Lemon Bundt Cake
User Reviews
5
Lemon Bundt Cake
Description
This cake recipe starts by creaming softened unsalted butter with granulated sugar until fluffy, creating a light base. Eggs are incorporated one at a time, followed by sour cream for moisture and a combination of vanilla, fresh lemon juice, and lemon zest for citrus flavor. The dry ingredients including all-purpose flour, baking powder, and salt are whisked and folded in gently to avoid over-mixing and maintain a tender texture.
The batter is poured into a prepared bundt pan and baked at 325°F for 55 to 65 minutes until a toothpick inserted near the center reveals moist crumbs—not wet batter—indicating doneness. After cooling briefly in the pan, the cake is carefully inverted onto a wire rack to cool fully.
A lemon glaze made from powdered sugar, lemon juice, and milk is whisked smooth and poured over the cooled cake, with extra lemon zest added on top for a fresh, aromatic finish. The cake yields about 12 slices but can be cut to serving preference.
This bundt cake balances citrus tang and sweetness with a soft yet sturdy texture, suitable for dessert or special occasions.
Ingredients
Lemon cake
- 1 cup butter softened to room temperature, unsalted
- 1 3/4 cup granulated sugar
- 3 large egg room temperature is best
- 1/3 cup sour cream full-fat is recommended
- 1 tsp vanilla extract
- 1/4 cup lemon juice freshly squeezed is best
- 2 Tbsp lemon zest
- 2/3 cup milk whole
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
Lemon glaze
- 2 cups powdered sugar whisked to remove any lumps
- 1 Tbsp lemon juice freshly squeezed is best
- 1 Tbsp milk whole
- 2 tsp lemon plus additional for garnish, zest
Instructions
Prepare
- Preheat oven to 325°F. Set out a 10-12 cup bundt cake pan.
Mix batter
- Add butter to a large mixing bowl and beat on medium with a hand mixer until light and fluffy. Add sugar and beat again until fluffy and combined.
- Add eggs and beat until combined. Add sour cream, vanilla, lemon juice, lemon zest and milk, then beat until combined.
- In a separate mixing bowl, add flour, baking powder and salt, whisking until well mixed.
- Add flour mixture to batter and stir with a rubber spatula until JUST combined and no flour streaks remain.
Bake
- Brush bundt pan with pan release (or baking spray), then pour in the batter, using a spatula to smooth the batter into an even layer.
- Bake in preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
Cool
- Let cake cool in the pan for about 7-10 minutes, then add a wire cooling rack upside down on top of the pan. Carefully (and using oven mitts so you don't burn yourself), grab both the pan and cooling rack and turn them right-side up. Give the top of the cake pan a couple of taps, and you should be able to lift the cake pan right off of the cake.
- Let cake continue to cool on the rack, until completely cooled.
Glaze
- While cake is cooling, in a small mixing bowl, add all sweet lemon glaze ingredients (powdered sugar, lemon juice, milk and the optional lemon zest).
- Whisk well until smooth. Once cake has cooled, remove it from the pan and drizzle the glaze over the top of the cake.
- Sprinkle with additional lemon zest and serve.
Notes
- Estimated servings are about 12 slices, but you may slice the bundt cake to serve more or fewer as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 78mg | 3% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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