If you crave a dessert that’s both bright and comforting, the Luscious Lemon Bundt Cake Recipe is exactly what your kitchen needs. This cake combines the perfect balance of tangy lemon zest, rich butter, and a moist crumb that melts in your mouth. Whether you’re baking for a family gathering or just because, this cake’s tender texture and refreshing citrus notes will make every slice feel like a celebration.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect lemon Bundt cake. From the fluffy structure brought by the flour and leavening to the creamy moisture added by sour cream and buttermilk, every component contributes to texture, flavor, and that beautiful golden color.
- 3 1/2 cups (438 g) all-purpose flour: Provides the sturdy yet tender base for your cake’s crumb.
- 2 1/4 tsp baking powder: Helps your cake rise beautifully and stay light.
- 1/2 tsp baking soda: Adds additional lift and reacts perfectly with the buttermilk.
- 3/4 tsp salt: Balances sweetness and enhances all the flavors.
- 1 cup (224 g) unsalted butter, softened: Adds rich flavor and tenderness to the texture.
- 2 1/2 cups (500 g) granulated white sugar: Sweetens the cake and helps with a fine crumb.
- 5 large eggs, at room temperature: Bind ingredients and add moisture.
- 3/4 cup (184 g) sour cream, at room temperature: Keeps the cake moist and adds a touch of tanginess perfect for lemon.
- 1 cup (240 ml) buttermilk, at room temperature: Adds tender moisture and boosts the lemon flavor when combined with baking soda.
- Zest from 3 large lemons (about 1/4 cup or 16 g): Brings that unmistakable fresh lemon aroma and zesty bite.
- 1 1/2 cups (195 g) powdered sugar: For the luscious glaze that finishes the cake.
- 2-3 tbsp (30-45 ml) lemon juice: Perfectly balances sweetness to create a tangy, shiny drizzle.
How to Make Luscious Lemon Bundt Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease your Bundt pan thoroughly using butter or non-stick spray, making sure to coat every nook and cranny. This will help your cake release cleanly and maintain its beautiful shape.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This uniform distribution ensures your cake rises evenly and tastes perfectly balanced.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter with the granulated sugar on medium speed until fluffy and light in color, about 4 to 5 minutes. This step is crucial because it incorporates air into the batter, giving your lemon Bundt cake its tender crumb.
Step 4: Add Eggs and Lemon Zest
Add eggs one at a time, mixing well after each addition to keep the texture smooth. Stir in the fresh lemon zest, which wakes up the batter with bright citrus bursts.
Step 5: Incorporate Sour Cream and Buttermilk
Alternating, add the dry ingredient mixture and the wet ingredients—sour cream and buttermilk—beginning and ending with the dry mix. Mix on low speed until just combined. Overmixing can toughen the cake, so be gentle!
Step 6: Bake to Perfection
Pour the batter evenly into your prepared Bundt pan and smooth the top with a spatula. Bake for about 55 to 65 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden and spring back gently when pressed.
Step 7: Cool and Glaze
Let the cake cool in the pan for 15 minutes, then invert it onto a cooling rack. While the cake cools completely, whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze generously over the top, letting it cascade down the sides for a breathtaking, glossy finish.
How to Serve Luscious Lemon Bundt Cake Recipe
Garnishes
Enhance presentation and flavor by adding some thinly sliced lemon wheels, a sprinkle of additional lemon zest, or fresh mint leaves on top. These touches bring vibrant colors and elevate each slice’s appeal.
Side Dishes
Pair your luscious lemon Bundt cake with a dollop of whipped cream or a scoop of vanilla bean ice cream for soothing creaminess. Fresh berries like raspberries or blueberries offer a complementary tartness that balances the cake’s sweetness.
Creative Ways to Present
Serve this cake at your next brunch or garden party topped with edible flowers for an elegant touch. Alternatively, cut into small cubes and serve alongside tea for a cozy afternoon treat that will impress everyone!
Make Ahead and Storage
Storing Leftovers
Store leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful without drying out.
Freezing
The Luscious Lemon Bundt Cake Recipe freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Reheating
If you like your cake slightly warm, gently reheat slices in the microwave for 10 to 15 seconds. Avoid overheating to preserve that lovely moist texture and fresh lemon flavor.
FAQs
Can I use lemon extract instead of fresh lemon zest?
Yes, lemon extract is a convenient alternative if fresh lemons aren’t available. Use about 1 teaspoon, but keep in mind that fresh zest will always provide a brighter, more natural lemon flavor.
What if I don’t have buttermilk?
You can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This mimics the tanginess and acidity of buttermilk needed for the cake.
How do I ensure the cake doesn’t stick to the Bundt pan?
Grease the pan thoroughly with butter or non-stick spray and dust it lightly with flour. This creates a barrier so the cake releases cleanly without breaking apart.
Is this cake suitable for large gatherings?
Absolutely! With 16 servings, this Luscious Lemon Bundt Cake Recipe is perfect for parties, potlucks, and family celebrations. It scales nicely and always impresses.
Can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to select one with xanthan gum for the best texture.
Final Thoughts
There’s nothing quite like the joy of baking and sharing a Luscious Lemon Bundt Cake Recipe that delights every palate and brightens any occasion. Give this recipe a try and watch how the simple, fresh ingredients come together to make moments deliciously memorable. Happy baking!
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Luscious Lemon Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Luscious Lemon Bundt Cake is a moist and tangy dessert, perfectly balanced with zesty lemon and a creamy, tender crumb. Ideal for gatherings or celebrations, this cake combines sour cream and buttermilk to create a rich texture enhanced by the fresh lemon zest and juice. The powdered sugar glaze adds just the right touch of sweetness and zing.
Ingredients
Dry Ingredients
- 3 1/2 cups (438 g) all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
Wet Ingredients
- 1 cup (224 g) unsalted butter, softened
- 2 1/2 cups (500 g) granulated white sugar
- 5 large eggs, at room temperature
- 3/4 cup (184 g) sour cream, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- Zest from 3 large lemons (about 1/4 cup or 16 g)
Glaze
- 1 1/2 cups (195 g) powdered sugar
- 2–3 tbsp (30–45 ml) lemon juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until light, fluffy, and pale in color—this will take about 4 to 5 minutes.
- Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps maintain the batter’s texture.
- Combine wet and dry ingredients: Alternately add the dry ingredients and the combination of sour cream and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition to avoid overmixing. Stir in the lemon zest for flavor.
- Pour batter and bake: Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the lemon glaze: Whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust lemon juice to reach desired consistency.
- Glaze the cake: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top, allowing it to run down the sides.
Notes
- Make sure all dairy ingredients and eggs are at room temperature for a smoother batter that rises evenly.
- Properly grease and flour the Bundt pan to prevent sticking and ensure easy removal.
- The glaze can be thickened or thinned by adjusting powdered sugar and lemon juice amounts to your liking.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter or glaze.
