If you love lemon as much as I do, this recipe has to make it to your kitchen. Dense and buttery Bundt cake, flavored with plenty of lemon. Mildly sweet and definitely refreshing.
If I had to pick a top 5 for cake flavors, lemon would definitely be one of them. I have quite a history of lemon stuff:
- lemon cream sandwich cookies
- lemon glazed vanilla pound cake
- lemon custard cream cups
- lemon raspberry cake(possibly the best cake I’ve made so far)
- lemon crumble bars (only 6 ingredients!!!)
- and finally blueberry lemon muffins
In each of my lemon recipes I describe how much I like the zesty, fresh lemon flavor. And this time is no different: Lemon pairs SO WELL with sweet dishes. I can’t tell you enough. If you’ve tried it before, you’ll know what I mean. This lemon Bundt cake is no different. It’s so buttery and zesty… Oh my gosh, SO good. Foodgasm. You can even drizzle this lemon glaze on top for extra lemon flavor, if you’re feeling fancy. It will still be amazing if you don’t though.
For this Bundt cake I used a 22 cm Bundt pan. If you don’t have a Bundt pan, you can also use a regular cake pan. The Bundt pan looks prettier (in my opinion), but there won’t be any difference in flavor. Also, make sure you adjust baking time. A regular cake pan might take a bit longer than a Bundt pan. Whatever pan you use, make sure you butter and flour the pan well to remove the cake easily after baking. A good baking spray does the trick too.
And that’s just about everything you need to know about this cake. It’s super easy and there aren’t any tricks. Honestly. Just make sure you use good lemons for the lemon juice. Don’t substitute with flavorings. It’s never as good in my opinion. Same goes for the zest. For maximum fresh flavor, just get the real stuff 😉
- 300 g all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 170 g unsalted butter, room temperature
- 300 g caster sugar
- 4 eggs, room temperature
- 190 g sour cream, room temperature
- 60 mL lemon juice
- zest of 2 lemons
- Preheat the oven to 180C and spray a Bundt cake with baking spray.
- In a bowl, mix the flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Mix in the eggs one by one. Add the next egg once the previous is fully incorporated.
- Mix in the sour cream, lemon juice and lemon zest.
- Fold in the flour mixture with a spatula until just mixed. Take care not to overmix.
- Pour the batter in the Bundt pan and bake the cake 50-60 min at 180C or until a cake tester comes out clean.
- Let the cake cool 5-10 minutes before inverting it onto a cooling rack.