Easy Lemon Bundt Cake Recipe

This moist and fluffy Lemon Bundt Confection is soaked in a rich, velvety lemon drizzle, then finished with a glossy, powdered sugar icing for the ultimate citrus cake! If you’re a fan of Starbuck’s Lemon Loaf, you’re going to love this lemon butter cake!

So Much to Love Well-nigh A Lemon Bundt Cake

Nothing makes me finger increasingly like a badass sergeant than turning out a perfect bundt cake. Forget roller coasters, the only adrenaline rush I need is lifting up that pan to reveal a perfectly browned and trappy bundt. What a feeling!

I promise this isn’t turning into a bundt confection blog, but I am unashamedly making my way through all the potential fruity, chocolatey, and caramely flavors.

Why not have a bundt confection for every occasion and craving? They’re relatively easy to make, squint effortlessly gorgeous, and work just as well for a birthday as they do for a cookout or potluck.

So far, we’ve perfected Strawberry Bundt Cake, Pear Bundt Cake, Banana Caramel Cake, and, of course, the one that started it all, The BEST Chocolate Bundt Cake.

Now, we finally have a Lemon Bundt Confection for all of our lemon lovers! This eyeful gets its bright, sunny savor from lemon juice, lemon zest, and a buttery, puckery lemon drizzle.

The lemon confection has a summery lemon savor with a tender and fluffy crumb, but it’s the lemon soaking syrup that sets it over the top, delivering a splash of clear, golden citrus. We top it all off with a simple icing, reminiscent of the thickly iced lemon loaf at Starbucks.

This confection will undeniability to you at breakfast; it will beg to be sliced up and served slantingly a cup of coffee as an afternoon pick me up, and you might still find yourself looking longingly in its direction at bedtime. Let’s get lanugo to merchantry and make this sunny lemon bundt confection together!

Key Ingredients

What You’ll Need to Make the Cake:

• Milk– I prefer to use whole milk, but 2% would moreover work.
• Lemon juice Zest– Fresh squeezed lemon juice is the way to go! Use a citrus squeezer and microplane grater to make it easy.
• Eggs– We’ll need a whopping five eggs for this lemon bundt cake. Having them at room temperature helps them incorporate hands into the batter.
• Flour Cornstarch– This is my hack for achieving a light, fluffy confection texture without using confection flour.
• Baking basics– Sultry powder, sultry soda, salt, and granulated sugar.
• Butter– Nothing beats the savor of a lemon butter cake! I use unsalted butter when sultry so I can tenancy the value of salt in the final recipe.

What You’ll Need for the Drizzle and Icing:

• The drizzle is made with lemon juice, butter, and a bit of sugar.
• For the icing, you’ll need powdered sugar, vanilla, and cream or half and half.

Tips and Tricks for Perfect Lemon Bundt Cake

• Zest your lemons surpassing squeezing them. I can’t tell you how many times I’ve jumped into a recipe, squeezing my lemons with carefree glee, only to realize I still need the zest. It’s MUCH easier to zest the lemons surpassing they’re been sliced and juiced.
• Starting with room temperature ingredients helps the thrash incorporate increasingly completely and quickly.
• To quickly bring eggs to room temperature, submerge them in a trencher of warm water for well-nigh a 1 minute.
• Make sure the thrash is well incorporated by scraping lanugo the sides and marrow of the trencher at regular intervals.
• The soaking lemon drizzle should be put on the confection while it’s still warm, while the icing should be poured once the cake is completely cool.
• Taking time to let the lemon drizzle soak in makes all the difference! If you enjoyed the savor and uneaten moisture this technique gives, try it out in our Peach Bundt Confection with Bourbon Syrup.

FAQs

Can I use a regular confection pan instead of a bundt?

The stereotype bundt confection pan holds 12 cups of batter. If you’d like to use a regular pan, you’ll need one 13 x 9 inch confection pan or two 9 inch rounds. Make sure to leave well-nigh ½ inch of space whilom the thrash for the confection to rise. You may have a little thrash leftover.

You’ll moreover need to retread your cooking times. Here’s a unconfined guide to sultry times and temperatures for variegated pans.

How to alimony a bundt confection from sticking?

Use a good quality aluminum bundt pan, and stratify it generously with Baker’s Joy or flipside cooking spray that contains flour. I have not had any issues with sticking since switching to Baker’s Joy.

How do you alimony a lemon bundt confection moist?

Good news, this confection stays moist for a very long time! The lemon drizzle helps seal the exterior of the confection and alimony moisture in. For weightier results, imbricate the confection in saran wrap and store at room temperature.

What can I use if I don’t have unbearable lemon zest?

If you don’t have lemon zest, sub a teaspoon of the zest for ½ teaspoon of lemon extract. I don’t recommend subbing the zest with spare lemon juice as it can impact the final texture of the cake.

Can I use a fine grater to zest a lemon?

Absolutely! Most citrus zesters are, essentially, fine graters. If you don’t have a citrus zester (this one is our favorite), you can veritably use a fine cheese grater.

Can I use bottled lemon juice instead of fresh?

I personally find bottled lemon juice to be much increasingly tart and acidic than fresh, so I don’t recommend using it as a substitute when baking.