Lemon Bundt Cake
Lemon Bundt Cake is a stunning dessert that combines the vibrant tang of fresh lemons with the luxurious texture of a classic pound cake. Perfect for any occasion, whether it’s a sunny afternoon tea or a festive gathering, this cake brings a refreshing twist that’s hard to resist. Each bite is infused with a bright lemon flavor, thanks to the layers of zest, extract, and a delightful lemon glaze. This recipe is a must-try for anyone who loves the balance of sweet and citrus, offering a cake that’s not just tasty but also visually captivating with its golden exterior and glistening glaze.
Ingredients Breakdown
Creating the perfect Lemon Bundt Cake starts with understanding the ingredients that make it special. This recipe calls for a combination of high-quality ingredients that work together to achieve a moist, flavorful cake with a beautiful crumb.
Sugar and unsalted butter are creamed together to form the base of the cake, providing structure and a rich buttery flavor. Room-temperature eggs are added for moisture and to help the cake rise properly. Cake flour is preferred in this recipe over all-purpose flour because of its lighter texture, which contributes to a tender crumb. The addition of baking powder ensures that the cake rises evenly.
Lemon zest is a key ingredient, adding fresh, fragrant citrus notes that permeate every bite. Whole milk and vegetable oil provide additional moisture, ensuring the cake is soft without being greasy. Lemon extract intensifies the citrus flavor, while the simple syrup made from lemon juice and sugar adds extra tang and moisture, making the cake irresistibly lemony.
If you don’t have cake flour, you can substitute it by mixing all-purpose flour with a bit of cornstarch. And while unsalted butter is recommended, salted butter can be used just omit the added salt from the recipe. If you prefer a milder lemon flavor, you can replace some of the lemon extract with vanilla extract or reduce the amount of lemon zest.
Step-by-Step Instructions
Creating this Lemon Bundt Cake is a straightforward process if you follow the steps carefully. Begin by preheating your oven to 350°F (175°C) and thoroughly preparing your bundt pan. A well-greased and floured pan is crucial for ensuring that the cake releases smoothly without sticking.
First, whisk together the dry ingredients cake flour, baking powder, salt, and lemon zest. This helps to evenly distribute the leavening agents and zest throughout the batter. In a separate bowl, mix the wet ingredients, including milk, vegetable oil, and lemon extract. Keeping these components separate allows for better control over the mixing process.
The next step involves creaming the butter and sugar until light and fluffy, which usually takes about 3-5 minutes. This step is important because it incorporates air into the batter, helping the cake rise. Eggs are then added one at a time, ensuring each is fully mixed before adding the next.
To avoid overmixing and creating a dense cake, alternate adding the dry and wet mixtures to the creamed butter, starting and ending with the dry ingredients. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, checking at the 20-minute mark to ensure the top isn’t browning too quickly. If it is, cover it loosely with foil.
Once the cake is done baking, let it cool in the pan for about 10 minutes before inverting it onto a wire rack. This brief cooling period helps the cake set without becoming soggy.
For the lemon simple syrup, dissolve sugar in freshly squeezed lemon juice by microwaving the mixture. This syrup is then brushed onto the cake while it’s still hot, allowing the syrup to soak into the cake for an extra burst of lemon flavor. This step is crucial as it not only adds flavor but also keeps the cake moist.
Finally, the lemon glaze is made by mixing confectioners’ sugar, milk, and lemon extract. Adjust the consistency to your liking and drizzle it generously over the cooled cake. For an elegant touch, consider adding a sprinkle of lemon zest on top.
Recipe Tips & Frequently Asked Questions
- How to prevent the cake from sticking to the Bundt pan: Grease every nook and cranny of the pan with butter or nonstick spray, then dust it with flour.
- Adjusting the sweetness and tanginess of the glaze: Add more sugar for sweetness or more lemon juice for tang.
- Tips for storing the cake: Keep it in an airtight container at room temperature for up to three days.
- How to keep the cake moist: Use the lemon simple syrup generously.
- Troubleshooting common issues: If the cake bakes unevenly, ensure your oven rack is centered.
What to Serve With This Recipe
Lemon Bundt Cake pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream. These additions enhance the cake’s refreshing lemon flavor and add a lovely contrast in textures. For beverages, a hot cup of tea, a frothy latte, or even a chilled lemon-infused cocktail makes for a delightful pairing. For gatherings, place the cake on a decorative stand and garnish it with lemon slices and edible flowers to make it the star of the table.
Recipe Variations and Add-Ons
To add some textural interest, consider incorporating poppy seeds into the batter. This not only adds a visual element but also complements the lemon flavor with a subtle nuttiness. Alternatively, you can swap out the lemon for other citrus fruits like orange or lime, creating a completely different but equally delicious cake. For a more indulgent variation, add fresh fruit or nuts to the batter. A layered effect with lemon curd or a cream filling also takes this Lemon Bundt Cake to another level.
Final Thoughts and Serving Suggestions
This Lemon Bundt Cake is more than just a dessert; it’s a celebration of vibrant citrus flavors in a beautifully simple form. The perfect balance of sweet and tart makes it a crowd-pleaser, whether enjoyed as an afternoon treat or a party showstopper. Experiment with the recipe, try different variations, and most importantly, share this delightful Lemon Bundt Cake with those around you it’s sure to bring a burst of sunshine to any occasion.
Lemon Bundt Cake
Ingredients
- 2 cups 400g sugar
- 2 sticks 226g unsalted butter, softened
- 4 large eggs at room temperature
- 3 cups 342g cake flour (see notes for substitution)
- 3 teaspoons 12g baking powder
- ½ teaspoon 3g salt (omit if using salted butter)
- Zest of 2-3 lemons
- 1 cup 242g whole milk
- ¼ cup 54g vegetable oil (we recommend canola oil)
- 1 tablespoon + 1 teaspoon 13g lemon extract (we used McCormick; see notes)
Lemon Simple Syrup
- ⅓ cup 75g freshly squeezed lemon juice from two large lemons
- ½ cup 100g sugar
Lemon Glaze
- 2 cups confectioners’ sugar see notes
- 3 to 4 tablespoons 45 to 60g milk, adjust for preferred consistency
- Pinch of salt approximately ¼ teaspoon
- Lemon extract – start with 1 teaspoon and add more to reach your desired lemon flavor; you can also substitute with lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Prepare a bundt pan by greasing and flouring it thoroughly.
- In a medium bowl, combine the cake flour, baking powder, salt, and lemon zest. Whisk together for about 30 seconds to ensure everything is well blended. Set this dry mixture aside.
- In another bowl or a large measuring cup, mix the milk, vegetable oil, and lemon extract. Set this wet mixture aside as well.
- Using a stand mixer or hand mixer, cream the softened butter until smooth. Gradually add in the sugar and beat at medium speed for 3-5 minutes, or until the mixture becomes pale and fluffy.
- Add the eggs one at a time, beating on low speed until each yolk is fully incorporated before adding the next.
- With the mixer on its lowest setting, alternately add the dry flour mixture and the wet milk mixture to the butter mixture, beginning and ending with the flour. You’ll add the flour in three parts and the milk mixture in two parts. Be sure to scrape down the sides and bottom of the bowl to ensure all ingredients are well combined. Mix just until smooth—avoid overmixing.
- Pour the batter into the prepared bundt pan, smoothing the top with the back of a spoon or spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The cake should spring back when lightly touched. If the top of the cake is browning too quickly, tent it loosely with aluminum foil around the 20-minute mark.
- Cool the cake in the pan on a wire rack for about 10 minutes, then invert it onto the rack to cool completely.
Lemon Simple Syrup
- To make the lemon simple syrup, combine the lemon juice and sugar in a microwave-safe bowl. Heat in the microwave for about a minute, or until the mixture is hot enough to dissolve the sugar. Stir well; if sugar crystals are still visible, heat for a few more seconds until fully dissolved. You can also heat this mixture on the stovetop if preferred.
- While the cake is still in the pan and hot, brush the lemon simple syrup over the top of the cake (which will become the bottom when inverted). Once the cake has been turned out, continue brushing the syrup onto the top and sides while it’s still warm. Apply more syrup as it absorbs, using as much as desired for an extra lemony kick.
For the Lemon Glaze
- In a small bowl, combine the confectioners’ sugar, milk, lemon extract (or fresh lemon juice), and a pinch of salt. Stir until the glaze is smooth. If it’s too thick, add a touch more milk or lemon juice; if it’s too thin, incorporate a little more powdered sugar.
- Drizzle the glaze over the fully cooled cake. For more control, you can use a piping bag with the tip cut off to drizzle. For added zest, sprinkle extra lemon zest over the glaze if desired.
- Store the finished cake in an airtight container at room temperature to keep it fresh. Enjoy your bright and zesty lemon bundt cake!