Zesty Delight: The Ultimate Lemon Bundt Cake Recipe
Lemon Bundt cake is a timeless classic, loved for its bright, citrusy flavor and elegant presentation. This recipe will guide you through creating a moist, flavorful, and perfectly lemony Bundt cake that will impress your family and friends. We’ll cover everything from ingredient selection to baking tips, ensuring your cake turns out beautifully every time.
Why This Lemon Bundt Cake Recipe Works
* **Moisture Retention:** The use of both oil and sour cream ensures a tender and moist crumb that stays fresh for days.
* **Intense Lemon Flavor:** We maximize the lemon flavor by using both lemon zest and lemon juice in the batter and a luscious lemon glaze.
* **Beautiful Appearance:** The Bundt pan creates a stunning, decorative cake that requires minimal frosting.
* **Easy to Follow:** This recipe is designed for both beginner and experienced bakers, with clear instructions and helpful tips.
Ingredients You’ll Need
Before you start baking, gather all your ingredients. This will help streamline the process and prevent any last-minute scrambling.
**For the Cake:**
* 3 cups (375g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 2 cups (400g) granulated sugar
* 4 large eggs
* 1 cup (240ml) sour cream
* 1/2 cup (120ml) vegetable oil
* 1/4 cup (60ml) fresh lemon juice
* 2 tablespoons lemon zest (from about 2-3 lemons)
* 1 teaspoon vanilla extract
**For the Lemon Glaze:**
* 2 cups (240g) powdered sugar
* 1/4 cup (60ml) fresh lemon juice
* 1-2 tablespoons milk or water (optional, for adjusting consistency)
Equipment
* 10-12 cup Bundt pan
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Zester
* Juicer
* Whisk
* Spatula
* Wire rack
Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions to create your perfect lemon Bundt cake.
**Step 1: Prepare the Bundt Pan**
* Generously grease and flour your Bundt pan. This is crucial for ensuring the cake releases cleanly. You can use cooking spray with flour or shortening and flour. Make sure to get into all the nooks and crannies of the pan.
**Step 2: Preheat the Oven**
* Preheat your oven to 350°F (175°C). Place a rack in the center of the oven.
**Step 3: Combine Dry Ingredients**
* In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the flour.
**Step 4: Cream Butter and Sugar**
* In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Properly creaming the butter and sugar incorporates air, which contributes to the cake’s light and airy texture.
**Step 5: Add Eggs**
* Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
**Step 6: Incorporate Wet Ingredients**
* In a separate bowl, whisk together the sour cream, vegetable oil, lemon juice, lemon zest, and vanilla extract.
**Step 7: Combine Wet and Dry Ingredients**
* Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. A good way to do this is to add 1/3 of the dry ingredients, then 1/2 of the wet, then 1/3 of the dry, then the remaining wet, and finally the last 1/3 of the dry. Mix until just combined after each addition.
**Step 8: Pour Batter into Bundt Pan**
* Pour the batter evenly into the prepared Bundt pan.
**Step 9: Bake the Cake**
* Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 50 minutes.
**Step 10: Cool the Cake**
* Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.
**Step 11: Prepare the Lemon Glaze**
* While the cake is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add milk or water, one tablespoon at a time, until you reach your desired consistency.
**Step 12: Glaze the Cake**
* Once the cake is completely cool, drizzle the lemon glaze evenly over the top. You can also pour the glaze over the cake and let it drip down the sides for a more dramatic effect.
**Step 13: Let the Glaze Set**
* Allow the glaze to set for about 15-20 minutes before slicing and serving.
Tips for the Perfect Lemon Bundt Cake
* **Use Room Temperature Ingredients:** Ensure your butter, eggs, and sour cream are at room temperature. This helps them emulsify properly, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Grease and Flour the Bundt Pan Thoroughly:** This is essential for preventing the cake from sticking. Be sure to get into all the crevices of the pan.
* **Check for Doneness:** Use a wooden skewer to check for doneness. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
* **Cool Completely Before Glazing:** Make sure the cake is completely cool before glazing to prevent the glaze from melting and running off.
* **Adjust Glaze Consistency:** If the glaze is too thick, add a little more lemon juice or milk. If it’s too thin, add a little more powdered sugar.
Variations and Add-ins
* **Poppy Seed Lemon Bundt Cake:** Add 2-3 tablespoons of poppy seeds to the batter for a delightful texture and nutty flavor.
* **Blueberry Lemon Bundt Cake:** Fold in 1 cup of fresh or frozen blueberries to the batter before pouring it into the Bundt pan. This adds a burst of fruity sweetness.
* **Lemon Cream Cheese Bundt Cake:** Add 8 ounces of softened cream cheese to the butter and sugar when creaming them together. This will create a richer, more decadent cake.
* **Lemon Coconut Bundt Cake:** Add 1 cup of shredded coconut to the batter for a tropical twist.
* **Lemon Almond Bundt Cake:** Add 1/2 teaspoon of almond extract to the batter and sprinkle sliced almonds over the glaze for a nutty, sophisticated flavor.
Serving Suggestions
Lemon Bundt cake is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **With a dollop of whipped cream:** A light and airy whipped cream complements the tangy lemon flavor perfectly.
* **With fresh berries:** Serve with a side of fresh raspberries, blueberries, or strawberries for a burst of freshness and color.
* **With a scoop of vanilla ice cream:** A classic pairing that’s always a crowd-pleaser.
* **With a cup of tea or coffee:** Lemon Bundt cake is the perfect accompaniment to your favorite hot beverage.
Storage Instructions
* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days. The glaze will help keep the cake moist.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw completely at room temperature before serving.
Lemon Bundt Cake Troubleshooting
* **Cake Sticking to the Pan:** Make sure to grease and flour the Bundt pan thoroughly. If the cake still sticks, try chilling the pan for 15 minutes before inverting.
* **Cake is Dry:** Make sure you’re not overbaking the cake. Check for doneness with a wooden skewer. Also, ensure your ingredients are properly measured.
* **Cake is Dense:** Avoid overmixing the batter. Also, make sure your baking powder and baking soda are fresh.
* **Glaze is Too Thin:** Add more powdered sugar to thicken the glaze.
* **Glaze is Too Thick:** Add more lemon juice or milk to thin the glaze.
Nutritional Information (per slice)
* Calories: Approximately 350-400
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 75-100mg
* Sodium: 150-200mg
* Carbohydrates: 50-60g
* Sugar: 30-40g
* Protein: 3-4g
*Note: Nutritional information is an estimate and may vary depending on specific ingredients and serving sizes.*
Lemon Bundt Cake: A Timeless Treat
This lemon Bundt cake recipe is a delightful way to enjoy the bright, citrusy flavors of lemon in a beautiful and elegant dessert. With its moist, tender crumb and tangy lemon glaze, it’s sure to be a hit at any gathering. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will impress everyone who tastes it. Enjoy!