Lemon Bundt Cake Recipe

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There’s nothing quite like a slice of moist and tangy Lemon Bundt Cake to brighten your day. This timeless dessert combines the refreshing zest of lemons with a tender, buttery texture to create a cake that’s as beautiful as it is delicious. Whether served as the centerpiece at a gathering or enjoyed with your favorite cup of tea, this Lemon Bundt Cake is a crowd-pleaser.

Brighten Up Your Dessert Table with Lemon Bundt Cake

Lemon Bundt Cake is the perfect combination of sweet and citrusy, offering a burst of fresh flavor in every bite. The signature Bundt pan gives it an elegant shape, while a simple lemon glaze takes it to the next level.

This recipe is not just about good looks—it’s about achieving the perfect balance of tart lemon zest and rich, buttery cake. Whether you’re an experienced baker or trying your hand at Bundt cakes for the first time, this recipe is easy to follow and delivers a stunning result. Let’s dive into this zesty delight!

Ingredients for Lemon Bundt Cake

To create this vibrant and flavorful Lemon Bundt Cake, you’ll need a mix of simple pantry staples and a few fresh ingredients. Each component works together to create a perfectly moist, zesty, and sweet cake.

• Flour – All-purpose flour provides the structure for this cake. Be sure to measure accurately for the best texture.
• Granulated Sugar – Adds sweetness and enhances the citrus flavor of the lemons.
• Unsalted Butter – For a rich and buttery flavor, softened butter is key.
• Eggs – These give the cake its structure and moisture. Use room-temperature eggs for better incorporation.
• Fresh Lemons – You’ll need lemon juice and zest for that unmistakable bright citrus flavor.
• Buttermilk – Keeps the cake soft, moist, and adds a slight tang. If you don’t have buttermilk, a mix of milk and lemon juice works as a substitute.
• Vanilla Extract – Enhances the overall flavor of the cake.
• Baking Powder and Baking Soda – These leavening agents help the cake rise and create a light texture.
• Salt – Balances the sweetness and enhances the other flavors.

For the glaze:

• Powdered Sugar – Creates a smooth and sweet glaze.
• Fresh Lemon Juice – Adds tartness and a glossy finish.

How to Make Lemon Bundt Cake

Creating this luscious Lemon Bundt Cake is straightforward and enjoyable. Follow these steps to ensure a perfectly baked, zesty masterpiece.

Step 1:
Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with butter or nonstick spray, making sure to coat all the crevices. Dust with flour and tap out the excess to prevent sticking.

Step 2:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3:
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Use a hand or stand mixer for best results, beating for 2-3 minutes.

Step 4:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and zest until well combined.

Step 5:
Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.

Step 6:
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Step 7:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly pulling away from the sides of the pan.

Step 8:
Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 9:
Prepare the glaze by whisking powdered sugar and fresh lemon juice until smooth. Drizzle over the cooled cake, allowing it to cascade down the sides for a decorative touch.

Your Lemon Bundt Cake is ready to serve! It’s perfect as is, or with a dusting of powdered sugar for added elegance.

How Long to Bake Lemon Bundt Cake

Baking a Bundt cake to perfection is all about timing and watching for visual cues. The size of your Bundt pan and the accuracy of your oven temperature can affect baking time, so use these guidelines as a reference.

• Standard 10-12 Cup Bundt Pan – Bake for 45-50 minutes at 350°F (175°C).
• Mini Bundt Pans – If making individual cakes, reduce the baking time to 20-25 minutes.
• Large Bundt Pan – For oversized pans, the baking time may extend to 55-60 minutes.

How to Check for Doneness

1. Visual Cues – The cake should be golden brown on the top and slightly pulling away from the edges of the pan.
2. Toothpick Test – Insert a toothpick or skewer into the thickest part of the cake. If it comes out clean or with a few crumbs, it’s done.
3. Spring Back Test – Gently press the top of the cake with your finger. If it springs back, it’s ready to come out of the oven.

How to Store Lemon Bundt Cake

If you’re lucky enough to have leftovers, storing the cake properly will keep it fresh and delicious for days to come.

At Room Temperature:

• Place the cake in an airtight container or cover it with plastic wrap. It will stay moist for up to 3 days.

In the Refrigerator:

• For longer storage, refrigerate the cake in an airtight container for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.

In the Freezer:

• Wrap individual slices or the whole cake tightly in plastic wrap and store in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Tips for a Perfect Lemon Bundt Cake

Here are some helpful tips to ensure your cake turns out beautifully every time:

1. Prepare the Pan Thoroughly – Bundt pans have intricate designs that can cause sticking. Use plenty of butter or nonstick spray and dust with flour for a clean release.
2. Don’t Overmix the Batter – Overmixing can make the cake dense. Mix just until the ingredients are combined.
3. Cool Before Glazing – Let the cake cool completely before adding the glaze. This ensures it doesn’t soak in or melt off.
4. Add More Lemon Flavor – For an extra punch, brush the warm cake with a simple syrup made of lemon juice and sugar before glazing.

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