Lemon Bundt Cake

Lemon Bundt Cake is a classic dessert that radiates sunshine and happiness. The moment you slice into it, you’re met with that soft, moist crumb, bursting with a vibrant lemon flavor. Imagine how lovely it is to enjoy a slice of this cake while sipping tea with friends on a delightful afternoon. The cake’s unique Bundt shape not only looks beautiful on the table but also ensures even baking, so you can enjoy the perfect texture with every bite. Plus, there’s a sweet-tart lemon glaze draped over the top, adding an extra layer of flavor.

Whether it’s for a family gathering, a birthday celebration, or simply to satisfy your sweet tooth, Lemon Bundt Cake will make a fantastic addition to any occasion. Its refreshing taste can brighten anyone’s day, and you’ll love how straightforward it is to whip up. So, roll up your sleeves, gather your ingredients, and let’s get started on creating this scrumptious dessert together!

What is Lemon Bundt Cake

Lemon Bundt Cake is a delightful dessert that features a soft, moist crumb and a bright lemon flavor, draped in a sweet-tart lemon glaze. This cake is known for its unique shape, thanks to the Bundt pan, which not only enhances its visual appeal but also helps in even baking. The combination of buttery richness and zesty brightness makes it a favorite for both casual gatherings and special celebrations.

Why You’ll Love This Lemon Bundt Cake

This Lemon Bundt Cake is a showstopper that combines simplicity with elegance. Perfect for any occasion—be it a weekend brunch, potluck, or birthday party—its refreshing flavor is an instant crowd-pleaser. The luscious glaze adds a pop of sweetness, making every bite tantalizingly irresistible. It’s not just a dessert; it’s an experience that brightens your day.

Ingredients for Lemon Bundt Cake

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

Preparing the Cake

Preheat Your Oven and Prepare the Bundt Pan

Preheat your oven to 325°F (163°C). Grease and flour the Bundt pan thoroughly to ensure easy release after baking. This step is essential, as no one wants to deal with a cake that sticks to the pan.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. It’s crucial to ensure even distribution of these dry ingredients. Set this mixture aside for later use.

Cream the Butter and Sugar

In the bowl of an electric mixer, blend the softened butter until smooth. Gradually add the sugar and beat on medium speed for 1-2 minutes until light and fluffy. This step is key for incorporating air, leading to a light cake.

Add Lemon and Eggs

Incorporate lemon zest into the butter-sugar mixture. With the mixer running, add eggs one at a time, allowing a few seconds of mixing in between each addition. This technique helps build a beautifully light batter.

Combine Dry Ingredients and Wet Ingredients

While continuing to mix, gently add half of the flour mixture, followed by the vanilla extract and milk. Once combined, add the remaining flour, sour cream, and fresh lemon juice. Blend until all the ingredients are just combined, being careful not to overmix. Overmixing can lead to a denser cake, and we want a fluffy texture!

Pour Batter into Bundt Pan

Now it’s time to scoop the batter into the prepared Bundt pan. Use a spatula to smooth the top as needed. Spreading it evenly will ensure uniform baking.

Bake the Cake

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan on a wire rack for about 1 hour. This cooling time helps maintain its structure.

Remove the Cake from the Pan

Carefully loosen the edges and center of the cake with a small spatula. Invert the cake onto a plate, giving the pan a firm tap to release it. If done correctly, your cake should pop right out beautifully!

Preparing the Lemon Glaze

Make the Glaze Mixture

In a medium bowl, melt the butter. Add powdered sugar and whisk until combined. Fold in the fresh lemon juice, adjusting thickness as desired. You want a glaze that can drizzle nicely over your cooled cake.

Serving Suggestions

This Lemon Bundt Cake is incredibly versatile. Serve it plain for a simple treat, dust it with powdered sugar for a classic touch, or top it with berries and whipped cream for extra indulgence. It also makes a fantastic centerpiece for tea parties, impressing your guests effortlessly!

Tips for Success

• Ensure all ingredients are at room temperature for optimal mixing. This step makes blending easier and helps achieve a nice, fluffy texture.
• Be meticulous when greasing and flouring the Bundt pan to avoid sticking. It’s better to be safe than sorry!
• Check the cake a few minutes before the suggested baking time to prevent overbaking. You want it perfectly moist!

Variations

Consider adding poppy seeds for a delightful textural contrast, or swirl in some blueberry or raspberry preserves for a fruity twist. These additions can create unique taste experiences that everyone will love.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, consider freezing slices and individually wrapping them. This way, you can enjoy your Lemon Bundt Cake whenever the craving hits!

Pairing Ideas

This cake pairs beautifully with a cup of herbal tea or a glass of fresh lemonade. If you’re feeling indulgent, serve a slice with vanilla ice cream or a drizzle of cream cheese frosting. The combination of flavors will be a treat for your tastebuds!

FAQs

1. Can I use baking powder instead of baking soda in this recipe?
No, these ingredients serve different functions. Baking soda is necessary for the acidity in the sour cream and lemon juice.

2. How do I know when the bundt cake is properly baked?
Check for doneness using a toothpick; it should come out clean or with a few moist crumbs.

3. Can I make this cake in advance?
Absolutely! This cake tastes even better the next day and can be made 1-2 days ahead of serving.

4. What can I use if I don’t have sour cream?
Plain yogurt or buttermilk can be excellent substitutes for sour cream in this recipe.

5. How should I store the leftover cake?
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge or freeze slices.

This Lemon Bundt Cake encapsulates the spirit of sunshine and joy, making it a delightful addition to any table. Enjoy every moment spent baking and savoring this delicious treat with loved ones. Whether for a special occasion or just a sweet craving, this cake is bound to bring a smile to your face!

More Easy Desserts & Sweets Recipes:

• Coconut Icebox Cake
• Easter No-Bake Mini Egg Cheesecake
• Vegan Gluten-Free Carrot Cake
• Carrot Cake Bars

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Lemon Bundt Cake

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Lemon Bundt Cake combines buttery richness and zesty brightness, making it an ideal dessert for any occasion. Its refreshing flavor and moist texture create a delightful experience for everyone.

• Total Time: 1 hour 30 minutes
• Yield: 10-12 servings 1x

Ingredients

Scale 1x2x3x

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

Instructions

• Preheat your oven to 325°F (163°C) and grease the Bundt pan.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
• Cream the softened butter and gradually add sugar until light and fluffy.
• Incorporate lemon zest and add eggs one at a time, mixing after each addition.
• Mix in half of the flour mixture, then add vanilla extract and milk. Add remaining flour, sour cream, and lemon juice and blend just until combined.
• Pour the batter into the prepared Bundt pan and smooth the top.
• Bake for 60-70 minutes, checking for doneness with a toothpick.
• Cool in the pan for 1 hour before inverting onto a plate.
• For the glaze, melt butter, whisk in powdered sugar, and fold in lemon juice. Drizzle over the cooled cake.

Notes

Ensure all ingredients are at room temperature for easier mixing and better texture.
Be thorough when greasing the Bundt pan to prevent sticking.
Check doneness a few minutes before the baking time ends.

• Author: Rachael
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 25
• Sodium: 250
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 1
• Protein: 4
• Cholesterol: 65