Classic Lemon Bundt Cake

Name: Classic Lemon Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 100 min
Yield: 12 slices
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup unsalted butter (at room temperature); 2 large eggs (at room temperature); 1/2 cup milk (at room temperature); 2 tbsp lemon zest (freshly grated); 1/4 cup lemon juice (freshly squeezed); 1 tsp baking powder; 1/4 tsp salt; 1 cup powdered sugar (sifted); 2 tbsp lemon juice (freshly squeezed)

100 min 12 slices Medium

All Recipes

A zesty, moist, and fluffy lemon bundt cake perfect for any occasion.

Prep

20 min

Cook

50 min

Total

100 min

Servings

Difficulty

Medium

Lemon bundt cake is the perfect blend of sweet and tangy, offering a refreshing twist to classic cake recipes. With its distinctive ring shape, this cake is not only delicious but visually appealing, making it a standout dessert for any gathering. Our version of the lemon bundt cake focuses on achieving a light and fluffy texture while maximizing the zesty lemon flavour that everyone loves. It's an ideal choice for lemon lovers who appreciate a dessert that's both simple and elegant.

Instructions

Preheat and prepare

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure easy release.

Pro tip: Use a pastry brush to get into all the crevices of the bundt pan.

Cream butter and sugar

In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.

Pro tip: Scrape down the sides of the bowl for even mixing.

Add eggs

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and juice.

Pro tip: Ensure each egg is fully incorporated before adding the next.

Combine dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Pro tip: Use a fork to break up any lumps in the flour.

Mix wet and dry ingredients

Add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.

Pro tip: Do not overmix to keep the cake tender.

Bake the cake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Pro tip: Tap the pan gently if the cake doesn't release immediately.

Prepare the glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Pro tip: Adjust the consistency by adding more sugar or lemon juice as needed.

Glaze the cake

Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides.

Pro tip: Place a sheet of parchment paper under the rack to catch drips.

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Tips & Tricks

Ensure your ingredients are at room temperature for a smoother batter.
Use fresh lemon juice and zest for the best flavour.
Grease the bundt pan thoroughly to avoid sticking.
Allow the cake to cool completely before glazing for a better finish.

Frequently Asked Questions

What makes a lemon bundt cake moist?

The combination of butter, milk, and fresh lemon juice keeps this bundt cake moist.

How long should I cool a bundt cake before glazing?

Cool the bundt cake completely, for about 30 minutes, before glazing.

Can I make lemon bundt cake ahead of time?

Yes, you can bake it a day in advance and store in an airtight container.

How many calories are in a slice of lemon bundt cake?

A single slice of lemon bundt cake has approximately 280 calories.

What type of lemons should I use?

Fresh lemons are best for this recipe to enhance the flavour with zest and juice.

Why is my bundt cake sticking to the pan?

Ensure the pan is well-greased and floured to prevent sticking.

Serving Suggestions

Serve this lemon bundt cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with a cup of tea or coffee, making it a delightful option for brunch or afternoon tea. For make-ahead convenience, bake the cake a day in advance and store it in an airtight container at room temperature. The flavours will meld even more beautifully, and it will stay moist for up to three days.

Nutrition per serving

280

Calories

Protein

12g

Fat

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