Prepare to tantalize your taste buds with this exquisite Lemon Bundt Cake that's bursting with vibrant lemon flavor! This easy-to-follow recipe yields a moist and fluffy cake, soaked in a zesty lemon syrup, and generously drizzled with a luscious lemon glaze. It's the perfect dessert for any occasion or simply for indulging in the refreshing taste of citrus sunshine! 🍋🍰
Ingredients:
For the Lemon Bundt Cake:
- 2 3/4 cups all-purpose flour (350 grams) or cake flour
- 1/2 tsp salt
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 cups granulated sugar (400 grams)
- 3 tbsp lemon zest (from about 3 lemons)
- 1 cup unsalted butter (226 grams), plus more for greasing
- 4 large eggs
- 1/2 cup sour cream (120 grams)
- 1/4 cup lemon juice (60 ml)
- 1/2 cup milk (120 ml)
For the Lemon Syrup:
- 1/2 cup lemon juice (120 ml)
- 1/2 cup sugar (100 grams)
- 2 tbsp lemon zest
For the Lemon Glaze:
- 2/3 cup sweetened condensed milk (193 grams)
- 3 tbsp lemon juice
- 3 tbsp lemon zest
Cooking Instructions:
For the Lemon Bundt Cake:
- Preheat your oven to 350ºF. (If using a convection oven, set it to 325ºF.)
- Grease a 12-cup bundt cake pan with softened butter. Ensure it's well-coated, then sprinkle flour evenly over the buttered surface. Shake the pan to distribute the flour thoroughly, especially in the detailed areas if your bundt pan has them.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Create lemon sugar by mixing the lemon zest with the granulated sugar, rubbing between your fingers to release the lemon's aromatic oils. Set aside.
- In a large bowl, use an electric mixer to beat the butter on medium speed for 2 minutes until creamy.
- Add the lemon sugar and beat for about 2 minutes until the mixture is fluffy, and the butter has lightened in color.
- Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the sour cream and lemon juice until well combined.
- Add half of the dry flour mixture to the bowl and mix until just incorporated.
- Pour in the milk all at once and mix until combined.
- Add the remaining dry flour mixture and mix until fully incorporated.
- Transfer the batter into the prepared bundt pan, ensuring it's evenly distributed.
- Bake in the preheated oven for about 45 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Baking time may vary depending on your oven.
- If the cake is browning too much on top but isn't fully cooked, cover it with aluminum foil to prevent overbrowning.
- The cake is done when it doesn't jiggle when touched and a toothpick comes out clean.
For the Lemon Syrup:
- While the cake bakes, prepare the lemon syrup.
- In a small saucepan, combine sugar, lemon juice, and lemon zest.
- Bring the mixture to a boil and then immediately remove it from heat once the sugar dissolves completely.
- Set the syrup aside for later use.
Finishing the Cake:
- After removing the cake from the oven, let it rest for about 5 minutes, then prick holes on top of the cake with a fork.
- Pour the lemon syrup evenly over the cake.
- Allow the cake to cool in the pan for an additional 15 minutes.
- Invert the cake onto a cooling wire rack.
- Let the cake cool almost completely, ideally serving it while it's still slightly warm and soft.
For the Lemon Glaze:
- Prepare the lemon glaze by whisking together the sweetened condensed milk and lemon juice in a small bowl.
- Drizzle the glaze over the cooled cake.
- If desired, sprinkle lemon zest on top of the glazed cake.
Enjoy your delightful slice of Lemon Bundt Cake – a citrus lover's dream come true! 🍋🍰