Lemon Bundt Cake
If you love lemon cake, you'll absolutely love this lemon bundt cake! It's perfect for any occasion.
Lemon Bundt Cake
Lemon is a very popular flavor in my house and this lemon Bundt cake is no different!
It's full of lemon flavor and looks beautiful.
It's perfect for birthdays, family gatherings or any other time you want a special dessert.
Ingredients for Lemon Bundt Cake
Cake Ingredients
All-purpose flour: Sift it to avoid lumps in your batter.
Salt
Baking powder & baking soda: Helps the cake rise.
Sugar: Blend with the zest.
Lemon zest: Use fresh lemons and avoid the white pith as it’s bitter.
Butter: Make sure to pull out of the fridge to soften about 60-60 minutes before making.
Eggs: Take them out of the fridge at the same time you take the butter out.
Sour cream: Adds moisture and a slight tang.
Vanilla extract: Use vanilla extract for the best flavor.
Lemon juice: Freshly squeezed is preferred.
Oil: Adds moisture.
Syrup ingredients:
Warm lemon juice: Makes the sugar dissolves properly.
Sugar
Frosting ingredients:
Powdered sugar: Sift to avoid lumps.
Lemon juice: Adjust the amount to get the desired consistency of the frosting.
Candied lemon slices:
Sugar: Use granulated sugar.
Water: Helps in dissolving the sugar to create a syrup.
Lemon juice: Fresh squeezed is preferred.
Lemons: Slice them thinly and evenly for uniform candying.
How to Make Lemon Bundt Cake
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
In a separate large mixing bowl, whip the butter and sugar together until creamy and fluffy.
Fold in the lemon zest. Then, add the eggs and mix them in.
Next, add the vanilla, lemon juice, sour cream, and oil, whisking until smooth.
Gradually add the flour mixture, ½ cup at a time, into the wet ingredients, stirring until there are no clumps.
Preheat the oven to 350°F.
Grease a Bundt pan well with cooking spray, butter, or shortening.
Once the pan is greased, pour in the batter, making sure it spreads evenly.
Lift the pan and drop it gently from about 1-2 inches high to remove air bubbles. Repeat this a few times.
Bake in the preheated oven for 45-55 minutes until the center is fully cooked. When inserting a toothpick in the center, it should come out clean.
Syrup
While the cake is baking, prepare the syrup. Mix sugar and warm lemon juice together in a small bowl to drizzle over the cake later.
Candy Lemons
To make candied lemons, slice 1-2 lemons into thin pieces, about ⅛ inch thick.
In a saucepan over medium-low heat, combine the sugar, water, and lemon juice.
When the mixture starts simmering and the sugar has melted, add the lemon slices.
Let them simmer until they become see-through.
Place them on parchment paper to cool and dry.
Prepare Icing
In another bowl, whisk together 2 tablespoons of lemon juice with 1 cup of powdered sugar. Gradually add more powdered sugar, ½ cup at a time, until the icing reaches your desired thickness.
Assemble
After taking the cake out of the oven, let it cool for 10 minutes in the pan.
Then, flip the pan onto a flat surface.
Tap the pan or gently twist it if it’s silicone until the cake pops out.
Drizzle the lemon syrup over the cake generously to keep it moist.
Let the cake cool completely before adding the icing on top and decorating with the candied lemons.
Once decorated, slice your cake and enjoy!
Tips & Tricks to Make the Best Lemon Bundt Cake
Here's some tips for making lemon bundt cake:
Room Temperature Ingredients: Use eggs and butter at room temperature.
Use Fresh Lemon Juice: Fresh lemon juice tastes better than bottled juice. Roll the lemons on the counter before juicing to get more juice out.
Don’t Overmix the Batter: Mix just until the ingredients come together. Overmixing can make the cake tough.
Baking Check: Around 45 minutes, do the toothpick test: if it comes out clean, the cake is ready.
Cool the Cake Properly: Let the cake sit in the pan for 10 minutes after baking, then flip it onto a rack to cool completely. This helps prevent the cake from breaking.
Slice Evenly: Use a sharp knife to slice your cake. For cleaner cuts, wipe the knife with a damp cloth between slices.
How to Store Leftovers
If you have any leftovers, after the cake has cooled, wrap it in plastic wrap or put it in an airtight container.
You can store the cake at room temperature for about 2-3 days.
If you want to keep the cake for a longer time, you can put it in the refrigerator where it will last for up to a week.
F.A.Q.
Can I use a different type of pan if I don’t have a Bundt pan?
Yes, you can use a regular cake pan or a tube pan if you don’t have a Bundt pan. Be sure to adjust the baking time and check for doneness earlier if using a different pan, as the cake may cook faster or slower depending on the size and shape.
How do I prevent the cake from sticking to the Bundt pan?
To prevent sticking, grease the Bundt pan thoroughly with cooking spray, butter, or shortening. Make sure to coat all the crevices and grooves of the pan. For extra insurance, you can also lightly dust the pan with flour after greasing it.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should also be golden brown and the edges slightly pulling away from the pan.
Lemon Bundt Cake
Ingredients
Cake ingredients:
- 350 grams all-purpose flour 2 ¾ cups aerated
- ½ teaspoon salt
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 400 grams sugar 2 cups
- lemon zest from 3 lemons
- 1 cup butter softened
- 4 large eggs
- ½ cup sour cream
- 1 Tablespoon vanilla
- ¼ cup lemon juice about 2 lemons
- 3 Tablespoons oil
Syrup ingredients:
- ⅓ cup warm lemon juice about 3 lemons
- ½ cup sugar
Frosting ingredients:
- 2 ½ cups powdered sugar sifted.
- 4-6 Tablespoons lemon juice 3 lemons
Candied lemon slices:
- 200 grams sugar 1 cup
- 1 cup water
- 1 Tablespoon lemon juice about ½ a lemon
- 1-2 lemons
Instructions
- In a bowl, mix the flour, baking soda, baking powder, and salt.
- In a separate bowl, whip the butter and sugar until creamy and fluffy. Fold in the lemon zest.
- Add the eggs and whisk until incorporated. Next whisk in the vanilla, lemon juice, sour cream, and oil.
- Once wet ingredients are fully incorporated and smooth, gradually add the flour mixture ½ cup at a time and mix until no clumps are present.
- Let the batter sit while you preheat the oven to 350°. Grease the Bundt pan with cooking spray, butter or shortening. Grease the pan well to ensure the cake comes out.
- Once pan is greased, pour the batter into the pan, evenly distributing the batter throughout the pan. Once filled, lift the pan, and drop on counter from 1-2” high, repeat until all air bubbles float to the top.
- Cook at 350° for 45-55 minutes until the middle is fully cooked. You can check by piercing the center with a toothpick.
- While the cake is cooking, mix the sugar and warm lemon juice together to make the syrup for the drizzling the cake.
- Slice 1-2 lemons into ⅛” slices. In a saucepan over medium low heat, mix the sugar, water, and lemon juice. Once the mixture is simmering and sugar has melted, add the lemon slices, and let them simmer until they become translucent. Place the candied lemons on a sheet of parchment paper. Let them cool and dry before using them to decorate.
- Whisk together 2 tablespoons of lemon juice and 1 cup of powdered sugar, once mixture has liquefied, gradually add powdered sugar ½ cup at a time until desired thickness is achieved.
- Remove the cake from the oven when finished cooking. Set aside to let cool for 10 minutes before flipping the pan onto a flat surface. Tap the pan or gently twist for silicone pans until the cake pops out.
- Drizzle the syrup around the top of the cake allowing it to soak in. Be generous for a moist outcome.
- Let the cake fully cool before frosting the top and applying the candies lemons.
- Slice and enjoy!
