Why Make This Recipe
Lemon Bundt Cake is a delightful treat that brings a burst of citrus flavor to any gathering. Its light, fluffy texture combined with the zesty lemon taste makes it a perfect dessert for both special occasions and casual get-togethers. The cake is easy to make and can impress your friends and family without requiring extensive baking skills. Whether you’re celebrating a birthday, a holiday, or just want something sweet to enjoy with your afternoon tea, this cake will surely brighten your day.
How to Make Lemon Bundt Cake
Ingredients:
- 2 cups granulated sugar
- 1 cup unsalted butter (at room temperature)
- 1/2 teaspoon kosher salt
- 4 large eggs (at room temperature)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 cup milk (at room temperature)
- 1/4 cup heavy cream (at room temperature)
- 3 cups all-purpose flour
- 1 heaping tablespoon grated lemon zest (from about 2 small lemons)
- 2 tablespoons lemon juice (from about 1 small lemon)
- Nonstick baking spray
- 1 cup powdered sugar
- 2 tablespoons heavy cream (plus additional if needed)
- 1 tablespoon fresh lemon juice (from about 1/2 small lemon)
- 1 teaspoon vanilla extract
Directions:
- Make the Cake: Preheat the oven to 350 degrees F. In the bowl of a standing mixer with a paddle attachment, mix the granulated sugar, butter, and salt at medium-high speed for 2 minutes or until the mixture is light and fluffy.
- Add the eggs one at a time, ensuring to mix well after each addition.
- Mix in the baking powder and vanilla until well combined.
- In a liquid measuring cup, stir together the milk and heavy cream.
- With the mixer on low speed, gradually add the flour alternately with the milk mixture, beginning and ending with the flour (about three additions of flour and two of the milk mixture). Mix until everything is well combined.
- Stir in the lemon zest and lemon juice.
- Spray a 10-cup Bundt pan thoroughly with baking spray and pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and transfer the pan to a wire rack for 5 to 10 minutes. Turn the cake out onto the wire rack and allow it to cool completely before icing.
- Just Before Serving: In a small bowl, whisk together the powdered sugar, heavy cream, lemon juice, and vanilla. If the icing is too thick, add additional cream 1 teaspoon at a time until it is pourable, but not too thin.
- Pour the icing over the cooled cake and serve.
How to Serve Lemon Bundt Cake
Lemon Bundt Cake is perfect to serve at room temperature. You can slice it into generous pieces and plate it simply or add some fresh fruit or whipped cream on the side for a special touch. It’s ideal for brunch, afternoon tea, or dessert after dinner.
How to Store Lemon Bundt Cake
To store your Lemon Bundt Cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure it’s covered to maintain its moisture.
Tips to Make Lemon Bundt Cake
- Make sure your ingredients are at room temperature for the best results.
- Use fresh lemon juice and zest for the brightest flavor.
- Don’t overmix the batter once you add the flour; this keeps the cake light.
- Use a high-quality nonstick baking spray to prevent sticking.
Variation
You can add poppy seeds to the batter for a delightful crunch that complements the lemon flavor. A teaspoon or two of poppy seeds will add a lovely texture without changing the taste.
FAQs
Q1: Can I use a different type of flour?
A1: You can experiment with gluten-free flour, but do keep in mind that the texture may change.
Q2: How do I know when the cake is done?
A2: The cake is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs sticking to it.
Q3: Can I freeze Lemon Bundt Cake?
A3: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can last up to 3 months in the freezer.
Lemon Bundt Cake
Ingredients
Method
- Preheat the oven to 350 degrees F.
- In the bowl of a standing mixer with a paddle attachment, mix the granulated sugar, butter, and salt at medium-high speed for 2 minutes or until the mixture is light and fluffy.
- Add the eggs one at a time, ensuring to mix well after each addition.
- Mix in the baking powder and vanilla until well combined.
- In a liquid measuring cup, stir together the milk and heavy cream.
- With the mixer on low speed, gradually add the flour alternately with the milk mixture, beginning and ending with the flour (about three additions of flour and two of the milk mixture). Mix until everything is well combined.
- Stir in the lemon zest and lemon juice.
- Spray a 10-cup Bundt pan thoroughly with baking spray and pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and transfer the pan to a wire rack for 5 to 10 minutes. Turn the cake out onto the wire rack and allow it to cool completely before icing.
- In a small bowl, whisk together the powdered sugar, heavy cream, lemon juice, and vanilla. If the icing is too thick, add additional cream 1 teaspoon at a time until it is pourable, but not too thin.
- Pour the icing over the cooled cake and serve.
