If you’re ready to brighten your day with a treat that’s bursting with sunshine, then this Luscious Lemon Bundt Cake Recipe is exactly what you need. Imagine a tender, moist cake infused with bright lemon zest and fresh juice, baked to perfection in a charming Bundt pan, and finished with a glossy, tangy lemon glaze that makes every bite sing. It’s a perfect blend of sweet and tart, with a texture so delightful you’ll find yourself savoring each slice more than the last. Whether it’s for a cozy afternoon tea or a special occasion dessert, this cake will instantly become your new go-to delight.
Ingredients You’ll Need
The magic of this cake lies in its classic but thoughtfully chosen ingredients. Each one plays a crucial role in building that perfect balance of flavor and texture you crave in a lemon Bundt cake.
- All-purpose flour (2 1/2 cups): The base for structure and crumb, making the cake light yet sturdy.
- Baking powder (2 teaspoons): For that gentle lift that creates the perfect rise.
- Baking soda (1/2 teaspoon): Helps the cake rise evenly and contributes to moisture balance.
- Salt (1/2 teaspoon): Enhances all the sweet and citrus flavors, rounding out the taste.
- Unsalted butter, softened (1 cup): Delivers richness and moist crumb with a velvety texture.
- Granulated sugar (1 3/4 cups): Sweetens the cake just right while aiding in the tender texture.
- Large eggs (4): Bind everything together and add protein for structure.
- Lemon zest (1/4 cup): Packs an intense lemon aroma and subtle oils that brighten every bite.
- Fresh lemon juice (1/3 cup): Provides tangy freshness and balances sweetness beautifully.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the citrus notes.
- Buttermilk (1 cup): Keeps the cake moist and tender with a hint of tanginess.
- Powdered sugar for glaze (1 cup): Creates a smooth, sweet coating that perfectly melts into the cake.
- Extra fresh lemon juice (2–3 tablespoons for glaze): Used to thin the glaze while enhancing its lemon punch.
How to Make Luscious Lemon Bundt Cake Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 350°F (175°C). While it warms up, generously grease and flour a 10-cup Bundt pan. This step is essential because it ensures your cake will release easily after baking, showing off those beautiful curves.
Step 2: Mixing Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining these dry ingredients first helps them to distribute evenly throughout the batter, giving you a nice uniform rise and texture.
Step 3: Creaming Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—about 3 to 4 minutes. This creaming step isn’t just about blending; it incorporates air that gives the cake its tender crumb and lift.
Step 4: Adding Eggs and Flavorings
Add the eggs one at a time, beating well after each addition to create an emulsified, smooth batter. Then, mix in the lemon zest, fresh lemon juice, and vanilla extract. This blend is where the cake’s signature bright and zingy lemon flavor really starts to shine.
Step 5: Incorporating Flour and Buttermilk
Add the dry flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. This layering technique ensures the ingredients fold together gently without overmixing, which could toughen the cake.
Step 6: Baking the Cake
Pour your luscious batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The cake will be golden and fragrant, ready to cool before glazing.
Step 7: Preparing and Applying the Lemon Glaze
While the cake cools, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice. Add a bit more juice if you need to reach a smooth, pourable glaze. Drizzle it over the fully cooled cake to create a shiny, citrusy finish that seals in the moisture and adds that sweet-tart contrast.
How to Serve Luscious Lemon Bundt Cake Recipe
Garnishes
To elevate your presentation, sprinkle a little extra lemon zest or some finely chopped fresh mint leaves atop the glaze. A few thin lemon slices or edible flowers make it especially charming for gatherings, inviting guests to dive in.
Side Dishes
This lemon Bundt cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a fresh berry compote. These simple companions complement the cake’s bright flavors without overpowering them.
Creative Ways to Present
For a festive look, dust the glaze with powdered sugar or add a drizzle of white chocolate. Serving slices on pastel plates garnished with fresh fruit turns this simple cake into a centerpiece that excites the eye as much as the palate.
Make Ahead and Storage
Storing Leftovers
Your Luscious Lemon Bundt Cake Recipe keeps beautifully covered at room temperature for up to 3 days. Use a cake dome or plastic wrap to keep it moist and fresh, ensuring every slice tastes just as good as the first.
Freezing
If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then foil before freezing. It can last up to 2 months this way. Thaw overnight in the refrigerator for best results, then bring to room temperature before serving.
Reheating
While this cake is delicious cold, warming a slice for 10 to 15 seconds in the microwave enhances its fragrance and texture, especially if served with ice cream or cream. Just be careful not to overheat and dry it out.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but since buttermilk adds a slight tang and tender crumb, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic the acidity and texture.
What if I don’t have a Bundt pan?
You can bake this cake in a regular 9×13-inch pan or two 8-inch round pans. Just adjust baking time accordingly and test with a toothpick for doneness.
Can I add poppy seeds to this recipe?
Absolutely! Adding 1 to 2 tablespoons of poppy seeds to the batter adds a lovely crunch and pairs beautifully with the lemon flavor.
How do I ensure the Bundt cake doesn’t stick?
Generously greasing and flouring the pan is key. Use a pastry brush or paper towel to cover all the nooks, especially with a non-stick spray that contains flour for foolproof release.
Is this cake suitable for vegetarians?
Yes, this recipe contains no meat or gelatin and is perfect for vegetarians who enjoy dairy and eggs.
Final Thoughts
You’ve just discovered a truly special cake with this Luscious Lemon Bundt Cake Recipe. Its bright, fresh lemon flavor combined with a tender crumb will become a cherished classic in your kitchen. Don’t hesitate to bake it for your next celebration or just because you deserve a little sunny sweetness in your day. Trust me, each bite will bring smiles and requests for seconds!
Print
Luscious Lemon Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Luscious Lemon Bundt Cake is a delightful and moist dessert infused with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfect for spring or any citrus-loving occasion, this classic American cake combines fluffy buttermilk batter with a bright, refreshing lemon flavor that will brighten up your dessert table.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon zest (from about 4 lemons)
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes. This step incorporates air, contributing to a tender cake texture.
- Add Eggs and Flavoring: Incorporate eggs one at a time into the butter-sugar mixture, mixing well after each addition for an even batter. Then fold in the lemon zest, lemon juice, and vanilla extract for bright citrus flavor.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Fill Bundt Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean, signaling the cake is fully cooked.
- Cool Cake: Let the cake cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack and allow it to cool completely before glazing.
- Prepare Lemon Glaze: In a small bowl, whisk the powdered sugar with 2 tablespoons of fresh lemon juice. Add more lemon juice as needed to reach a pourable consistency.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake and let it set before slicing and serving. The glaze adds a sweet and tangy finish that complements the moist lemon cake perfectly.
Notes
- Store the cake covered at room temperature for up to 3 days or refrigerate to maintain freshness for a longer period.
- You can substitute sour cream or plain Greek yogurt for the buttermilk if needed to achieve a similar moist texture.
- For an extra lemony punch, brush the warm cake with a mixture of lemon juice and sugar before applying the glaze.
