Lemon Bundt Cake
Servings 12
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.