Lemon Bundt Cake

Posted on

Get ready for the ultimate lemon bundt cake! It’s super easy, incredibly moist, and bursting with fresh lemon flavor.

WHY YOU’LL ADORE THIS LEMON BUNDT CAKE:

  1. Zesty Lemon Delight: This cake packs a punch of lemony goodness! We add lemon zest to both the batter and the glaze, giving it that extra zing.
  2. Moist Perfection: The cake is so moist, it practically melts in your mouth! Paired with a creamy cream cheese frosting, it’s an irresistible treat.
  3. Effortless Baking: Bundt cakes are a breeze to make. Just whip up the batter, pour it into the pan, bake, and drizzle with a simple icing. Easy peasy!

Lemon Bundt Cake

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 16 slices

Ingredients

For the Lemon Bundt Cake:

  • 3 ½ cups of all-purpose flour 438 grams
  • 2 ¼ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ¾ teaspoon of salt
  • 1 cup of unsalted butter softened (224 grams)
  • 2 ½ cups of granulated sugar 500 grams
  • 5 large eggs at room temperature
  • ¾ cup of sour cream at room temperature (184 grams)
  • 1 cup of buttermilk at room temperature (240 milliliters)
  • Zest from 3 large lemons about ¼ cup or 16 grams

For the Lemon Icing:

  • 1 ½ cups of powdered sugar 195 grams
  • 2-3 tablespoons of lemon juice 30-45 milliliters

Instructions

For the Lemon Bundt Cake:

  • Preheat your oven to 350 degrees Fahrenheit. Grease a 10-cup bundt pan thoroughly.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the butter and granulated sugar until fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the sour cream, buttermilk, and lemon zest until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
  • Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.

For the Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  • Once the cake is completely cool, transfer it to a serving plate and drizzle with the lemon glaze.
  • Slice, serve, and enjoy the tangy goodness!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating