Introduction to Lemon Bundt Cake
Why Lemon Bundt Cake is the Perfect Spring Treat
As spring rolls in, the craving for bright, refreshing flavors amplifies, and that’s where lemon bundt cake comes into play! This delightful dessert captures the essence of the season with its zesty lemon flavor that dances on your taste buds, making it a joyful addition to any spring gathering or picnic.
Imagine hosting a brunch and serving up slices of this beautiful cake, glazed to perfection, as the sun shines down. It’s a treat that not only looks stunning but also evokes that feeling of warmth and renewal. The delightful blend of zesty lemon zest and creamy textures makes it a standout choice for any occasion. Plus, it’s simple enough for home bakers of all skill levels, making it approachable and rewarding.
If you're looking to impress friends or family, or simply indulge in a fruity dessert, this lemon bundt cake is your go-to recipe. You can explore more about the benefits of citrus in baking and why it shines in spring desserts at Baking with Citrus. Trust us, adding this cake to your dessert repertoire will elevate your baking game!
Ingredients for Lemon Bundt Cake
Creating a delightful lemon bundt cake starts with gathering the right ingredients. This cake is bursting with vibrant flavors, making it perfect for spring gatherings or just a refreshing treat at home. Here’s what you’ll need to whip up this delicious dessert:
For the Cake:
- 3 cups all-purpose flour (360g) – This provides the backbone of your cake.
- 2 teaspoons baking powder – Helps the cake rise beautifully.
- 1 teaspoon salt – Enhances the overall flavor.
- ¼ teaspoon baking soda – Works in tandem with the baking powder.
- 1 cup unsalted butter (room temperature, 227g) – Ensure it’s softened for easy mixing.
- 2 cups granulated sugar (400g) – Adds sweetness and moisture.
- 2 tablespoons lemon zest – For that bright, zesty kick.
- 5 large eggs (room temperature) – These bring richness and structure.
- 2 teaspoons vanilla extract – A classic flavor enhancer.
- ½ cup whole milk (120mL) – Balances the batter’s consistency.
- ⅓ cup sour cream (80g) – Adds moisture and tanginess.
- ¼ cup fresh lemon juice (60mL) – Intensifies the lemon flavor.
For the Glaze:
- 2 cups powdered sugar (240g) – For that sweet, shiny finish.
- 3 to 4 tablespoons lemon juice (divided, 45 to 60mL) – Balances sugar sweetness.
- 1 tablespoon melted butter – Adds richness.
- Pinch of salt – A surprising but necessary addition.
- ½ teaspoon lemon zest (optional) – For extra zing.
Make sure to grab the freshest lemons you can find! They really do make a difference. Happy baking! If you're looking for some tips on zesting, check out this handy guide on using a microplane.
Preparing Lemon Bundt Cake
Creating the perfect lemon bundt cake is as much about joy in the kitchen as it is about the bright, zesty flavors you'll enjoy in each slice. Let’s walk through the steps to ensure your cake turns out fluffy and delicious!
Gather Your Ingredients
Before you begin, it’s essential to gather your ingredients for a smooth baking experience. For the cake, you’ll need:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 5 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ⅓ cup sour cream
- ¼ cup fresh lemon juice
For the glaze, make sure you have:
- 2 cups powdered sugar
- 3 to 4 tablespoons lemon juice
- 1 tablespoon melted butter
- A pinch of salt
- ½ teaspoon lemon zest (optional, but recommended)
Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. This step ensures that your lemon bundt cake has even rising and a well-balanced flavor. You can find more about the science behind baking at sources like King Arthur Baking.
Cream Butter and Sugar
Next, in a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy—about three minutes. This is a critical step for incorporating air into the batter, resulting in a soft, tender cake.
Incorporate the Eggs
Add the eggs, one at a time, mixing well after each addition. Don’t forget to scrape down the sides of the bowl to ensure everything is combined! Stir in the vanilla extract to enhance the cake's flavor profile.
Mix Wet Ingredients
In a separate measuring cup, combine the whole milk, sour cream, and fresh lemon juice. This mixture adds moisture and tang, balancing the sweetness of the cake.
Combine Dry and Wet Mixtures
Starting with the flour mixture, gradually mix in one-third of the dry ingredients, followed by half of the wet mixture. Repeat this process, ending with the dry ingredients, until everything is just combined. Careful mixing will avoid overworking the batter.
Prepare the Bundt Pan
Grease your 10 to 12-cup bundt pan thoroughly with butter and flour or use a baking spray that contains flour. This step is vital to ensure your cake releases easily after baking!
Bake the Cake
Pour the batter gently into the bundt pan and smooth the top with a spatula. Tap it lightly on the counter to remove air bubbles and ensure even baking. Bake in a preheated oven at 350°F for about 50 minutes, or until a toothpick comes out with a few moist crumbs.
Cool and Prepare the Glaze
Once your cake is done, allow it to cool in the pan for about 20 minutes. Then, carefully transfer it to a wire cooling rack. While the cake cools, whisk together the powdered sugar, lemon juice, melted butter, and salt in a small bowl, adjusting the thickness with additional lemon juice if needed.
Glaze and Finish
Once your lemon bundt cake is completely cooled, pour the glaze over the top, allowing it to drizzle down the sides. This finishing touch brings a delightful sweetness that pairs perfectly with the zesty cake underneath.
And there you have it! A simple yet elegant lemon bundt cake that's perfect for any occasion. So, are you ready to bake? Don’t hesitate to share your baking experiences or tweaks!
Variations on Lemon Bundt Cake
Lemon Blueberry Bundt Cake
Elevate your classic lemon bundt cake by adding fresh blueberries for a delightful twist. The tartness of the blueberries pairs perfectly with the zesty lemon, creating a delicious burst of flavor in every bite. Simply fold in one to two cups of fresh or frozen blueberries before pouring your batter into the Bundt pan. For an extra touch, consider topping it with a light blueberry glaze to enhance that fruitiness.
Lemon Poppy Seed Bundt Cake
Craving a nutty crunch? Try making a lemon poppy seed bundt cake. The addition of poppy seeds not only gives a lovely texture but also adds a subtle nutty flavor that complements the refreshing lemon. Mix in about three tablespoons of poppy seeds to the batter for a delightful surprise in every slice. A lemon glaze drizzled on top makes for an elegant finish—perfect for any gathering or afternoon tea!
Exploring variations of a classic lemon bundt cake can lead to exciting new flavors that will impress your guests and keep your baking adventures fun. Don't hesitate to experiment with your favorite ingredients!
Baking Tips and Notes for Lemon Bundt Cake
Creating the perfect lemon bundt cake is all about balance and technique. Here are some essential tips to ensure your cake turns out heavenly:
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Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for better emulsification, resulting in a lighter cake.
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Zest it Right: Fresh lemon zest enhances flavor. Use a microplane or zester, as it extracts more essential oils, delivering a zingy burst.
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Buttering the Pan: For easy release, thoroughly butter and flour your bundt pan, or consider using a non-stick baking spray with flour.
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Testing Doneness: Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
For more baking tips, consider checking out King Arthur Baking for expert advice!
Serving Suggestions for Lemon Bundt Cake
When it comes to enjoying your lemon bundt cake, there are endless possibilities to serve it up right. Here are some delightful ideas:
- Berry Topping: Enhance the cake with a medley of fresh berries like strawberries, raspberries, or blueberries. The tartness of the berries complements the lemon perfectly.
- Whipped Cream: A dollop of homemade whipped cream adds a luxurious touch and balances the cake's sweetness.
- Tea Pairing: Serve with a cup of your favorite herbal or green tea for a refreshing afternoon treat.
- Ice Cream Side: For a decadent dessert, add a scoop of vanilla or lemon sorbet alongside the cake.
These simple additions will elevate your lemon bundt cake, making it a standout dessert for any occasion!
Time Breakdown for Lemon Bundt Cake
Preparation Time
The prep time for this delightful lemon bundt cake is about 20 minutes. This includes gathering your ingredients, mixing the batter, and preparing your pan. A quick process, perfect for a busy day when you still want something delicious!
Baking Time
Once your cake is in the oven, it will need 50 minutes to bake. Keep an eye on it, as each oven can be a little different! You're looking for that lovely golden brown color, and a toothpick inserted should come out with a few moist crumbs.
Total Time
Overall, the total time to enjoy your refreshing lemon bundt cake is approximately 1 hour and 10 minutes. This includes the preparation, baking, and cooling time, making it a simple yet elegant treat for any occasion!
For more baking tips and techniques, you can explore King Arthur Baking for some great insights. Happy baking!
Nutritional Facts for Lemon Bundt Cake
Calories
Indulging in a slice of this delightful Lemon Bundt Cake means enjoying about 514 calories. While it’s a sweet treat, it can be part of a balanced diet when enjoyed in moderation.
Carbohydrates
Each serving packs approximately 79 grams of carbohydrates. These carbs provide a quick source of energy, making this cake a festive choice for gatherings or celebrations.
Protein
You’ll find about 6 grams of protein in each delicious slice of Lemon Bundt Cake. While not a primary source of protein, every bit counts when you’re enjoying desserts.
This delightful dessert can be enjoyed by anyone. For more inspiration, check out articles on nutrition and desserts. Enjoy your baking!
FAQs about Lemon Bundt Cake
Can I use a different type of flour?
Absolutely! While all-purpose flour is best for achieving that perfect texture, you can experiment with alternatives like cake flour for a lighter cake or almond flour for a gluten-free option. Just keep in mind that the moisture content may vary, so adjust other ingredients accordingly.
How do I store leftovers?
To keep your delicious lemon bundt cake fresh, store it in an airtight container at room temperature for up to 3 days. If you notice it starting to dry out, a slice of bread in the container can help maintain moisture. For longer storage, consider freezing!
Can I freeze Lemon Bundt Cake?
Yes, you can! Wrap the cake tightly in plastic wrap and then foil to avoid freezer burn, and it will keep for up to 3 months. Thaw in the refrigerator overnight before serving, and feel free to add your lemon glaze right before enjoying.
For more tips on baking and storage techniques, check out resources like King Arthur Baking or Food Network.
Conclusion on Lemon Bundt Cake
In conclusion, this lemon bundt cake is a delightful addition to any dessert table. Its bright flavors are perfect for spring gatherings or cozy evenings at home. Enjoy baking and sharing this sweet treat with loved ones—it’s bound to impress! For more tasty ideas, check out this collection of desserts.
Lemon Bundt Cake
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.
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