Description
This Easy Lemon Bundt Cake is a moist and tangy dessert perfect for any occasion. Featuring a classic bundt shape, the cake combines fresh lemon zest and juice with a tender crumb, finished with a luscious lemon glaze for a bright, zesty flavor. Simple to make and irresistibly delicious, this cake is sure to brighten your dessert table.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 tbsp fresh lemon zest
- 4 large eggs
- ½ tsp vanilla extract
- ½ cup milk
- ½ cup full-fat sour cream
- 1 tbsp fresh lemon juice
Glaze
- 2 tbsp butter, melted
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Thoroughly grease and flour an 8 to 10-inch bundt pan to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugar: Beat the softened unsalted butter until smooth. Add the granulated sugar and continue beating for 1 to 2 minutes until the mixture is light and fluffy. Stir in fresh lemon zest to infuse the batter with citrus flavor.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, mixing briefly after each addition to keep the batter smooth. Then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add half of the flour mixture, followed by the milk. Mix in the remaining flour, then fold in the sour cream and fresh lemon juice. Mix until just combined to maintain a tender crumb.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the top evenly. Bake in the preheated oven for 60 to 70 minutes. Test for doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs attached.
- Cool the cake: Allow the cake to cool in the pan for 1 hour. Then gently loosen the edges using a knife or spatula and invert the cake onto a serving plate.
- Prepare lemon glaze: Whisk together the melted butter, powdered sugar, and fresh lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
- Glaze and serve: Drizzle the prepared lemon glaze over the cooled bundt cake. Let the glaze set slightly before slicing and serving for a beautiful and delicious finish.
Notes
- For extra lemon flavor, add a teaspoon of lemon extract in addition to the zest and juice.
- Ensure sour cream is at room temperature to avoid curdling when mixed into the batter.
- Do not overmix the batter after adding the flour to keep the cake tender and light.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Bring refrigerated cake to room temperature before glazing for best results.
