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Lemon Bundt Cake

Zesty Lemon Bundt Cake That’ll Brighten Your Day

This Lemon Bundt Cake is a delightful, moist dessert bursting with zesty lemon flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Provides richness and moisture; use unsalted for better control of salt levels.
  • 3 cups Granulated Sugar Adds sweetness and structure to the cake; consider reducing to 2 cups for a less sweet version.
  • 6 large Eggs Act as a binding agent and add moisture; ensure they are at room temperature for optimal emulsion.
  • 5 tbsp Fresh Lemon Juice Contributes acidity and enhances the lemon flavor; fresh is best, but bottled can work in a pinch.
  • 1 tbsp Lemon Zest Imparts concentrated lemon aroma and zest; double the zest for a more pronounced lemon flavor.
  • 1 tsp Lemon Extract Boosts lemon flavor further; optional if you desire a stronger lemon essence.
  • 3 cups All-Purpose Flour Forms the primary structure of the cake; no recommended substitutions unless gluten-free is needed.
  • 0.5 tsp Baking Soda Helps the cake rise and achieve the right texture.
  • 0.25 tsp Salt Enhances overall flavor without altering sweetness.
  • 1.25 cups Sour Cream Adds moisture and depth of flavor; Greek yogurt can be a valid substitute while keeping moisture levels.
For the Icing
  • 0.25 cup Sour Cream Serves as the base for icing, adding creaminess.
  • 2 tbsp Butter Adds flavor and a nice consistency to the icing.
  • 2.5 cups Confectioners' Sugar Sweetens and thickens the icing; adjust to taste for desired sweetness.
  • 2-3 tbsp Lemon Juice Provides tartness; you can adjust based on your preference.
  • 2 tsp Lemon Zest Enhances the flavor and adds a beautiful aesthetic appeal; perfect for a zesty finish.

Equipment

  • 10-inch fluted tube pan
  • electric mixer
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 10-inch fluted tube pan by greasing it thoroughly with shortening and dusting it with flour.
  2. Cream together 1 cup of softened unsalted butter and 3 cups of granulated sugar using an electric mixer on medium speed until light and fluffy, for approximately 5 to 7 minutes.
  3. Add 6 large eggs to the creamed mixture, one at a time, mixing well after each addition. Stir in 5 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of lemon extract.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, alternating with 1¼ cups of sour cream.
  5. Pour the batter into the prepared tube pan, smoothing the top with a spatula and creating a slight trough in the center.
  6. Bake for 55 to 60 minutes, checking for doneness with a toothpick; it should come out clean or with a few moist crumbs.
  7. Let the cake cool for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
  8. For the icing, beat together ¼ cup of sour cream and 2 tablespoons of softened butter until smooth. Gradually mix in 2½ cups of confectioners' sugar, 2 to 3 tablespoons of lemon juice, and 2 teaspoons of lemon zest.
  9. Drizzle the icing over the cooled Lemon Bundt Cake, allowing it to cascade down the sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Cool the cake completely before icing to prevent melting. Ensure proper pan preparation to avoid sticking.

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