You will fall in love with this sensational lemon bundt cake. It is moist, buttery and absolutely bursting with lemon flavour! This vibrant bundt is simple to make and can be enjoyed any time of the day!
I love lemons. I am one of those people who would just as happily have a bowl of lemons as a table centrepiece as I would a vase of flowers. If you also love lemons, then you will LOVE this cake.
This spectacular bundt is the ultimate lemon triple threat. Firstly, we add freshly squeezed lemon juice and lemon zest to the cake batter itself. Secondly, we pour a hot lemon syrup over the hot bundt as soon as it has come out of the oven. Finally, we drizzle it with a tangy lemon icing for a final lemon hit!
In addition to the amazing flavour of this cake, it also has a beautifully light and tender crumb. This recipe is also very forgiving which is always a win in my book. Should you accidentally leave the bundt in the oven for longer than suggested, the hot lemon syrup will compensate for any lost moisture as a result of over-baking.
Why you will LOVE this Lemon Bundt Cake
- The lemon flavour is next level: This cake doesn’t just have a hint of lemon – it is absolutely bursting with lemony goodness. I have had many ‘lemon’ cakes that have been lacklustre in the lemon department – not this cake! You will NOT be left wondering what sort of cake this is.
- It is beautifully moist: You will love the texture of this cake and will find it difficult to stop at one slice!
- It really is perfect for any occasion: This bundt is simple enough to make as an everyday cake but also elegant enough for a special occasion.
What you will need
Equipment
- You will need a stand mixer or electric beaters and a 2 litre/8 cup capacity bundt tin.
Ingredients
- Plain flour: Regular plain (all-purpose) flour is all you will need for this recipe.
- Baking powder & Baking (bicarbonate of) soda: These two leavening agents give this bundt its lift and rise.
- Salt: A pinch of salt balances out the sweetness of the cake.
- Unsalted butter: The combination of butter, sugar and lemon is hard to beat. You will need the butter at room temperature before you begin.
- Sugar: I use caster (superfine) sugar as I find it easier to incorporate it with the butter. You can substitute white granulated sugar if you prefer.
- Lemon zest & lemon juice: You will need approximately 4 lemons for this recipe. I like to add the lemon zest when creaming the butter and sugar. The sugar acts as an abrasive and really helps to extract the natural oils (read: flavour) from the lemon zest. This in turn flavours the creamed butter and sugar which is the foundation of this zesty bundt. You will need lemon juice for the cake batter, lemon syrup and lemon icing.
- Eggs: You will need 4 large eggs at room temperature.
- Vanilla Extract: Adding a touch of vanilla extract enhances the overall flavour of the bundt.
- Sour cream: The addition of sour cream makes this bundt incredibly moist with a tender crumb. You can substitute yoghurt or buttermilk if you prefer.
How to make this cake
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Cream the butter, sugar and lemon zest until pale and fluffy.
- Beat in the eggs, one at a time.
- Mix in vanilla extract and lemon juice.
- Alternate mixing in sifted flour mixture and sour cream in batches.
- Bake!
- Pour the hot syrup over hot bundt cake in tin. Cool completely.
- Drizzle the lemon icing over the cake.
- Enjoy!
Lemon Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour, 15 minutes (plus cooling time)
- Yield: 12 1x
- Category: Cakes
Description
You will fall in love with this sensational lemon bundt cake. It is moist, buttery and absolutely bursting with lemon flavour! This vibrant bundt is simple to make and can be enjoyed at any time of the day!
Ingredients
Bundt Cake
- 2 1/2 cups (375g) plain (all-purpose) flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking (bicarbonate of) soda
- 1/2 teaspoon salt
- 250g unsalted butter, at room temperature
- 1 1/2 cups (340g) caster (superfine) sugar
- 2 tablespoons lemon zest
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup lemon juice, freshly squeezed (see note 1)
- 1 cup sour cream, at room temperature (see note 2)
Lemon Syrup
- 1/3 cup lemon juice, freshly squeezed
- 1/4 cup water
- 3/4 cup (175g) caster (superfine) sugar or white granulated sugar
Lemon Icing
- 1 cup (160g) icing (powdered/confectioners) sugar
- 2 tablespoons lemon juice, freshly squeezed (see note 3)
Instructions
- Preheat the oven to 180C conventional or 160C fan-forced. Grease a 2 litre/8 cup capacity bundt tin really well with butter making sure you get into all the crevices.
- In a medium sized mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or using electric beaters), cream together the butter, sugar and lemon zest until pale and fluffy (approximately 3 to 5 minutes). Scrape down the sides and the bottom of the bowl as necessary to ensure all the butter is incorporated.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract and lemon juice. Don’t be alarmed if the mixture starts to curdle slightly (this is caused by the lemon’s acidity)- the batter will come together once you have added the flour/sour cream.
- Alternate mixing in the sifted flour mixture and sour cream in batches on low speed. Add a third of the flour mixture and mix until just combined, then add half the sour cream and mix until just combined. Repeat this process finishing with the remaining third of the flour mixture. Be careful not to over mix the batter!
- Spoon the batter into the prepared bundt tin and use a spatula to smooth out the top.
- Bake for 50 to 55 minutes or until a skewer comes out clean.
- Whilst the bundt is baking, prepare the ingredients for the lemon syrup (see recipe below).
- Once baked, transfer the bundt tin to a wire rack.
- Use a skewer to pierce holes in the bundt cake and then pour approximately two thirds of the hot syrup over the hot bundt, a little bit at a time. Allow the syrup to be absorbed by the bundt before pouring the next bit. I like to save the remaining third of the syrup to brush over the bundt once it has been turned out of the tin.
- Allow the bundt to cool completely in the tin.
- Once cooled, turn the bundt out onto the serving platter you intend use. If not serving straight away, I like to turn out the cooled bundt onto a sheet of baking paper. The syrup can make the base of the bundt slightly sticky so the baking paper makes it easy to transfer to the serving platter at a later stage.
- If you want an extra lemon kick, you can use a pastry brush to dab the top of the bundt with the remaining lemon syrup.
- Drizzle the lemon icing generously over the bundt (see recipe below).
- Enjoy!
Lemon Syrup
Combine the ingredients for lemon syrup in a small saucepan. Once the bundt is out of the oven, heat the syrup ingredients over medium heat whilst stirring until the sugar has dissolved. Simmer for 5 minutes.
Lemon Icing
Sift the icing sugar into a medium sized bowl. Add the lemon juice to the icing sugar gradually, stirring as you go until the icing is a thick yet pourable consistency. You want the icing to dry opaque and if the icing is too thin then it will be more translucent. Don’t worry if that happens though – it will still taste amazing!
Notes
- Lemon juice: You will need approximately 4 lemons to yield enough juice for the batter (1/3 cup), the lemon syrup (1/3 cup) and lemon icing (2 tablespoons).
- Sour cream: You can substitute plain yoghurt or buttermilk.
- Storage: The iced bundt can be stored in an airtight container at room temperature for up to 2 days or up to 7 days in the refrigerator. An un-iced bundt cake can be stored in the freezer, double wrapped in clingfilm and then foil, for 2 to 3 months. Defrost in the refrigerator overnight.
Keywords: Lemon Bundt Cake
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