Lemon Bundt Cake
A bright and citrusy lemon Bundt cake that's moist, fluffy, and bursting with lemon flavor. Perfect for any occasion!
Ingredients
Main Ingredients
- 1.5 cups granulated sugar to balance the lemon flavor
- 2-3 tablespoons fresh lemon zest from at least three lemons
- 0.5 cups unsalted butter, softened for rich flavor and moisture
- 0.5 cups neutral oil (like canola or grapeseed) to keep the cake tender
- 4 large eggs added one at a time
- 1 cup sour cream for moisture and tang
- 0.25 cups fresh lemon juice use fresh for better flavor
- 1 teaspoon vanilla extract for flavor enhancement
- 2.5 cups all-purpose flour for the cake structure
- 1 teaspoon baking powder for leavening
- 0.5 teaspoon baking soda for leavening
- 0.5 teaspoon fine salt to balance flavors
Ingredients For The Lemon Glaze
- 1.5 cups powdered sugar, sifted for a smooth glaze
- 2-3 tablespoons fresh lemon juice to taste
- 1 tablespoon milk or cream for a pourable consistency
- a pinch fine salt to balance sweetness
- 1 teaspoon lemon zest (optional) for extra zing
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Instructions
Preparation
- Preheat and prep: Heat the oven to 350°F (175°C). Grease a 10 to 12 cup Bundt pan thoroughly with butter and flour or baking spray with flour.
- Wake up the zest: In a large bowl, combine granulated sugar with fresh lemon zest. Use your fingers to rub the zest into the sugar until it smells intensely lemony.
- Beat the fat and sugar: Add softened butter to the lemon sugar. Beat until light and fluffy. Mix in neutral oil until smooth.
- Add the eggs: Beat in large eggs, one at a time, scraping the bowl as needed.
Mix Wet and Dry Ingredients
- Whisk the dry ingredients: In another bowl, whisk all-purpose flour, baking powder, baking soda, and fine salt.
- Mix the wet ingredients: In a measuring cup, combine sour cream, fresh lemon juice, and vanilla extract. Stir until smooth.
- Bring it together: Add the dry ingredients and the sour cream mixture to the bowl in alternating thirds. Start with dry, then wet, and end with dry. Stir gently until just combined.
Bake the Cake
- Fill the pan: Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release bubbles.
- Bake: Bake for 45 to 55 minutes, until the top is golden and a toothpick comes out clean.
- Cool and release: Let the cake rest in the pan for about 10 minutes, then invert onto a cooling rack and cool completely before glazing.
Glazing
- Whisk together powdered sugar, fresh lemon juice, milk, and a pinch of salt for the glaze. Drizzle over the cooled cake and let it set before slicing.
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Note
For clean slices, use a sharp serrated knife. Store the cake under a dome at room temperature for up to three days or freeze slices tightly for up to two months.