As a chocolate lover, I rarely stray from my cocoa-filled comfort zone. However, when my husband and I had the opportunity to test a lemon cake, I was completely shocked by how much I loved it! Lemon bundt cake has become one of my favorite cakes because of its delicate crumb, zesty aroma, and decadently sweet flavor. So if you’re like me, a chocolate enthusiast, step out of your comfort zone and discover the remarkable flavors of lemon bundt cake. Prepare to be enchanted with every bite.
Recipe Ingredients
How to Make Lemon Bundt Cake
Preheat your oven to 325°F/160°C. Grease a 10-inch bundt pan generously with cooking spray and set aside. Wet Ingredients – Cream your butter and sugar on high in a stand mixer until it’s fluffy and starts to look white (5-7 minutes). Then add the cream cheese and mix for another minute. Stir in the eggs one at a time, beating well between each addition. (Photos 1-4) Add Dry Ingredients – Sift the flour and baking powder into the batter. Mix until just combined. (Photos 5-6) Add Flavorings – Then add the lemon zest, lemon juice, vanilla essence, and nutmeg if using. Stir well until everything is just combined. Try not to overmix. (Photos 7-8) Pour – Scrape down the sides of the mixing bowl. Pour batter into a greased cake pan. Then tap the pan on your work surface to eliminate large air bubbles. (Photo 9) Bake at 325°F/163℃ until a tester inserted into the center comes out clean (55–60 minutes). Transfer your cake to a wire rack and let it cool for 10 minutes. (Photo 10) Make the Glaze – Mix powdered sugar, melted butter, lemon juice, and vanilla in a medium bowl until well combined. Pour the glaze over your cooled cake. (Photos 11-12) Serve – Let the glaze harden slightly, and then serve.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Make the cake, let it cool, and then cover it with plastic or place it in an airtight cake carrier. Store it at room temperature for up to 3 days, in the fridge for a week, or freezer for 4-5 months. You can decide whether to glaze or not beforehand.
Serving and Storage Instructions
Slice and serve with a nice cold glass of milk or a cup of pumpkin spice latte and a dollop of homemade whipped cream. 🤩 Wrap your leftover cake in plastic or store it in an airtight cake carrier at room temperature for 3-4 days, in the refrigerator for a week, or freeze it for 4-5 months.
What Goes With Lemon Bundt Cake
This delicious recipe is the perfect final touch to any traditional Southern dinner. And what could be better than Southern mac and cheese, collard greens, mashed potatoes, and easy drop biscuits for a classic? And, of course, you’ll want Southern sweet tea to wash it all down.😉
More Easy Bundt Cake Recipes to Try
Conclusion
Lemon Bundt Cake is a showstopping dessert combining the tangy brightness of lemons with a moist and tender crumb. Would you like more decadent dessert recipes? Then follow me on Instagram! 😋
Watch How to Make It
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