Description
This Lemon Bundt Cake is a moist, tender, and flavorful dessert perfect for any occasion. It combines the bright freshness of lemon zest and juice with a rich buttery cake base, finished with a tangy lemon glaze. Baked to golden perfection in a bundt pan, this cake is both visually impressive and delicious.
Ingredients
Cake Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted Challenge butter (2 sticks, at room temperature)
- 2 cups sugar
- 1 tablespoon lemon zest (1 lemon)
- 4 eggs
- ½ teaspoon vanilla extract
- ½ cup milk (any but non-fat)
- ½ cup sour cream (full fat preferred)
- 1 tablespoon lemon juice (fresh)
Glaze Ingredients
- 2 tablespoon Challenge butter (melted)
- 1 cup powdered sugar
- 1 tablespoon lemon juice (fresh)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Thoroughly grease and flour your bundt pan to ensure easy release of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mix aside.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the room temperature butter until smooth. Add sugar and beat on medium speed for 1-2 minutes until the mixture is light, fluffy, and well combined.
- Add Lemon Zest and Eggs: Mix in the lemon zest, then add eggs one at a time while continuing to blend, mixing for a few seconds after each egg is added.
- Incorporate Dry and Wet Ingredients: Slowly add about half of the dry flour mixture to the batter while mixing. Pour in the vanilla extract and milk. Next, add the remaining flour mixture followed by the sour cream and fresh lemon juice. Mix just until all ingredients are evenly combined.
- Pour Batter Into Pan: Transfer the batter into the prepared bundt pan. Use a spatula to even out the top as needed.
- Bake the Cake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Cool and Remove Cake: Let the cake cool in the pan on a wire rack until the pan is cool or barely warm to the touch, about one hour. Carefully loosen the edges and center with a spatula, invert the pan onto a plate, tap the bottom of the pan firmly, and lift the pan away from the cake.
- Prepare the Glaze: In a medium bowl, melt the butter. Add the powdered sugar and whisk to combine. Stir in the lemon juice and whisk again. Allow the glaze to thicken to your preferred consistency at room temperature before applying.
- Glaze the Cake: Drizzle or spread the lemon glaze evenly over the cooled cake. Allow the glaze to set before serving.
Notes
- Ensure the bundt pan is well greased and floured to prevent sticking.
- Use room temperature butter and eggs for better mixing and texture.
- The glaze thickness can be adjusted by letting it sit longer or adding a bit more powdered sugar if desired.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- This cake pairs wonderfully with a cup of tea or coffee.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
