Introduction to Lemon Bundt Cake Recipe
When it comes to dessert, nothing beats the satisfaction of a homemade treat like this delightful lemon bundt cake recipe. In a world that's increasingly driven by the convenience of fast food, making desserts from scratch allows you to control the quality of ingredients, create unique flavors, and, not to mention, provide a sense of accomplishment. Homemade desserts aren't just about taste; they're also about nostalgia and bringing people together. Imagine the smell of freshly baked lemon cake wafting through your kitchen, evoking memories of spring mornings and family gatherings.
Why choose homemade desserts over fast food?
- Quality Control: When you bake at home, you know exactly what goes into each ingredient. No preservatives or artificial flavors here!
- Flexibility: Feel like adjusting a recipe? Go ahead! Want more lemon zest or glaze? Tailor it to your taste.
- Creative Outlet: Baking is an opportunity to express yourself. Whether you follow a classic recipe or experiment with flavors, the possibilities are endless.
Homemade desserts like this lemon bundt cake not only taste better but also foster connection and create lasting memories with friends and family. If you’re ready to whip up a masterpiece, keep reading for the full recipe!
Ingredients for Lemon Bundt Cake
Essential ingredients for the cake
A delicious Lemon Bundt Cake starts with the right pantry staples and fresh ingredients. For this delightful treat, you will need:
- All-purpose flour: 3 cups helps create the cake's structure.
- Baking powder and baking soda: These leavening agents ensure a nice rise.
- Salt: 1 teaspoon enhances the flavor.
- Unsalted butter: 1 cup, at room temperature, adds richness and moisture.
- Granulated sugar: 2 cups contribute sweetness and help the cake rise.
- Fresh lemon juice and zest: ¼ cup lemon juice and 2 tablespoons of zest provide that vibrant lemon flavor.
- Large eggs: 5 eggs, at room temperature, bind everything together.
- Vanilla extract: 2 teaspoons enhance the overall flavor.
- Whole milk and sour cream: These add moisture, with ½ cup of milk and ⅓ cup of sour cream bringing a delightful texture.
For details about the lemon bundt cake recipe, check out more here!
Ingredients for the lemon glaze
To top off your cake with a tangy glaze, gather these ingredients:
- Powdered sugar: 2 cups form the base of your glaze.
- Lemon juice: 3 to 4 tablespoons, divided, add that signature zing.
- Melted butter: 1 tablespoon enhances the glaze's richness.
- Pinch of salt: Balances the sweetness.
- Lemon zest (optional): ½ teaspoon for an extra flavor burst.
With these ingredients, you’re just a step away from baking a zesty delight! Do you have any favorites to add? Let me know!
Step-by-step Preparation of Lemon Bundt Cake
Embarking on the journey to create the perfect lemon bundt cake is like following a joyful roadmap. With each step, you'll build anticipation for that delightful tangy sweetness that awaits!
Preheat the oven and prepare the bundt pan
Begin by preheating your oven to 350°F (175°C). While that’s heating, it’s essential to prepare your bundt pan, as an even coat will help ensure that your cake releases smoothly. You can do this by either buttering the pan and dusting it with flour or using a baking spray specifically made for bundt pans.
Combine dry ingredients
In a large bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and ¼ teaspoon of baking soda. This step is crucial as it ensures that your cake rises beautifully and has a lovely texture. Set this mixture aside while you focus on the wet ingredients.
Cream butter and sugar
Now it’s time for the most aromatic part! Use a stand mixer with the paddle attachment to cream 1 cup of unsalted butter with 2 cups of granulated sugar and 2 tablespoons of lemon zest. Beat these ingredients on medium speed for about 3 minutes until the mixture becomes light, fluffy, and fragrant. The citrus aroma will transport you straight to a sunlit lemon grove!
Add eggs and vanilla
Once your butter and sugar combo is fluffy, it’s time to add 5 large eggs, one at a time, mixing on medium speed and scrapping the bowl down occasionally. Then, stir in 2 teaspoons of vanilla extract for added flavor depth. This step introduces richness to your cake.
Alternate adding flour and milk mixtures
In a liquid measuring cup, combine ½ cup of whole milk, ⅓ cup of sour cream, and ¼ cup of fresh lemon juice. Gradually add one-third of your dry ingredients, followed by half of the milk mixture. Repeat, alternating between the two until everything is just combined. Pro tip: Be careful not to overmix, or your cake could become dense!
Pour batter into bundt pan and bake
Carefully pour the bright batter into the prepared bundt pan, tapping it gently on the counter to settle. Then, bake it in your preheated oven for about 50 minutes or until golden brown. A toothpick inserted into the center should come out with a few moist crumbs.
Cool the cake
Once baked, allow the cake to cool in the pan for roughly 20 minutes. By inverting it onto a wire cooling rack, you'll achieve a perfect release. Let it cool completely before you add the glaze; patience is vital here!
Prepare the lemon glaze
While the cake cools, whisk together 2 cups of powdered sugar, 3 tablespoons of lemon juice, 1 tablespoon of melted butter, and a pinch of salt in a small bowl. Adjust the amount of lemon juice until you achieve a smooth, pourable consistency.
Glaze the cake and let it set
Once your cake is cool, drizzle the lemon glaze over the top. Be amazed by how it beautifully cascades down the sides! Allow the glaze to set before slicing into this gorgeous lemon bundt cake.
Now that you’re equipped with this step-by-step guide, your lemon bundt cake is sure to impress at any brunch or gathering. Happy baking!
Variations on Lemon Bundt Cake
If you're a fan of the classic lemon bundt cake recipe, you’re in for a treat! There are several delicious variations that elevate this delightful cake, making it perfect for any occasion.
Lemon Poppy Seed Bundt Cake
For a twist on the traditional, try adding poppy seeds to your lemon bundt cake batter. The tiny seeds add a lovely crunch and visual appeal, while complementing the lemon flavor beautifully. This variation makes an eye-catching dessert for brunch or a spring gathering. Just fold in about ¼ cup of poppy seeds to your cake mixture before baking for a burst of flavor.
Lemon Blueberry Bundt Cake
Another fantastic option combines the zest of lemon with sweet, juicy blueberries. The tartness of the blueberries contrasts perfectly with the citrus punch, creating a refreshing treat. Add 1 to 1.5 cups of fresh or frozen blueberries to your batter—making sure to dust them with flour first to prevent sinking. This lemon blueberry bundt cake is perfect for summer picnics or tea parties.
Explore these variations and let your creativity shine in the kitchen! For more delightful recipes, check out King Arthur Baking for inspiration and tips.
Cooking Tips and Notes for Lemon Bundt Cake
Importance of room temperature ingredients
Using room temperature ingredients is crucial for your lemon bundt cake recipe. It allows the butter to cream together more effectively with sugar, leading to a lighter and fluffier cake. Furthermore, room temperature eggs help to emulsify the batter, ensuring a well-blended mixture. Aim to take your eggs, butter, and milk out of the fridge about an hour before you start baking for the best results.
How to achieve a perfect glaze consistency
Achieving the right glaze consistency can make or break your cake. The glaze should be thick enough to cling but pourable enough to flow over the cake. Start with the recommended amount of lemon juice, then add more gradually if needed. Remember, a great tip is to whisk in additional powdered sugar if your glaze gets too thin. The perfect consistency will gently cascade down the sides without pooling at the base, adding a beautiful finishing touch to your dessert.
For more insights on baking techniques, consider checking out resources from reputable culinary sites like Serious Eats or America's Test Kitchen.
Serving Suggestions for Lemon Bundt Cake
Pairing with Fresh Berries
One of the best ways to elevate your lemon bundt cake recipe is by serving it alongside fresh berries. Think vibrant strawberries, blueberries, or raspberries! The sweet-tart flavor of the berries beautifully complements the cake's zesty lemon notes. Simply arrange a handful of mixed berries on the plate for an eye-catching presentation. For an extra touch, consider drizzling a bit of honey over the berries or lightly sprinkling them with powdered sugar.
Enjoying with a Cup of Tea or Coffee
Imagine indulging in a slice of moist lemon bundt cake while savoring a warm cup of tea or coffee. The pairing not only enhances the cake's flavors but also creates a cozy atmosphere. Whether you prefer a black tea or a rich cappuccino, this delightful combination makes for a perfect afternoon treat. Don't forget to take a moment to appreciate the fragrant aroma and vibrant colors as you enjoy this delightful pairing!
Time Breakdown for Lemon Bundt Cake
Preparation time
Getting started is half the fun! Spend about 20 minutes gathering and mixing your ingredients for this delightful lemon bundt cake.
Baking time
Pop that cake into the oven and let it bake for 50 minutes. The aroma will fill your kitchen with a fresh, citrusy perfume that screams spring!
Cooling time
Once baked, let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. This helps to ensure a perfect texture.
Total time
From prep to enjoying a slice, you’ll spend about 1 hour and 10 minutes on this scrumptious lemon bundt cake recipe. Perfect for a midweek treat or weekend gathering!
Interested in more baking tips? Check out the Baking Basics for helpful insights!
Nutritional Facts for Lemon Bundt Cake
Understanding the nutritional facts of this delicious treat can help you enjoy it mindfully! Here’s a quick overview based on the lemon bundt cake recipe:
Calories
Each slice of this delightful cake contains approximately 514 calories. While it’s a hearty serving, sharing at your next gathering can help spread the joy—and balance those calories!
Sugar Content
The cake features a sweet touch, with about 54 grams of sugar per serving. This sweetness is essential for creating that irresistible lemon glaze. Consider it a dessert treat for special occasions!
Fat Content
With 20 grams of fat per slice, the richness from butter adds to the moist texture of the cake. It's perfect for indulging in, but moderation is key, especially if you're keeping track of your fat intake.
For more details on balanced eating and making the most of your sugar, check out resources like Nutrition.gov or the American Heart Association.
FAQs about Lemon Bundt Cake
Can I substitute ingredients in the recipe?
Absolutely! You can make a few adjustments to the lemon bundt cake recipe. For instance, if you’re out of sour cream, Greek yogurt works as a fantastic substitute. You can also swap out the all-purpose flour for a gluten-free blend, but be cautious, as this might slightly change the cake's texture. Lastly, feel free to experiment with different types of milk, such as almond or oat, though these may subtly alter the flavor.
How do I store leftover lemon bundt cake?
To keep your delicious lemon bundt cake fresh, wrap it tightly in plastic wrap or place it in an airtight container. It can last at room temperature for up to 3 days or in the fridge for about a week. If you want to preserve it longer, freezing is a great option—just make sure to slice it first and wrap each piece individually for easy snacking later!
What’s the secret to a moist bundt cake?
The key to a moist bundt cake lies in the balance of wet and dry ingredients. Using room temperature ingredients (like eggs and butter) helps them blend better, resulting in a more tender crumb. Don't forget about the sour cream or yogurt; they add richness and moisture. Finally, be careful not to overmix your batter—gentle folding is your friend!
Conclusion on Lemon Bundt Cake Recipe
In conclusion, this lemon bundt cake recipe is a delightful way to celebrate any occasion. Its bright flavors and moist texture are sure to impress your friends and family. Don’t forget the tangy glaze for that finishing touch! Happy baking, and enjoy each delicious slice!
Lemon Bundt Cake Recipe
Equipment
- 10 to 12-cup Bundt pan
- Stand Mixer with paddle attachment
- wire cooling rack
- Microplane or zester
Ingredients
Lemon Bundt Cake
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter room temperature (227g)
- 2 cups granulated sugar (400g)
- 2 tablespoons lemon zest
- 5 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk (120mL)
- ⅓ cup sour cream (80g)
- ¼ cup fresh lemon juice (60mL)
Lemon Glaze
- 2 cups powdered sugar (240g)
- 3 to 4 tablespoons lemon juice divided (45 to 60mL)
- 1 tablespoon melted butter
- 1 pinch salt
- ½ teaspoon lemon zest optional
Instructions
For the Cake
- Preheat the oven to 350°F.
- In a large bowl, whisk to combine the flour, baking powder, salt, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed for about 3 minutes, until lightened, fluffy, and fragrant.
- Add the eggs one at a time while mixing on medium speed, scraping the bowl down once or twice. Beat in the vanilla.
- In a liquid measuring cup, whisk to combine the milk, sour cream, and lemon juice.
- Add one-third of the flour mixture, mixing on low speed until combined. Add half of the milk mixture, and mix until combined. Repeat, alternating with the rest of the flour and milk mixtures.
- Butter and flour a 10- to 12-cup Bundt pan or spray with baking spray with flour.
- Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter.
- Bake for 50 minutes or until golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool in the pan for 20 minutes. Turn onto a cooling rack and let cool completely.
For the Glaze
- In a small bowl, whisk together the powdered sugar, 3 tablespoons lemon juice, butter, salt, and lemon zest, if using.
- Add additional lemon juice, ½ teaspoonful at a time, until the icing is smooth, thick, and pourable. Pour over top of the cooled cake. Let sit until hardened.
Leave a Reply