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This lemon bundt cake recipe delivers the perfect balance of tangy citrus flavor and moist, tender crumb that will make your kitchen smell absolutely divine. Whether you’re hosting a spring brunch, celebrating a special occasion, or simply craving something bright and refreshing, this foolproof lemon pound cake creates bakery-quality results every single time. The gorgeous golden color and elegant bundt shape make this citrus bundt cake as visually stunning as it is delicious, while the zesty lemon glaze adds that final touch of perfection that’ll have everyone asking for your secret.
Ingredients List
For the Lemon Bundt Cake:
- 3 cups all-purpose flour (can substitute with cake flour for extra tenderness)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (European-style butter adds richness)
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons lemon zest (from 3-4 lemons for maximum flavor)
- 1 cup whole milk, room temperature (buttermilk works beautifully too)
- 1/4 cup sour cream (Greek yogurt as healthier alternative)
For the Lemon Glaze:
- 2 cups powdered sugar, sifted
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2-3 tablespoons milk (adjust for desired consistency)
Pro Tip: Room temperature ingredients blend more easily, creating a smoother batter and more even texture. Pull your eggs, milk, and butter from the fridge 2 hours before baking.
Timing
Preparation Time: 20 minutes Baking Time: 55-65 minutes Cooling Time: 15 minutes (in pan) + 30 minutes (complete cooling) Total Time: 2 hours
This efficient timeline represents approximately 25% less active work time compared to traditional layer cakes, making it perfect for busy home bakers. The single-pan approach eliminates the complexity of multiple layers while delivering impressive presentation results.
Step-by-Step Instructions
Step 1: Prepare Your Kitchen for Success
Preheat your oven to 350°F (175°C) and generously grease your 10-12 cup bundt pan with butter, then dust with flour. This double-coating method prevents sticking better than cooking spray alone. Tap out excess flour and set aside.
Step 2: Create the Dry Ingredient Foundation
Combine flour, baking powder, and salt in a medium mixing bowl, whisking thoroughly. This careful blending guarantees uniform distribution of rising agents, eliminating any possibility of dense pockets or irregular texture development.
Step 3: Cream Butter and Sugar to Perfection
With your electric mixer set to medium-high speed, blend the softened butter and sugar for 4-5 minutes. You’ll notice the mixture transforms into a pale, airy consistency that’s significantly increased in volume – this technique creates the foundation for your cake’s delicate texture.
Step 4: Add Eggs and Flavor Elements
Incorporate eggs individually, ensuring each one is fully blended before adding the next. Follow with vanilla extract, fresh lemon juice, and lemon zest. Don’t worry if the mixture appears slightly separated – this temporary texture change resolves completely during the next mixing phase.
Step 5: Alternate Wet and Dry Ingredients
Add the flour mixture in three additions, alternating with milk mixture (milk + sour cream) in two additions. Begin and end with flour mixture. Fold ingredients together gently until just incorporated – excessive stirring activates gluten proteins, leading to a dense, chewy texture rather than the desired tender crumb.
Step 6: Bake to Golden Perfection
Pour batter into prepared bundt pan, spreading evenly. Bake for 55-65 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs. The top should spring back when lightly touched.
Step 7: Cool and Release
Cool in pan for 15 minutes, then carefully invert onto wire rack. If cake sticks, let it rest 5 more minutes before attempting removal again.
Step 8: Create the Signature Glaze
Whisk together powdered sugar, lemon juice, zest, and milk until smooth. Fine-tune the thickness by gradually adding more liquid for a thinner consistency or additional powdered sugar for a thicker coating. The ideal glaze should flow smoothly but maintain enough body to cling beautifully to the cake’s ridges.
Nutritional Information
Per Slice (12 servings):
- Calories: 385
- Fat: 12g (18% DV)
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 245mg
- Carbohydrates: 65g
- Fiber: 1g
- Sugars: 48g
- Protein: 6g
- Vitamin C: 8% DV (from fresh lemon)
Notable Nutritional Benefits:
- Citrus content delivers essential vitamin C plus beneficial plant compounds called bioflavonoids
- Eggs contribute high-quality protein and essential amino acids
- Moderate portion size allows for guilt-free indulgence
Healthier Alternatives for the Recipe
Reduce Sugar Impact:
- Substitute 1/2 cup sugar with unsweetened applesauce
- Use stevia or monk fruit sweetener (reduce by 75% of sugar amount)
Increase Nutritional Value:
- Replace 1 cup all-purpose flour with whole wheat pastry flour
- Add 2 tablespoons ground flaxseed for omega-3 fatty acids
- Substitute Greek yogurt for sour cream (adds protein, reduces fat)
Dairy-Free Modifications:
- Use plant-based butter and unsweetened almond milk
- Replace sour cream with coconut cream
Gluten-Free Option:
- Use certified gluten-free flour blend (1:1 ratio)
- Add 1/2 teaspoon xanthan gum if blend doesn’t contain it
Serving Suggestions
Classic Presentations:
- Dust with powdered sugar for elegant simplicity
- Serve with fresh berries and whipped cream
- Pair with vanilla ice cream for temperature contrast
Creative Variations:
- Toast thin slices and serve with afternoon tea
- Cube for trifle layers with lemon curd and berries
- Serve warm with lemon butter spread
Seasonal Adaptations:
- Spring: Garnish with edible flowers and mint
- Summer: Top with fresh peach slices
- Fall: Add candied ginger to glaze
- Winter: Serve with hot tea or coffee
Common Mistakes to Avoid
Overmixing the Batter: This develops gluten, creating tough, dense texture. Mix just until ingredients are combined.
Incorrect Pan Preparation: Insufficient greasing causes sticking. Always butter AND flour your bundt pan thoroughly.
Opening Oven Door Too Early: This causes temperature fluctuations leading to sinking or uneven baking. Wait until minimum baking time before checking.
Rushing the Cooling Process: Removing from pan too soon causes breaking. Let cake cool in pan for full 15 minutes.
Using Cold Ingredients: Room temperature ingredients blend more easily, preventing lumpy batter and ensuring even texture.
Incorrect Measuring: Baking is science – use proper measuring cups and level ingredients for consistent results.
Storing Tips for the Recipe
Short-Term Storage (1-3 days): Store covered at room temperature. Remarkably, this cake reaches peak flavor and moistness after sitting for a full day, as the citrus oils infuse throughout and the crumb structure settles into perfect tenderness.
Extended Storage (up to 1 week): Wrap tightly in plastic wrap and refrigerate. Bring to room temperature before serving for best texture and flavor.
Freezing Instructions:
- Wrap cooled, unglazed cake in plastic wrap, then aluminum foil
- Freeze up to 3 months
- Thaw overnight in refrigerator, then add fresh glaze
Make-Ahead Tips:
- Bake cake 2 days ahead, wrap and store at room temperature
- Prepare glaze ingredients separately, mix just before serving
- Freeze individual slices wrapped in plastic for quick dessert portions
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- Amazon Basics 6-Piece Nonstick Bakeware Set.
- Sweejar Baking Pans Set.
- “9.5” Nonstick Fluted Cake Pan, Carbon Steel.
Conclusion
This lemon bundt cake recipe combines simplicity with spectacular results, delivering restaurant-quality dessert from your home kitchen. The bright citrus flavor, tender crumb, and stunning presentation make it perfect for any occasion. Give this delightful recipe a test run in your kitchen and let us know how it turned out by leaving your thoughts in the comments below. Don’t forget to subscribe for more mouthwatering recipes and baking tips delivered straight to your inbox!
FAQs
Q: Can I make this cake without a bundt pan? A: Yes! Use two 9-inch round pans or one 9×13 inch pan. Adjust baking time to 25-30 minutes for rounds, 35-40 minutes for rectangular pan.
Q: Why did my cake stick to the pan? A: Insufficient greasing is the main culprit. Always butter thoroughly, then dust with flour. Some bakers swear by baking spray with flour for extra insurance.
Q: Can I use bottled lemon juice instead of fresh? A: Fresh lemon juice provides superior flavor, but bottled works in a pinch. Never substitute bottled lemon juice for zest – fresh zest is essential for optimal citrus flavor.
Q: How do I know when the cake is perfectly done? A: Insert a toothpick in the thickest part – it should come out with just a few moist crumbs. The top should spring back when lightly touched, and edges should just begin pulling away from pan sides.
Q: My glaze is too thick/thin – how do I fix it? A: Too thick? Add milk 1 teaspoon at a time. Too thin? Add powdered sugar 1 tablespoon at a time until desired consistency is reached.
Q: Can I double this recipe? A: Yes, but bake in two separate bundt pans rather than one large pan. Baking times remain the same. This makes excellent gifts or freezer preparation!
