Introduction to Lemon Bundt Cake
If you’ve ever craved a slice of something sweet and tangy, then lemon bundt cake is the ultimate homemade treat for you. Picture this: a soft, moist cake infused with bright lemon flavors, perfectly complemented by a luscious glaze that adds just the right amount of sweetness. It’s the ideal dessert for any occasion, whether you're hosting a brunch or simply treating yourself after a long week.
So, why is lemon bundt cake truly a standout? For one, its beautiful shape makes it a showstopper on any table. The iconic bundt design offers an inviting aesthetic that encourages everyone to take a slice. Additionally, the zesty flavor profile wakes up your taste buds, making it a refreshing option among the sea of rich, chocolate desserts. Plus, it’s remarkably easy to make, requiring minimal equipment and straightforward steps.
A quick search on Food Network or BBC Good Food will reveal countless variations and inspire your own take on this classic recipe. So grab your mixing bowl, and let's dive into making the perfect lemon bundt cake that will have everyone asking for a second slice!
Ingredients for Lemon Bundt Cake
Essential ingredients for a zesty lemon bundt cake
Creating a delicious lemon bundt cake is about using the right ingredients to achieve that delightful balance of flavor and moisture. You’ll need a solid base of all-purpose flour, baking powder, and a hint of baking soda for leavening. The cake’s rich texture comes from unsalted butter and granulated sugar, while eggs add structure. For that unmistakable lemon flavor, don’t skimp on fresh lemon juice and lemon zest. You’ll also need whole milk and sour cream to keep the cake moist and tender.
Special notes on ingredient quality
When making your lemon bundt cake, the quality of your ingredients matters! Fresh lemons will provide the best zest and juice, enhancing the cake's flavor. Using high-quality butter, like European-style, can take the buttery richness to another level. Always opt for freshly purchased eggs; room temperature ones blend better into the batter for a fluffier result. If you're looking to elevate your baking, consider exploring expert sources like Serious Eats for more insights on ingredient selection.
Preparing Lemon Bundt Cake
Creating a delicious lemon bundt cake is a delightful way to brighten up your baking routine. Let’s break down the process step by step to make sure your cake turns out moist, fluffy, and bursting with citrus flavor!
Gather and prep your ingredients
Before diving in, gather your ingredients. You'll need essentials like flour, sugar, butter, and, of course, fresh lemons for zest and juice. A well-organized workstation makes the baking process smoother, so measure everything out beforehand. This not only saves time but helps ensure you don’t forget any crucial elements!
Mix the dry ingredients
In a large bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and ¼ teaspoon of baking soda. Whisking these ingredients first is important as it ensures the leavening agents (the baking powder and soda) are evenly distributed, giving your lemon bundt cake a perfect rise.
Cream butter, sugar, and zest
In your stand mixer (or a large bowl if using a hand mixer), beat together 1 cup of room-temperature unsalted butter, 2 cups of granulated sugar, and 2 tablespoons of lemon zest on medium speed. Mix this for about 3 minutes until it turns light and fluffy. The citrus aroma at this stage is incredible and a prelude to the fresh flavors to come.
Incorporate eggs and vanilla
Now, it’s time to add in 5 large room-temperature eggs, one at a time, to the butter-sugar mixture. Make sure to mix well after each addition. Stir in 2 teaspoons of vanilla extract. Don’t skip these steps; they help create the structure and flavor profile of your cake.
Combine milk, sour cream, and lemon juice
In a separate measuring cup, whisk together ½ cup of whole milk, ⅓ cup of sour cream, and ¼ cup of fresh lemon juice. This concoction adds moisture and tang, making your cake deliciously rich.
Alternate adding dry and wet ingredients
Begin by adding one-third of your flour mixture to the butter mixture, mixing on low speed until just combined. Then, add half of the milk mixture. Repeat this process, alternating between dry and wet ingredients, finishing with the flour. This step is key to a smooth batter, ensuring all elements are seamlessly blended.
Prepare the Bundt pan
Choose a 10- to 12-cup Bundt pan and butter it well (or use a baking spray). Make sure to coat all the crevices. This will help your cake release easily without sticking—a frustrating hiccup no baker wants!
Pour, tap, and bake the batter
Pour your cake batter into the prepared pan and gently tap it on the counter to release any air bubbles. Bake in a preheated oven at 350°F for about 50 minutes, or until golden brown, and a toothpick comes out with a few moist crumbs.
Cool the cake and prepare the glaze
After baking, let it cool in the pan for about 20 minutes, then transfer to a cooling rack until completely cool. While waiting, whisk together your lemon glaze of powdered sugar, lemon juice, and melted butter. Once the cake has cooled, pour the glaze on top for an extra burst of lemony goodness.
Remember, baking is just as much about enjoying the journey as it is about the final product. Happy baking!
Variations on Lemon Bundt Cake
Lemon-blueberry bundt cake
Incorporating fresh blueberries into your lemon bundt cake adds a delightful burst of flavor and a pop of color. Simply fold in 1-2 cups of fresh or frozen blueberries into the batter before pouring it into the bundt pan. The result? A tangy yet sweet cake that’s perfect for brunch or dessert. Blueberries provide antioxidants, making this treat not just tasty but also a bit healthier!
Lemon poppy seed bundt cake
For a unique twist, try adding poppy seeds to your lemon bundt cake. The tiny seeds provide a subtle crunch and pair beautifully with the zesty lemon flavor. Mix in about 2 tablespoons of poppy seeds into the batter, and enjoy a delightful blend of textures and tastes. Drizzle with the lemon glaze for an irresistible finish!
Both variations turn a classic cake into something extraordinary, allowing you to personalize it based on your cravings and seasonal ingredients. Happy baking!
Baking notes for Lemon Bundt Cake
Importance of room temperature ingredients
When making your lemon bundt cake, it's crucial to use room temperature ingredients such as eggs and butter. This allows for better emulsification, resulting in a lighter, fluffier texture. Aim for around 70°F (21°C) for optimal mixing. If you're in a hurry, simply place your cold eggs in warm water for about 10 minutes!
Tips for preventing sticking
To ensure your cake releases easily from the pan, thoroughly butter and flour the Bundt pan. You can also use a non-stick baking spray with flour for added peace of mind. If you’ve got extra lemon zest, combining that with the flour can add a delightful hint of flavor while providing additional sticking protection. For a visual guide, check out this tutorial on pan preparation.
Serving suggestions for Lemon Bundt Cake
Best accompaniments for your lemon bundt cake
This delightful lemon bundt cake pairs beautifully with a variety of accompaniments. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert. Fresh berries—like strawberries, blueberries, or raspberries—add a burst of color and tanginess that perfectly complements the citrusy flavors. For a healthful twist, serve slices alongside Greek yogurt for a light, creamy contrast.
Presentation ideas for gatherings
When hosting a gathering, presentation is key. Elevate your lemon bundt cake by dusting it with powdered sugar or drizzling a lemon glaze over the top. You can adorn the cake with candied lemon slices or edible flowers for an extra special touch. Placing the bundt cake on a rustic wooden board or a pretty cake stand can make it a stunning centerpiece, inviting everyone to indulge in its delightful flavors. For more serving ideas, check out Martha Stewart for inspiration on cake presentations!
Time details for Lemon Bundt Cake
Preparation time
Get your kitchen ready for a zesty adventure with a preparation time of about 20 minutes. This allows you to gather all your ingredients and mix them with care.
Baking time
Let the warmth of your oven embrace the batter for approximately 50 minutes. You’ll know it's done when a toothpick comes out clean or with a few moist crumbs.
Total time
From start to cool, expect the total time to be around 1 hour and 30 minutes. This delicious Lemon Bundt Cake will be ready to delight your taste buds before you know it!
Nutritional Information for Lemon Bundt Cake
When indulging in a slice of our delightful Lemon Bundt Cake, it’s good to know what you’re savoring. Here’s a quick look at the nutritional profile:
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Calories: Each slice clocks in at around 514 calories, providing a sweet treat that can fit into a well-balanced diet.
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Protein: With approximately 6 grams of protein per slice, this cake offers a bit of a boost to your daily intake, thanks to the use of eggs and dairy.
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Sodium: The sodium content is roughly 334 mg per slice, making it a moderate option for those watching their intake.
For more detailed nutritional information, check out resources like the USDA Nutrition Database to see how your favorite ingredients contribute to your overall health!
FAQs about Lemon Bundt Cake
Can I make this cake ahead of time?
Absolutely! Making your lemon bundt cake ahead of time is a great way to save time. You can bake the cake a day or two in advance, just make sure it’s completely cooled before wrapping it tightly in plastic wrap. This keeps it fresh and moist until you’re ready to serve.
How do I store leftover lemon bundt cake?
To store any leftover lemon bundt cake, place it in an airtight container or cover it with plastic wrap. Keep it at room temperature for up to three days. If you have a lot of leftovers, consider refrigerating it for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor!
What's the best way to ensure my cake rises?
For the best rise in your lemon bundt cake, make sure your ingredients are at room temperature, particularly the butter and eggs, as this helps create a fluffy texture. Also, don't overmix the batter once you add the flour. This ensures the cake rises beautifully without becoming dense.
If you’re curious about more tips on cake baking, check out resources like Joy of Baking for expert advice.
Conclusion on Lemon Bundt Cake
This delightful lemon bundt cake is sure to impress at any gathering with its zesty flavor and moist texture. Whether you're celebrating a special occasion or simply indulging yourself, this cake is the perfect treat. Enjoy it with friends, and let the sunshine of lemon brighten your day!
Lemon Bundt Cake
Equipment
- Bundt pan
- Stand Mixer
- Liquid Measuring Cup
- large mixing bowl
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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