This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. It’s topped with a homemade lemon glaze to make this a perfect dessert for spring!
Easy Lemon Bundt Cake Recipe
This Easy Lemon Bundt Cake Recipe is light, moist and full of fresh lemon flavor. Itâs topped with a homemade lemon glaze to make this a perfect dessert for spring!
Prep: 25min
Total: 70min
Yield: 12
Ingredients:
- 1 cup butter, softened to room temperature
- 2 cups granulated sugar
- 2 Tbsp lemon zest
- 4 eggs, large
- 3/4 tsp salt
- 2 tsp baking powder
- 2 3/4 cup all purpose flour
- 3 Tbsp cornstarch
- 1/2 cup milk (whole or 2%)
- 1/4 cup fresh lemon juice
- 1/4 cup sour cream (greek yogurt may be substituted)
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 2-3 Tbsp lemon juice
- 1 tsp lemon zest
Instruction:
- Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
- Enjoy!
Insanely Moist Lemon Bundt Cake with Lemon Icing – Updated Version
This is not a recipe from our cookbook. However the occasion needed a cake and this is an insanely moist and tender bundt cake. Easily the best we’ve ever eaten, let alone made. Because of its moistness, the batter doesn’t work well in a regular pan, the center will fall in, however in a bundt form it is perfect. It also works great to divide between a couple smaller 6-cup bundt forms instead of the larger 12-cup bundt form. Just reduce the baking time as needed for the smaller forms. Cooking times will vary quite a bit depending on the shape and material of the bundt pans, so make sure to check the cake with toothpicks to see if it is cooked through. Better to slightly overcook than to undercook if you aren’t sure. The glaze helps seal in the moisture and gives the bundt a nice lemon punch. The icing is a nice decorative finish plus it also gives an added lemon brightness. Make sure to serve the cake at room temperature. Nearly any cold cake will seem stale or drier than it actually is. We have 2 versions. This is an updated version after many readers struggled with the original recipe (original recipe is below this one for those who loved it).The icing isn’t a lot of icing because we find it can be too sweet in ontop of the cake. If you love a lot of icing, feel free to double the amount.
Prep: 30min
Total: 90min
Yield: 16
Serving Size: 1 serving
Nutrition Facts: calories 448 kcal, Carbohydrate 64 g, Protein 4 g, Fat 20 g, Saturated Fat 8 g, Cholesterol 82 mg, Sodium 168 mg, Fiber 1 g, Sugar 45 g, servingSize 1 serving
Ingredients:
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt ( or sea salt)
- 1 cup unsalted butter (, (2 sticks) softened)
- 2.5 cups sugar
- 1/2 cup canola oil
- zest from 3-4 large lemons
- 1/4 cup fresh lemon juice
- 1 tablespoon vanilla extract
- 5 eggs
- 1/3 cup fresh lemon juice
- 1/2 cup sugar
- 1 cup powdered sugar
- 1 tablespoon lemon juice (, or as needed)
Instruction:
- Bake on the middle oven rack for 50-70 minutes for a 12-cup bundt pan (45-65 minutes for two 6-cup bundt pans), or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by tapping it against the counter. Invert the cake onto a serving platter.
- Stir together lemon glaze ingredients (lemon juice & sugar – if needed, heat them briefly to help dissolve the sugar). Brush on the hot cake until all of the glaze is absorbed (you may not end up using all of the glaze). After it has cooled, if serving within a day or two continue to final step, or if serving later in the week, wrap in plastic wrap and refrigerate until ready to serve (keeps 4-5 days wrapped in the fridge).
- On the day you are ready to serve (or the night before), take the bundt out of the fridge to come up to room temperature. In a microwaveable bowl (in case you need to warm it to help it pour better), whisk together the icing ingredients (powdered sugar & lemon juice), adjusting the lemon juice amount to make the icing fairly thick but pourable, however not too runny. If the icing is close to the thickness you want, but still a touch too thick to pour, warm it slightly and it will become more fluid when it cools off (perfect for icing the bundt cake). Drizzle the icing over the top of the bundt cake and serve when the icing sets.
Beautiful Lemon Bundt Cake
FAQ
Why are Nothing Bundt Cakes so moist?
What is the secret to getting a Bundt cake out?
What makes a Bundt cake different from regular cake?
