Lemon Bundt Cake

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Lemon Bundt Cake

Course Dessert
Prep Time 40 minutes
Cook Time 1 hour
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.
Notes
  • 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.

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