This Luscious Lemon Bundt Cake is a citrus-lover's dream, infused with the bright, tangy flavors of fresh lemons in every layer. From its moist crumb to the delightful lemon syrup that soaks into the cake, enhancing its flavor and texture, to the zesty lemon glaze that crowns the top, this cake is a celebration of lemon in all its glory. Prepared with a thoughtful process that ensures a burst of lemony freshness, this cake promises to be a refreshing treat.
Why You'll Love This
This cake is not just a treat for the palate but also a feast for the senses. The aroma of lemon zest mixed with sugar fills the kitchen as you bake, setting the stage for the delightful eating experience to follow. The lemon syrup, poured over the warm cake, seeps in to create a wonderfully moist texture, while the lemon glaze adds a perfectly sweet and tangy finish. This cake combines texture, flavor, and visual appeal, making it a standout dessert.
Perfect Occasion
Perfect for spring gatherings, summer picnics, or any occasion that calls for a light and refreshing dessert. It's particularly suited for Easter celebrations, Mother's Day brunches, or afternoon tea. This cake also makes a wonderful dessert for weekend family meals or as a sophisticated dessert for dinner parties.
Decoration Tips
To beautifully present this lemon bundt cake, ensure the lemon glaze is drizzled evenly for a professional finish. After adding the glaze, sprinkle lemon zest atop for a burst of color and flavor. Edible flowers or a dusting of powdered sugar can also enhance its visual appeal, making it as stunning to look at as it is delicious to eat.
Ingredients:
- For the Cake:
- 2 3/4 cups all-purpose flour (350 grams)
- 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), melted
- 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
Instructions:
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 12-cup bundt cake pan.
- Whisk flour, salt, baking powder, and baking soda in a medium bowl. Set aside.
- In another bowl, create lemon sugar by mixing granulated sugar with lemon zest.
- Beat melted butter with lemon sugar until fluffy. Add eggs one at a time, followed by sour cream and lemon juice. Mix in half of the dry ingredients, then the milk, and finish with the remaining dry ingredients.
- Pour batter into the prepared pan and bake for 45-65 minutes.
- Make the Lemon Syrup:
- While the cake bakes, boil lemon juice, sugar, and zest until sugar dissolves. Set aside.
- Finalize:
- Once baked, cool the cake for 5 minutes, then prick the top and pour over the lemon syrup. After 15 minutes, invert the cake onto a wire rack to cool completely.
- Prepare the Lemon Glaze:
- Whisk sweetened condensed milk with lemon juice. Drizzle over the cooled cake and sprinkle with zest.
This Lemon Bundt Cake is a delightful dessert that promises to bring a touch of zest to any dining table, combining the classic appeal of a bundt cake with the fresh, tangy flavor of lemon.