Lemon Bundt Cake from Scratch
User Reviews
4.6
Lemon Bundt Cake from Scratch
Description
Lemon Bundt Cake from Scratch uses butter, sugar, eggs, sour cream, and lemon zest and juice to create a moist, citrus-flavored batter that is leavened with baking powder and baking soda. The batter is carefully smoothed into a prepared bundt pan and baked until golden and a tester comes out clean, ensuring a soft yet structured crumb.
The complementary lemon cream cheese frosting incorporates cream cheese, butter, lemon zest and juice, and powdered sugar for a smooth, tangy topping that enhances the bright lemon flavor of the cake. The glaze balances the sweetness and adds moisture to each slice.
This cake suits celebrations or afternoon tea and can be sliced and served individually. The bundt pan’s shape yields a decorative loaf with a moist interior and lightly crisp exterior.
Store the cake covered at room temperature for up to 3 days to maintain freshness and texture.
Ingredients
For the Lemon Bundt Cake
- 2 ticks butter room temperature
- 2 cups sugar plus 2 tbsp
- 4 egg large
- ⅓ cup sour cream
- 6 lemon zested and juiced with the juice of 1 lemon set aside, unwaxed
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
For the Lemon Cream Cheese Frosting
- 2 oz cream cheese at room temperature, light
- 1 oz butter at room temperature
- ½ tsp lemon approx 1/3 of a lemon, zest
- ½ tsp lemon juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 320 F and prep your bundt tin by either spraying it with cooking spray or greasing it really well with butter and coating it in a thick dusting of powdered sugar.
- In a stand mixer, beat together the butter and 2 cups of sugar until pale and creamy. Add the eggs one by one, followed by the sour cream and the lemon zest, and the juice of 5 of the lemons. Don't worry if the mixture curdles at this point.
- Gradually mix in the flour, baking powder and baking soda, scraping down the sides as needed until you have a smooth batter.
- Spoon into the prepared bundt tin and gently drop the cake down onto the countertop a few times to knock any air bubbles to make sure the batter gets into all the cracks if your bundt tin has an elaborate swirl.
- Bake for 50-55 minutes until the top is golden and a cake tester or skewer inserted into the middle of the cake comes away clean.
- Meanwhile, in a small saucepan combine the remaining lemon juice with the 2 tbsp of sugar over medium heat until all of the sugar has dissolved. Set aside.
- Allow the bundt cake to cool in the tin for 10 minutes before turning the cake out onto a wire rack and brushing all over with the lemon syrup.
- While the cake cools, to make the frosting beat together the cream cheese, butter, lemon zest and the juice until smooth. Gradually beat in the powdered sugar to create a glaze which you can pour over the cake once it has cooled.
Notes
- Ensure the bundt pan is well greased and dusted with powdered sugar for easy cake release.
- Mix lemon juice and sugar for a glaze to brush over the warm cake if desired for extra moisture.
- Store the cake covered at room temperature for up to three days to keep it fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 282mg | 12% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 29mg | 32% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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