In my opinion, anything baked with lemon is super delicious. I mean, you cannot go wrong when incorporating lemon into your baking ;) This delightful and Moist Lemon Bundt Cake is full of fresh and citrusy flavours and topped with a creamy lemon glaze.
In my opinion, anything baked with lemon is super delicious. I mean, you cannot go wrong when incorporating lemon into your baking 😉 This delightful and Moist Lemon Bundt Cake is full of fresh and citrusy flavours and topped with a creamy lemon glaze.
About This Moist Lemon Bundt Cake
- This bundt cake is beyond easy to make and requires no fancy ingredients.
- There is a ton of freshly-squeezed lemon juice and zest in this recipe. It is highly recommended to use fresh lemon juice because it is full of flavour and aroma.
- This recipe calls for usual baking ingredients, and what is worth mentioning is that we need both butter and oil in this recipe. Butter adds a ton of buttery flavour to the cake, and oil keeps the cake moist longer.
- The liquid in this recipe comes from lemon juice, buttermilk, and sour cream.
- Buttermilk makes the crumb very tender, and that is all due to its acid property. Also, buttermilk's sour taste creates a perfect balance in the sweetness.
- Sour cream also tastes sour and contains acidity, which is significant in the cake's moist and fluffy texture. And it is an excellent source of fat in the recipe.
- The other ingredients include flour, leavener, eggs, and vanilla extract.
How To Make The Cake
- Whisk all the dry ingredients and set them aside.
- Zest two large lemons and add the zest to the granulated sugar. Use your fingertips to massage the lemon zest into the sugar and release the oil and aroma from the zest.
- Beat the eggs and room-temperature butter until light and fluffy.
- Add in the oil and mix well.
- Add the eggs one at a time and mix well after each one. Add the vanilla extract now.
- Whisk buttermilk, sour cream, and lemon juice in a separate bowl.
- Add ⅓ of the dry ingredients using a rubber spatula and gently fold them. Next, add ½ of the wet mixture. Repeat these two steps and finish with dry ingredients. DO NOT OVERMIX.
- Bake the cake in a 10-cup bundt pan, and let it fully cool before glazing.
Syrup & Glaze
- Soaking Syrup: To make this bundt cake extra moist, brush it with lemon syrup made of lemon juice and sugar. Boil the lemon juice and sugar together for a few minutes and let it cool.
- Glaze: This is made of powdered sugar, butter, and lemon juice. I like to add a splash of vanilla extract. First, melt the butter and let it cool but solidified. Add the sugar and mix well. Next, add a small amount of lemon juice and mix well. If you would like to have a runny glaze add more juice and less runny, add less juice. This bundt cake has a thicker glaze with the consistency of stirred yogurt. Garnish the top with lemon zest.
See more Bundt cake recipes here;
📖 Recipe
Moist Lemon Bundt Cake
In my opinion, anything baked with lemon is super delicious. I mean, you cannot go wrong when incorporating lemon into your baking 😉 This delightful and Moist Lemon Bundt Cake is full of fresh and citrusy flavours and topped with a creamy lemon glaze.
Ingredients
For The Cake
- 3 cup All-purpose flour, Spooned and leveled
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1½ cups Sugar
- 2 tablespoon Lemon zest, From two lemons
- 1 cup Butter, Room temperature
- ¼ cup Oil
- 4 Eggs, Room temperature
- 2 tablespoon Vanilla extract
- ⅓ cup Lemon juice, Freshly squeezed
- ½ cup Buttermilk, Room temperature
- ¼ cup Sour cream, Room temperature
For the syrup
- 1 cup Sugar
- ¼ cup Lemon juice, Freshly squeezed
For the Glaze
- 1 cup Powdered sugar
- 2 tablespoon Butter
- 3-4 tablespoon Lemon juice, Freshly squeezed
Instructions
How To Make The Cake
- Preheat the oven to 350℉, and butter a 10-cup bundt pan. Set aside.
- Whisk all dry ingredients and set aside.3 cup All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- Add the lemon zest to the sugar and massage them with your fingertips to release the oil and aroma from the lemon zest.1½ cups Sugar, 2 tablespoon Lemon zest
- Use the whisk attachment or hand mixer to beat the softened butter and sugar until light and fluffy.1 cup Butter
- Add the oil and mix well.¼ cup Oil
- Add the eggs, one at a time and mix well after each. Add the vanilla extract.4 Eggs, 2 tablespoon Vanilla extract
- Mix the buttermilk, sour cream, and lemon juice in a separate bowl.⅓ cup Lemon juice, ½ cup Buttermilk, ¼ cup Sour cream
- Using a rubber spatula, add the dry ingredients alternating with the wet ingredients in three stages. Start and finish with dry ingredients.
- Pour the batter into the greased pan and bake for 35-45 minutes or until an insert comes out clean. Let it cool in the pan for 10 minutes, then transfer it to the cooling rack to cool completely.
How To Make The Syrup
- Pour the lemon juice and sugar into a saucepan and bring to a boil. Let it cool. Brush the cool cake with the syrup1 cup Sugar, ¼ cup Lemon juice
How To Make The Glaze
- Melt the butter and let it cool but not solidify. Add the powdered sugar and only add one tablespoon of lemon juice. Mix well until the glaze has the consistency of stirred yogurt. If you would like to make a runny glaze add more lemon juice.1 cup Powdered sugar, 2 tablespoon Butter, 3-4 tablespoon Lemon juice
- Let the syrup soak, then pour the glaze over the bundt cake. Let it set for ten minutes.
Tried this recipe?Let us know how it was!
Farnaz Marandi says
Very perfect delicious and moist cake. Thanks Arezoo for the best and delicious recipes
Arezou Bahador says
Oh, that is great knowing you liked this recipe, Farnaz.
Maria says
Such a tasty and moist cake and a really easy to follow recipe! I will definitely be making this again!
Arezou Bahador says
Dear Maria, I am very happy to know that you liked this recipe, and thanks for your feedback!