Sunshine in a ring, this Fluffy Lemon Bundt Cake bakes up a cloud-soft crumb brightened by real lemon zest and juice, and finishes with a delicate dusting of powdered sugar. This is a simple, oil-based bundt cake that uses eggs, oil and yogurt to create an ultra-tender, moist crumb.
The recipe relies on baking powder for lift and fresh lemon for that unmistakable citrus punch. No complicated creams or syrups are required, just a quick whisk, a gentle fold, a 35-minute bake, and a pretty finish. It’s light enough for afternoon tea, pretty enough for a birthday table, and easy enough to make on a weeknight.
What is a Fluffy Lemon Bundt Cake?
Bundt cakes come from a Nordic/European heritage of ring-shaped pans. The modern Bundt pan rose to fame in the U.S. after Scandinavian-style recipes made the shape popular. The lemon bundt is a classic variation, simple batter, quick bake, big visual impact.
A naked bundt, meaning with no glaze, dusted with powdered sugar shows its fluted pattern beautifully and keeps the cake elegant and lighter in sweetness.
Pro Tips for the best Fluffy Lemon Bundt Cake
- Zest the lemon before juicing it, zesting a room-temperature lemon is easier and yields more oil.
- Measure flour by weight if possible because grams are most accurate. Spoon and level if you must use cups.
- Don’t overmix once you add the flour, just mix until just combined to keep the cake airy.
- If you want a brighter lemon hit, fold in 1 tsp of finely grated lemon zest into the batter at the end and/or make a quick lemon glaze.
- Grease the bundt pan well and dust lightly with flour to help the cake release perfectly.
Frequently Asked Questions
How do I know when the cake is done?
Insert a toothpick into the thickest part and it should come out with a few moist crumbs but not wet batter. The top should also spring back gently when pressed and if you jiggle the pan, the center should not slump.
Can I use Greek yogurt or swap for sour cream?
Yes, full-fat Greek yogurt or sour cream can be used in the same quantity. They make the cake rich and moist.
Why did my cake sink in the middle?
Common causes can be because of an underbaked center, opening the oven too early, overbeating the batter, or too much leavening. Use correct oven temp and test before unmolding.
Can I Freeze Fluffy Lemon Bundt Cake?
Yes. Wrap the completely cooled cake tightly and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours before serving. If you’ve dusted with powdered sugar, add a fresh dusting after thawing.
How to Store Fluffy Lemon Bundt Cake
Store at room temperature, covered for up to 3 days. If your kitchen is warm or humid, store in the fridge for up to 5 days, and bring to room temperature before serving for the best texture.
Ingredients
How to Make Fluffy Lemon Bundt Cake
Preheat your oven to 175°C / 350°F and beat 3 eggs with sugar and a pinch of salt. Pour in oil and beat just until incorporated. Stir in yogurt and beat briefly until the batter is smooth and pale.
Preheat your oven to 175°C / 350°F and beat 3 eggs with sugar and a pinch of salt. Pour in oil and beat just until incorporated. Stir in yogurt and beat briefly until the batter is smooth and pale.
In another bowl mix sifted flour, baking powder, and lemon zest.
In another bowl mix sifted flour, baking powder, and lemon zest.
Gradually add the dry mix to the wet ingredients and mix until no streaks of flour remain. Stir in lemon juice and give the batter one last gentle fold.
Gradually add the dry mix to the wet ingredients and mix until no streaks of flour remain. Stir in lemon juice and give the batter one last gentle fold.
Pour batter into the prepared bundt pan, smoothing the top, and bake for 35 minutes.
Pour batter into the prepared bundt pan, smoothing the top, and bake for 35 minutes.
Cool, unmold, dust with powdered sugar, and scatter extra lemon zest on top.
Cool, unmold, dust with powdered sugar, and scatter extra lemon zest on top.
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