Lemon Bundt Cake is a delectable combination of zesty lemons and a tender, moist crumb. This cake is a citrus lover’s dream, with its tangy notes and delightful aroma. Prepared with care and precision, it promises to transport you to a realm of citrusy bliss.
As a chocolate lover, I rarely stray from my cocoa-filled comfort zone. However, when my husband and I had the opportunity to test a lemon cake, I was completely shocked by how much I loved it!
Lemon bundt cake has become one of my favorite cakes because of its delicate crumb, zesty aroma, and decadently sweet flavor. So if you’re like me, a chocolate enthusiast, step out of your comfort zone and discover the remarkable flavors of lemon bundt cake. Prepare to be enchanted with every bite.
Why Make This Refreshing Lemon Bundt Cake?
Two main reasons. First, bundt cakes cook more evenly than other cakes, and they’re already good-looking before any decoration. And second, lemon is one of the most popular cake flavors out there. The zesty freshness of lemons with a moist and tender crumb is amazing. Who could ask for more? This deliciousness bursting with citrusy goodness, adds a decadent twist to any dessert table.
Recipe Ingredients
- Butter – The secret to moist, melt-in-your-mouth cakes is butter. Yes, you can use other types of fat, but butter is best.
- Sugar – Not only does this ingredient add sweetness, but it also keeps your cake moist and helps it keep its shape.
- Cream Cheese – Another delicious fat that also gives you acidity to activate your leavening agent.
- Eggs – The perfect binder for a rich, moist lemon cake.
- Dry Ingredients – Cake flour is the cake’s base, and baking powder gives it a good rise for a mouthwatering experience.
- Flavoring – Lemon juice, nutmeg, and vanilla extract deliver fantastic lemony goodness to your easy bundt cake.
- Glaze – Powdered sugar, butter, lemon juice, and vanilla extract create the perfect sweet and tangy finish.
How to Make Lemon Bundt Cake
- Preheat your oven to 325°F/160°C. Grease a 10-inch bundt pan generously with cooking spray and set aside.
- Wet Ingredients – Cream your butter and sugar on high in a stand mixer until it’s fluffy and starts to look white (5-7 minutes). Then add the cream cheese and mix for another minute. Stir in the eggs one at a time, beating well between each addition. (Photos 1-4)
- Add Dry Ingredients – Sift the flour and baking powder into the batter. Mix until just combined. (Photos 5-6)
- Add Flavorings – Then add the lemon zest, lemon juice, vanilla essence, and nutmeg if using. Stir well until everything is just combined. Try not to overmix. (Photos 7-8)
- Pour – Scrape down the sides of the mixing bowl. Pour batter into a greased cake pan. Then tap the pan on your work surface to eliminate large air bubbles. (Photo 9)
- Bake at 325°F/163℃ until a tester inserted into the center comes out clean (55–60 minutes).
- Transfer your cake to a wire rack and let it cool for 10 minutes. (Photo 10)
- Make the Glaze – Mix powdered sugar, melted butter, lemon juice, and vanilla in a medium bowl until well combined. Pour the glaze over your cooled cake. (Photos 11-12)
- Serve – Let the glaze harden slightly, and then serve.
Recipe Variations
- Lemon Blueberry Bundt Cake: Add a cup of fresh blueberries to the batter for a burst of fruity goodness.
- Lemon Poppy Seed Cake: Stir in a couple of tablespoons of poppy seeds into the batter for a classic treat.
- Tropical Twist: Replace the cream cheese with coconut cream and add ¼ cup toasted, shredded coconut to the batter.
- Lemon Spice Cake: If you can’t leave spices alone, try adding a ¼ teaspoon each of ground cardamom and ginger for a unique flavor twist.
Tips and Tricks
- Use room temperature ingredients so the maximum air can be beaten into the batter.
- A dark-colored bundt pan absorbs more heat, so reduce the oven temperature to approximately 300°F/150℃.
- If you don’t have a stand mixer, fear not because a hand mixer works great too.
- Fill your bundt pan only ¾ full with batter so it doesn’t overflow and make a mess in the oven.
Make-Ahead Instructions
Make the cake, let it cool, and then cover it with plastic or place it in an airtight cake carrier. Store it at room temperature for up to 3 days, in the fridge for a week, or freezer for 4-5 months. You can decide whether to glaze or not beforehand.
Serving and Storage Instructions
Slice and serve with a nice cold glass of milk or a cup of pumpkin spice latte and a dollop of homemade whipped cream. 🤩
Wrap your leftover cake in plastic or store it in an airtight cake carrier at room temperature for 3-4 days, in the refrigerator for a week, or freeze it for 4-5 months.
FAQs
Yes, you can, but it may result in a slightly denser texture. Cake flour’s lower protein content produces a lighter and more tender crumb. But I’ve made this cake with both, and the difference isn’t worth fighting over.
Don’t you hate it when that happens? Generously grease every nook and cranny of your bundt pan with baking spray (preheat your oven, then grease your pan). You can also dust your cake pan with nut flour (finely ground almond flour works great) because it doesn’t absorb moisture like cake flour, helping the batter not to stick.
Another trick is gently prying the edges with a knife or thin spatula to loosen it up a little before flipping it out to cool.
First, all ingredients should be at room temperature. Creaming your butter and sugar is vital for a moist and fluffy cake. It should be pale yellow and smooth. And while you need to mix the batter thoroughly, be careful not to overmix it when you add the flour.
What Goes With Lemon Bundt Cake
This delicious recipe is the perfect final touch to any traditional Southern dinner. And what could be better than Southern mac and cheese, collard greens, mashed potatoes, and easy drop biscuits for a classic? And, of course, you’ll want Southern sweet tea to wash it all down.😉
More Easy Bundt Cake Recipes to Try
- Sock it to Me Cake
- Peach Cobbler Pound Cake
- Strawberry Pound Cake
- Sweet Potato Pound Cake
- Coffee Cake
Conclusion
Lemon Bundt Cake is a showstopping dessert combining the tangy brightness of lemons with a moist and tender crumb. Would you like more decadent dessert recipes? Then follow me on Instagram! 😋
Watch How to Make It
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Lemon Bundt Cake
Ingredients
- 1½ cups (340g) unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 8-ounce package (230g) cream cheese, at room temperature
- 6 large eggs, room temperature
- 3 cups (375g) cake flour
- 2 teaspoons (8g) baking powder
- 1 tablespoon lemon zest
- ¼ cup (60ml) lemon juice
- 2 teaspoons vanilla extract
- ½ teaspoon nutmeg (optional)
- Baking spray
Glaze
- 2 cups powdered sugar (250g)
- 2 tablespoons butter, melted
- 1-3 tablespoons lemon juice (adjust as needed)
- ¼ teaspoons vanilla extract
Instructions
- Preheat your oven to 160°C/325°F. Grease a 10-inch bundt pan generously with cooking spray and set aside.
- Cream the butter and sugar on high in a stand mixer until it's fluffy and starts to look white (5-7 minutes). Add the cream cheese and whip for another minute.
- Stir in the eggs one at a time, beating well between each one.
- Sift the flour and baking powder into the batter. Mix until just combined.
- Then add the lemon zest and juice, vanilla, and nutmeg (if using).
- Stir well until everything is just combined, trying not to overmix it. Scrape down the sides of your mixing bowl.
- The pour batter into a greased cake pan. Tap the pan on the work surface to eliminate any large air bubbles.
- Bake at 325℉/163℃ until a tester inserted into the center comes out clean (55-60 minutes).
- Transfer your cake to a wire rack and let it cool for about 10 minutes.
- Mix powdered sugar, melted butter, lemon juice, and vanilla extract in a medium bowl until thoroughly combined.
- Pour the glaze over your cooled cake. Let it harden slightly, and then serve.
Tips & Notes:
- Use room temperature ingredients so the maximum air can be beaten into the batter.
- A dark-colored bundt pan absorbs more heat, so reduce the oven temperature to approximately 300°F/150℃.
- If you don’t have a stand mixer, fear not because a hand mixer works great too.
- Fill your bundt pan only ¾ full with batter so it doesn’t overflow and make a mess in the oven.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Ola says
I love this recipe
ImmaculateBites says
Hi Ola
It’s great to hear that you love the lemon bundt cake recipe! Lemon bundt cakes are known for their moist texture and bright, zesty flavor, making them a delightful treat for any occasion. If you’re ever looking to experiment, consider adding a glaze or incorporating fresh berries into the batter for an extra burst of flavor. Keep enjoying your baking adventures!