This Lemon Bundt Cake is bright, zesty, and perfectly moist! With fresh lemon juice and zest, it brings a refreshing taste that’s great for any occasion.
Honestly, the lemon glaze on top is the real winner here. It takes the cake from good to “wow”! 🍰 I love serving it with tea for a cozy afternoon treat—so nice and easy!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you need a gluten-free option, try a 1:1 gluten-free baking flour blend. It usually works just as well!
Granulated Sugar: This sweetens the cake and helps with texture. If you’re looking for a healthier alternative, coconut sugar can work, but it will give a slightly different flavor and color.
Unsalted Butter: I always use unsalted butter for better control over the salt levels in the cake. If you’re dairy-free, you can substitute with coconut oil or a vegan butter alternative.
Eggs: These are key for structure and richness. If you’re vegan or allergic, you can use 1/4 cup unsweetened applesauce per egg for a similar binding effect.
Lemon Zest and Juice: Freshness is key to flavor here! If you don’t have fresh lemons, bottled lemon juice works, but it won’t be as vibrant. A little lime zest can also add a nice twist!
How Do I Get the Cake to Rise Perfectly?
Achieving a lovely rise in your Lemon Bundt Cake is all about mixing your ingredients properly and incorporating air. Here’s how to do it:
- Start by creaming the butter and sugar until it’s light and fluffy. This step adds air to your mixture.
- Add the eggs one at a time; this allows each egg to incorporate fully, which helps with rising.
- When you mix in the flour and milk, do it gradually and gently. Overmixing can actually deflate your batter.
- Lastly, make sure your baking powder is fresh! Expired baking powder won’t provide the lift you need.
How to Make Lemon Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1 cup milk
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Lemon zest for garnish
How Much Time Will You Need?
This delightful Lemon Bundt Cake will take you about 15 minutes to prepare and around 50-60 minutes to bake. After baking, allow the cake to cool for about 10 minutes in the pan and then it needs to cool completely on a wire rack. Total time: about 1.5 hours, including cooling!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take a bundt pan and grease and flour it very well so the cake doesn’t stick after baking. You want it to slide right out!
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together with a mixer until the mixture is light and fluffy—this should take about 3-5 minutes.
3. Add Eggs and Flavorings:
Now, you’ll want to add the eggs one at a time, mixing well after each addition so they blend in nicely. Once all the eggs are in, add the vanilla extract and lemon zest, mixing until everything is combined.
4. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
5. Combine the Mixtures:
Gradually add the flour mixture to the butter and sugar mixture, mixing it in alternately with the milk. Start by adding some flour, then milk, and keep alternating until everything is combined nicely, making sure to end with the flour mixture. Lastly, stir in the fresh lemon juice gently.
6. Pour Batter and Bake:
Pour the batter into your prepared bundt pan, using a spatula to smooth the top. Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end to avoid overbaking!
7. Cool the Cake:
Once your cake is done, take it out of the oven and let it cool in the pan for about 10 minutes. Afterward, carefully invert the pan to release the cake onto a wire rack to cool completely.
8. Make the Glaze:
While the cake is cooling, let’s make the glaze! In a small bowl, whisk together the powdered sugar and lemon juice until it’s nice and smooth. If it’s too thick, you can add a little more lemon juice; if it’s too thin, add more powdered sugar.
9. Drizzle and Serve:
Once the cake is completely cool, drizzle the glaze over the top. If you’d like, sprinkle some extra lemon zest on top as a garnish. Now, slice up that beautiful cake and enjoy every delicious bite of your homemade Lemon Bundt Cake!
Can I Use Olive Oil Instead of Butter?
Yes, you can substitute olive oil for butter in this recipe! Use about three-quarters of the amount; so for 1 cup of butter, use about 3/4 cup of olive oil. This will give your cake a different flavor but still keep it moist. Just be aware that it might slightly alter the texture and taste.
How Can I Make This Cake Gluten-Free?
If you need to make a gluten-free version, use a 1:1 gluten-free baking flour blend instead of all-purpose flour. Make sure the blend you choose contains xanthan gum for the best texture. Check your other ingredients too, especially the baking powder, to ensure they’re gluten-free!
How Should I Store Leftover Cake?
Store any leftover Lemon Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months—just thaw at room temperature when you’re ready to enjoy!
Can I Add Additional Flavor to the Glaze?
Absolutely! You can enhance the glaze by adding a splash of vanilla extract or even a touch of almond extract for a lovely flavor twist. Just whisk it in with the lemon juice and powdered sugar until smooth. Adjust the consistency if necessary!
