Lemon bundt cake is a bright, moist dessert filled with fresh lemon juice, fragrant zest, and a soft, tender crumb. Each slice balances sweet vanilla warmth with bold citrus flavor, finished with a simple lemon glaze that adds just the right touch of sweetness. Easy to make and beautifully golden, lemon bundt cake is perfect for tea time, gatherings, or anytime you crave a refreshing homemade treat.
Table of Contents
Why You’ll Love This lemon bundt cake
- It’s incredibly moist and bursting with fresh lemon flavor.
- The zesty lemon glaze adds a delightful sweetness.
- Perfect for any occasion, from brunch to dessert.
- Simple to make, even for beginner bakers!
- It fills your kitchen with a refreshing citrus aroma.
lemon bundt cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises beautifully.
- Grease and flour your bundt pan. This will help the cake release easily once it’s baked.
- In a bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agents.
- In another bowl, cream the butter and sugar together until light and fluffy. This step adds air to your batter for a lovely texture.
- Add the eggs one at a time, beating well after each addition. This helps to incorporate them fully into the mixture.
- Mix in the lemon zest, lemon juice, and vanilla extract. The aroma will be heavenly!
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined to avoid overmixing.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely. Enjoy your delicious lemon bundt cake!
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Protein | 4g |
| Carbs | 50g |
| Sugar | 30g |
Ingredients
Here are the ingredients you’ll need to whip up a delicious lemon bundt cake!
- 2 ½ cups all-purpose flour – for the cake base
- 1 tablespoon baking powder – to help it rise
- ½ teaspoon salt – enhances flavor
- 1 cup unsalted butter – at room temperature for creaminess
- 1 ¾ cups granulated sugar – to sweeten the cake
- 4 large eggs – provides structure and moisture
- zest of 2 lemons – adds vibrant lemon flavor
- ½ cup fresh lemon juice – for that zesty kick
- 1 teaspoon vanilla extract – to enhance the sweetness
- ½ cup milk – keeps the cake moist
How to Make the Recipe
This delightful lemon bundt cake is a breeze to make! With a preparation time of about 20 minutes and a cooking time of 45–55 minutes, you’ll have a zesty treat ready to impress. Allow for an additional 10 minutes of cooling time in the pan before transferring it to a wire rack.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises beautifully.
Step 2: Prepare the Bundt Pan
Grease and flour your bundt pan. This will help the cake release easily once it’s baked.
Step 3: Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agents.
Step 4: Cream Butter and Sugar
In another bowl, cream the butter and sugar together until light and fluffy. This step adds air to your batter for a lovely texture.
Step 5: Add Eggs
Add the eggs one at a time, beating well after each addition. This helps to incorporate them fully into the mixture.
Step 6: Mix in Flavorings
Mix in the lemon zest, lemon juice, and vanilla extract. The aroma will be heavenly!
Step 7: Combine Wet and Dry Ingredients
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined to avoid overmixing.
Step 8: Pour Batter into Pan
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Step 9: Bake the Cake
Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool the Cake
Cool the cake in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely. Enjoy your delicious lemon bundt cake!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American |
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Extra Time | 10 minutes (cooling) |
| Total Time | 80 minutes |
| Dietary | Vegetarian |
| Serves | 12 |
| Best Served | With a zesty lemon glaze! |
Pro Tips for Making Lemon Bundt Cake
- Use fresh lemons for the best flavor and zest.
- Grease and flour the bundt pan thoroughly to prevent sticking.
- Let the cake cool in the pan for 10-15 minutes before inverting.
- For extra moisture, add a splash of buttermilk to the batter.
- Drizzle the glaze while the cake is still warm for better absorption.
How to Serve this lemon bundt cake
- Dust with powdered sugar for a simple finish.
- Serve with fresh berries for a pop of color.
- Pair with a dollop of whipped cream for extra creaminess.
- Enjoy with a cup of herbal tea or lemonade for a refreshing combo.
- Top with a light lemon glaze for an extra zesty kick.
- Slice and serve with a scoop of vanilla ice cream for a delightful dessert.
Make Ahead and Storage
You can make this cake ahead and store it easily:
Storing Leftovers
- Allow the cake to cool completely.
- Wrap it tightly in plastic wrap.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
Freezing
- Wrap the cooled cake in plastic wrap and then aluminum foil.
- Label with the date and type of cake.
- Freeze for up to 3 months for best quality.
- Thaw in the refrigerator overnight before serving.
Reheating
- Preheat the oven to 350°F (175°C).
- Place the cake on a baking sheet.
- Cover loosely with foil to prevent over-browning.
- Heat for about 10-15 minutes until warmed through.
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FAQs
Here’s a helpful FAQ about this recipe:
1. How do I ensure my lemon bundt cake is moist and flavorful?
To ensure your lemon bundt cake is moist and flavorful, use fresh lemon juice and zest for the best taste. Additionally, avoid overmixing the batter, as this can lead to a denser cake. Incorporating ingredients like Greek yogurt or sour cream can also add moisture. Make sure to bake it just until a toothpick comes out clean, as overbaking can dry it out.
2. What is the best method to prevent a lemon bundt cake from sticking to the pan?
To prevent your lemon bundt cake from sticking to the pan, thoroughly grease the bundt pan with butter or a non-stick cooking spray, making sure to get into all the crevices. You can also dust the greased pan with flour or use a mixture of flour and cornmeal for added texture. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack, which helps it release more easily.
3. Can I substitute ingredients like Greek yogurt or oil in a lemon bundt cake recipe?
Yes, you can substitute ingredients in a lemon bundt cake recipe! Greek yogurt can replace some of the butter or oil to add moisture and a slight tang. If you prefer to use oil, opt for a light oil like canola or vegetable oil, which will keep the cake moist without altering the flavor significantly. Just be mindful of the ratios to maintain the right texture.
4. What glaze or frosting pairs best with a lemon bundt cake and how do I make it?
A zesty lemon glaze pairs beautifully with a lemon bundt cake. To make it, simply mix powdered sugar with fresh lemon juice until you reach your desired consistency. Drizzle the glaze over the cooled cake for a bright, tangy finish. If you prefer frosting, a light cream cheese frosting with lemon zest can also complement the cake wonderfully, adding a creamy texture and flavor balance.
Final Thoughts
We hope you’re as excited to bake this Easy Moist Lemon Bundt Cake as we are! With its zesty glaze and delightful aroma, it’s sure to bring a smile to your face and warmth to your kitchen. So grab those lemons and let the baking begin—it’s simple, rewarding, and oh-so-delicious!