This lemon bundt cake recipe options moist crumbs and loads of lemon taste! Gentle and fluffy and topped with a lemon glaze, it’s considered one of my all-time favourite lemon desserts and ideal for any lemon lover! Baked in a 12-cup bundt pan, this cake requires little meeting however seems gorgeous on a cake stand or dessert plate.
Lemon Bundt Cake Recipe
Say howdy to the lemon bundt cake that nearly drove me insane. Critically, I examined this lemon bundt cake recipe 13 instances in 2 weeks! Whereas 37 weeks pregnant lol. I used to be so decided to get it proper earlier than child so I may share it with you for Easter.
And though it took over a dozen experiments to get there! Some muffins have been too dense, others had overly moist crumbs, whereas some muffins utterly lacked the flavour I used to be searching for. I felt like Goldilocks looking for the proper lemon cake!
However after tons of trial and error, I lastly discovered my excellent lemon bundt cake! And I feel you’re going to adore it, too!
Texture sensible, it’s fairly just like lemon pound cake – however slightly extra mild and fluffy general. This lemon cake has tight, moist crumbs filled with buttery lemon taste. A lemon soaking syrup and lemon glaze assist improve the general lemon taste – and hold the cake moist for days on finish.
Lemon Bundt Cake Components
- All-Goal Flour: For greatest outcomes, solely use all-purpose flour for the flour combination. A 1-for-1 GF flour combination may match. I don’t counsel utilizing nut flours or wheat flour.
- Baking Powder: Do NOT sub with baking soda. This recipe doesn’t use baking soda.
- Salt: A small quantity helps stability sweetness and improve the lemon taste.
- Butter: Use room temperature butter, ideally unsalted. Salted butter will work in a pinch, however you’ll wish to cut back the quantity of salt known as for.
- Brick-Model Cream Cheese: room temperature
- Granulated Sugar: Provides sweetness and physique to the cake batter, and sweetens the lemon easy syrup.
- Lemon: For max lemon taste, this recipe makes use of contemporary lemon juice lemon zest, and lemon extract. In the event you can’t discover lemon extract or desire to not use it, you’ll be able to go away it out. The cake can have a barely much less intense lemon taste with out the lemon extract.
- Vanilla Extract: Use pure vanilla extract, not synthetic vanilla. In a pinch, you’ll be able to miss the vanilla.
- Eggs: This recipe calls for five eggs, which is NOT a typo! Use giant eggs and add the eggs separately. Including the provides separately permits them to evenly mix whereas including air into the batter.
- Oil: I take advantage of canola oil however vegetable oil, olive oil, and even melted coconut oil will work superb.
- Confectioners’ Sugar: Aka powdered sugar. Powdered sugar sweetens the lemon glaze.
Make the Cake: Secrets and techniques to Moist Crumbs
- Baking Prep: Preheat the oven a minimum of half-hour earlier than baking. Don’t fear about greasing your pan but. Not like most recipes, you’ll really wish to do that proper earlier than baking. This ensures the pan is totally coated (nonstick baking sprays can slowly drain down the sides of a pan and pool on the backside).
- Make the Cake Batter: Seize a medium bowl and whisk the dry elements. Use an electrical mixer to whip collectively your butter and cream cheese (used this as a substitute of bitter cream and it’s so good!). Add sugar and extracts, then eggs. Then add lemon zest, lemon juice and oil. When you add the dry elements, combine gently.
- Bundt Pan: As soon as your batter is prepared, you’ll wish to generously spray your 12-cup bundt pan with nonstick baking spray. You should definitely grease each nook and cranny of the pan! You don’t wish to threat the cake sticking to the cake pan.
- Add The Batter: When you prep your cake pan, scrape the lemon cake batter into the ready pan and easy the highest. Pop the pan within the oven and bake!
Bake the Cake
- This lemon bundt cake will bake low and gradual. By baking at a decrease temperature of 325 levels, you permit it to bake by way of with out burning.
- The bake time for this lemon bundt cake is often 1 hour, however this time could fluctuate relying in your baking pan and oven.
- Examine if the cake has baked by way of by inserting a toothpick within the middle of the cake. If the toothpick inserted comes out clear, or with just a few moist crumbs hooked up, it’s prepared to come back out of the oven.
- If the toothpick inserted is moist, proceed baking till it comes out clear or with moist crumbs hooked up. I wish to examine each 3 to five minutes after the estimated bake time is reached.
Eradicating the Cake from the Pan
No must manually loosen the cake from the pan! As a substitute, place the cake – contained in the bundt cake pan – on a cooling rack and funky for precisely 10 minutes. Then very rigorously unmold the cake onto one other cooling rack and put aside.
So, you’ll press the cooling rack proper onto the underside of the bunt cake, maintain on firmly to each, then flip. When you’ve flipped, place the rack onto the counter and punctiliously take away the bundt cake pan. Does that make sense?
Make the Lemon Glaze & Lemon Syrup
Whereas the lemon bundt cake cools, make your lemon soaking syrup and lemon glaze!
- You’ll brush the lemon soaking syrup onto the cake whereas it’s nonetheless heat, then set it apart to chill utterly. This cake take about 2 hours to utterly cool, so plan forward time sensible.
- As soon as the cake has utterly cooled, you can also make your easy lemon glaze and pour it on! A phrase to the sensible, the lemon glaze must be tremendous thick and nearly look too thick to drizzle.
- The thick consistency that permits the lemon glaze to coat the cake and create that basic white “shell” look. In the event you add an excessive amount of liquid, it’s going to disappear into the cake as you drizzle it on.
In the event you’re planning on serving the cake instantly, be happy so as to add some freshly grated lemon zest on high of the drizzle! This lemon bundt cake recipe is stuffed with lemon taste – and it’s excellent for Easter, Mom’s Day!
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