This moist and fluffy Lemon Bundt Confection is soaked in a rich, velvety lemon drizzle, then finished with a glossy, powdered sugar icing for the ultimate citrus cake! If you’re a fan of Starbuck’s Lemon Loaf, you’re going to love this lemon butter cake!
So Much to Love Well-nigh A Lemon Bundt Cake
Nothing makes me finger increasingly like a badass sergeant than turning out a perfect bundt cake. Forget roller coasters, the only adrenaline rush I need is lifting up that pan to reveal a perfectly browned and trappy bundt. What a feeling!
I promise this isn’t turning into a bundt confection blog, but I am unashamedly making my way through all the potential fruity, chocolatey, and caramely flavors.
Why not have a bundt confection for every occasion and craving? They’re relatively easy to make, squint effortlessly gorgeous, and work just as well for a birthday as they do for a cookout or potluck.
So far, we’ve perfected Strawberry Bundt Cake, Pear Bundt Cake, Banana Caramel Cake, and, of course, the one that started it all, The BEST Chocolate Bundt Cake.
Now, we finally have a Lemon Bundt Confection for all of our lemon lovers! This eyeful gets its bright, sunny savor from lemon juice, lemon zest, and a buttery, puckery lemon drizzle.
The lemon confection has a summery lemon savor with a tender and fluffy crumb, but it’s the lemon soaking syrup that sets it over the top, delivering a splash of clear, golden citrus. We top it all off with a simple icing, reminiscent of the thickly iced lemon loaf at Starbucks.
This confection will undeniability to you at breakfast; it will beg to be sliced up and served slantingly a cup of coffee as an afternoon pick me up, and you might still find yourself looking longingly in its direction at bedtime. Let’s get lanugo to merchantry and make this sunny lemon bundt confection together!
Key Ingredients
What You’ll Need to Make the Cake:
- Milk– I prefer to use whole milk, but 2% would moreover work.
- Lemon juice Zest– Fresh squeezed lemon juice is the way to go! Use a citrus squeezer and microplane grater to make it easy.
- Eggs– We’ll need a whopping five eggs for this lemon bundt cake. Having them at room temperature helps them incorporate hands into the batter.
- Flour Cornstarch– This is my hack for achieving a light, fluffy confection texture without using confection flour.
- Baking basics– Sultry powder, sultry soda, salt, and granulated sugar.
- Butter– Nothing beats the savor of a lemon butter cake! I use unsalted butter when sultry so I can tenancy the value of salt in the final recipe.
What You’ll Need for the Drizzle and Icing:
- The drizzle is made with lemon juice, butter, and a bit of sugar.
- For the icing, you’ll need powdered sugar, vanilla, and cream or half and half.
How to Make Lemon Bundt Cake
- Prep. Preheat the oven to 325 degrees. Stratify a 12-15 cup bundt pan with cooking spray with flour, such as Baker’s Joy. Zest your lemons surpassing juicing them. Set aside.
- Whisk wet ingredients. In a large measuring cup, whisk together the milk, lemon juice, eggs, and vanilla extract.
- Whisk dry ingredients. In the trencher of an electric mixer, whisk together the confection flour, granulated sugar, lemon zest, sultry powder, sultry soda and salt until well combined.
- Add the butter. With the beater zipper in place and the mixer on low speed, uncork subtracting the butter in small Tablespoon sized pieces. Continue to write-up until all the butter is added, and the mixture is in small crumbs.
- Add the milk mixture. Pour in ¾ of the milk mixture. Increase the speed to medium and write-up until the thrash is stake and fluffy, 1-2 minutes, scraping lanugo the trencher as needed. Add the remaining milk and write-up for a final time, on low to start and then on upper for flipside minute, scraping lanugo the trencher halfway.
- Bake. Pour the thrash evenly into the prepared pan and smooth the top. Bake on the part-way rack until the top is golden and a toothpick inserted in the part-way comes out with just a few moist crumbs, 60-70 minutes. Let tomfool for at least 15 minutes surpassing placing a wire rack on the top of the bundt pan and inverting it.
- Meanwhile, prepare the glaze. In a saucepan, combine the sugar, butter, and lemon juice. Set the pan over medium heat and cook, stirring until the sugar is dissolved. While the confection is still warm, use a pastry skim to soak the confection with the glaze. You’ll likely need to make several passes over the confection surpassing it is all soaked in. Let the confection tomfool completely.
- Prepare the icing. Combine the powdered sugar, cream, vanilla, and salt in a trencher and whisk until smooth. Pour the icing over the cake, letting it spout over the sides. Let it set surpassing slicing and serving.
Storage and Make Superiority Instructions
- Leftover lemon bundt confection should be covered in saran wrap and stored at room temperature. It will stay fresh for 5-7 days.
- If you’d like to make the bundt confection superiority of time, prepare it as usual and add the glaze. The confection can then be double wrapped in saran wrap and frozen for up to 3 months. Thaw at room temperature overnight then add the icing.
Tips and Tricks for Perfect Lemon Bundt Cake
- Zest your lemons surpassing squeezing them. I can’t tell you how many times I’ve jumped into a recipe, squeezing my lemons with carefree glee, only to realize I still need the zest. It’s MUCH easier to zest the lemons surpassing they’re been sliced and juiced.
- Starting with room temperature ingredients helps the thrash incorporate increasingly completely and quickly.
- To quickly bring eggs to room temperature, submerge them in a trencher of warm water for well-nigh a 1 minute.
- Make sure the thrash is well incorporated by scraping lanugo the sides and marrow of the trencher at regular intervals.
- The soaking lemon drizzle should be put on the confection while it’s still warm, while the icing should be poured once the cake is completely cool.
- Taking time to let the lemon drizzle soak in makes all the difference! If you enjoyed the savor and uneaten moisture this technique gives, try it out in our Peach Bundt Confection with Bourbon Syrup.
FAQs
Can I use a regular confection pan instead of a bundt?
The stereotype bundt confection pan holds 12 cups of batter. If you’d like to use a regular pan, you’ll need one 13 x 9 inch confection pan or two 9 inch rounds. Make sure to leave well-nigh ½ inch of space whilom the thrash for the confection to rise. You may have a little thrash leftover.
You’ll moreover need to retread your cooking times. Here’s a unconfined guide to sultry times and temperatures for variegated pans.
How to alimony a bundt confection from sticking?
Use a good quality aluminum bundt pan, and stratify it generously with Baker’s Joy or flipside cooking spray that contains flour. I have not had any issues with sticking since switching to Baker’s Joy.
How do you alimony a lemon bundt confection moist?
Good news, this confection stays moist for a very long time! The lemon drizzle helps seal the exterior of the confection and alimony moisture in. For weightier results, imbricate the confection in saran wrap and store at room temperature.
What can I use if I don’t have unbearable lemon zest?
If you don’t have lemon zest, sub a teaspoon of the zest for ½ teaspoon of lemon extract. I don’t recommend subbing the zest with spare lemon juice as it can impact the final texture of the cake.
Can I use a fine grater to zest a lemon?
Absolutely! Most citrus zesters are, essentially, fine graters. If you don’t have a citrus zester (this one is our favorite), you can veritably use a fine cheese grater.
Can I use bottled lemon juice instead of fresh?
I personally find bottled lemon juice to be much increasingly tart and acidic than fresh, so I don’t recommend using it as a substitute when baking.
Lemon Bundt Cake
Moist and fluffy lemon bundt confection is topped with a velvety lemon drizzle and simple icing for an effortlessly elegant dessert.
Ingredients
For the cake:
- ¾ cup whole milk
- ¼ cup fresh squeezed lemon juice
- 5 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- ¼ cup cornstarch
- 2 ¼ cups granulated sugar
- 2 Tablespoons lemon zest
- 2 teaspoons sultry powder
- ½ teaspoon sultry soda
- 1 teaspoon Kosher salt
- 1 ½ cup (3 sticks) unsalted butter, softened to room temperature
For the glaze:
- ½ cup granulated sugar
- 1 Tablespoon unsalted butter
- 3 Tablespoons fresh squeezed lemon juice
For the icing:
- 1 cup powdered sugar
- 2 Tablespoons surf or half and half
- ¼ teaspoon vanilla extract
- Pinch salt
Instructions
- Prep. Preheat the oven to 325 degrees. Stratify a 12-15 cup bundt pan with cooking spray with flour, such as Baker’s Joy. Zest your lemons surpassing juicing them. Set aside.
- Whisk wet ingredients. In a large measuring cup, whisk together the milk, lemon juice, eggs, and vanilla extract.
- Whisk dry ingredients. In the trencher of an electric mixer, whisk together the confection flour, granulated sugar, lemon zest, sultry powder, sultry soda and salt until well combined.
- Add the butter. With the beater zipper in place and the mixer on low speed, uncork subtracting the butter in small Tablespoon sized pieces. Continue to write-up until all the butter is added, and the mixture is in small crumbs.
- Add the milk mixture. Pour in ¾ of the milk mixture. Increase the speed to medium and write-up until the thrash is stake and fluffy, 1-2 minutes, scraping lanugo the trencher as needed. Add the remaining milk and write-up for a final time, on low to start and then on upper for flipside minute, scraping lanugo the trencher halfway.
- Bake. Pour the thrash evenly into the prepared pan and smooth the top. Bake on the part-way rack until the top is golden and a toothpick inserted in the part-way comes out with just a few moist crumbs, 60-70 minutes. Let tomfool for at least 15 minutes surpassing placing a wire rack on the top of the bundt pan and inverting it.
- Meanwhile, prepare the glaze. In a saucepan, combine the sugar, butter, and lemon juice. Set the pan over medium heat and cook, stirring until the sugar is dissolved. While the confection is still warm, use a pastry skim to soak the confection with the glaze. You’ll likely need to make several passes over the confection surpassing it is all soaked in. Let the confection tomfool completely.
- Prepare the icing. Combine the powdered sugar, cream, vanilla, and salt in a trencher and whisk until smooth. Pour the icing over the cake, letting it spout over the sides. Let it set surpassing slicing and serving.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 71mgSodium: 240mgCarbohydrates: 67gFiber: 1gSugar: 45gProtein: 5g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most well-judged calculation, I unchangingly recommend running the numbers yourself with the specific products you use.
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