Easy Lemon bundt cake recipe

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

• Bundt pan spiral best brand Nordicware
• Stand mixer ou un batteur électrique

Ingredients

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.

Sugar

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.

Butter

Use quality unsalted butter that should be at room temperature or slightly softened so that it blends well with all the ingredients.

Eggs

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 recipes

• lemon meringue tart
  Key lime pie recipe
• Best lemon pound cake
• Lemon curd cupcakes
• Lemon poppy seed pound cake
• Lemon muffins with lemon glaze
• Lemon poppy seed muffins

Did you like this recipe? Don't forget to rate it and leave me a review in comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!

Print