If you are looking to brighten up your dessert table with something both stunning and irresistibly tasty, this Luscious Lemon Bundt Cake Recipe is just what you need. Picture a moist, tender cake infused with fresh lemon juice and zest, perfectly balanced between sweet and tangy, and topped with a glossy, zesty glaze that adds the perfect finishing touch. It’s the kind of cake that feels like sunshine in every bite and makes any occasion feel special. Whether you are a seasoned baker or just starting out, this recipe will quickly become a beloved favorite you’ll want to bake over and over.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the perfect texture, flavor, and appearance of your Lemon Bundt Cake. From the creamy butter to the tangy lemon juice, every element is simple yet essential.
- 2½ cups all-purpose flour: The base that gives your cake structure and crumb.
- 2 teaspoons baking powder: Helps your cake rise beautifully and stay light.
- ½ teaspoon baking soda: Adds a gentle lift and balances acidity for tenderness.
- ½ teaspoon salt: Enhances all the flavors without overwhelming sweetness.
- 1 cup unsalted butter (softened): Provides richness and a moist, tender crumb.
- 1¾ cups granulated sugar: Sweetness that complements the lemon notes perfectly.
- 4 large eggs: Bind the ingredients and aid in rising for fluffiness.
- â…“ cup fresh lemon juice: Delivers fresh citrus zing and bright flavor.
- 1 tablespoon lemon zest: Concentrated lemon oils boost aroma and taste.
- 1 teaspoon vanilla extract: Balances citrus with warm, sweet undertones.
- 1 cup sour cream: Adds moisture and tender crumb with a slight tang.
- For the Lemon Glaze:
- 1 cup powdered sugar: Sweet base for a smooth, glossy glaze.
- 2–3 tablespoons fresh lemon juice: Makes the glaze tart and pourable for that shiny finish.
How to Make Luscious Lemon Bundt Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F to create the perfect baking environment. Grease and flour a 10-cup Bundt pan thoroughly—this is key to ensuring your cake releases effortlessly with that iconic shape. Proper preparation here means a flawless presentation later.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This step is important to evenly distribute your leavening agents so your cake rises uniformly and has a tender crumb.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color—about 3 to 4 minutes. This aeration makes the cake wonderfully tender and gives it a delicate texture.
Step 4: Add the Eggs One at a Time
Incorporate the eggs one by one, mixing well after each addition. This careful method keeps the batter smooth and helps the cake rise evenly without collapsing.
Step 5: Blend in the Lemon and Vanilla
Stir in the fresh lemon juice, lemon zest, and vanilla extract. These ingredients bring your cake alive with vibrant citrus flavor and subtle warmth, striking the perfect balance between tart and sweet.
Step 6: Combine Dry and Wet Ingredients
Add the dry mixture to your wet ingredients in three parts, alternating with the sour cream, starting and ending with the flour mixture. Mix just until combined after each addition—overmixing can make the cake tough, and we want to keep it light and tender.
Step 7: Bake Your Cake
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. When it’s done, let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
Step 8: Prepare the Lemon Glaze and Finish
Whisk powdered sugar and lemon juice until smooth and slightly pourable. Once the cake is fully cooled, drizzle the glaze generously over the top. This final step adds that extra burst of lemony sweetness and a beautiful shiny finish that makes your cake irresistible.
How to Serve Luscious Lemon Bundt Cake Recipe
Garnishes
For a stunning presentation, consider sprinkling some extra lemon zest or edible flowers on top of the glazed cake. Fresh raspberries or a light dusting of powdered sugar also add a delicate touch that makes every bite feel like a treat.
Side Dishes
This luscious lemon Bundt cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its bright citrus flavor. For a refreshing contrast, serve alongside fresh berries or a light fruit salad.
Creative Ways to Present
Try slicing your cake and serving it with a drizzle of infused honey or a spoonful of lemon curd for extra zest. Arrange slices on a pretty platter garnished with lemon twists or mint leaves to impress guests at your next brunch or celebration.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to four days. This maintains the moist texture and preserves the fresh lemon flavor perfectly.
Freezing
The cake freezes beautifully if you want to save some for later. Wrap it tightly in plastic wrap and then foil, freezing for up to three months. Hold off on glazing until you’re ready to serve for the fresher finish.
Reheating
To enjoy the cake slightly warm, simply let slices thaw at room temperature. If desired, pop them into a microwave for about 10 seconds, or warm in a low oven for a few minutes. This brings out the buttery, lemony aroma wonderfully.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice gives the brightest and most vibrant flavor, bottled lemon juice can be used in a pinch. If using bottled, try to pick one without added preservatives for the best taste.
Is it necessary to use sour cream?
Sour cream adds moisture and a slight tang that balances the sweetness beautifully, but you can substitute with Greek yogurt if needed. Avoid skipping it, as it contributes to the cake’s tender texture.
What if I don’t have a Bundt pan?
You can bake this cake in a well-greased 9×13 inch pan or cupcake tins, but baking times will vary. Keep an eye on it and test doneness with a toothpick.
Can I make this cake dairy-free?
Yes! Use dairy-free butter and a suitable yogurt or sour cream alternative to keep the moistness without compromising flavor.
How do I prevent the cake from sticking to the pan?
Be sure to grease and flour your Bundt pan thoroughly. You might also use a baking spray with flour or coat the pan with melted butter and dust with flour for extra insurance.
Final Thoughts
This Luscious Lemon Bundt Cake Recipe is truly a celebration of bright, cheerful flavors balanced with that soft, tender crumb you crave in a great cake. It’s a perfect companion for sunny afternoons, festive gatherings, or any moment where you want to share joy and sweetness with loved ones. I encourage you to give this recipe a try—you’ll be amazed at how such simple ingredients come together to create a cake that feels so special and comforting all at once.
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Luscious Lemon Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Luscious Lemon Bundt Cake is a moist, flavorful dessert bursting with fresh lemon juice and zest. It features a tender crumb made with sour cream and is finished with a tangy lemon glaze, making it a perfect treat for spring or any festive occasion.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- â…“ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Grease and flour a 10-cup Bundt pan thoroughly to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 3–4 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.
- Incorporate flavors: Stir in the fresh lemon juice, lemon zest, and vanilla extract, blending them evenly into the batter for a bright citrus flavor.
- Alternate dry ingredients and sour cream: Add the dry ingredients to the wet mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix gently until just combined to maintain a tender crumb.
- Pour and bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes to set, then carefully invert it onto a wire rack to cool completely before glazing.
- Prepare lemon glaze: While the cake cools, whisk powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth and pourable.
- Glaze the cake: Drizzle the lemon glaze evenly over the cooled cake before serving to add a refreshing tangy sweetness.
Notes
- For an extra burst of lemon flavor, brush the warm cake with a mixture of lemon juice and sugar before applying the glaze.
- Store the cake in an airtight container at room temperature for up to 4 days to maintain freshness.
- This cake freezes well without the glaze; add the glaze fresh after thawing for best results.
