Lemon Bundt Cake

Lemon Bundt Cake

Lemon Bundt Cake is a delightful dessert that transforms your kitchen into a fragrant paradise. This recipe captures the essence of sunny days with its zesty, bright flavor that dances on your palate. With its moist texture and a hint of tangy lemon, this cake is an absolute showstopper, perfect for gatherings, birthdays, or even just a cozy afternoon at home. Baking this cake is not only an easy, step-by-step process, but it also fills your home with the comforting aromas of butter and citrus, making it an experience you won’t forget.

Why You’ll Love This Recipe

What makes this Lemon Bundt Cake a must-try? First and foremost, its preparation is incredibly simple, requiring minimal effort while delivering maximum flavor. With a handful of accessible ingredients, you can whip up a crowd-pleasing treat that appeals to all age groups. The cake is moist, luscious, and bursting with flavor, making it a perfect centerpiece for any dessert table. Plus, this recipe can be easily customized with your favorite toppings or served alongside your favorite beverages. It’s a sweet escape into nostalgia, combining a rich, tender crumb with a refreshing twist.

Ingredients

To create this divine Lemon Bundt Cake, gather the following ingredients:

• 2 cups all-purpose flour: The foundation of our cake, creating a soft and airy structure.
• 1.5 cups granulated sugar: Not just sweetening; it helps to create that delightful, fluffy texture.
• 1 cup unsalted butter, softened: Rich and creamy, providing moisture and depth of flavor.
• 4 large eggs: Binding everything together and adding richness.
• 1/2 cup sour cream: This creamer brings a tangy taste while keeping the cake moist.
• 1/2 cup milk: Adding to the cake’s fluffy texture and balancing the flavors.
• 1/4 cup lemon juice: The star ingredient, offering vibrant flavor and zest.
• 1 tablespoon lemon zest: Further intensifying the lemon flavor profile.
• 1 teaspoon baking powder: This leavening agent gives our cake the perfect rise.
• 1/2 teaspoon baking soda: Works alongside baking powder for a fluffy texture.
• 1/2 teaspoon salt: Elevates all the flavors beautifully.
• 1 teaspoon vanilla extract: Adds that comforting warmth and depth.
• Powdered sugar for dusting (optional): A delicate finishing touch that makes everything look festive.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure your cake releases easily after baking.

2. In a large bowl, cream together the butter and sugar until light and fluffy. This typically takes about 3-5 minutes, creating air pockets that will later give the cake its soft texture.

3. Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are well incorporated and contributes to the cake’s rich flavor.

4. Mix in the sour cream, milk, lemon juice, lemon zest, and vanilla extract. Each ingredient combines to create a luscious batter bursting with freshness and depth.

5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this could lead to a dense cake.

7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula to ensure an even rise while baking.

8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The baking time can vary, so check around the 50-minute mark.

9. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. This ensures that the cake sets properly and maintains its structure.

10. Dust with powdered sugar before serving if desired. This optional step adds a lovely, elegant touch to your finished cake.

Tips & Tricks

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for better emulsification and a smoother batter.
• Lemon Juice Alternatives: If you want a subtler lemon flavor, you can reduce the amount of lemon juice slightly or add a splash of orange juice for a fresh twist.
• Bundt Pan Size: If you don’t have a Bundt pan, this recipe can work in two standard loaf pans; just adjust the baking time.
• Add-ins: Feel free to incorporate poppy seeds for added texture or a handful of blueberries for a fruity dimension.

Serving Suggestions & Pairings

Serve your moist Lemon Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of tea or coffee, making it the perfect afternoon treat. For special occasions, garnish with fresh berries and a sprig of mint for an elegant presentation. This cake is also fantastic for potlucks, birthday parties, or holiday celebrations – guaranteed to be the star of the dessert table!

Nutritional Information

This Lemon Bundt Cake serves approximately 12 people, with each slice around 250-300 calories. Nutritionally, it contains a balance of carbohydrates, fats, and proteins, making it an enjoyable treat when eaten in moderation. It’s a delightful way to satisfy your sweet tooth while enjoying the zesty goodness of lemons.

Storing Tips & Variations

To keep your Lemon Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. It can also be frozen for up to three months; just ensure it’s wrapped tightly to prevent freezer burn. When you’re ready to enjoy it again, thaw it overnight in the refrigerator. For variations, try adding different citrus zest, such as lime or orange, or even experiment with a cream cheese glaze for an extra layer of flavor.

Conclusion

Now that you have the recipe for Lemon Bundt Cake, it’s time to roll up your sleeves and start baking! This delightful cake is bound to impress your friends and family with its vibrant flavor and moist texture. Don’t hesitate to share your experiences and any personal twists you may add along the way; this cake is sure to become a cherished classic in your home!

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for added fiber. The texture may be slightly denser, but it will still be delicious.

2. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it has wet batter on it, give it a few more minutes.

3. Can I use lemon extract instead of fresh lemon juice?

While lemon extract can be used as a substitute, fresh lemon juice will give you a brighter, more natural flavor profile. A little extract can enhance the lemon taste but shouldn’t replace all the fresh juice.

4. How can I prevent my cake from sticking to the Bundt pan?

Ensure that the pan is thoroughly greased and floured. You can also use baking spray that contains flour for extra protection.

5. Is it possible to make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just store it at room temperature, wrapped tightly. It can also be frozen for later enjoyment.

Print Recipe

Lemon Bundt Cake

A delightful dessert that captures the essence of sunny days with its zesty, bright flavor and moist texture. Perfect for gatherings, birthdays, or cozy afternoons at home.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: Bundt Cake, Dessert Recipe, Easy Baking, Lemon Cake, Zesty Treat

Servings: 12 servings

Calories: 275kcal

Ingredients

Dry Ingredients

• 2 cups all-purpose flour The foundation of our cake, creating a soft and airy structure.
• 1 teaspoon baking powder This leavening agent gives our cake the perfect rise.
• 1/2 teaspoon baking soda Works alongside baking powder for a fluffy texture.
• 1/2 teaspoon salt Elevates all the flavors beautifully.

Wet Ingredients

• 1.5 cups granulated sugar Not just sweetening; it helps to create that delightful, fluffy texture.
• 1 cup unsalted butter, softened Rich and creamy, providing moisture and depth of flavor.
• 4 large eggs Binding everything together and adding richness.
• 1/2 cup sour cream Brings a tangy taste while keeping the cake moist.
• 1/2 cup milk Adding to the cake's fluffy texture and balancing the flavors.
• 1/4 cup lemon juice The star ingredient, offering vibrant flavor and zest.
• 1 tablespoon lemon zest Further intensifying the lemon flavor profile.
• 1 teaspoon vanilla extract Adds that comforting warmth and depth.

Optional Topping

• Powdered sugar for dusting A delicate finishing touch that makes everything look festive.

Instructions

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the sour cream, milk, lemon juice, lemon zest, and vanilla extract.
• In another bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared Bundt pan and smooth the top.

Baking

• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
• Dust with powdered sugar before serving if desired.

Notes

Ensure your butter, eggs, and milk are at room temperature for better emulsification. If desired, add different citrus zest or a cream cheese glaze for variation.