The easy lemon bundt cake recipe! An extra moist and tasty texture with a good lemon taste for this cake very easy to prepare and served with its lemon sugar glaze.
If you like all desserts with lemon you'll definitely fall for the lemon bundt cake. A dense, moist texture in a tasty, deliciously lemon flavored cake served with a lemon sugar glaze.
I love this cake, It's a very easy to make recipe, enjoyed by young and old alike, perfect for any occasion, a family snack or for your little cravings.
Lemon Bundt cake
The bundt cake is a typically American cake that is very trendy in Europe. It takes its name from the pan in which it is baked, the "Bundt pan".
A pan which has the particularity of having a very original shape, round, with a deep cavity like a tray and with a fluted or spiral shape like here, a bit like a kouglof/savarin baking pan with a hollow in the center.
This version that I share with you is the moist lemon bundt cake, it has a much appreciated texture that is dense and melt-in-the-mouth and slightly tangy due to the yellow lemon.
Bundt cakes are often served with a glaze, a lemon flavored sugar icing that goes perfectly with this cake and I added a little whipped cream to soften the acidic taste.
Useful tool for this recipe
Flour and baking powder
I use an all purpose white wheat flour to make this bundt cake recipe, measure the quantities well with an electric blalance.
Also add baking powder which will help the cake to grow a little when baking and give it a light texture.
For this recipe use only fine granulated sugar, avoid flavored sugars to avoid altering the taste of the lemon, like cane sugar or brown sugar.
The sugar is just the right amount to soften the acidity of the lemon juice and not to over-sweeten the cake if you add the lemon glaze as well.
Use quality unsalted butter that should be at room temperature or slightly softened so that it blends well with all the ingredients.
Medium to large eggs, especially at room temperature. This is very important because of the quantity of eggs in this recipe to have a smooth texture.
Milk and sour cream
I use a mixture of semi-skimmed milk that you can also replace with whole milk and sour cream that can also be replaced with Greek yogurt or other sour and fatty yogurt.
Lemon zest and lemon juice
Use the zest of an untreated lemon and about a whole fresh lemon juice for a perfect tangy taste.
Salt and vanilla
Salt and vanilla are flavor enhancers, they bring out all the flavors and vanilla is a delicious flavor in all sweet recipes.
How to make the easy lemon bundt cake
The lemon cake batter
Start by preheating the oven to 350°F / 150°C and greasing a 8 inch / 20 cm bundt cake pan with either a grease spray or butter to make the cake easy to remove from the pan.
In a large bowl mix together the dry ingredients, purpose flour, salt and baking powder and in another bowl mix together the liquid ingredients, milk, vanilla extract, fresh lemon juice and sour cream.
Then, in the bowl of your stand mixer or with a electric mixer with the whisk attachment, place the butter, which should be at room temperature, and blend until creamy for about 1-2 minutes.
Then, while leaving the mixer running at medium speed, add the granulated sugar and the lemon zest and continue to mix for another 2 minutes until it is well incorporated and form light and fluffy mixture.
Add the eggs to the butter and sugar mixture, one by one, mixing well between each addition until you obtain a homogeneous and creamy batter.
While still running the mixer, but this time at low speed or with a spatula, alternately add the flour mixture and liquid mixtures until you have a smooth, homogeneous mixture.
Baking the lemon bundt cake
Pour the cake batter into your prepared bundt pan and bake in a preheated oven on the middle shelf for about 45-55 minutes. Check the cake for baking by inserting a toothpick into the center of the cake. The lemon bundt cake is ready when the toothpick comes out clean and the cake has puffed up nicely with a nice golden color.
Allow your cake to cool before trying to remove it from the baking pan, then let it cool completely on a cake wire rack or serving plate.
Lemon sugar glaze
In a small bowl place all ingredients, powdered sugar and lemon juice together and mix with a whisk or fork until smooth.
Pour the sugar glaze over the lemon cake at the last minute just before serving.
How to store the lemon bundt cake
At room temperature
Lemon bundt cake is best kept at room temperature for about a week, in a cake box with a tight-fitting lid to keep it fresh.
In the freezer
You can also slice your lemon bundt cake and place it in a storage bag and freeze it for up to 3 months.To defrost, simply let them come back to room temperature or use the defrost function of your microwave.
Tips for a successful moist lemon bundt cake
Ingredients at room temperature
The key to a perfect batter and texture after baking is the temperature of the ingredients. They all need to be at the same temperature for the mixture to be as homogeneous as possible. So remember to take out the eggs, butter, milk and sour cream ahead of time.
Do not over mix the batter
This is especially true after adding the dry ingredients containing the flour, which when over-mixed can result in an overly elastic batter and you will lose all the softness and tender texture.
Grease your baking pan very well
Bundt cake pans aren't the most docile, although the new bundt cake pans from popular brands are really top performers. But in my experience, if you end up with a sticky cake that doesn't come out, you've really failed. So grease your pan well, use a special easy release grease spray or grease it with a layer of butter and then a layer of flour before pouring the cake batter.
Be careful with the baking process
Bundt cakes require a very long cooking time but you have to watch your cake before the end of the baking time. It must have puffed up and be golden brown. Do not hesitate to insert a toothpick in the center of the cake to check if it is well cooked inside.
Let your bundt cake cool
Don't rush and it's experienced, try to unmold a bundt cake that is not yet cold enough and mess up the cake when unmolding. It is still a little soft when you take it out of the oven and its crust will slowly harden as it cools, so it will be easier to unmold and less fragile.
Other lemon recipe
Don't forget to tag me @sweetlycakes on Instagram if you make my lemon bundt cake recipe and add a link to my recipe if you share it on your blog 😉
Lemon bundt cake
- 340 g flour
- 230 g butter - unsalted and softened
- 200 g sugar powder
- 4 eggs - at room temperature
- 120 ml milk - or buttermilk
- 125 g Sour cream - or grec yogurt
- 2 tsp baking powder
- 1 zest Lemon
- 1 juice lemon
- 1 pinch salt
- 1 tsp liquid vanilla extract
- 150 powdered sugar - or confectioner's sugar
- 2 tbsp lemon juice
- Preheat your oven to 350°F / 180°C and grease a bundt cake tin with a grease spray for demolding, or by putting a layer of butter and then flour.
- Mix together in a bowl the dry ingredients, flour, salt, baking powder and set aside.
- In another bowl, mix together the liquid ingredients, milk, sour cream, vanilla extract and lemon juice.
- In the bowl of your stand mixer with the whisk attachment, beat the softened butter for 1 to 2 minutes until creamy.
- Then add the powdered sugar and lemon zest while running the mixer on medium speed for another 1 minute until fluffy texture is obtained.
- Add the eggs to the butter and sugar mixture, one by one, mixing well between each addition until you obtain a homogeneous and creamy batter.
- Then, while leaving the mixer running at slow speed, or with a spatula, alternately incorporate the dry ingredients and the liquid ingredients. Mix until you obtain a smooth and homogeneous paste.
- Pour this mixture into the cake pan and bake in the oven at half height for about 45-55 minutes. The cake is ready when it has puffed up well and has a golden color. Also check the cake for doneness by inserted a toothpick into the center of the cake and it should come out clean if the cake is done.
- Let the cake cool completely before unmolding.
Lemon sugar glaze
- Put all ingredients together in a small bowl, powdered sugar and lemon juice.
- Then mix with a whisk or fork until smooth and fluid.
- Pour the glaze over the cake just before serving.