A lusciously dense moist lemon Bundt cake, topped with a tangy lemon citrus glaze. You will definitely smell spring in the air with the aroma of this cake baking in your kitchen.
2 1/2 cups cake flour, sifted (see tip)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup unsalted butter, softened to room temperature
1 3/4 cups granulated sugar
5 large eggs, at room temperature
2 tablespoon fresh grated lemon zest (see tip)
1/2 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup sour cream (not fat free)
1 recipe Lemon Glaze
3 cups confectioners’ sugar, sifted
1 teaspoon grated lemon zest
4 to 5 tablespoons freshly squeezed lemon juice
(Makes enough glaze for a Bundt cake baked in a 10- to 15-cup Bundt pan; 4 quartet Bundt cakes; or 12 mini Bundts)
Preheat oven to 325 degrees F (160 C)
Minimum 10-cup Bundt pan, or 4 quartet Bundt pan with enough left over for 3-4 mini Bundts, or 12 mini Bundt cakes (sprayed with baking spray)
1. In a medium bowl, whisk together flour, baking soda, salt, and baking powder.
2. In the stand mixer bowl, beat butter on medium speed for 2 minutes or until light. Gradually add sugar and beat for 3-4 minutes or until the mixture is very fluffy. Beat in eggs, one at a time, then beat for 2 minutes. Beat in lemon zest, lemon juice, and vanilla.
3. With the mixer on low speed, alternately beat in flour mixture and sour cream, making three additions of flour and two of sour cream, and beating until well incorporated. Transfer batter to prepared pan(s) and smooth the top(s).
4. Bake in preheated oven for time specified or until puffed and a tester inserted in the center comes out clean. Bake 45-60 minutes for full-size Bundt cake. Bake mini-bundt cakes for 25 minutes. Bake quartet bundt cakes for 35 minutes.
5. Remove from oven and let cool in pan for 5 minutes, then carefully invert cake onto a wire rack to cool completely. NOTE: I use Nordic Ware baking pans, which are very thick and heavy duty. This helps to disburse heat more evenly during baking, and also to retain heat longer when pan is removed from the oven. If cakes are left in these pans for too long, they will continue cooking even though they are out of the oven, causing the cakes to potentially over bake.
6. For best results, wrap the cooled cake tightly in plastic wrap and store at room temperature or in the refrigerator overnight before glazing.
7. Pour glaze over the cooled cake, letting it drip down the sides. Let glaze set for at least 15 minutes before serving.
In a medium bowl, whisk together sugar, lemon zest, and 4 tablespoon lemon juice until smooth. Whisk in more lemon juice if necessary, 1 teaspoon at a time, until glaze is thick but pourable.
Cake flour: If you don’t have cake flour, you can make a substitute using regular all-purpose flour and cornstarch. For this recipe, you would first add 5 tablespoons of cornstarch to your 1 cup measuring cup and then fill the remainder of the space in the cup with flour, to equal 1 full cup. Then add additional 1 1/2 cups of flour to complete measurement for this recipe.
Lemons: Meyer lemons and regular lemons can be used interchangeably in this recipe. Meyer lemons, with their deep yellow to orange color and sweeter, less acidic flavor, are usually available between December and May.
Lemon Juice & Lemon Zest: One medium lemon yields about 1 tablespoon grated zest and 2 to 3 tablespoons of juice. You will need 5 to 7 lemons for this recipe. Extra zest can be wrapped well and frozen for up to 6 months.
You can prepare this cake up to 2 days in advance. Store the cooled glazed cake in a cake container at room temperature or in the refrigerator.
- Category: Cakes
Keywords: lemon bundt cake, lemon pound cake, lemon cake