Lemon Bundt Cake Recipe
Lemon bundt cake is every lemon lover's dream. It’s bursting with lemon flavor. It’s made with sour cream so it is incredibly moist and tender and then it's topped with a tart and smooth lemon glaze. It’s amazingly delicious!
Servings: 12 people
Calories: 282kcal
Ingredients
- 1 ½ cup Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Sugar
- 3 large Eggs
- 1 cup Sour Cream
- ½ cup Vegetable Oil
- ½ teaspoon Lemon Extract
- 1 ½ teaspoon Lemon Zest from 2-3 Fresh Lemons
- 1 teaspoon Vanilla Extract
Glaze
- ⅔ cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- ½ teaspoon Lemon Extract
- ½ teaspoon Vanilla Extract
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9-10 cup bundt cake pan.
- Generously grease a 9-10 cup bundt pan with non-stick baking spray that has flour in it being sure to coat all of pan. Or you can grease the pan with shortening or butter, then dust it with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a large bowl, whisk together the sugar, eggs, sour cream, vegetable oil, lemon zest, lemon extract and vanilla. Mix until combined.
- Add the flour mixture to the lemon mixture. Whisk until combined. (or you can add it to a stand mixer with the whisk attachment and whisk until combined) Scrape the cake batter into the prepared bundt cake pan and use a rubber spatula, evenly smoothing the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow the cake to cool in the pan, set it on a wire rack, for 10 minutes. Then invert the cake onto the rack, or a pedestal cake stand or serving dish.
How to Make the Lemon Glaze for Lemon Bundt Cake
- Make the glaze by whisking together the powdered sugar, lemon juice, lemon extract and vanilla extract. Add more lemon juice if necessary to reach your desired consistency. (the glaze should be super thick and almost look too thick to drizzle. *see notes)
- Drizzle the glaze over the cake and let it set up for at least 20 minutes before slicing to serve.
- Serve wit a dollop of whipped cream and some fresh raspberries. Enjoy!
Notes
Ingredients for 12 cup Bundt Cake Pan
- 2 ¼ cup Flour
- 3 teaspoon Baking Powder
- 1 teaspoon salt
- 1 ½ cup Sugar
- 3 large Eggs
- ¾ cup Vegetable Oil
- 1 ½ Sour Cream
- 2 Lemon Zest
- 1 teaspoon Vanilla Extract
- ½ teaspoon Lemon Extract
Lemon Icing for Bundt Cake
- 2 cups Powdered Sugar
- 3 Tablespoons Lemon Juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- This is a small cake. If you are looking for a full-size pound cake, look at the recipe variation above the recipe card and I have made the neccesary conversions for a bigger Lemon Bundt Cake. Make the right amount of batter for your bundt cake pan.
- To Make a Bigger Bundt Cake: You can use a 9 or 10 cup bundt pan for this recipe. Obviously, the 10 cup pan will yield a more shallow cake. Keep that in mind when you are selecting which pan to use. It's also a great recipe for mini bundt pans. Adjust the bake time accordingly.
- Greek yogurt is a good substitute for the sour cream in this recipe. Low-fat Greek yogurt also works if you are cutting calories.
- Thickness of the Glaze: If the glaze is too thick, add more lemon juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a Tablespoon at a time. If you add too much liquid, it will disappear into the cake as you drizzle it on. You almost want it to look un-purable or in other words, very thick. When you drizzle the glaze on, if there are lines in the glaze, gently tap the cake dish on the counter to smooth out the glaze
- Let the Drizzle Set Before Slicing: Drizzle the glaze over the cooled cake and allow it to set for 20 minutes. Then slice and serve!
- Removing the Cake From the Pan: No need to manually loosen the cake from the pan! Instead, place ie on a cooling rack and cool for 10 minutes. Then very carefully unmold the cake onto a another cooling rack or servig dish and set it aside to finish cooling.
Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 131mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg