Lemon Bundt / Pound Cake with Icing
A moist lemon‑flavored bundt (or pound) cake topped with a smooth icing and crunchy nuts.
Why You’ll Love This Recipe
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Bright lemon flavor cuts through sweetness.
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The texture is buttery and dense but soft.
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Looks elegant, great for dessert or tea time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Flour
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Sugar
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Butter
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Eggs
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Baking powder
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Lemon zest & juice
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Milk or sour cream
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Icing sugar
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Nuts for topping
Directions
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Preheat oven, butter bundt pan.
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Cream butter and sugar, add eggs one at a time.
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Mix in lemon zest & juice, then flour and leavening, alternating with milk.
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Bake until toothpick clean.
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Cool slightly, then invert and ice. Sprinkle nuts on top.
Servings and Timing
Serves ~10‑12 slices.
Prep: 15‑20 min.
Bake: ~50‑60 min.
Variations
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Glaze could be lemon or vanilla.
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Add poppy seeds.
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Use different nuts (almonds, pecans).
Storage / Reheating
Store covered at room temp for 2‑3 days. Reheat slices in microwave or oven briefly.
FAQs
How to check cake doneness?
Insert toothpick: if it comes out clean or with few crumbs, it’s done.
Can I use loaf pan instead of bundt?
Yes; bake at similar temp but adjust time.
How to prevent cake sticking to pan?
Butter well + dust with flour or use nonstick spray.
Can I reduce sugar?
Possibly, but texture will differ.
Are fresh lemons better than bottled juice?
Yes—fresh zest & juice give brighter flavor.
What nuts go best?
Walnuts, pecans add crunch; almonds are milder.
Can I freeze the cake?
Yes: wrap tightly; thaw before icing.
How to make icing smooth?
Sift icing sugar; mix with just enough liquid.
Can I omit nuts?
Yes, optional.
Does sour cream help?
Yes—it adds moisture and richness.
Conclusion
This lemon bundt cake is a classic: bright, rich, and impressive. It dessert that both looks and tastes delightful. A perfect addition t
PrintLemon Bundt / Pound Cake with Icing
A rich, buttery lemon pound cake baked in a bundt pan and topped with a bright, zesty lemon icing. This classic dessert is soft, moist, and packed with fresh lemon flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups powdered sugar (for icing)
- 2–3 tablespoons lemon juice (for icing)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the icing, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
- Use fresh lemon juice and zest for best results.
- Let the cake cool completely before adding icing to avoid melting.
- Store in an airtight container for up to 3 days at room temperature or 5 days refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: lemon bundt cake, lemon pound cake, lemon glaze, classic dessert, citrus cake
o any gathering or as a treat with tea.
