This Lemon Bundt Cake is a fantastic treat! It’s super soft, buttery, and bursting with tangy lemon flavor. The cake is topped with a lemon syrup and glaze, making it even more delicious for any lemon lover.
Easy to Make
This dessert is simple to whip up, and the results are amazing. It’s perfect for impressing guests or enjoying at home!
Lemon Bundt Cake
Ingredients
Lemon Bundt Cake:
- 2 3/4 cups all-purpose flour about 12 ounces
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 cups granulated sugar
- 3 tablespoons lemon zest from about 3 lemons
- 1 cup unsalted butter 2 sticks, plus more for greasing
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1/2 cup milk
Lemon Syrup:
- 1/2 cup lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons lemon zest
Lemon Glaze:
- 2/3 cup sweetened condensed milk
- 3 tablespoons lemon juice
- 3 tablespoons lemon zest
Instructions
# Lemon Bundt Cake
- Preheat Oven: Preheat your oven to 350°F (or 325°F if using a convection oven). Grease a 12-cup Bundt pan with butter. Use about 1-2 tablespoons of softened butter. After greasing, dust with flour to ensure it covers all the details if your pan has intricate patterns.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Make Lemon Sugar: Zest the lemons and rub the zest with the sugar in a large bowl using your fingers until fragrant. This helps release the lemon’s natural oils.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter on medium speed for 2 minutes. Add the lemon sugar and beat again until fluffy and light, about 2 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
- Add Wet Ingredients: Mix in the sour cream and lemon juice on low speed until combined.
- Combine Dry and Wet: Add half of the flour mixture and mix on low until just combined. Then, add the milk and mix. Finally, add the remaining flour mixture and mix until just incorporated.
- Fill Pan and Bake: Pour the batter into the prepared Bundt pan and spread it evenly with a spatula. Bake in the preheated oven for 45-65 minutes, checking at the 45-minute mark. If the cake is browning too quickly on top but isn’t done inside, cover with aluminum foil.
- Check Doneness: The cake is done when it no longer jiggles and a toothpick inserted comes out clean. Let the cake cool in the pan for 5 minutes.
# Lemon Syrup
- Make Syrup: While the cake bakes, combine the sugar, lemon juice, and zest in a small saucepan. Bring to a boil over medium heat until the sugar dissolves. Set aside.
- Apply Syrup: After the cake has rested for 5 minutes, poke holes in the top with a fork. Pour the lemon syrup over the cake. Let it cool in the pan for another 15 minutes.
- Cool Completely: Turn the cake out onto a wire rack to cool completely.
# Lemon Glaze
- Mix Glaze: In a small bowl, whisk together the sweetened condensed milk and lemon juice until smooth. You can mix in the lemon zest or sprinkle it on top after glazing.
- Decorate: Drizzle the glaze over the cooled cake. Sprinkle with lemon zest if desired.
Notes
Storage
- Fridge: Store in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 20-30 minutes before serving.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
- Room Temperature Ingredients: Ensure milk, eggs, and sour cream are at room temperature. Leave them out for 20-30 minutes before using.
- Softened Butter: Butter should be at 72°F for the best results.
- Syrup Variation: Add 1/4 cup of limoncello to the syrup for a twist.
- Lemon Glaze Alternatives: Use a simple lemon glaze (1 cup powdered sugar + 2-3 tablespoons lemon juice) or cream cheese glaze (1/4 cup soft cream cheese + 1 tablespoon unsalted butter + 1/2 cup powdered sugar + 1 tablespoon lemon juice).
- Sour Cream Substitute: Full-fat Greek yogurt can replace sour cream.
- Lemon Sugar: Pulse sugar with lemon zest in a food processor for a quick alternative to rubbing with fingers.
- Pan Size: This recipe works in a 9×13-inch pan as well.