Lemon Bundt Cake
Lately I’ve been obsessed with lemon desserts. There is something magical about balancing tangy with sweet and this Lemon Bundt Cake recipe is no exception. The cake is moist and the lemon glaze add just the right amount of lemony goodness to make this the perfect dessert.
In the mood for something sweet? You’re in the right place! Check out my Strawberry Bundt Cake and Peach Cobbler Cookies.
Moreover, this Lemon Bundt Cake Recipe is the perfect blend of sweet and tangy, making it an irresistible dessert for any occasion. With simple ingredients and straightforward steps, you’ll love how easy it is to prepare this lemon cake. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress your family and friends. So, grab your lemons and get baking – your taste buds will thank you!
Why You’ll Love This Lemon Bundt Cake Recipe:
Furthermore, this Lemon Bundt Cake is a crowd-pleaser for several reasons:
- Bursting with Flavor: The combination of fresh lemon zest and juice infuses every bite with a bright, citrusy flavor.
- Moist and Tender: The addition of sour cream and a generous amount of butter ensures a moist and tender crumb.
- Easy to Make: Despite its impressive appearance, this cake is straightforward to prepare, making it accessible for both novice and experienced bakers.
Ingredients You’ll Need:
- Flour: Provides structure and stability to the cake.
- Baking Powder: Helps the cake rise, giving it a light and fluffy texture.
- Fine Salt: Enhances the flavor and balances the sweetness.
- Granulated Sugar: Adds sweetness and aids in the cake’s moistness.
- Lemon Zest: Delivers intense lemon flavor without adding extra moisture.
- Lemon Juice: Adds tanginess and enhances the lemon flavor.
- Eggs: Contribute to the cake’s richness and structure.
- Sour Cream: Adds moisture and a slight tang, keeping the cake tender.
- Unsalted Butter: Provides richness and a tender crumb.
How to Make Lemon bundt Cake
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing and flouring a Bundt pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Combine Sugar and Lemon Zest: Rub the lemon zest into the sugar until fragrant.
- Cream Butter, Sugar, and Add Eggs: Beat the butter with the lemon-sugar mixture until light and fluffy. Incorporate the eggs one at a time, mixing well after each addition and then add sour cream, and lemon juice. Mix until smooth.
- Combine Wet and Dry Ingredients: Gradually mix in the wet ingredients into the dry ingredients until just combined.
- Bake: Pour the batter into the Bundt pan and bake for 60-70 minutes.
- Cool and Glaze: Let the cake cool before drizzling with a simple lemon glaze made from powdered sugar, lemon juice, and cream.
Tips for the best Lemon Cake
Additionally, by following these tips you’ll be able to make the best lemon bundt cake that’s moist, flavorful, and a burst of citrus in every bite!
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best texture.
- Greasing the Pan: Thoroughly grease and flour the Bundt pan to prevent the cake from sticking.
- Don’t Overmix: Mix the batter just until the ingredients are combined for the perfect textured cake.
- Cooling Time: Allow the cake to cool in the pan for 15 minutes before turning it out onto a rack to cool completely.
FAQ
Q: Can I use a different type of pan?
A: While a Bundt pan is ideal for this recipe, you can use a tube pan or two loaf pans. Adjust baking times accordingly.
Q: How Do I Store Leftovers?
A: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Q: Can I freeze this Lemon Bundt Cake?
A: Yes, you can freeze the cake (without the glaze) for up to 3 months. Thaw at room temperature before glazing and serving.
Q: What can I use instead of sour cream?
A: You can substitute sour cream with an equal amount of plain Greek yogurt.
More dessert recipes:
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Lemon Bundt Cake
Equipment
- bundt pan
- Electric mixer or stand mixer
- measuring cups and spoons
- Microplane or zester
- Juicer
- Toothpick or cake tester
- Cooling rack
Ingredients
Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp fine salt
- 2 1/2 cup granulated sugar 500g
- 4 tbsp fresh lemon zest about 6 lemons
- 4 tbsp fresh lemon juice about 2 lemons
- 8 eggs room temp
- 1/2 cup sour cream 120g
- 4 sticks unsalted butter 452g, melted
Lemon Glaze
- 2 cups powdered sugar
- 4 tbsp fresh lemon juice
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it is fragrant and well incorporated.
- slowly add the butter in a steady stream to the sugar and lemon zest mixture. Beat on medium speed funtil fully incorporated.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add in the sour cream and lemon juice until smooth
- Slowly add the wet ingredients into the dry ingredients and fold with a spatula until just combined being careful not to over mix.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, lemon juice, and heavy cream until smooth. Adjust the consistency as needed by adding more powdered sugar or lemon juice.
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
- Slice and serve the cake. Enjoy!
Video
Notes
- Ensure that all ingredients are at room temperature before starting for the best results.
- The lemon glaze can be adjusted to taste by varying the amount of lemon juice or adding lemon zest for an extra punch.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This cake can also be frozen (without the glaze) for up to 3 months. Thaw at room temperature before glazing and serving.
One of my favs and you make it so easy for us to follow the directions.