Lemon Bundt Cake
on Sep 03, 2024
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Lemon Bundt Cake is a deliciously tangy dessert made with fresh lemon juice, butter, sour cream, and a touch of lemon extract for an extra burst of flavor! This easy recipe creates a soft, moist cake that’s perfect for any occasion, from a family gathering to a cozy afternoon tea.
This Lemon Bundt Cake is the perfect treat for anyone who loves a sweet, citrusy dessert that isn’t too heavy. The recipe is straightforward, with a few special touches that make it the most refreshing and delightful cake.
The combination of fresh lemon juice and lemon extract gives this cake a bright, zesty flavor, while the sour cream keeps it wonderfully moist. The cake itself is light and fluffy, with a tender crumb that melts in your mouth. Serve this delightful cake plain or with a simple lemon glaze to add an extra layer of lemony goodness!
Table of Contents
Why You’ll Love This Recipe
- The cake is soft, fluffy, and bursting with lemon flavor.
- The addition of sour cream keeps the cake moist and tender.
- The lemon glaze adds a sweet, tangy finish that perfectly complements the cake.
Recipe Ingredients
- Lemon Juice—Provides the fresh, zesty flavor that makes this cake so delicious.
- Butter—Softened butter gives the cake a rich, buttery flavor and tender texture.
- Sour Cream—Adds moisture and a slight tang that enhances the lemon flavor.
- Flour—All-purpose flour provides the structure for the cake.
- Salt—Enhances the flavors and balances the sweetness.
- Baking Soda—Helps the cake rise and gives it a light texture. Here are some ideas for substitutes for baking soda.
- Sugar—White granulated sugar adds sweetness and helps create a tender crumb.
- Lemon Extract—Boosts the lemon flavor for an extra burst of citrus.
- Eggs—Help bind the cake together and add richness.
- Powdered Sugar—Used to make a sweet lemon glaze.
- Heavy Cream—Adds richness to the glaze and helps create a smooth, pourable consistency.
See the recipe card for full information on ingredients and quantities.
How to Make Lemon Bundt Cake
Step #1. Preheat oven to 350°F (175°C) and grease a Bundt pan. In a small bowl, combine 1 cup lemon juice and 1 cup sour cream. Set aside.
Step #2. In another bowl, whisk 2 ¾ cups flour, 1 teaspoon salt, and 1 teaspoon baking soda. Set aside.
Step #3. In a large bowl, beat 12 tablespoons softened butter with 2 ¼ cups sugar and 1 teaspoon lemon extract until fluffy. Add 5 eggs one at a time, mixing well.
Step #4. Gradually add the flour mixture and lemon-sour cream mixture to the butter mixture, alternating between the two and mixing until just combined.
Step #5. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then invert onto a plate.
Step #6. Mix 1 cup powdered sugar with ¼ cup heavy cream for the glaze and pour over the cake. Let the glaze set, then slice and enjoy!
How To Make the Lemon Glaze
Step #1. In a small bowl, whisk together the powdered sugar and heavy cream until smooth and creamy.
Step #2. If the glaze is too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.
Step #3. Once the cake is completely cooled, drizzle the glaze over the top of the cake, letting it drip down the sides.
Recipe FAQs
Yes, you can substitute Greek yogurt for sour cream in this recipe. It will still provide moisture and a slight tang, although the texture might be slightly different.
Bundt cakes often crack on top because the exterior cooks faster than the interior. This is normal and actually adds a rustic look to the cake. To prevent excessive cracking, make sure your oven is properly preheated and avoid opening the oven door during baking.
Make sure to thoroughly grease and flour your Bundt pan before adding the batter. You can also use a baking spray that contains flour for an extra layer of protection.
How to Serve and Store Lemon Bundt Cake
This lemon cake is delicious served on its own, with a dusting of powdered sugar, homemade whipped cream, drizzled with the lemon glaze or homemade ice cream. It’s perfect with a cup of tea or coffee for a delightful treat any time of day.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze the cake for up to 3 months. Just thaw at room temperature before serving.
Expert Tips
- Use fresh lemon juice for the best flavor. Bottled lemon juice can taste slightly bitter or lack the vibrant flavor of fresh lemons.
- Soften the butter to room temperature before creaming with sugar to ensure a smooth, fluffy batter.
- Don’t overmix the batter! Overmixing can lead to a dense, tough cake. Mix just until the ingredients are combined.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
- If you love this recipe, you will also love my Lemon Pound Cake!
More Cake Recipes To Consider
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Lemon Bundt Cake
Ingredients
- 1 cup lemon juice
- 12 tablespoons butter, 1 ½ sticks, softened
- 1 cup sour cream
- 2 ¾ cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 ¼ cups sugar
- 1 teaspoon lemon extract
- 5 eggs
- 1 cup powdered sugar, for the glaze
- 1/4 cup heavy cream, for the glaze
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a small bowl, combine 1 cup of lemon juice with 1 cup of sour cream. Stir until well-blended. Set aside.
- In a medium bowl, whisk together 2 ¾ cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking soda until well combined. Set aside.
- In a large mixing bowl, using an electric mixer on medium speed, beat together 12 tablespoons of softened butter, 2 ¼ cups of sugar, and 1 teaspoon of lemon extract. Continue to beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition to ensure each egg is fully incorporated before adding the next.
- Alternate adding the flour mixture and the lemon-sour cream mixture to the butter mixture. Start with the flour mixture, adding about 1/3 of it, and mix just until combined. Then add about 1/3 of the lemon-sour cream mixture and mix just until combined. Repeat this process, ending with the flour mixture, until all ingredients are just combined. Be careful not to overmix.
- Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 5 minutes. This helps the cake to firm up and makes it easier to remove from the pan. Carefully invert the cake onto a serving plate. Tap gently on the pan to release the cake if needed.
- In a small bowl, combine 1 cup of powdered sugar with ¼ cup of heavy cream. Whisk until the mixture is smooth and no lumps remain.
- Pour the glaze over the top of the cake, allowing it to drizzle down the sides. You can use a spoon to help guide the glaze if needed.
- Allow the glaze to set for a few minutes before slicing and serving the cake.
- Enjoy your homemade lemon Bundt cake!
Notes
- If you’d like the glaze to be lemon glaze just add 1 tablespoon fresh lemon zest to the glaze.
