Lemon Bundt Cake is the perfect recipe for lemon lovers and makes the most elegant Easter dessert. With its tight crumb, this bundt cake recipe is bursting lemon flavor, and a touch of elegance with the decorative candied lemon slices. This cake is not just a treat for the taste buds but also a feast for the eyes!
❤️ Why you'll love it
Lemon Flavor: from the cake to the glaze, every bite is infused with the fresh, zesty taste of lemons.
Elegant Presentation: the candied lemon slices on top not only add a burst of color but also a touch of sophistication to your dessert table.
Versatile and Foolproof: whether you're a new to baking or a seasoned pro, this bundt cake recipe is easy to follow and can be adapted to your taste preferences.
🥘 Ingredients
All-Purpose Flour: sift or aerate the flour for a lighter texture, and measure it precisely by weight or cup to ensure the perfect balance.
Salt: enhances the overall flavor, creating a harmonious blend with the sweetness of the cake.
Baking Powder: this leavening agent adds a delightful lift to the cake, resulting in a soft and fluffy texture.
Baking Soda: ensures the cake rises evenly and contributes to its tender crumb.
Granulated Sugar: sweetens the batter, providing the base for the delightful lemony goodness.
Fresh Lemons (for decoration, juice, and zest): the zest and fresh lemon juice bring a vibrant citrusy punch to both the cake and the glaze.
Butter: unsalted butter adds richness and a velvety texture to the cake.
Large Eggs: helps to bind the ingredients together and contribute to the cake's structure.
Sour Cream: brings moisture and a subtle tanginess to the cake, enhancing its overall flavor profile.
Vanilla Extract: a hint of vanilla complements the lemon, adding depth to the cake's taste.
Vegetable Oil: contributes to the cake's moistness, ensuring it stays deliciously tender.
Powdered Sugar: forms the base for the sweet and tangy glaze that crowns this delightful dessert.
Cooking spray: to generously coat the bundt cake pan before adding the cake batter.
🔪 How to Make Lemon Bundt Cake
For the bundt cake
- In a medium bowl, mix the all purpose flour, baking soda, baking powder, and salt.
- In a separate bowl, using an electric mixer, whip the butter and sugar until creamy and fluffy. Fold in the lemon zest.
- Add the eggs and mix on medium speed until incorporated, scraping the sides of the bowl down periodically with a rubber scraper.
- Next, whisk in the vanilla, lemon juice, sour cream, and oil.
- Once wet ingredients are fully incorporated and smooth, gradually add the flour mixture ½ cup at a time and mix until no clumps are present.
- Let the cake batter sit while oven preheats to 350°. Generously grease the Bundt pan with cooking spray, butter or shortening.
- Pour the batter into the prepared pan, evenly distributing the batter throughout the pan. Once filled, lift the pan 1-2 inches from the counter and drop on counter 2-3 times to release air bubbles in the cake and they float to the top.
- Bake for 45 minutes, until a cake tester inserted in the center of the bundt cake comes out clean and cake is golden brown. Remove cake from the oven and let cake cool 10 minutes.
- Place a wire rack over top of the baked bundt cake and flip cake over, releasing bundt cake from the pan. Let cake cool completely before glazing and decorating.c
For the candied lemon wheels
- In a saucepan over medium-low heat, mix the granulated sugar, water, and lemon juice until mixture comes to a simmer and sugar has dissolved.
- Add the lemon slices, to the sugar mixture and let simmer until lemon wheels become translucent.
- Remove candied lemons wheels from the lemon syrup and place on a sheet of parchment paper. Reserve the lemon syrup for pouring over the baked cake.
- Allow lemon wheels to cool and dry before using them to decorate the glazed cake.
For the simple lemon glaze
- In a large bowl, whisk together 2 tablespoons of lemon juice and 1 cup of powdered sugar, once mixture has liquefied, gradually add powdered sugar, ½ cup at a time until desired glaze thickness is achieved.
- Slowly drizzle the reserved lemon syrup around the top of the cake allowing it to soak in. Be generous with the syrup for a moist outcome.
- Let cake fully cool before drizzling the glaze over top of the bundt cake and applying the candies lemons.
🥄 Equipment
Medium bowl
Large bowl
Flour sifter
Electric mixer
Rubber scraper
Bundt cake pan
Cake tester
Cooling rack
Medium sauce pan
Wooden spoon
Lemon zester
Lemon juicer
Parchment paper
🥫Storage
Room temperature: store leftover Lemon Bundt Cake in an airtight container up to three days or refrigerate for longer freshness.
📖 Variations
- Try adding poppy seeds for a Lemon Poppy Seed Bundt Cake.
- Experiment with different citrus fruits like oranges or limes for a unique citrus twist.
💭 Tips
- Make the candied lemon wheels ahead of time to allow time for drying.
- Be sure to reserve the lemon syrup and warm it in the microwave or on the stove top prior to soaking the lemon bundt cake with it.
📚 More Bundt Cake Recipes
Rustic Pound Cake with Meyer Maple Glaze is a dense and delicious cake topped with a Meyer lemon glaze sweetened with maple syrup.
Chocolate Chip Bundt Cake is a light and delicious cake with the texture of angel food cake.
Irish Cream Pound Cake is the perfect dessert for St. Patrick's Day!
Blueberry Pound Cake has a delicious crumb with fresh blueberries and citrus glaze.
This Chocolate Bundt Cake tastes decadent but is lower in fat and calories than traditional recipes!
🍽 Serve with..
Serve cake slices on a decorative platter, and for an added touch, garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
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📖 Recipe
Best Moist Lemon Bundt Cake with Candied Lemon Wheels
Equipment
- Wooden spoon
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Ingredients
Cake ingredients:
- 2¾ cups all-purpose flour , sifted (350 grams if weighing)
- ½ teaspoon salt
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 cups sugar , 400 grams (if weighing)
- lemon zest from 3 lemons
- 1 cup unsalted butter softened.
- 4 large eggs
- ½ cup sour cream
- 1 tablespoon vanilla extract
- ¼ cup lemon juice about 2 lemons
- 3 tablespoons oil
Syrup ingredients:
- ⅓ cup warm lemon juice about 3 lemons (can use the juice from zested lemons here)
- ½ cup sugar
Frosting ingredients:
- 2 ½ cups powdered sugar sifted.
- 4-6 tablespoons lemon juice 3 lemons
Candied lemon slices:
- 200 g sugar (1 cup)
- 1 cup water
- 1 tablespoon lemon juice (about ½ a lemon)
- 1 lemon sliced
Instructions
For the bundt cake
- In a medium bowl, mix the all purpose flour, baking soda, baking powder, and salt.
- In a separate bowl, using an electric mixer, whip the butter and sugar until creamy and fluffy. Fold in the lemon zest.
- Add the eggs and mix on medium speed until incorporated, scraping the sides of the bowl down periodically with a rubber scraper.
- Next, whisk in the vanilla, lemon juice, sour cream, and oil.
- Once wet ingredients are fully incorporated and smooth, gradually add the flour mixture ½ cup at a time and mix until no clumps are present.
- Let the cake batter sit while oven preheats to 350°. Generously grease the Bundt pan with cooking spray, butter or shortening.
- Pour the batter into the prepared pan, evenly distributing the batter throughout the pan. Once filled, lift the pan 1-2 inches from the counter and drop on counter 2-3 times to release air bubbles in the cake and they float to the top.
- Bake for 45 minutes, until a cake tester inserted in the center of the bundt cake comes out clean and cake is golden brown. Remove cake from the oven and let cake cool 10 minutes.
- Place a wire rack over top of the baked bundt cake and flip cake over, releasing bundt cake from the pan. Let cake cool completely before glazing and decorating.c
For the candied lemon wheels
- In a saucepan over medium-low heat, mix the granulated sugar, water, and lemon juice until mixture comes to a simmer and sugar has dissolved.
- Add the lemon slices, to the sugar mixture and let simmer until lemon wheels become translucent.
- Remove candied lemons wheels from the lemon syrup and place on a sheet of parchment paper. Reserve the lemon syrup for pouring over the baked cake.
- Allow lemon wheels to cool and dry before using them to decorate the glazed cake.
For the simple lemon glaze
- In a large bowl, whisk together 2 tablespoons of lemon juice and 1 cup of powdered sugar, once mixture has liquefied, gradually add powdered sugar, ½ cup at a time until desired glaze thickness is achieved.
- Slowly drizzle the reserved lemon syrup around the top of the cake allowing it to soak in. Be generous with the syrup for a moist outcome.
- Let cake fully cool before drizzling the glaze over top of the bundt cake and applying the candies lemons.
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