Lemon Bundt Cake Recipe
Lemon Bundt Cake Recipe is absolutely fantastic! This lemon cake is so soft and buttery, with a delicious tangy lemon taste. It features a lemon syrup, and a lemon glaze, which makes the cake burst with lemon flavor even more!
Servings 12 slices
Calories 240kcal
Ingredients
Lemon Bundt Cake
- 2 3/4 cup all-purpose flour 350 grams, or cake flour
- 1/2 tsp salt
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 cups granulated sugar 400 grams
- 3 tbsp lemon zest from about 3 lemons
- 1 cup unsalted butter 226 grams plus more for greasing
- 4 large eggs
- 1/2 cup sour cream 120 grams
- 1/4 cup lemon juice 60 ml
- 1/2 cup milk 120 ml
Lemon Syrup
- 1/2 cup lemon juice 120 ml
- 1/2 cup sugar 100 grams
- 2 tbsp lemon zest
Lemon Glaze
- 2/3 cup sweetened condensed milk 193 grams (alternatives in the notes)
- 3 tbsp lemon juice
- 3 tbsp lemon zest
Instructions
Lemon Bundt Cake
- Pre-heat the oven to 350ºF. If using convection oven set it to 325ºF.
- Grease a 12-cup bundt cake pan with butter. You will need about 1-2 tbsp to grease the pan, make sure the butter is softened when you do this. Once the butter is evenly coating the pan, sprinkle flour all over, and shake the pan against your hands, to make sure the flour is evenly being incorporated and distributed all over the pan. If using a bundt pan with details, make sure to get the nooks and crannies well covered, or the cake might stick in those areas that aren’t nicely greased and floured.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Make the lemon sugar. Zest the lemons and mix them with the sugar, rubbing between your fingers. The sugar crystals will help the lemon release the natural oils that have so much flavor and aroma. Set aside.
- In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. You can use a stand mixer or a hand held mixer.
- Add the lemon sugar and beat again until the mixture is fluffy, the butter is lightened in color, which should take about 2 minutes.
- Add the eggs one at a time, mixing well until incorporated before adding the next egg.
- Add the sour cream and lemon juice and mix on low to combine.
- Now add half of the flour mixture to the bowl.
- Mix on low to combine.
- Once the dry ingredients are just incorporated, add the milk at once.
- Mix on low to combine.
- Add the remaining dry ingredients and mix until incorporated.
- Pour the batter in the prepared bundt pan.
- Make sure to spread it out with a spatula so it’s nice and evenly distributed.
- Bake in the pre-heated oven for about 45 to 65 minutes. Baking time will vary depending on your oven. Convection ovens might bake faster.
- If the cake is browning too much but the inside isn't cooked yet, cover with aluminum foil to help prevent the outsides of burning.
- The cake is done baking when it doesn’t feel jiggly when you touch the top. And also a toothpick inserted in the cake comes out clean.
Lemon syrup
- While the cake bakes, make the lemon syrup, and have it ready for when the cake is done baking.
- Place the sugar, lemon juice, and zest in a small saucepan. Bring the mixture to a boil.
- Turn the heat off as soon as the sugar dissolves completely.
- Set it aside.
- When you remove the cake from the oven, let it rest for about 5 minutes. Prickle holes on top of the cake with a fork.
- Pour the lemon syrup all over the cake.
- Let the cake cool down for another 15 minutes in the pan.
- Flip the cake over in a cooling wire rack.
- Let it cool down completely before slicing, and serving.
Lemon Glaze
- To make the Lemon Glaze simply whisk the sweetened condensed milk and the lemon juice in a small bowl.
- You can add the lemon zest to the glaze, or sprinkle on top of the cake once it’s done being glazed.
- I left mine out, so once the glaze was ready, I drizzled it over the cake. Then, the lemon zest gets sprinkled on top of the cake.
Storage
- Store the cake in the fridge for up to 4 days, in an airtight container. Let it sit on the counter for 20 to 30 minutes before serving, it should be served at room temperature.
Notes
Milk, eggs, sour cream: Make sure these ingredients are at room temperature. Just remove them from the fridge about 20 or 30 minutes before you have to use them in the recipe.
Butter: The butter also needs to be softened, but it can take longer than 20 minutes to soften butter. It's ideal that it's at 72ºF.
Lemon syrup variation: Add 1/4 cup of limoncello to the syrup.
Lemons: You will need about 10 lemons for the whole recipe.
Glaze: You can substitute the sweetened condensed milk glaze for a simple lemon glaze or a cream cheese glaze instead.
Lemon glaze: 1 cup powdered sugar + 2 to 3 tbsp lemon juice
Cream cheese glaze: 1/4 cup soft cream cheese + 1 tbsp unsalted butter + 1/2 cup powdered sugar + 1 tbsp lemon juice
Sour cream: can be substituted for greek full fat yogurt.
Lemon sugar: You could also gently pulse the sugar with the lemon zest in the food processor instead of rubbing between your fingers.
Pan size: I used a 12-cup bundt pan, however this recipe could be made on a 9x13" pan.
Nutrition
Serving: 1slice | Calories: 240kcal