If you’re searching for a refreshing and delightful dessert, look no further than the lemon bundt cake. Bursting with fresh lemon flavor and topped with a light glaze, this cake is the perfect balance of sweet and tangy. Whether you’re preparing it for a special occasion, a family gathering, or simply a treat for yourself, this lemon bundt cake recipe is sure to impress. Below, you’ll find everything you need to know, including nutritional information, ingredients, step-by-step instructions, and variations.
1. Nutritional Value of Lemon Bundt Cake
While this lemon bundt cake is a delicious dessert, it’s important to note its nutritional content. A typical slice (based on a 12-slice bundt cake) provides:
Calories: 350-400 kcal
Fat: 16-20 grams
Carbohydrates: 50-55 grams
Protein: 4-5 grams
Sugar: 35-40 grams
Vitamin C: 8-10% of the daily recommended intake (from lemon)
Though indulgent, the lemon bundt cake offers a citrusy punch of flavor, and like most desserts, it’s best enjoyed in moderation.
2. Ingredients for Lemon Bundt Cake
Here’s what you’ll need to make a classic lemon bundt cake:
For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter (softened)
4 large eggs
1 cup whole milk or buttermilk
2 tablespoons fresh lemon zest
⅓ cup fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (optional for extra flavor)
3.How to Make Lemon Bundt Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to prevent the cake from sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
Step 3: Cream the Butter and SugarStep 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to prevent the cake from sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is key for creating a tender, moist cake.
Step 4: Add Eggs and Wet Ingredients
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.
Step 5: Combine Wet and Dry Mixtures
Slowly add the flour mixture to the wet ingredients, alternating with the milk or buttermilk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake light and airy.
Step 6: Bake the Cake
Pour the batter evenly into the prepared bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Prepare the Lemon Glaze
While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice. Adjust the consistency with more lemon juice or powdered sugar as needed. Drizzle the glaze over the cooled cake, and if desired, sprinkle with additional lemon zest for an extra burst of flavor.
Step 8: Serve and Enjoy
Once the glaze sets, slice and serve your zesty lemon bundt cake. Enjoy its bright, citrusy flavor with a cup of tea or coffee!
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is key for creating a tender, moist cake.
Step 4: Add Eggs and Wet Ingredients
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.
Step 5: Combine Wet and Dry Mixtures
Slowly add the flour mixture to the wet ingredients, alternating with the milk or buttermilk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake light and airy.
Step 6: Bake the Cake
Pour the batter evenly into the prepared bundt pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Prepare the Lemon Glaze
While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice. Adjust the consistency with more lemon juice or powdered sugar as needed. Drizzle the glaze over the cooled cake, and if desired, sprinkle with additional lemon zest for an extra burst of flavor.
Step 8: Serve and Enjoy
Once the glaze sets, slice and serve your zesty lemon bundt cake. Enjoy its bright, citrusy flavor with a cup of tea or coffee!
4. Variations of Lemon Bundt Cake
Lemon bundt cake is versatile and can be adapted to suit different tastes. Here are some variations to try:
Lemon Poppy Seed Bundt Cake: Add 2 tablespoons of poppy seeds to the batter for a fun texture and flavor contrast.
Lemon Blueberry Bundt Cake: Fold in 1 cup of fresh or frozen blueberries to the batter for a fruity twist.
Gluten-Free Lemon Bundt Cake: Use a gluten-free all-purpose flour blend to make this recipe suitable for those with gluten sensitivities.
Vegan Lemon Bundt Cake: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and vegan butter for a dairy-free and egg-free version.
Lemon Cream Cheese Bundt Cake: Add a swirl of sweetened cream cheese mixture to the batter before baking for a rich and creamy texture.
5.Frequently Asked Questions (FAQs)
Can I use bottled lemon juice instead of fresh lemons?
While fresh lemon juice is always recommended for the best flavor, you can use bottled lemon juice in a pinch. However, the cake’s overall flavor may be slightly less vibrant.
How should I store the lemon bundt cake?
Store your lemon bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week, or freeze it (without the glaze) for up to 2 months. Be sure to thaw the frozen cake in the refrigerator overnight before serving.
What makes a bundt cake different from regular cake?
A bundt cake is baked in a bundt pan, which gives it its distinct ring shape with decorative ridges. The bundt pan’s design also allows for even heat distribution, which can help create a beautifully golden and moist cake with a slightly crisp exterior.
Why is my bundt cake sticking to the pan?
To prevent sticking, it’s essential to thoroughly grease and flour your bundt pan before adding the batter. Some bakers prefer using a non-stick spray specifically designed for baking, which includes flour in the spray.
Can I make this cake ahead of time?
Yes, lemon bundt cake can be made ahead of time. Bake the cake and store it without the glaze for up to 2 days at room temperature or freeze it for later. Add the lemon glaze just before serving for a fresh, vibrant finish.
This lemon bundt cake recipe delivers a deliciously tangy and moist cake that’s perfect for any occasion. With its bright lemon flavor and light texture, it’s sure to be a crowd-pleaser. Whether you stick to the classic recipe or try one of the fun variations, this cake is an easy and elegant dessert that everyone will love.
