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lemon bundt cake with strawberries on a cake plate.

Sweet, Tart and Tangy Lemon Bundt Cake

This is the ultimate in lemon cakes that is perfect for special occasions and simple enough for an everyday dessert.  With a sweet lemon glaze, tart lemon flavor, this cake is deliciously moist and tangy from the baked-in lemon pieces.
Course Cake
Cuisine Dessert
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 12 servings
Calories 491kcal


Lemon Glaze


  • Heat oven to 325 degrees and thoroughly grease a 10-cup bundt pan, making sure to get the center core. Sprinkle granulated sugar over the bottom of the pan and shake the sugar all around to coat the bottom, sides, and center core. See notes below for full instructions.
  • Using a citrus zester, zest four lemons over a piece of parchment paper or wax paper.
  • Combine the sugar and lemon zest in a small bowl and mix with your fingers until the sugar becomes moist and grainy.
  • Remove the peel from the lemons you just zested by cutting an end off the lemon and setting it on a cutting then cut the pith off the lemon by slicing it off with a knife.
  • Now you have a lemon with no peel or pith on it. Hold the lemon over a medium-sized bowl cutting each segment on either side of the membrane to remove the flesh using a paring knife. This is called supreming. When done make sure to remove any seeds and break up the lemon segments in the juice. Do this for each lemon.
  • In a large mixing bowl, or the bowl of a stand mixer, beat the butter and half of the sugar mixture for two minutes and medium speed with the mixer. Add the remaining sugar mixture and beat for four minutes. Make sure to scrape the bowl occasionally.
  • Add the eggs to the above mixture one at a time, beating each just until combined.
  • On the lowest mixer setting, mix in the dry ingredients: flour, baking soda, and salt. Scrape the bowl after mixing.
  • Mix in the sour cream on low speed until just combined.
  • With a rubber spatula, fold in the lemon segments and all the juice in the bowl.
  • Pour the batter into your prepared pan. Bake about 1 ¼ to 1 ½ hours until a cake tester at the center of the cake comes out clean. Let cool for 15 minutes then turn out onto a cooling rack.
    See notes below on depanning a bundt cake.

Making the glaze

  • In a small bowl add the powdered sugar. Zest and juice one lemon and add this to the powdered sugar and stir until smooth.
  • Drizzle the glaze over the cooled cake and top with more lemon zest.

Storing the cake

  • Cover any leftover cake with a cake cover or plastic wrap. This cake will keep for several days. Because of the lemon pieces in the cake, consider keeping leftovers in the refrigerator on very warm days.


Preparing the bundt pan
Use vegetable shortening and thoroughly grease the whole bundt pan up to the top edge and the center core. Cover the center hole of the bundt pan or stuff it with a paper towel then sprinkle ¼ cup of flour or sugar into the pan. Cover the top of the pan with plastic wrap then shake the pan until it is completely dusted with flour or sugar.
Test your cake for doneness at 1 ¼ hours. This is a dense cake and takes time to bake.
Removing the cake from the pan
  • Once your cake is baked let it sit for 15 minutes then flip it over onto a cooling rack.  You want the cake to still be warm when you flip it since it will release better. If you let the cake completely cool in the pan it just might get completely stuck.
  • Before flipping your cake over, jiggle the pan a little to loosen the cake, and if necessary slide a knife down the sides to coax it loose and jiggle the pan again.  Let the pan sit on the cake upside down for about 5 minutes before removing again until the cake releases.
All images and text © Jere' Cassidy / One Hot Oven


Serving: 1 | Calories: 491kcal | Carbohydrates: 69.9g | Fat: 21.9g | Cholesterol: 131mg | Sodium: 300mg