What ingredients are in a Spring Lemon Bundt Cake recipe?

A classic Spring Lemon Bundt Cake uses 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter (softened), 2 cups granulated sugar, 4 large eggs, 1/4 cup fresh lemon zest (about 3 lemons), 1/3 cup fresh lemon juice, 1 cup sour cream or Greek yogurt for moisture, and 1 teaspoon vanilla extract. For the glaze, mix 2 cups powdered sugar, 3-4 tablespoons lemon juice, and lemon zest. This bright, tangy recipe serves 12-16 and highlights spring flavors with fresh citrus. Prep time is 20 minutes; no special equipment beyond a 10-12 cup bundt pan needed. Always use room-temperature ingredients for even mixing and a tender crumb.

How long do you bake a lemon bundt cake and at what temperature?

Bake your Spring Lemon Bundt Cake at 325°F (165°C) for 60-70 minutes in a preheated oven. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it moist—start checking at 55 minutes. Use a 10-12 cup bundt pan greased with shortening and floured, or nonstick spray with flour. Cool in the pan for 15 minutes on a wire rack before inverting. This lower temperature and longer bake time ensures even cooking without cracking. Total time from prep to ready: about 2 hours, yielding a golden, lemon-infused cake perfect for spring gatherings.

How do you keep a bundt cake from sticking to the pan?

To prevent your Spring Lemon Bundt Cake from sticking, thoroughly grease a 10-12 cup bundt pan with shortening (not butter, as it can brown too much), then dust with 2 tablespoons flour, tapping out excess. Alternatively, use a baking spray with flour like Baker's Joy. Avoid silicone pans for best results. Let the hot cake cool in the pan exactly 15 minutes—invert onto a wire rack too soon and it may tear; too long and it sticks. Run a thin knife around edges if needed. Pro tip: Chill the pan slightly before greasing. This method works 99% of the time for flawless release and intricate designs.

Can you freeze lemon bundt cake, and how?

Yes, Spring Lemon Bundt Cake freezes beautifully for up to 3 months. Bake and cool completely, then wrap tightly in plastic wrap followed by aluminum foil or place in a freezer bag, squeezing out air. For slices, flash-freeze on a tray first, then bag. Thaw at room temperature for 2-3 hours or overnight in the fridge. Glaze after thawing to avoid sogginess—store unglazed cake frozen. This preserves the moist texture and bright lemon flavor. Label with date for easy tracking. Perfect for making ahead for spring events; one cake (12-16 servings) reheats gently in a 300°F oven for 10 minutes if desired.

How do you store homemade lemon bundt cake?

Store Spring Lemon Bundt Cake at room temperature in an airtight container for up to 3 days—cover with the lid or plastic wrap to retain moisture. For longer storage (up to 1 week), refrigerate in a covered container; bring to room temp before serving for best texture. Avoid stacking without parchment to prevent sticking. The lemon glaze sets firm but softens in humidity, so keep in a cool, dry spot. Cut portions as needed with a serrated knife for clean slices. Serves 12-16; nutrition per slice approx. 350 calories. This keeps the cake fresh, tangy, and spring-ready without drying out.

Easy Spring Lemon Bundt Cake Recipe: Perfect for Spring

Ingredients

– 3 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup unsalted butter (softened)

– 2 cups granulated sugar

– 4 large eggs

– 1/4 cup fresh lemon zest (about 3 lemons)

– 1/3 cup fresh lemon juice

– 1 cup sour cream or Greek yogurt

– 1 teaspoon vanilla extract

– 2 cups powdered sugar

– 3-4 tablespoons lemon juice

– Lemon zest

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Preheat your oven to 325°F (165°C). Grease a 10-12 cup bundt pan thoroughly with shortening, then dust with 2 tablespoons flour, tapping out excess. This prevents sticking for flawless release. Gather all ingredients at room temperature for even mixing.

2-Second Step: In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside. This dry mix ensures a stable base for your lemon bundt cake.

3-Third Step: In a large bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add 4 large eggs one at a time, beating well after each. Scrape down sides as needed.

4-Fourth Step: Mix in 1/4 cup fresh lemon zest, 1/3 cup fresh lemon juice, and 1 teaspoon vanilla extract. The batter may look curdled, but it smooths out. For vegan adaptations, use flax eggs here.

5-Fifth Step: Alternate adding the dry ingredients and 1 cup sour cream (or Greek yogurt) to the wet mixture, starting and ending with dry. Mix on low speed just until combined, about 1-2 minutes. Avoid overmixing for a tender crumb in this easy bundt cake.

6-Sixth Step: Pour batter into the prepared bundt pan, smoothing the top. Tap gently to release air bubbles. Bake at 325°F for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Start checking at 55 minutes to prevent drying.

7-Seventh Step: Cool in the pan on a wire rack for exactly 15 minutes. Invert onto the rack to release. If it sticks, run a thin knife around edges. Cool completely, about 1-2 hours.

8-Eighth Step: Whisk 2 cups powdered sugar with 3-4 tablespoons lemon juice until smooth and pourable. Add extra zest for garnish. Drizzle over the cooled spring lemon bundt cake. For gluten-free, this step remains the same.

9-Final Step: Slice with a serrated knife. Serves 12-16. Total time: about 2 hours. Pair with fresh berries or whipped cream. This moist lemon bundt cake shines at spring events.

Notes

🍋 Use fresh lemons for zest and juice to maximize bright, natural flavor in the cake.
🎂 Grease the bundt pan generously with butter and flour to ensure easy release without sticking.
❄️ Wrap cooled cake tightly and store at room temperature for up to 3 days; it stays moist longer due to the citrus.

Author: Brandi Oshea
Prep Time: 15 minutes
Cool: 15 minutes
Cook Time: 60 minutes
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 320 calories
Sugar: 28g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg