Why Make This Recipe
Lemon Bundt Cake is a delightful treat that brings a burst of refreshing citrus flavor to your dessert table. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a brunch, or simply need a sweet pick-me-up. The combination of tender cake and tangy glaze makes this dessert irresistible. Plus, it’s relatively easy to make, allowing even beginner bakers to impress their friends and family.
How to Make Lemon Bundt Cake
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 3 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- ½ cup shortening (room temperature)
- 5 large eggs
- 1 cup whole milk
- 6 tablespoons lemon juice (fresh squeezed)
- 1 extra large lemon (zested)
- 1 1/3 cup confectioners’ sugar
- ¼ cup lemon juice
- 2 lemons zested (optional)
- 2 teaspoons milk
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the granulated sugar, butter, and shortening until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice and lemon zest.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- For the glaze, whisk together the confectioners’ sugar, lemon juice, milk, and optional lemon zest until smooth.
- Drizzle the glaze over the cooled cake before serving.
How to Serve Lemon Bundt Cake
Lemon Bundt Cake is best served at room temperature. You can slice it into generous pieces and serve it plain or with a dollop of whipped cream. Adding fresh berries on the side also makes for a beautiful presentation and enhances the cake’s flavor.
How to Store Lemon Bundt Cake
To store Lemon Bundt Cake, wrap it in plastic wrap or foil and keep it at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, consider freezing the cake. Just wrap it tightly in plastic wrap and foil, and it will be good for about three months. Thaw it at room temperature before serving.
Tips to Make Lemon Bundt Cake
- Ensure that all your ingredients are at room temperature for a smoother batter.
- Don’t overmix the batter; mix until just combined for a light texture.
- For extra lemon flavor, add more lemon zest to the glaze.
- Use a toothpick to test for doneness; the cake should spring back when lightly touched.
Variation
You can add poppy seeds to the batter for a delightful twist. Substitute a cup of poppy seeds for some of the flour in the recipe, and you’ll have a classic lemon poppy seed cake!
FAQs
Can I use bottled lemon juice instead of fresh?
Yes, you can use bottled lemon juice, but fresh lemon juice offers a brighter flavor.
What can I use if I don’t have a bundt pan?
If you don’t have a bundt pan, you can use a regular cake pan. Just keep an eye on the baking time, as it may vary.
Can I make this cake ahead of time?
Absolutely! This cake stays moist and flavorful for several days, making it a great option for preparing in advance.
Lemon Bundt Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the granulated sugar, butter, and shortening until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice and lemon zest.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- For the glaze, whisk together the confectioners' sugar, lemon juice, milk, and optional lemon zest until smooth.
- Drizzle the glaze over the cooled cake before serving.
