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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.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Calories

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 syrup
    1 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.
Keyword Best Lemon Cake, Lemon Bundt Cake, Lemon Cake, Moist Lemon Bundt Cake
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