Dreamy Lemon Bundt Cake Recipe That Zings With Citrus Joy

Crafting a delightful lemon bundt cake brings pure sunshine to your kitchen.

Zesty citrus notes dance through a moist, tender crumb with remarkable elegance.

Soft butter and fresh lemons combine to create a dessert that feels both classic and modern.

Sweet aromas will drift through every room, promising something extraordinary.

Gentle mixing techniques ensure a perfect texture that melts effortlessly on your tongue.

Baking this cake signals a moment of pure culinary joy.

Let each slice transport you to a world of bright, refreshing flavors.

Flavorful Variations for Lemon Bundt Cake

• Lavender Lemon Harmony: Infuse the batter with dried lavender flowers for a subtle, aromatic twist that complements the bright lemon flavor.
• Orange Citrus Burst: Replace lemon zest and juice with orange zest and juice, creating a vibrant, tangy alternative that maintains the cake's moist texture.
• Blueberry Lemon Fusion: Gently fold fresh or frozen blueberries into the batter before baking, adding bursts of fruity sweetness and a beautiful color contrast.
• Almond Citrus Elegance: Incorporate almond extract and sprinkle sliced almonds on top of the glaze for a nutty, sophisticated version of the classic cake.

Pairing Suggestions for Lemon Bundt Cake

• Brew Citrus Iced Tea: Craft a refreshing lemon-infused iced tea that complements the cake's zesty flavor, balancing the sweetness with a cool, tangy twist.
• Pair with Lavender Honey: Drizzle delicate lavender-infused honey over a slice, creating a floral and sweet accompaniment that enhances the lemon's bright notes.
• Serve with Whipped Mascarpone: Top the cake with a dollop of light, creamy mascarpone whipped with a touch of powdered sugar, adding luxurious richness to each bite.
• Match with Limoncello: Offer a small shot of chilled Italian limoncello alongside the cake, providing an extra citrusy kick that echoes the dessert's lemony essence.

How to Store Lemon Bundt Cake

• Store covered with plastic wrap or in an airtight container for up to 5 days in the refrigerator. Keep cake cool and away from strong-smelling foods.
• Wrap tightly in plastic wrap, then aluminum foil. Freeze entire cake for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Freeze up to 2 months for quick single servings.
• Warm individual slices in microwave for 15-20 seconds or in oven at 300F for 5-7 minutes. Add fresh lemon zest or powdered sugar after reheating for extra flavor.

FAQs About Lemon Bundt Cake

• Why use buttermilk in this Lemon Bundt Cake?

Buttermilk helps create a tender, moist texture and adds a subtle tangy flavor that complements the lemon zest, making the cake lighter and more delicate.

• Can I substitute fresh lemon juice with bottled lemon juice?

Fresh lemon juice is recommended for the best flavor and brightness, but bottled lemon juice can work in a pinch. Just ensure it’s 100% pure lemon juice without added preservatives.

• How do I prevent the cake from sticking to the Bundt pan?

Thoroughly grease the pan with butter or cooking spray, then dust with flour, making sure to tap out any excess. This creates a non-stick barrier that helps the cake release easily after baking.

What Makes Lemon Bundt Cake a Delightful Treat

• Craft Sunshine on a Plate: This lemon Bundt cake brings bright, zesty flavors that instantly lift your mood and create a delightful dessert experience.
• Master Easy Baking Skills: Perfect for beginners, the recipe guides you through simple steps with straightforward mixing techniques that guarantee baking success.
• Crowd-Pleasing Dessert: Versatile enough for family gatherings, potlucks, or afternoon tea, this cake impresses guests with its elegant Bundt shape and tangy lemon profile.
• Customizable Comfort Treat: Easily adaptable with potential glaze or frosting variations, making it a flexible recipe that suits different taste preferences and occasions.

Ingredients for Lemon Bundt Cake

• All-Purpose Flour: A fundamental ingredient that provides structure and texture to the Bundt cake.
• Butter: Adds rich flavor and creates a soft, tender crumb in the cake.
• Sugar: Sweetens the cake and helps to create a golden, caramelized exterior.
• Eggs: Bind the ingredients together and contribute to the cake's light and fluffy texture.

• Buttermilk: Adds moisture and creates a tender crumb with its slight tanginess.
• Lemon Juice: Provides a bright, citrusy flavor and helps activate the baking soda.

• Lemon Zest: Infuses the cake with intense, fresh lemon aroma and flavor.
• Vanilla Extract: Adds depth and rounds out the overall flavor profile of the cake.

• Baking Soda, Salt: Work together to help the cake rise and balance the flavors.

How to Bake Lemon Bundt Cake

Step 1: Prepare Baking Space

Warm up your oven to 325F (165C). Lovingly coat a 10-inch Bundt pan with butter and dust it with flour, ensuring every nook and cranny is covered.

Step 2: Create Creamy Base

Grab your mixing bowl and whip butter and sugar together until they transform into a fluffy cloud-like mixture. Gently fold in eggs one by one, giving each a moment to blend perfectly. Sprinkle in bright lemon zest for a zingy aroma.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

Slowly incorporate this dry mixture into your creamy base, alternating with buttermilk. Pour in fresh lemon juice and vanilla, stirring until everything harmonizes beautifully.

Step 4: Bake to Perfection

Transfer the silky batter into your prepared Bundt pan. Slide it into the preheated oven and bake for 60-70 minutes. The cake is ready when a toothpick poked into its center comes out clean and dry.

Step 5: Cool and Release

Let the cake rest in the pan for 10 minutes, allowing it to settle. Carefully invert onto a wire rack, letting it cool completely before slicing into this lemony dream.

Tips for Perfect Lemon Bundt Cake

• Use room temperature ingredients to ensure smooth mixing and even texture in the cake.
• Zest lemons carefully, avoiding the bitter white pith for the most vibrant citrus flavor.
• Avoid overmixing the batter to prevent a tough, dense cake texture.
• Test cake doneness by inserting a toothpick near the center – it should come out clean with just a few moist crumbs.
• Store the cake covered at room temperature for up to 3 days to maintain moisture and freshness.

Lemon Bundt Cake Recipe

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4.8 from 11 reviews

• Total Time: 75-85 minutes
• Yield: 12 1x

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Description

Indulgent lemon bundt cake brings zesty sunshine to dessert tables with its moist crumb and bright citrus essence. Rich layers of tangy lemon flavor and delicate sweetness promise a delightful experience that will leave you craving another slice.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk

Flavor Enhancers:

• 1/4 cup lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Leavening and Seasoning:

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Prepare the oven at 325F (165C) and meticulously coat a 10-inch Bundt pan with grease and flour to prevent sticking.
2. In a spacious mixing bowl, whip butter and sugar until the mixture becomes airy and voluminous, creating a smooth base for the cake.
3. Incorporate eggs individually, thoroughly blending after each addition to ensure a uniform texture. Fold in fragrant lemon zest for a bright citrusy essence.
4. Separately, sift together flour, baking soda, and salt to eliminate potential lumps and create a consistent dry mixture.
5. Gradually merge the dry ingredients into the creamed mixture, alternating with buttermilk to maintain a silky batter consistency.
6. Introduce lemon juice and vanilla, stirring gently to distribute flavors evenly throughout the cake mixture.
7. Transfer the batter into the prepared Bundt pan, ensuring an even spread for consistent baking.
8. Bake for 60-70 minutes, monitoring until a toothpick inserted into the center emerges completely clean, indicating perfect doneness.
9. Allow the cake to rest in the pan for 10 minutes, enabling it to set and cool slightly.
10. Carefully invert the cake onto a wire rack, letting it cool completely before serving or glazing.

Notes

• Ensure butter and eggs are at room temperature for smoother, more even mixing and better cake texture.
• Use fresh lemon zest for more vibrant, intense citrus flavor and avoid using dried or pre-packaged zest.
• Check cake doneness early by testing with a toothpick around 55-60 minutes to prevent potential over-baking and dryness.
• For a gluten-free version, substitute all-purpose flour with a quality gluten-free flour blend and add 1 teaspoon xanthan gum for better structure.

• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 395
• Sugar: 28 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 53 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 75 mg