly and keep at room temperature for up to 2 days or in the fridge for 5 days. For longer storage, freeze slices individually wrapped for up to 3 months.

Can I make the cream cheese glaze ahead of time?

Absolutely! Make the glaze a day ahead and keep refrigerated. Bring it to room temperature and give it a quick whisk before glazing the cake.

What’s the best way to zest lemons?

I recommend using a microplane or fine grater to zest just the yellow part, avoiding the bitter white pith underneath for the best flavor.

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