Super MOIST Lemon Bundt Cake Recipe (2024)

03.23.2016 == 43 comments

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Looking for a lemon cake recipe from scratch? This super moist Lemon Bundt Cake recipe is perfect for just about any occasion! Wonderful as a dessert or great as a sweet Brunch treat. Top with whipped cream or serve with berries for an amazing slice of cake.

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The Ultimate Lemon Cake Recipe from Scratch!

The second spring rolls around, I crave fresh lemon flavors! I love it with berries, with cream or frosted like this Lemon Bundt Cake recipe.

Loaded with fresh lemon flavor, this lemon bundt cake has lemon juice, lemon zest, and is even made with lemon pudding. Super moist and delicious, this will be your new spring and summer go-to dessert.

What goes with lemon cake?

Lemon cake goes well with the following:

Fresh strawberries, blueberries or raspberries – check out my recipe for Blueberry Topping, which closely mimics a blueberry jam or syrup (but without the extra sugar!)
Lemon Mascarpone Cream
Strawberry Whipped Cream

I’ve drizzled a fresh lemon frosting on the cake, and garnished with pretty strands of lemon rind. This a beautiful way to highlight the lemon flavors in the cake.

When should I serve lemon bundt cake?

This cake is fantastic for dessert any time of year, but it’s especially wonderful for Easter or Mother’s Day brunch. Seasonally, lemon cake is traditionally served as a spring or summer treat.

What should I serve lemon cake with?

This lemon bundt cake recipe would go great with a cup of coffee or tea. These lemon co*cktails would also pair perfectly with this lemon cake:

Strawberry Lemon Drop co*cktail
Lemon Raspberry Mimosas
Strawberry Limoncello Spritzers

How do I get my lemon cake moist?

As you can see, this cake is incredibly moist! An ingredient that will help keep the cake moist is Greek yogurt. You can also substitute sour cream which will also keep the cake especially moist.

I’ve also glazed this cake with a simple lemon frosting, which is the perfect compliment to the flavors of the cake. Adding some bright yellow strands of lemon rind are a nice way to top this cake.

Here’s a grocery list of the ingredients you’ll need to make this Lemon Bundt Cake recipe:

All purpose flour
Instant Lemon Pudding Mix
Baking Powder
Baking Soda
Salt
Eggs
Granulated Sugar
Butter
Lemon Extract
Vanilla Extract
Zest & Juice of 1 Lemon
Vegetable Oil
Plain Greek Yogurt

For the Frosting, you’ll need:

Butter
Powdered Sugar
Lemon Juice
Lemon Extract

(For exact recipe amounts of each ingredient, be sure to reference the full recipe below.)

If you loved this delicious Lemon Bundt Cake recipe, check out some of my other lemon treats:

Lemon Poke Cake
Lemon Poppy Seed Pound Cake
No Bake Lemon Cheesecake Bars
Lemon Poppy Seed Muffins
Lemon Raspberry No-Bake Cheesecake Cups
Starbucks Copycat Lemon Loaf
Lemon OREO Icebox Pie
Healthy Lemon Blueberry Loaf

Love a great cake recipe? Check out my most popular cakes:

Carrot Cake Sheet Cake
Pumpkin Caramel Cream Cheese Poke Cake
Carrot Bundt Cake
Red Velvet Sheet Cake
Pumpkin Sheet Cake
Buttermilk Sheet Cake with Chocolate Fudge Frosting
Zucchini Sheet Cake with Cream Cheese Frosting
Banana Cake with Maple Frosting
Buttermilk Chocolate Cake

Here’s the easy Lemon Cake Recipe from Scratch:

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Luscious Lemon Bundt Cake

Erin Indahl-Fink

The ultimate lemon dessert! This super moist Lemon Bundt Cake is perfect for just about any occasion! Wonderful as a dessert or great as a sweet Brunch treat. Top with whipped cream or serve with berries for an amazing slice of cake.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Equipment

Bundt Cake Pan Fantastic for making just about any Bundt cake recipe!
Stand Mixer I use and LOVE this KitchenAid stand mixer for cakes and frosting!

Ingredients

1 1/2 cups flour
1 (3.4 oz. pkg.) Instant Lemon pudding mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup sugar
2 Tablespoon butter softened
2 teaspoons lemon extract
1 teaspoon vanilla extract
zest of 1 lemon
1/3 cup lemon juice
1/2 cup vegetable oil
3/4 cup plain Greek yogurt

Frosting:

3 Tablespoons butter soft but not melted
1 1/2 cups powdered sugar
3 Tablespoons lemon juice
1 teaspoon lemon extract

Instructions

Preheat oven to 350 degrees. Generously grease and flour a bundt pan. Set aside.
In a medium bowl, combine the flour, pudding mix, baking powder, baking soda and salt. Whisk together to combine. Set aside.
In a large mixing bowl, with a hand or stand mixer, cream together the eggs, butter and sugar until smooth. Add the vanilla and lemon extracts and lemon juice and lemon zest. Mix to combine. Add the oil and Greek yogurt and mix. Gradually add the dry ingredients a few spoonfuls at a time, and mix on low speed, stopping to scrape down the sides of the bowl.
Pour batter into the prepared pan, and bake at 350 degrees for 45-50 minutes or until toothpick inserted comes out clean and crumb-free.
Cool in the pan for 15-20 minutes. Gently loosen the cake by running a knife around the sides of the pan, and invert on to a cake plate or serving dish. Let cool completely.
Mix the frosting by creaming together the butter and powdered sugar, a 1/2 cup at a time. Gradually add the lemon juice and extract, and mix until creamy. Drizzle over the top of the cake. Slice and enjoy! Store in an airtight container at room temperature for up to 5 days.

Notes

Storage: Cake can be left at room temperature. Keep the cake covered. Cake will keep for up to 3 days at room temperature. If kept refrigerated, the cake will keep for up to 5-7 days refrigerated.

Nutrition

Serving: 1gCalories: 419kcalCarbohydrates: 57gProtein: 6gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 74mgSodium: 320mgFiber: 1gSugar: 38g

Keyword lemon bundt cake, lemon bundt cake recipe, lemon cake recipe

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