Lemon Bundt Cake

Introduction:
Brighten your day with this delightful Lemon Bundt Cake. With its zesty lemon flavor and tender crumb, this cake is perfect for any occasion, from afternoon tea to a festive gathering. The simple glaze adds an extra layer of sweetness, making each slice a refreshing treat.

Why You’ll Love This Recipe:

• Burst of Citrus: Fresh lemon flavor throughout the cake and glaze.
• Moist and Tender: The cake has a soft, buttery texture.
• Simple and Elegant: Easy to make and perfect for special occasions.
• Versatile: Great for brunches, parties, or a sweet treat anytime.

Ingredients:

• For the Cake:
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• ¼ cup milk
• Zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon milk (or as needed for consistency)

Instructions:

1. Prepare the Oven and Pan:

• Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

1. Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

1. Cream the Butter and Sugar:

• In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.

1. Add Eggs:

• Add the eggs one at a time, beating well after each addition.

1. Combine Ingredients:

• Add the lemon zest and lemon juice to the butter mixture. Mix until combined.
• Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.

1. Pour and Bake:

• Pour the batter into the prepared Bundt pan and smooth the top.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool and Glaze:

• Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
• For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.

Tips for Success:

• Greasing the Pan: Ensure the Bundt pan is well-greased and floured to prevent sticking.
• Measuring Flour: Spoon the flour into the measuring cup and level off with a knife for accurate measurement.
• Room Temperature Ingredients: Make sure butter and eggs are at room temperature for better mixing.

Recipe Variations:

• Berry Version: Add 1 cup of fresh or frozen blueberries or raspberries to the batter for a fruity twist.
• Lemon-Lime Bundt Cake: Replace half of the lemon juice with lime juice for a citrus blend.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend.

Serving Suggestions:

• Serve with a cup of tea or coffee for a delightful afternoon treat.
• Top with fresh berries or a dollop of whipped cream for extra flair.

Freezing and Storage:

• Storage: Store the cake in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze the cake (un-glazed) in an airtight container for up to 3 months. Thaw at room temperature before glazing.

Special Equipment:

• Bundt Pan: A 10-inch Bundt pan is ideal for this recipe.
• Electric Mixer: For best results in creaming butter and sugar.

FAQ:

• Can I use a different citrus fruit? Yes, you can use orange or lime juice and zest instead of lemon for a different flavor.
• Can I make this cake ahead of time? Yes, the cake can be made a day in advance and stored at room temperature.
• What if my cake sticks to the pan? Ensure the pan is well-greased and floured, and let the cake cool in the pan for the recommended time before transferring.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: Approximately 1 hour 20 minutes, plus cooling time

Nutrition Information (per serving):

• Calories: 350
• Protein: 4g
• Carbs: 50g
• Fat: 15g

Lemon Bundt Cake

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• Author: Julie
• Total Time: 0 hours

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Ingredients

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• For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup milk
  • Zest of 2 lemons
  • ¼ cup freshly squeezed lemon juice
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon milk (or as needed for consistency)

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Instructions

• Prepare the Oven and Pan:
  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
• Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Cream the Butter and Sugar:
  • In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.
• Add Eggs:
  • Add the eggs one at a time, beating well after each addition.
• Combine Ingredients:
  • Add the lemon zest and lemon juice to the butter mixture. Mix until combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.
• Pour and Bake:
  • Pour the batter into the prepared Bundt pan and smooth the top.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Glaze:
  • Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  • For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes

Nutrition

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 4g

Closing Notes:
Have you tried this Lemon Bundt Cake? Share your experience in the comments and tag us on social media with your creations. Check back for more delicious recipes and baking tips!