The Best Lemon Bundt Cake

The Best Lemon Bundt Cake Recipe– a moist and delicious lemon cake bursting with crunchy poppy seeds and topped with a sweet cream cheese frosting. This cake is full of fresh lemon flavor and is the perfect dessert for spring!

For more Spring Dessert Recipes, be sure to check out my Birds Nest Cookies, Blueberry Cream Cheese Pie, and The Best Carrot Cake Recipe.

Spring is finally here, and if you’re looking for a great recipe to celebrate, this Lemon Bundt Cake is just what you need!

Lemon desserts are one of my favorite treats for spring time, and I think this would be fabulous for Easter, Mother’s Day, baby showers, and so much more!

The recipe starts with a homemade, super moist cake made from buttermilk and sour cream. It has a soft, tender crumb with a texture that is just a bit fluffier than a lemon pound cake, and has just the right amount of bright lemon flavor from the freshly squeezed lemons and zest. Oh and don’t forget that yummy, nutty crunch from the poppy seeds!

It’s topped off with a delicious cream cheese frosting, and looks really pretty with some sliced lemons and a sprinkling of poppy seeds for garnish!

Ingredients for The Best Lemon Bundt Cake

• Sugar – you will need granulated sugar for the cake and powdered sugar for the frosting.  
• Fresh lemons – You will need about four large lemons for preparing the whole cake. The combination of fresh lemon juice and fresh lemon zest adds so much brightness to this gorgeous cake!
• Butter – I recommend using unsalted butter. You will need two whole sticks plus three Tablespoons, all softened to room temperature.
• Dry ingredients – you will need all purpose flour, baking soda, baking powder, and salt for baking your lemon bundt cake.
• Eggs – you will need 3 whole eggs and 1 egg yolk for your cake. Allow your eggs to come to room temperature first, as they will blend into your batter much more smoothly.
• Vanilla bean paste – gives depth of flavor to the cake batter and frosting. You can also use vanilla extract instead.
• Buttermilk – If you don’t have any buttermilk on hand, you can easily make some from regular milk and vinegar. Simply add 1 Tablespoon of white vinegar to a liquid measuring cup and add enough milk to reach the 1 cup line. Stir, then allow the mixture to sit undisturbed for 5 minutes before adding to the recipe. 
• Poppy seeds – add a crunchy texture and slightly nutty flavor to the cake. 
• Cream cheese – only use full-fat, brick style cream cheese. Allow it to soften to room temperature.
• Sour cream – again, only use full-fat for the best flavor and texture, and let it come to room temperature.
• Milk – is used for making the cream cheese frosting. I like to use whole milk or 2%. You could also use half and half or heavy whipping cream.

A full list of ingredients, measurements, and instructions are located in the recipe card below.

Easy Lemon Bundt Cake Recipe – Step by Step Instructions

Steps 1-4: Make the cake batter

1: Preheat oven to 350 degrees. Grease the inside of a bundt cake pan very well with nonstick baking spray and dust with flour. In a small bowl add the granulated sugar and fresh lemon zest. Work the zest and the sugar together with your fingers to release the oils from the zest until the sugar is moistened and grainy.

2: In a separate medium bowl add the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Whisk well to combine.

3: Using the bowl of your stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, add the softened butter and the lemon sugar mixture. Cream together on medium speed for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

4: Turn the mixer down to low and add in the eggs and egg yolk, one at a time, followed by the vanilla bean paste and lemon juice. With the mixer still on low add in the flour mixture, mixing until just combined. Next, slowly stream in the buttermilk with the mixer running on low, then add in the sour cream and mix until just combined.

Steps 5-8: Bake the cake and make the frosting

5: Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a long toothpick or skewer inserted in the center comes out clean. 

6: Remove the pan from the oven and place it on a wire rack to cool for 15 minutes. Then carefully invert the cake pan upside down onto the wire rack to finish cooling completely before frosting.

7: Beat the softened cream cheese and butter together in a large bowl until creamy and no lumps remain, about 2 minutes. Add the lemon juice, lemon zest, vanilla bean paste, and salt to the butter mixture and beat until combined.

8: Add in the powdered sugar 1 cup at a time, mixing over low speed to incorporate. After all powdered sugar has been added, increase the mixer speed to high and beat at high speed for 30 seconds. Add the milk, 1 Tablespoon at a time, mixing until the frosting reaches your desired consistency. 

Tips and Notes

• What kind of pan to use: This lemon bundt cake recipe requires a 12-cup bundt pan. You could also make this using a couple of large loaf pans, but your baking time may change slightly. 
• Use room temperature ingredients. Using room temperature eggs, butter, sour cream, and buttermilk in your cake will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the lemon bundt cake batter.
• Make sure that you are using cream cheese from a block and not using cream cheese that comes out of a tub for the frosting.
• Grease your bundt pan very well! There is nothing more upsetting than trying to remove a stuck cake from a pan, and then ending up with chunks missing from your cake. You can mitigate this by spraying your pan really well with non-stick spray and then lightly dusting with flour. You can also use baking spray that has flour already in it. Pro tip: use a pastry brush to evenly coat the spray into every little nook and cranny of the pan! 
• Storing: This cake should be stored covered, or in an airtight container, for approximately 5 days in the refrigerator.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!