Lemon Bundt Cake Recipe
User Reviews
4.7
Lemon Bundt Cake Recipe
Description
The Lemon Bundt Cake Recipe starts by combining dry ingredients including flour, lemon zest, salt, baking powder, and baking soda. Creamed butter and sugar form a fluffy base to which eggs, lemon juice, and lemon extract are added. Incorporating the dry ingredients alternately with buttermilk achieves a batter that is well mixed but not overworked, ensuring a tender crumb.
Baked in a properly greased bundt pan for 45 minutes, the cake yields a moist and delicate texture with fresh lemon flavor accented by subtle salt and leavening balance. The cooling stage allows it to set before glazing.
The glaze combines white chocolate chips with sweetened condensed milk and lemon zest and juice, creating a creamy, citrus-sweet topping that complements the cake’s tartness and adds moisture. Chilling and freezing are options for storage, preserving freshness for longer periods.
Thoroughly greasing the pan helps with an easy release, and preheating the oven fully supports uniform baking. Setting the cake on a cooling rack atop a cookie sheet simplifies cleanup when glazing.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butter 2 sticks, unsalted
- 1½ cups granulated sugar
- 3 egg large
- 1 teaspoon lemon extract
- 1 cup buttermilk
For the Glaze
- 1 cup white chocolate chips
- 14 ounces sweetened condensed milk (1 can)
- 1 tablespoon lemon from 1 lemon, zest
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350 degrees. Prepare a bundt cake pan with a non-stick baking spray.
- In a medium bowl, whisk together the flour, lemon zest, salt, baking powder, and baking soda.
- In another bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, to the mixture and beat well between each addition. Beat in the lemon juice and lemon extract. Pour in half of the flour mixture and alternation with the buttermilk; mixing well between each addition and just until combined. Pour the batter into the prepared pan.
- Add the dry ingredients and buttermilk to the wet, alternating, until just combined. Take care not to overmix. Pour the batter into the prepared Bundt pan.
- Bake for 45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove to a cooling rack to cool completely.
- In a small saucepan, combine the white chocolate chips and sweetened condensed milk. Set the pot over medium heat and continuously stir until the chips are melted. Remove from heat and stir in the lemon juice and zest. Spoon the glaze over the cake. For a little extra decoration and lemon pop, zest a lemon over the cake after being glazed.
Notes
- Grease the bundt pan thoroughly to ensure the cake releases easily after baking.
- Preheat the oven fully before baking for even cooking and proper rise.
- Cool the cake on a rack placed over a cookie sheet for easy glaze application and cleanup.
- Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Freeze the cake for up to 3 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 545kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 352mg | 15% |
| Potassium | 254mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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