Easy Lemon Bundt Cake Recipe

If you’ve ever craved a dessert that perfectly balances zest with sweetness, this lemon bundt cake is the answer. Bursting with bright citrus flavors, it’s the perfect treat for any occasion and an excellent addition to your baking repertoire. Whether you’re an experienced baker or just starting, this easy lemon bundt cake recipe will become a beloved favorite.

When I was a child, my grandmother used to make this delightful cake for family gatherings. The aroma of fresh lemons wafted through her kitchen, creating an ambiance of warmth and love. Every bite of the cake was like a lemon-flavored hug, filled with memories of laughter and cherished moments. The best part was watching her prepare it, learning her secret ingredients and techniques, which I still use today.

Why You’ll Love This Recipe

This lemon bundt cake is more than just a dessert; it’s an experience. You’ll fall in love with its moist texture, rich lemony flavor, and beautiful presentation. It’s perfect for any occasion, easy to make, and always a crowd-pleaser, ensuring you become the star of any gathering.

Ingredients Notes

The secret to its incredible taste lies in using fresh, high-quality lemons. You can substitute regular lemons with Meyer lemons for a milder flavor. If you’re looking to make this recipe dairy-free, swap out the butter with a plant-based alternative.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease and flour your bundt pan to prevent the cake from sticking. This crucial step ensures your cake releases smoothly from the pan.

Step 2

In a large mixing bowl, cream the butter and sugar until light and fluffy. This process incorporates air, giving your cake a lighter texture, a must for a fluffy bundt cake.

Step 3

Add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated, preventing a dense, uneven cake.

Step 4

Mix in the lemon zest, juice, and vanilla extract. These ingredients provide the refreshing lemon flavor that makes this cake stand out.

Step 5

Gradually add flour and baking powder, alternating with milk. This step should be done gently to avoid over-mixing, which can lead to a tougher cake.

Storage Options

Keep your lemon bundt cake fresh by wrapping it in plastic wrap and storing it at room temperature for up to three days. For longer storage, wrap slices individually and freeze them. Reheat in the oven for a fresh-out-of-the-oven taste.

Variations & Substitutions

Add poppy seeds for a delightful texture contrast and extra flavor. For a gluten-free version, use a one-to-one gluten-free flour blend. You can even drizzle a lemon glaze over the top for added sweetness.

Serving Suggestions

Serve this cake at brunches, tea parties, or as a delightful end to a dinner with friends. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Frequently Asked Questions

Can I make this cake in advance? Yes, you can bake this lemon bundt cake a day before your event. Be sure to wrap it tightly to keep it moist. This also allows the flavors to develop, enhancing its zesty profile.

What if I don’t have a bundt pan? No worries! You can make this recipe in a standard cake pan. Just adjust the baking time and keep an eye on it to prevent overbaking.

How can I make the cake more lemony? To boost the lemon flavor, add extra lemon zest or a splash of lemon extract. Be cautious, as you still want the sweetness to balance the zesty punch.

This lemon bundt cake promises not only to be a treat for your taste buds but also a hit among your family and friends. Its simplicity and delectable taste make it a must-try recipe for any dessert lover. Enjoy every zesty bite!

Easy Lemon Bundt Cake Recipe

This Easy Lemon Bundt Cake is moist, flavorful, and perfect for any occasion. With a nice lemon glaze to top it off, it's a delightful treat for lemon lovers.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup unsalted butter softened
• ▢ 2 cups granulated sugar
• ▢ 4 large eggs room temperature
• ▢ 1 tablespoon lemon zest from 2 lemons
• ▢ 1 cup buttermilk
• ▢ 0.25 cup lemon juice freshly squeezed
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a Bundt cake pan.
• In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
• Cream the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the lemon zest.
• Add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix in the lemon juice and vanilla extract.
• Pour the batter into the prepared Bundt pan and smooth the top.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a simple glaze, mix together 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth and drizzle over the cooled cake.