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Lemon Bundt Cake Recipe

Lemon Bundt Cake Recipe
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★★★★★

5.3 from 11 reviews

This Lemon Bundt Cake is a moist and tender cake infused with fresh lemon zest and juice, topped with a tangy lemon glaze for the perfect balance of sweet and citrusy flavors. Made with simple ingredients like butter, sugar, eggs, and sour cream, it’s an ideal dessert for spring and summer gatherings or anytime you crave a bright, refreshing treat.

Ingredients

Scale

Cake

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted Challenge butter (2 sticks), at room temperature
  • 2 cups sugar
  • 1 tablespoon lemon zest (from 1 lemon)
  • 4 eggs
  • ½ teaspoon vanilla extract
  • ½ cup milk (non-fat preferred)
  • ½ cup sour cream (full fat preferred)
  • 1 tablespoon fresh lemon juice

Glaze

  • 2 tablespoons unsalted Challenge butter, melted
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F. Thoroughly grease and flour a bundt pan to ensure the cake releases easily after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream butter and sugar: Using an electric mixer, beat the room temperature butter until smooth and creamy. Gradually add sugar and beat on medium speed for 1-2 minutes until the mixture is light and fluffy.
  4. Add lemon zest and eggs: Mix in the lemon zest. Then, add eggs one at a time, blending briefly after each addition to fully incorporate them.
  5. Combine wet and dry ingredients: Slowly add half of the flour mixture to the batter while mixing on low speed. Then, pour in the vanilla extract and milk. Next, add the remaining flour mixture, followed by the sour cream and lemon juice.
  6. Final mix and pour: Blend all ingredients just until combined, careful not to overmix. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  7. Bake: Place the pan in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
  8. Cool and remove: Allow the cake to cool in the pan on a wire rack until the pan is cool or slightly warm to the touch, about 1 hour. Run a small spatula around the edges and center to loosen, then invert the cake onto a plate by giving the bottom of the pan a firm tap.
  9. Prepare the glaze: In a medium bowl, melt the butter. Add powdered sugar and whisk until combined. Stir in lemon juice and whisk until smooth. The glaze will thicken as it rests at room temperature.
  10. Glaze the cake: Pour or drizzle the lemon glaze over the cooled cake to finish. Allow the glaze to set before serving.

Notes

  • Make sure the bundt pan is thoroughly greased and floured to prevent sticking.
  • Do not overmix the batter after adding the flour to avoid a dense cake.
  • For best flavor, use fresh lemon zest and juice rather than bottled.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: lemon bundt cake, lemon cake recipe, bundt cake with lemon glaze, citrus cake, homemade lemon cake

Find it online: https://cheframiflavor.com/lemon-bundt-cake-recipe/