Lemon Bundt Cake - fresh and moist lemon bundt cake made with lemon zest and with a lemon glaze. Perfect pair for easter.
It's your lucky day! Because I have curated and created a wonderful and very lemony Lemon Bundt Cake! This cake is infused with lemon at every part, but has a perfect balance of sweetness to help with the tartness of plain lemon.
For more lemon cake recipes, here are some you should try!
- The Most Enjoyable Light Lemon Cake
- Tasty Lemon Blueberry Muffin Cookies
- Indelible and Tempting Lemon Cookie Bars
Jump to:
Why this Lemon Bundt Cake?
- Lemon Flavor- I have heard time and time again from so many people who say that they just can't find a good lemon recipe. Well, I used to agree, until I decided to take matters into my own hands.
- Cream Cheese frosting- I used a full brick of cream cheese to help balance the tangy lemony flavor.
- Easy to make- From start to finish, I had this cake done in two hours and one of the hours was while it was baking. You don't need to spend all day to make a delicious cake
- Bundt Cake- Only one pan. No stacking or decorating involved!
Ingredient list
Below, you will find some of the ingredients that you might not have on hand, plus some detailed instructions on why I use certain ingredients. For the full list, please refer to my recipe card below.
- Unsalted Butter- As always, I use unsalted butter to make sure my baked goods don't get too salty! For the cake, the butter needs to be pulled out 2-4 hours ahead of time to allow the butter to come up to room temperature.
- Canola Oil- You can use vegetable oil, if that is all you have.
- Lemon flavoring- For this recipe I used lemon emulsion which you can find here. You can totally use lemon extract as a substitute.
- Eggs- I use large or extra large eggs. These need to pulled out 2-4 hours before making your cake layers.
- Lemon Zest- You will use 2 large lemons, but if you really like the lemon flavor, feel free to use 3!
- Cake Flour- This really helps make a softer cake.
- Pams baking spray - I will always and forever rave about this product. Here is where I found mine.
Step by step - Lemon Bundt Cake
Start by prepping your pan. I used Pams baking spray specially with flour. This product is amazing and will only use it going forward with all my bundt pans!
Step 1: Sift your dry ingredients together. Whisk together the cake flour, baking powder, lemon zest, and salt.
Step 2: Cream the butter, oil, and sugar. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, and the sugar.
Step 3: Add the eggs and egg whites. Add the egg whites and whole eggs on medium speed, scraping down the sides and bottom of the bowl between additions.
Step 5: Add the sour cream and the lemon emulsion. Add the sour cream and the lemon flavoring of your choice, and mix on low.
Step 6: Add the buttermilk and the dry ingredients. Turn the mixer to the lowest speed, add ⅓ of the flour mixture, followed by half of the buttermilk. Repeat, ending with the flour. Remember to be on the lowest speed to prevent over mixing. Scrape the bottom of the bowl and mix on low for 20 more seconds.
Step 7: Pour and bake. Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs on it.
Step 8: Make the icing. Combine all of the ingredients in a bowl and stir until smooth. Pour over cake.
Expert baking tips
- Use a high quality pan. Make sure your pan is light in color. My favorite bundt pan to use is the Nordic Ware 12 cup pan. You can use a 10 cup pan, just remember to not overfill it! Here is the pan I used.
- Let your ingredients come to room temperature before mixing.
- Prep your pan properly so the cake won't stick to the pan.
- Pour the glaze over the cake once the cake is cool.
FAQ
Can these be turned into cupcakes?
Yes, the recipe will make 24 cupcakes.
What size cake can this recipe make?
This recipe can make three 8-inch pans or 4 6-inch pans. It can also be turned into a 9×13 cake. If you want to do half a recipe, it can do an 8×8 pan as well!
What if I don't have emulsion?
This cake will not taste the same without the emulsion, I highly suggest buying the emulsion.
Storing
How to store this Lemon Bundt Cake
Let's say you have your life together enough and want to make this cake ahead of time, you can cover it in plastic wrap and store it in the fridge for a few days.
Freezing - Lemon Bundt Cake
If you want to store it longer than a few days, simply wrap a layer of aluminum foil over the plastic wrap. It can be stored in the freezer like this for up to 6 months. Once you are ready to serve the cake, pull it out of the freezer and place it in the fridge to help decrease condensation.
How to serve: Once the bread is done, I let it cool for 20 minutes and then cut right into it, but it is also delicious served at room temperature.
For all things easy and cake, I have listed some below for you!
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Recipe
Lemon Bundt Cake
Ingredients
FOR THE CAKE
- Pam's Baking Spray I've tried all kinds and this one is the only that gives a perfect release.
- 3 cups cake flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- Zest of two lemons lemon mine were large
- ½ cup unsalted butter at room temperature
- ½ cup canola oil
- 1 ½ cups granulated sugar
- 3 large egg whites at room temperature
- 2 large whole eggs room temperature
- 2 teaspoons lemon extract or lemon emulsion
- ½ cup sour cream at room temperature
- 1 cup buttermilk room temperature
For the glaze
- ½ C Powdered Sugar
- ¼ C Heavy Cream
- Juice of one lemon
Instructions
For the cake
- Preheat your oven to 325 degrees F. Prep your pan by lightly spraying all the sides and crevices of a 12 cup pan. Set aside.
- In a medium sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, and the sugar for 3 minutes on medium-high speed. The color will start getting lighter.
- With a rubber spatula, scrape down the sides of the bowl and begin to add the egg whites and whole eggs on medium speed, scraping down the sides and bottom of the bowl between additions. Once all the eggs have been added, beat the mixture on medium-high speed for an additional 2 to 3 minutes.
- Add the sour cream and the lemon flavoring of your choice and mix on low. If it starts to look a little curdled, don't stress, once you add the flour, it will smooth out.
- Turn the mixer to the lowest speed, add ⅓ of the flour mixture, followed by half of the buttermilk, repeat, ending with the flour. Remember to be on the lowest speed to prevent over mixing. Scrape the bottom of the bowl, and mix on low for 20 more seconds.
- Pour the cake batter into the prepared bundt pan and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs on it.
- Allow the cake to cool in the bundt pan completely before transferring it out of the bundt pan and onto a plate for serving.
- (Optional: To help bring out the lemon flavor more, create a lemon simple syrup by combining ¼ cup water, ¼ sugar, ¼ teaspoon lemon extract in a bowl and microwave until the sugar dissolves, brush on top of the bundt cake with a pastry brush.)
- Make the glaze by combining all ingredients in a small bowl and using a whisk or a fork to getting any lumps out. Pour the glaze over the top of a cooled cake and serve.
Jamie Murphy says
This cake was so easy and so beautiful! And perfectly lemony!