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–+ servings
whole Lemon Bundt Cake

Lemon Bundt Cake

Lemon Bundt Cake is a delicious, pretty cake recipe. This is a cake worthy of any occasion.
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Course: Dessert
Cuisine: American
Keyword: 3 hole cake recipe, lemon dessert
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 - 10
Calories: 410kcal
Author: Sandy

Equipment

  • 9” or 10" Bundt Pan
  • Mixing Bowls
  • Hand Mixer or Wooden Spoon

Ingredients

  • 2¾ cups All Purpose Flour
  • 1½ cups Granulated Sugar
  • 3 teaspoons Baking Powder
  • ½ teaspoon Salt
  • ¾ cup Unsalted Butter, softened
  • 1 cup Milk
  • ½ cup Sour Cream
  • ½ cup Fresh Lemon Juice (3-4 lemons)
  • 1 Tablespoon Lemon Zest
  • 2 teaspoons Vanilla Extract
  • 4 Eggs

Lemon Glaze

  • 1⅔ cup Icing Sugar (powdered sugar)
  • 2-3 Tablespoons Lemon Juice
  • 1 Tablespoon Milk
  • 1 Tablespoon Lemon Zest

Instructions

  • Preheat oven to 350° F. Grease one 9” Bundt pan.
  • In a medium mixing bowl, mix together flour, baking powder, and salt. Set aside.
  • Beat butter, lemon zest, and sugar until light and creamy.
  • Add eggs, one at a time, mixing well after each addition.
  • Mix together milk, lemon juice, sour cream, and vanilla. Alternatively add milk mixture and dry mixture, mixing on low until just combined with each addition, until all ingredients are added. Don't over mix.
  • Pour batter into Bundt pan. Bake 50-60 minutes, until toothpick comes out clean in the center. Cool 15-20 minutes in the pan before inverting onto a cooling rack to cool completely.

Lemon Glaze

  • Make glaze by mixing icing sugar, lemon zest, milk, and enough lemon juice for desired consistency.
  • Once cake has cooled, pour glaze evenly over the top.

Notes

To Make Cupcakes

Makes about 20 cupcakes
  1. Line the wells of two muffin pans with paper liners. Then grease or spray the papers.
  2. Scoop the batter into the liners, a slightly heaping 1/4 cup for each.
  3. Bake the cupcakes in a preheated 350°F oven for about 22-25 minutes, until a toothpick inserted into the center comes out clean.
  4. Mix the icing in a small bowl. Dip the top of each cupcake into the glaze, until all of the icing is used up.

 

Tips For Lemon Bundt Cake

  • Bundt pans that have an intricate design, or old pans that are not non-stick, need to be well greased so the cake comes out of the pan intact. Melt some vegetable shortening and apply with a pastry brush in all of the crevices of the pan.
  • For stronger lemon flavor, use more grated lemon zest plus 1/2 teaspoon of lemon oil in the batter.
  • If you like a thicker icing, simply add a bit more of the powdered sugar when mixing it. If you get it too thick, add a little lemon juice or milk to thin it out.

Nutrition

Calories: 410kcal