Lemon Bundt Cake recipe
User Reviews
5
Lemon Bundt Cake recipe
Description
The Lemon Bundt Cake combines classic ingredients like butter, sugar, eggs, and flour with fresh lemon zest and sour cream to create a moist, rich texture. The batter is mixed carefully to avoid overworking, then baked in a bundt pan until the top is set but still slightly moist, preserving moisture in the crumb.
After baking and cooling, a lemon glaze made from sugar and lemon juice is gently warmed and applied to the cake, enhancing the citrus flavor. The cream cheese frosting adds a smooth, mildly tangy layer that balances the cake's sweetness, completing its fresh and zesty profile.
This cake is ideal for dessert or celebrations, where its lemon notes offer a refreshing alternative to heavier cakes. The bundt shape lends an attractive presentation without needing extra decoration.
Ingredients
- 1 cup butter unsalted
- 2 cup sugar
- 1 tsp salt
- zest lemon of three
- 1 tsp vanilla extract
- 4 egg
- 3 cup all-purpose flour
- 2 tsp baking powder
- 1 cup sour cream full-fat
For the glaze:
- 1/4 cup sugar
- 1/4 cup lemon juice
For the frosting:
- 8 ounces cream cheese softened
- 1/4 cups butter unsalted, softened
- 1 tsp. vanilla extract
- pinch salt
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Spray a standard-size bundt pan with baking spray, and set aside.
- In the bowl of a stand mixer, beat sugar, butter, salt, lemon zest, and vanilla extract until pale, about 3 minutes on medium speed.
- With the mixing speed on low, add eggs one at a time until incorporated.
- With mixing speed on low, alternate adding the flour, baking powder, and sour cream, doing 1/3 of each at a time. Once all of the ingredients have been added, beat the batter for 10 seconds then stop.
- Spread batter evenly into the prepared bundt pan. Place in the oven and bake for 45-55 minutes. The top will look slightly moist but should be set (not gooey or jiggly). Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- Meanwhile, in a small microwave-safe bowl, combine the sugar and lemon juice. Microwave on half power for 20 seconds. Stir to dissolve sugar. Repeat if necessary but do not let the liquid simmer.
- Using a toothpick, poke holes all over the crust of the bundt cake. Pour or brush the glaze over the cake, allowing it to soak in.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cream cheese and butter until smooth. Add the vanilla, salt, and powdered sugar, and mix until a thick frosting forms.
- Pipe over the cooled cake as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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