This incredible Lemon bundt cake is absolutely delicious! If you love citrus desserts, this is a must! It’s easy to make, and the flavor and texture are perfect. Super tender, moist for days, and with the right amount of lemon flavor. This cake is perfect to enjoy as a dessert or for breakfast with a side of yogurt, tea, or coffee. The use of sour cream makes this cake super moist and tender. I hope you’ll give it a try and love it as much as I do!
Let’s get into it!
Citrus desserts are one of my favorites to make.
The citrus flavor adds freshness and brightness which is very pleasant in combination with the sweetness. One thing I make sure of is to have enough citrus flavor.
Very often, when I try some type of lemon pastries, I find the lemon is not enough and you can hardly taste it. With this recipe, you will definitely know this is a lemon bundt cake!
How to make lemon bundt cake?
Note! For exact measurements and directions, see the recipe card below.
Making this recipe is pretty easy; you can use a stand mixer or hand mixer.
First, zest the lemons and squeeze the lemon juice.
Mix the lemon zest and juice with the sour cream.
Sift the flour with baking soda, baking powder, and salt.
Next, in the stand mixer, add the soft butter and sugar and beat till fluffy, about 2–3 minutes.
Add the eggs one at a time if needed; after each egg, stop and scrape the sides of the bowl.
After all the eggs are mixed in, add the sour cream mixture and mix until everything is combined.
Finally, gradually add the flour. Stop the mixer before the flour is completely incorporated and finish mixing by hand. Gently fold it using a silicone spatula. This way, you have more control over the batter. You don’t want to overmix it. Therefore, stop mixing when you don’t see any dry flour in the batter.
Grease the baking pan with soft butter. Using a pastry brush is very helpful. Sprinkle flour over it using a sieve. Make sure you cover every part so the cake doesn’t stick to the pan. Shake off any excess flour.
Transfer the batter to the pan and bake on the middle rack. When a skewer comes out clean or with a few crumbs, the cake is ready.
Let it rest for a few minutes and then flip it over a plate.
To make the lemon syrup, combine the lemon juice, sugar, and water in a saucepan and bring to a boil. Brush the cake with the syrup.
To make the lemon glaze, combine the lemon juice, powdered sugar, and melted butter. Mix till smooth. Pour over the cooled cake.
And this is how you make the best lemon bundt cake! This cake is definitely a crowd-pleaser. It’s simple to make, and because of its shape and appearance, it’s ideal for a celebration or as a gift.
Another plus is how moist it is, and it stays that way for days. Just make sure you cover it well.
Can I freeze a bundt cake?
Yes. You can freeze a bundt cake. Just make sure it’s completely cooled and well-wrapped. To defrost the cake, let it come to room temperature or warm it up in the oven.
What is the difference between a regular cake and a bundt cake?
- The difference between a regular cake and a bundt cake is the shape of the bundt cake, which has a hole in the center. Because of that, more of the surface of the cake is exposed to the heat, and it cooks more evenly.
- The bundt cake needs more moisture since more of its surface is exposed to the heat due to the shape of the pan.
When making a bundt cake do I let it cool before flipping it?
Yes, let the bundt cake cool for a few minutes before flipping.
Can I use a regular cake pan instead of a bundt?
Yes, you can use a regular cake pan. Ensure that it is large enough to hold all of the batter, or bake it in two pans. Also, the baking time will be different, so make sure to keep an eye on it and check for doneness.
What causes a bundt cake to fall?
- Usually is the incorrect oven temperature; too hot or too low. Make sure the oven is preheated to the right temperature listed in the recipe.
- Another reason for the bundt cake to fall is too much or too little moisture.
- Using old, too much, or too little baking soda/powder.
- If the bundt cake is not cooked long enough, the moisture left inside of the cake can cause the cake to fall. Make sure the cake is baked till a tester comes out clean or with a few moist crumbs.
More recipes to try
ORANGE LAYER CAKE WITH MASCARPONE FROSTING
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THE BEST EASY AND MOIST LEMON BUNDT CAKE RECIPE
- Lemon zest from 3 lemons
- 1/4 cup Lemon juice
- 150 g Sour Cream 3/4 cup
- 325 g AP Flour or Cake flour 3 cups
- 1 t Baking Soda
- 1/2 t Baking Powder
- 1/2 t Salt
- 120 g Butter Soft
- 300 g Granulated Sugar 1½ cup
- 3 Eggs Room Temperature
- 2 tbsp Lemon juice
- 1 tbsp Sugar
- 2 tbsp Water
- 1/4 cup Lemon juice
- 20 g Butter Melted
- 250 g Powdered sugar 2 cups
- Preheat the oven to 350F(180C).
- Zest the lemons and squeeze the juice. Don't forget to remove the seeds.
- Mix the sour cream with the lemon zest and juice. Set aside.
- Sift the flour and mix in the baking soda, baking powder, and salt. Set aside.
- In a stand mixer with the paddle attachment or hand mixer at medium speed beat the soft butter and sugar till light and fluffy. Add the eggs one at a time as you stop and scrap the sides of the bowl after each one. Add the sour cream mixture. When all is mixed gradually add the flour. Mix on low to medium speed for a few seconds till the flour is incorporated, or finish by hand. Don't overmix the batter.
- Grease the pan with butter and sprinkle flour. I like to use a sieve to cover every part of the pan. Tap off any excess flour.
- Transfer the batter to the pan, spread it evenly, and bake on the middle rack for 30-35 minutes (fan on) or till a toothpick comes out clean or with a few crumbs on it, but not wet.
- When ready take it out of the oven and let it cool for 5 minutes. Then flip it over and let it cool for another 5 minutes. The cake might fall off the pan on its own or you might need to give it a little help. Using a rubber spatula separate the edges from the pan if they are stuck and give it a little shake till it comes off.
- Make the lemon syrup by combining the sugar, lemon juice, and water and cook till it starts boiling.
- Once the cake is flipped and out of the pan spread the lemon syrup all over it using a kitchen brush.
- Make the glaze by mixing the powdered sugar and melted butter with lemon juice. Drizzle over the cooled cake.
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