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This lemon bundt cake recipe offers the perfect balance of tangy citrus flavor and a soft, moist crumb, which will leave your kitchen smelling wonderful. Whether you’re hosting a spring brunch, celebrating a special occasion, or simply craving something fresh and vibrant, this unmissable lemon cake delivers bakery-quality results every time. Its gorgeous golden color and elegant shape make it both visually stunning and delicious, while the refreshing lemon glaze adds the perfect finishing touch that will have everyone asking what your secret is.
Ingredients List
For the Lemon Bundt Cake:
- 3 cups all-purpose flour (can be substituted with cake flour for extra fluff)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (European butter adds a richer flavor)
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons lemon zest (from 3 to 4 lemons for optimal flavor)
- 1 cup whole milk, at room temperature (buttermilk works great too)
- 1/4 cup sour cream (Greek yogurt is a healthier alternative)
For the Lemon Glaze:
- 2 cups sifted powdered sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 to 3 tablespoons milk (the amount can be adjusted according to the desired consistency)
Pro Tip: Room-temperature ingredients blend more easily, resulting in a smoother batter and a more consistent texture. Remove the eggs, milk, and butter from the refrigerator two hours before baking.
Timing
Preparation time: 20 minutes, Baking time: 55-65 minutes, Cooling time: 15 minutes (in pan) + 30 minutes (to cool completely), Total time: 2 hours
This efficient timeline saves approximately 25% less work time compared to traditional layer cakes, making it ideal for busy home bakers. Using a single pan eliminates the complexity of multiple layers, while delivering impressive serving results.
Step-by-Step Instructions
Step 1: Prepare Your Kitchen for Success
Preheat the oven to 175°C (350°F). Grease a 10-12 cup Bundt pan with butter, then dust it with flour. This dual method prevents sticking better than cooking spray alone. Shake off excess flour and set aside.
Step 2: Create the Dry Ingredient Foundation
Combine the flour, baking powder, and salt in a medium-sized bowl and mix well. This thorough mixing ensures even distribution of the leavening agents, preventing the formation of any dense clumps or uneven texture.
Step 3: Cream Butter and Sugar to Perfection
Using an electric mixer, beat the soft butter and sugar for 4-5 minutes. You’ll notice the mixture becoming light and fluffy and increasing significantly in volume. This technique forms the basis for your cake’s fluffy texture.
Step 4: Add Eggs and Flavor Elements
Mix one egg at a time, making sure each one is well blended before adding the next. Then, add the vanilla extract, fresh lemon juice, and lemon zest. Don’t worry if the mixture seems a little separate; this temporary change in texture will completely disappear during the next mixing phase.
Step 5: Alternate Wet and Dry Ingredients
Add the flour mixture in three batches, alternating with the milk mixture (milk + sour cream) in two batches. Begin and end with the flour mixture. Gently stir until fully blended—over-stirring activates the gluten proteins, resulting in a dense, rubbery texture instead of the desired soft crumb.
Step 6: Bake to Golden Perfection
Pour the batter into the prepared bundt pan, spreading evenly. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should spring back when lightly touched.
Step 7: Cool and Release
Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack. If it sticks, let it rest for an additional 5 minutes before trying to turn it out again.
Step 8: Create the Signature Glaze
Whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Thicken the mixture by gradually adding more liquid for a thinner consistency, or by adding more powdered sugar for a thicker layer. The ideal mixture should flow smoothly, yet still have enough texture to adhere beautifully to the edges of the cake.
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 fruits provide essential vitamin C, as well as beneficial plant compounds called bioflavonoids.
- Eggs provide high-quality protein and essential amino acids.
- A moderate portion size allows you to enjoy your meal without feeling guilty.
Healthier Alternatives for the Recipe
Reduce Sugar Impact:
- Replace 1/2 cup of sugar with unsweetened applesauce.
- Use stevia or monk fruit sweetener (reduce the sugar by 75%).
Increase Nutritional Value:
- Replace 1 cup of all-purpose flour with whole wheat flour for pastries.
- Add 2 tablespoons of ground flaxseeds for omega-3 fatty acids.
- Replace sour cream with Greek yogurt (increases protein and reduces fat).
Dairy-Free Modifications:
- Use unsweetened almond milk and margarine.
- Replace sour cream with coconut cream.
Gluten-Free Option:
- Use a certified gluten-free flour blend (1:1 ratio).
- Add 1/2 teaspoon of xanthan gum if the blend doesn’t contain it.
Serving Suggestions
Classic Presentations:
- Sprinkle it with powdered sugar for an elegant yet simple touch.
- Serve it with fresh berries and whipped cream.
- Mix it with vanilla ice cream for a contrasting temperature.
Creative Variations:
- Toast thin slices and serve with afternoon tea.
- Cube them into trifle layers with lemon cream and berries.
- Serve warm with lemon butter.
Seasonal Adaptations:
- Spring: Garnish with edible flowers and mint.
- Summer: Garnish with fresh peach slices.
- Fall: Add candied ginger to the garnish.
- Winter: Serve with hot tea or coffee.
Common Mistakes to Avoid
Overmixing the batter: This leads to gluten development, resulting in a rough, dense texture. Mix the ingredients until well blended.
Incorrect pan preparation: Insufficient oiling causes sticking. Always ensure your Bundt pan is well greased and floured.
Opening the oven door too early: This causes temperature fluctuations, resulting in the cake sinking or baking unevenly. Wait until the minimum baking time is reached before checking.
Rushing the cooling process: Removing the cake from the pan too early can cause it to crack. Let the cake cool in the pan for a full 15 minutes.
Using cold ingredients: Room-temperature ingredients mix more easily, preventing batter from clumping and ensuring an even texture.
Incorrect measuring: Baking is a science—use proper measuring cups and measure ingredients for consistent results.
Storing Tips for the Recipe
Short-term storage (1-3 days): Store covered at room temperature. Remarkably, this cake reaches its peak flavor and moisture after a full day, as the citrus oils permeate the cake and the crumb texture stabilizes to a perfectly soft crumb.
Long-term storage (up to a week): Wrap the cake tightly in plastic wrap and store in the refrigerator. Let the cake come to room temperature before serving for the best texture and flavor.
Freezing Instructions:
- Wrap the cooled, unfrosted cake in plastic wrap, then aluminum foil.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight, then add the fresh topping.
Make-Ahead Tips:
- Bake the cake up to two days in advance, then wrap and store at room temperature.
- Prepare the topping ingredients separately and mix them just before serving.
- Freeze the cake slices wrapped in plastic for quick dessert portions.
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- “9.5” Nonstick Fluted Cake Pan, Carbon Steel.
- Amazon Basics 6-Piece Nonstick Bakeware Set.
- Sweejar Baking Pans Set.
Conclusion
This lemon bundt cake recipe combines simplicity with stunning results, delivering a restaurant-quality dessert right from your home kitchen. The bright citrus flavor, soft cake crumb, and beautiful presentation make it perfect for any occasion. Try this amazing recipe in your kitchen and let us know what you think in the comments below. Don’t forget to subscribe for more delicious 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!
