Description
This classic Lemon Bundt Cake recipe features a tender, moist crumb infused with fresh lemon juice, zest, and extract for a vibrant citrus flavor. Topped with a luscious sour cream and lemon icing, this cake is perfect for gatherings or a delightful dessert treat. The use of sour cream adds richness and moisture, making every bite deliciously soft and flavorful.
Ingredients
Cake
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 5 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/4 cups sour cream
Icing
- 1/4 cup sour cream, room temperature
- 2 tablespoons butter, softened
- 2-1/2 cups confectioners’ sugar
- 2 to 3 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- Additional grated lemon zest, optional for garnish
Instructions
- Prep your Bundt pan: Grease a 10-inch fluted tube Bundt pan thoroughly using shortening, coating the entire inside surface. Dust the pan with flour, then tap out the excess. Reapply shortening and flour on any missed spots to ensure the cake releases easily. Avoid butter for greasing as its milk solids can cause sticking.
- Mix the batter: Cream the softened butter and sugar in a stand mixer or with a hand mixer until light and fluffy, about six minutes. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and lemon extract to enhance flavor. In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mix alternately with the sour cream to the wet ingredients, beating just until combined to avoid overmixing and tough cake.
- Bake the Bundt cake: Pour the batter into the prepared pan, shaping it slightly so more batter gathers around the edges and creating a shallow trough in the center. Bake at 350ºF (175ºC) for 55 to 60 minutes. Begin checking doneness at 55 minutes by inserting a toothpick; it should come out clean when done. Bundt cakes are dense and may require the full time or a bit longer.
- Cool and flip: Allow the cake to cool in the pan on a wire rack for 10 minutes. Place a wire rack on top of the cake and invert the pan to release the cake. If it sticks, gently tap the sides of the pan on a countertop padded with a towel to loosen it. If still stuck, leave inverted to let gravity help free the cake. Cool completely before icing.
- Ice the cake: Beat together the sour cream and softened butter until smooth. Gradually add confectioners’ sugar, mixing well. Stir in lemon juice and lemon zest. Drizzle the icing over the cooled cake, letting it run down the grooves. Garnish with additional lemon zest if desired. Slice with a serrated knife and serve.
Notes
- Use shortening or a baking spray with flour to grease Bundt pans to ensure easy cake release.
- Room temperature eggs and sour cream help create a smooth batter.
- Don’t overbeat the batter after adding flour to keep the cake tender.
- Creating a trough in the batter before baking helps the cake bake evenly.
- Check for doneness with a toothpick at the 55-minute mark to avoid overbaking.
- Let cake cool completely before icing to prevent melting the glaze.