Lemon Bundt Cake
User Reviews
5
Lemon Bundt Cake
Description
This Lemon Bundt Cake recipe blends two types of flour with baking powder and salt to provide a balanced structure. The addition of fresh lemon zest and juice throughout the batter intensifies the lemon flavor distinctly. Eggs and sour cream contribute moisture and tenderness, while melted butter adds richness. The batter is gently mixed to avoid toughness, then baked in a well-greased bundt pan to develop a delicate crust and soft interior. Once cooled, the cake is topped with a lemon glaze made from powdered sugar, lemon juice, and milk, giving it a smooth, sweet finish that mirrors the lemon notes within.
The cake's texture is moist and slightly dense due to the sour cream and butter, with bright citrus highlights from the lemon components. Baking in a bundt pan offers a decorative shape and even cooking. This dessert can accompany tea or coffee or serve as a light after-meal treat.
A suggested alternative is substituting full-fat unsweetened plain yogurt for the sour cream, which maintains moisture and texture if preferred. The recipe emphasizes using fresh lemon for the best flavor intensity.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour 191 grams
- 1 1/2 cups cake flour 170 grams
- 2 teaspoons baking powder
- 1 teaspoon salt fine
- 2 1/2 cups granulated sugar 500 grams
- 4 tablespoons lemon fresh zest from about 6 lemons
- 4 tablespoons lemon juice fresh from about 2 lemons
- 8 egg at room temperature, large
- 1/2 cup sour cream at room temperature, 120 grams
- 4 unsalted butter melted and cooled, sticks, (452 grams
For the glaze:
- 2 1/2 cups powdered sugar 313 grams
- 2 tablespoons lemon juice fresh
- 2 tablespoons milk or cream
Instructions
Make the cake:
- Preheat the oven to 350°F.
- In a large mixing bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
- In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest. Add the lemon juice, eggs, and sour cream and pulse until combined. On low speed, gradually drizzle in the melted and cooled butter in a slow steady stream until well combined.
- Make a well in the center of the dry ingredient mixture. Pour in the wet ingredients. Mix gently with a rubber spatula until just combined. Batter will be slightly thin.
- Grease a 10 or 12-cup bundt pan generously with baker’s nonstick cooking spray, such as Baker’s Joy, or melted shortening. Use a pastry brush to spread the spray into every nook and cranny of the pan. Immediately pour in the batter.
- Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, about 50 to 60 minutes.
- Cool in pan for 15 to 20 minutes, then run a thin flexible knife around the edges before inverting onto a wire rack. Cool completely.
Make the glaze:
- In a small bowl, whisk together the glaze ingredients until thick but pourable. Add more juice or milk to thin out or more powdered sugar to thicken until your desired consistency. Spoon over the cake, letting it drip down the sides if desired. Let set for 15 minutes before slicing and serving.
- The glazed cake can be covered in foil or plastic wrap and stored at room temperature for up to 2 days.
Notes
- Full-fat unsweetened plain yogurt can replace sour cream for a slight variation in texture.
User Reviews
Overall Rating
5
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