Few things spark joy in the kitchen quite like the first bite of a Super Moist Lemon Bundt Cake. This is one of those recipes you’ll want to save forever: an irresistibly tender crumb packed with bright citrus, topped with a zesty lemon glaze that steals the show at first glance. Whether you’re celebrating or just looking to brighten up any ordinary afternoon, this stunning cake brings big flavor, effortless elegance, and a delightful pop of color to your table.

Super Moist Lemon Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of a Super Moist Lemon Bundt Cake truly begins with simple, accessible ingredients. Each one plays a crucial role in achieving the cake’s luscious moisture, vivid citrus notes, and that extra-special bakery-style flavor.

All-purpose flour: Provides the structure and base for the cake, making each slice perfectly soft but sturdy.
Instant lemon pudding dry mix (3.4 oz box): Adds depth of lemon flavor and ensures a supremely moist crumb you’ll crave.
Baking powder: Gives the cake lift and lightness, so it never feels dense or heavy.
Kosher salt: Balances sweetness and sharpens those citrus notes beautifully.
Eggs (room temperature): Help bind everything together and contribute to richness.
Granulated sugar: Sweetens the cake and helps it brown just right while baking.
Vegetable oil: Essential for that signature moist texture — it keeps the cake tender for days.
Sour cream (room temperature): Delivers unbeatable creaminess and a slight tang that pairs deliciously with lemon.
Almond extract: Adds a subtle, nutty background note you’ll notice in every bite.
Lemon zest: The fine shreds of peel release bright citrus oils throughout the entire cake.
Lemon juice: Squeezed from the zested lemon for just-picked tartness and authenticity.
Powdered sugar: The picturesque foundation for an effortlessly smooth glaze.
Milk of choice: Don’t worry about dairy versus plant milk — either creates a pourable, luscious glaze texture.
Lemon juice (for glaze): Makes the icing irresistibly tangy and flavorful.
Lemon zest (for glaze): Sprinkles sunshine into every swirl of drizzle on top.
Almond extract (for glaze): Gently echoes the cake’s flavor for harmonious balance.

How to Make Super Moist Lemon Bundt Cake

Step 1: Prep Your Bundt Pan

Start by preheating your oven to 325°F. Grab your trusty 10-cup bundt pan and give it a generous coat of baking spray or rub it well with butter, ensuring every crevice is covered. This is your insurance policy for a flawless cake release, and it makes all the difference.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your all-purpose flour, instant lemon pudding dry mix, baking powder, and kosher salt. Stir until you see the lemon pudding specks evenly distributed. Combining the dry ingredients first helps everything blend seamlessly and prevents lumps later on.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, vigorously whisk the eggs and granulated sugar until smooth and slightly pale. Now add the vegetable oil, sour cream, almond extract, lemon zest, and freshly squeezed lemon juice. Keep whisking until you have a creamy, unified mixture packed with zesty fragrance.

Step 4: Create the Batter

Pour your wet mixture right into the bowl of dry ingredients. Use a rubber spatula to gently fold everything together — no overmixing, just until the last streaks of flour disappear. The batter will be thick, but that’s exactly how you want it for a Super Moist Lemon Bundt Cake. Use a spoon or gentle taps to evenly spread the batter in the prepared pan.

Step 5: Bake the Cake

Place your pan on the center rack and bake for 1 hour, or until a toothpick comes out clean when inserted in the middle. Resist the temptation to open the oven early — keeping it closed ensures a high, even rise. Once baked, let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Let it cool completely (yes, completely!) before you even think about glazing.

Step 6: Prepare the Lemon Glaze

While your cake cools, stir together powdered sugar, milk, lemon juice, zest, and a dash more almond extract in a medium bowl. Whisk until utterly smooth. If you need to adjust the consistency, add a touch more milk or sugar — you’re aiming for a thick but pourable glaze that will hug every curve of your cake.

Step 7: Glaze and Serve

Now for the moment of glory! Set your completely cooled bundt cake on a serving platter and slowly pour the fresh lemon glaze over the top, letting it cascade down the sides. Slice your Super Moist Lemon Bundt Cake into generous wedges and get ready for smiles all around.

How to Serve Super Moist Lemon Bundt Cake

Garnishes

Dress up your creation with a flourish of extra lemon zest on top, a handful of sugared lemon slices, or even a dusting of powdered sugar just before serving. Each garnish elevates the sunny presentation and adds another layer of citrusy temptation.

Side Dishes

Keep things refreshingly light by pairing your Super Moist Lemon Bundt Cake with a bowl of fresh berries or a dollop of lightly sweetened whipped cream. For an extra-celebratory spread, serve alongside iced tea or a fruity sparkling wine — it’s a match made in dessert heaven.

Creative Ways to Present

If you want to really wow, try serving individual slices on dessert plates swirled with raspberry coulis or candied lemon peel. Cup up your leftovers into cubes for a cheerful trifle, or use the cake as the base layer for an over-the-top lemon shortcake.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. Thanks to its extra-moist crumb, every slice of Super Moist Lemon Bundt Cake stays tender and flavorful, even on day three.

Freezing

Planning ahead? This cake freezes beautifully. Simply wrap cooled, unglazed slices (or the whole cake) in a double layer of plastic and foil. Store in the freezer for up to two months. Thaw overnight at room temperature, then glaze just before serving for best results.

Reheating

If you love a slightly warm slice, pop an individual serving in the microwave for just 10-15 seconds. The lemon glaze will become extra gooey and delicious, almost like a lemon pudding cake — pure comfort on a plate.

FAQs

How do I prevent my bundt cake from sticking?

The best defense is a thorough coat of baking spray or butter, making sure to get into every curve of your pan. Letting the cake cool for 10 minutes in the pan (no longer!) before unmolding also ensures a clean release and a perfect shape for your Super Moist Lemon Bundt Cake.

Can I use Greek yogurt instead of sour cream?

Absolutely! Full-fat Greek yogurt works beautifully in place of sour cream, bringing a touch of tang and ensuring that signature moistness we all crave.

Why is instant pudding mix used in the recipe?

The dry instant lemon pudding mix is a game changer for this cake. It packs in bold lemon flavor and adds unbeatable softness that keeps your Super Moist Lemon Bundt Cake tender for days, even after storing or freezing.

Can I make this cake gluten-free?

It’s easy to make this recipe gluten-free by swapping the all-purpose flour for your favorite 1:1 gluten-free flour blend. Double-check that your pudding mix and baking powder are certified gluten-free as well — then bake as usual!

Is the almond extract necessary?

If you’re not a fan of almond extract, you can omit it or substitute vanilla extract. The almond adds a subtle depth, but the cake will still burst with the vibrant citrus signature of a true Super Moist Lemon Bundt Cake.

Final Thoughts

If you’re on the hunt for a showstopping dessert with minimal fuss, this Super Moist Lemon Bundt Cake is simply unbeatable. It’s fluffy, bursting with bright lemon, and irresistibly beautiful every time you bake it. Coffee break, brunch, or party centerpiece — there’s truly never a wrong moment for a cake like this. Go ahead and try it, and get ready to dazzle your inner circle with a new favorite!

Super Moist Lemon Bundt Cake Recipe

★★★★★

4.9 from 18 reviews

Author: Ethan
Total Time: 1 hour 20 minutes
Yield: 1 bundt cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful tangy sweetness of this Super Moist Lemon Bundt Cake. The perfect balance of zesty lemon flavor and moist, tender crumb makes this a must-try dessert for any occasion.

Instructions

Preheat the oven: Preheat the oven to 325°F and prepare a bundt pan.
Combine dry ingredients: Mix flour, lemon pudding mix, baking powder, and salt in a bowl.
Whisk wet ingredients: In another bowl, combine eggs, sugar, oil, sour cream, extract, lemon zest, and juice.
Combine wet and dry: Fold wet ingredients into dry until just combined. Pour batter into prepared pan.
Bake: Bake for 1 hour, then cool in pan before transferring to a wire rack.
Make lemon glaze: Combine powdered sugar, milk, lemon juice, zest, and extract in a bowl.
Glaze the cake: Pour the glaze over the cooled cake on a platter or cake stand.
Serve: Slice and enjoy!

Notes

You can add a sprinkle of powdered sugar or fresh berries on top for extra decoration.
To enhance the lemon flavor, you can add more zest or a splash of lemon extract to the glaze.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American