If you are looking for a dessert that bursts with bright citrus flavor and has a tender, moist crumb, this Lemon Bundt Cake Recipe is an absolute must-try. It combines the rich creaminess of sour cream and cream cheese with the zing of fresh lemon zest and juice, creating a cake that feels like a sunny day on your plate. Whether you’re baking for a special occasion or just to brighten up an ordinary afternoon, this Lemon Bundt Cake Recipe will quickly become one of your favorite go-to treats.
Ingredients You’ll Need
The magic of this Lemon Bundt Cake Recipe lies not in complicated ingredients but in the perfect harmony of simple staples that you likely have at home already. Each element plays a crucial role, from the tenderizing sour cream to the fluffy cake flour, setting the stage for a luscious lemon flavor throughout.
- 1 cup Butter (softened): Adds richness and moisture to the cake.
- 2 1/4 cups Sugar: Sweetens and helps create that perfect cake crumb.
- 3 large Eggs: Provide structure and help bind the cake together.
- 1 cup Full-Fat Sour Cream: Keeps the cake incredibly moist and tender.
- 1/4 cup Dry Pudding Mix (lemon or vanilla): Adds an extra touch of flavor and softness.
- 2 Tablespoons Lemon Zest: Delivers vibrant citrus aroma and taste.
- 2 Tablespoons Lemon Juice: Offers fresh acidity that brightens the whole cake.
- 2 1/4 cups Cake Flour: Gives a light texture without heaviness.
- 1 teaspoon Baking Powder: Helps the cake rise beautifully.
- 1 teaspoon Salt: Balances sweetness and enhances flavors.
- 8 ounces Cream Cheese (softened): Essential for the luscious lemon glaze.
- 1/4 cup Butter (softened): Used in the glaze to add richness.
- 2 1/4 to 2 1/2 cups Powdered Sugar (depending on desired stiffness): Sweetens and thickens the glaze perfectly.
- Lemon Zest: For finishing touches on the glaze, adding extra zing and beauty.
How to Make Lemon Bundt Cake Recipe
Step 1: Cream Butter and Sugar
Start by preheating your oven to 350 degrees Fahrenheit. In a large bowl, cream together the softened butter and sugar for about 5 minutes until the mixture is light, fluffy, and a bit pale. This step is crucial as it creates the airy texture that makes your Lemon Bundt Cake so tender. Remember to scrape the sides of the bowl often to ensure even mixing.
Step 2: Add Eggs and Wet Ingredients
Next, add the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the full-fat sour cream, dry pudding mix (choose lemon for extra tang or vanilla if you prefer a subtler flavor), fresh lemon zest, and lemon juice. This blend will infuse your cake with vibrant lemon flavor and delicious moisture.
Step 3: Fold in Dry Ingredients
Gently fold in the cake flour, baking powder, and salt. Avoid overmixing at this stage to keep your cake tender, but make sure everything is well combined. Prepare your bundt cake pan by greasing it thoroughly or spraying it with non-stick cooking spray, then pour the batter into the pan and smooth out the top.
Step 4: Bake to Perfection
Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. This part tests your patience, but wait for it—it’s worth it! Once baked, let the cake cool slightly, then run a knife along the edges to loosen it before carefully inverting the bundt pan onto a cooling rack. Let your cake cool completely before glazing.
Step 5: Prepare and Apply the Lemon Glaze
While the cake cools, whip up the luscious cream cheese glaze. Beat the softened cream cheese and butter until smooth, then gradually add powdered sugar until you reach the desired thickness. Stir in a little lemon zest for an extra burst of flavor. Drizzle this creamy glaze generously over your cooled bundt cake—each bite will be perfectly balanced with sweet and tangy notes.
How to Serve Lemon Bundt Cake Recipe
Garnishes
A simple dusting of powdered sugar sprinkled around the edges brightens the presentation, but fresh lemon slices or a few edible flowers can add a charming touch. Don’t forget a bit of extra lemon zest on top of the glaze to enhance that signature citrus punch and make your cake irresistible visually and flavor-wise.
Side Dishes
This Lemon Bundt Cake Recipe pairs beautifully with a light cup of tea, fresh berries, or a dollop of whipped cream for a more decadent treat. A scoop of vanilla ice cream on the side can turn it into a delightful dessert that guests will rave about.
Creative Ways to Present
For a festive occasion, try serving the cake sliced on a fancy tiered cake stand decorated with lemon leaves or candied lemon peel. Alternatively, cut the cake into bite-sized cubes and thread them onto skewers for a playful dessert option at a party. The possibilities are fun and endless!
Make Ahead and Storage
Storing Leftovers
Once your Lemon Bundt Cake is fully cooled and glazed, store it in an airtight container at room temperature for up to 3 days. Keeping it sealed prevents the cake from drying out and preserves that delightful moist texture you worked so hard to achieve.
Freezing
You can freeze the cake either before or after glazing. Wrap it tightly in plastic wrap and then in foil to avoid freezer burn. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator and bring it to room temperature before serving.
Reheating
If you prefer your cake slightly warm, a quick 15-20 second zap in the microwave works wonders to bring out the fresh lemon aroma and soften the glaze just right. Just be careful not to overheat as it can dry out the delicate texture.
FAQs
Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour, the texture might be a bit denser. Cake flour helps keep this Lemon Bundt Cake Recipe light and tender, so if you want the best result, it’s worth using cake flour.
What does the dry pudding mix do in this recipe?
The dry pudding mix adds flavor and moisture, contributing to the soft, almost melt-in-your-mouth texture of the cake. Lemon pudding mix enhances the citrus punch, but vanilla works nicely too if you prefer a milder taste.
Can I make this cake dairy-free?
You can try substituting dairy ingredients with alternatives like coconut yogurt for sour cream and a dairy-free cream cheese, but expect some changes in flavor and texture. The classic richness of this Lemon Bundt Cake Recipe comes from its creamy components.
How do I know when the cake is done baking?
Use a toothpick test—insert a toothpick into the center of the cake, and if it comes out clean or with only a few crumbs clinging to it, your cake is perfectly cooked. Avoid opening the oven door too early to prevent sinking.
Can I add poppy seeds to the batter?
Absolutely! Adding a tablespoon or two of poppy seeds will give the cake a lovely crunch and complement the lemon flavor wonderfully. Just fold them in with the dry ingredients before baking.
Final Thoughts
This Lemon Bundt Cake Recipe is a beautiful celebration of simple ingredients coming together to create something truly special. Its bright, zesty flavor and tender crumb will make you smile with every bite. I can’t wait for you to try it and have it become a staple in your baking repertoire as it is in mine!
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Lemon Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Bundt Cake is a moist and flavorful dessert featuring the bright zest and juice of fresh lemons blended into a tender cake. It’s made with a luscious sour cream batter enhanced by lemon pudding mix and topped with a smooth cream cheese lemon glaze. Perfect for spring and summer gatherings or anytime you crave a refreshing citrus treat with a rich, creamy finish.
Ingredients
Cake Ingredients
- 1 cup Butter (softened)
- 2 1/4 cups Sugar
- 3 large Eggs
- 1 cup Full-Fat Sour Cream
- 1/4 cup Dry Lemon or Vanilla Pudding Mix
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Lemon Juice
- 2 1/4 cups Cake Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Lemon Cream Cheese Glaze
- 8 ounces Cream Cheese (softened)
- 1/4 cup Butter (softened)
- 2 1/4 to 2 1/2 cups Powdered Sugar (depending on desired stiffness)
- Lemon Zest (for garnish and flavor)
Instructions
- Preheat and Cream Butter & Sugar: Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar using a mixer for about 5 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl frequently to incorporate all ingredients evenly.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, dry pudding mix (lemon or vanilla), lemon zest, and lemon juice until fully combined, creating a smooth batter with a bright citrus flavor.
- Fold in Dry Ingredients: Carefully fold in the cake flour, baking powder, and salt using a spatula. Mix just until no dry flour remains to keep the batter tender and light. Prepare a bundt cake pan by spraying with non-stick cooking spray or greasing thoroughly. Pour the batter into the pan and spread it evenly.
- Bake the Cake: Bake the cake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the thickest part comes out clean. Once baked, let the cake cool slightly for about 10 minutes, then run a knife around the edges to loosen the cake from the pan. Invert the cake onto a cooling rack and allow it to cool completely.
- Prepare Lemon Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, starting with 2 1/4 cups and adding more if needed, beating until the glaze reaches the desired thickness for spreading. Stir in lemon zest for additional flavor. Once the cake is fully cooled, spread the glaze evenly over the top and sides of the bundt cake.
Notes
- For an even more intense lemon flavor, you can add a tablespoon of lemon extract to the batter or glaze.
- Ensure all dairy ingredients like butter, cream cheese, and sour cream are at room temperature for the best texture and mixing.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
- This cake can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake back to room temperature before serving for the best flavor and texture.
