Lemon Bundt Cake
There’s something utterly charming about a Lemon Bundt Cake, isn’t there? I remember the first time I baked one; it was a sunny spring afternoon, and the scent of fresh lemons filled my kitchen, dancing through the air like a warm hug. It was a day I decided to invite friends over for brunch, and I wanted to serve something that was not only delicious but would also leave a lasting impression. The sight of that golden, glossy bundt cake, adorned with a sweet, tangy glaze, was simply irresistible. As it came out of the oven, I could barely contain my excitement, knowing how much my friends would love it. Each slice was a burst of citrusy delight, a perfect companion to my freshly brewed tea.
This Lemon Bundt Cake is not just a recipe; it’s a memory-maker. Whether you’re hosting a gathering, celebrating a birthday, or just in the mood for something sweet, this cake is sure to bring joy. The combination of moist cake and zesty glaze creates a refreshing experience that tantalizes the taste buds. Let’s dive deeper and explore why this cake deserves a spot on your dessert table.
Recipe Snapshot
55 mins
10 mins
45 mins
Medium
320 kcal
4g g
Vegan, Gluten-Free, AIP
15g g
Blender, Frying Pan, Grater, Wooden Spoon, Oven, Chef’s Knife, Whisk, Mixing Bowl, Baking Sheet
Why This Lemon Bundt Cake Hits Different
Perfect Celebration Cake
Whenever there’s a special occasion, I turn to my trusty Lemon Bundt Cake. Its vibrant flavor and beautiful presentation make it a standout dessert. It’s the kind of cake that draws compliments and brings smiles around the table.
Versatile Flavor
The balance of sweet and tart in this cake is simply heavenly. The lemons provide that refreshing citrus kick, while the sugar ensures it remains sweet enough to satisfy any sweet tooth. You can enjoy it plain, or pair it with fruits for an extra burst of flavor.
Simple Ingredients
Another reason I adore this recipe is the simplicity of the ingredients. You likely have most of them in your pantry already! The use of a white cake mix makes it accessible for bakers of all skill levels.
Kid-Friendly
This cake is a hit with kids and adults alike! The bright color and sweet taste appeal to children, while the sophisticated flavor profile impresses adults. It’s a wonderful way to introduce kids to baking.
Make Ahead
You can easily prepare this cake a day ahead of time, allowing the flavors to meld perfectly. Just store it in an airtight container, and it will be ready to impress when you need it the most.
Delightful Glaze
The finishing touch of the glaze is what elevates the Lemon Bundt Cake to another level. Made from confectioners’ sugar and fresh lemon juice, it adds just the right amount of sweetness and tang.
Recipe Ingredients for Lemon Bundt Cake
When it comes to baking, the quality of your ingredients really makes a difference. For this Lemon Bundt Cake, we’re using a mix of pantry staples and fresh ingredients that come together beautifully. Each component plays a vital role, from the white cake mix, which provides the base, to the fresh lemon juice, which adds that zingy flavor we all love.
- 1 box white cake mix (I used Betty Crocker)
- 1 cup all-purpose flour
- 1 cup white sugar
- 4 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1/2 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup confectioners sugar
- 2-3 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest (optional)
Cooking Method for Lemon Bundt Cake
Baking a Lemon Bundt Cake is a delightful process that fills your kitchen with amazing aromas. I love starting with the preparation of my oven and ingredients, ensuring everything is ready for that perfect bake. Follow these steps for a foolproof cake that will impress everyone.
- Preheat your oven to 325 degrees F. It’s important to give it enough time to heat up fully. Spray a bundt cake pan with baking spray to ensure your cake releases easily.
- In a large bowl, whisk together the cake mix, flour, sugar, and salt. This step combines the dry ingredients evenly, setting a solid foundation for your batter.
- Next, add the remaining ingredients: eggs, sour cream, water, vegetable oil, lemon juice, and lemon zest. Beat with a hand mixer for about 2 minutes, or until everything is well blended. The batter should be smooth and creamy.
- Carefully transfer the batter to your prepared bundt pan. Pour it in gently to avoid creating air bubbles that can affect the texture of your cake.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as it bakes; your kitchen will start smelling wonderful!
- Once baked, remove the cake from the oven and set it on a cooling rack for about 20 minutes. This will help it firm up before you invert it.
- After cooling, carefully invert the bundt cake onto a plate and allow it to cool completely. This step is crucial for ensuring that it doesn’t crumble apart.
- For the glaze, combine the confectioners’ sugar, fresh lemon juice, and lemon zest in a medium bowl. Stir until smooth and drizzle it over the cooled cake.
- Let the glaze harden for about 10 to 15 minutes before slicing your cake. This waiting period builds anticipation!
- Slice and serve. Enjoy every bite of your delicious Lemon Bundt Cake with friends and family!
Things Worth Knowing
- Room Temperature Ingredients: Using ingredients like eggs and sour cream at room temperature helps to create a smoother batter.
- Don’t Overmix: Mixing too much can lead to a dense cake; just combine until smooth.
- Check Doneness: Always use the toothpick test, and avoid opening the oven door too early.
- Cooling Time: Make sure to cool the cake adequately before adding the glaze for a better finish.
Tips for Success
To ensure your Lemon Bundt Cake turns out perfectly every time, here are some tips to keep in mind. Baking can sometimes be a science, so a little extra care goes a long way!
- Storage: Keep your bundt cake covered at room temperature for up to 3 days. If you need to store it longer, consider refrigerating it.
- Freezing: You can freeze the cake without the glaze. Wrap it tightly in plastic wrap and store in an airtight container for up to 2 months.
- Serving Suggestions: Serve your cake with fresh berries or a dollop of whipped cream for an extra treat.
- Variations: Feel free to add poppy seeds or replace part of the water with milk for a richer cake.
- Glazing Tip: If the glaze is too runny, add more confectioners’ sugar until you reach the desired consistency.
- Don’t Rush: Allow the cake to cool completely before glazing for the best results.
Serving Ideas for Lemon Bundt Cake
Serving a Lemon Bundt Cake is all about presentation and the right companions. Here are some great ideas to make it shine:
- Brunch Delight: This cake is perfect for a spring brunch. Pair it with a refreshing fruit salad and iced tea for a lovely morning.
- Dessert Option: Serve it as a light dessert after dinner, complemented by a scoop of vanilla ice cream.
- Seasonal Celebrations: Ideal for celebrations during spring or summer gatherings, adding a bright touch to your dessert table.
- Picnic Treat: Pack it for a picnic, and enjoy slices with a cup of lemonade.
- Storage: Keep leftovers in an airtight container in the fridge for several days, allowing the flavors to deepen.
- Pairing Suggestions: It pairs wonderfully with a simple cup of tea or coffee, making it a versatile addition to your table.
FAQ
Conclusion
This Lemon Bundt Cake is a delightful combination of moist cake and zesty glaze that truly stands out. It’s perfect for any occasion, whether you’re celebrating a special event or enjoying a quiet afternoon treat. I encourage you to give this recipe a try; your taste buds will thank you!
Lemon Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 325 degrees F. Spray a bundt cake pan with baking spray to ensure your cake releases easily.
- In a large bowl, whisk together the cake mix, flour, white sugar, and salt. This step combines the dry ingredients evenly.
- Add the remaining ingredients: eggs, sour cream, water, vegetable oil, lemon juice, and lemon zest. Beat with a hand mixer for about 2 minutes, or until smooth.
- Carefully transfer the batter to your prepared bundt pan. Pour it in gently to avoid creating air bubbles.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted comes out clean.
- Once baked, remove the cake from the oven and set it on a cooling rack for about 20 minutes.
- After cooling, carefully invert the bundt cake onto a plate and allow it to cool completely.
- For the glaze, combine the confectioners' sugar, lemon juice, and lemon zest in a bowl. Stir until smooth and drizzle over the cooled cake.
- Let the glaze harden for about 10 to 15 minutes before slicing your cake.
- Slice and serve. Enjoy your Lemon Bundt Cake!
Notes
- Storage: Keep your bundt cake covered at room temperature for up to 3 days.
- Freezing: You can freeze the cake without the glaze; wrap it tightly and store in an airtight container for up to 2 months.
- Serving Suggestions: Serve with fresh berries or a dollop of whipped cream.
- Variations: Add poppy seeds or replace some water with milk for a richer cake.
- Glazing Tip: If the glaze is too runny, add more confectioners' sugar.
- Don’t Rush: Allow the cake to cool before glazing for the best results.
