Introduction
Indulge in the refreshing taste of a homemade lemon Bundt cake that is both moist and flavorful. This delightful dessert is perfect for any occasion, be it a family gathering, a birthday celebration, or simply a treat for yourself. The combination of sour cream, fresh lemons, and a hint of vanilla creates a cake that is irresistibly delicious and sure to impress your guests.
Detailed Ingredients with measures
– 1 cup butter, softened
– 2 cups granulated sugar
– 1 cup sour cream
– 6 eggs
– 1 teaspoon vanilla extract
– 2 teaspoons lemon extract
– ¼ cup lemon juice
– Zest of 1 lemon
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
Prep Time
Preparation for this lemon Bundt cake takes about 20 minutes.
Cook Time, Total Time, Yield
The cake requires 85-90 minutes of baking time. In total, you can expect to spend around 1 hour and 50 minutes from start to finish, including cooling time. This recipe yields one 12-cup Bundt cake.
With the above ingredients and instructions, you are all set to create a delightful lemon Bundt cake that is both tangy and sweet, offering a perfect ending to any meal. Enjoy the process and the delicious results!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 325°F (160°C). Ensure your oven is properly heated to guarantee even baking.
Step 2: Prepare the Bundt Pan
Grease and flour a 12-cup Bundt pan thoroughly. This step is crucial to prevent the cake from sticking.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes using an electric mixer.
Step 4: Incorporate Sour Cream
Beat in the sour cream until it is fully incorporated into the butter-sugar mixture. Ensure there are no lumps.
Step 5: Add Eggs
Add the eggs one at a time, mixing well after each addition. This helps maintain the mixture’s emulsion.
Step 6: Mix in Flavorings
Mix in the vanilla extract, lemon extract, lemon juice, and lemon zest until the batter is smooth and well-blended.
Step 7: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent is evenly distributed.
Step 8: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to keep the cake tender.
Step 9: Fill the Bundt Pan
Pour the batter into the prepared Bundt pan, spreading it evenly to avoid uneven baking.
Step 10: Bake the Cake
Bake in the preheated oven for 85-90 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Step 11: Cool in the Pan
Remove the cake from the oven and let it cool in the pan for 10 minutes. This helps it to firm up slightly.
Step 12: Invert the Cake
Carefully invert the cake onto a wire rack and allow it to cool completely. Be gentle to avoid breaking the cake.
Step 13: Prepare the Lemon Glaze
Once cooled, prepare the lemon glaze by whisking together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon melted butter until smooth.
Step 14: Drizzle the Glaze
Drizzle the glaze over the cooled cake before serving to add a refreshing lemon flavor.
Notes
Note 1: Room Temperature Ingredients
Ensure all your ingredients, especially butter and eggs, are at room temperature for the best mixing results.
Note 2: Bundt Pan Alternatives
If you don’t have a Bundt pan, you can also use two 9-inch round cake pans, but baking time may vary.
Note 3: Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Note 4: Serving Suggestions
This cake pairs beautifully with fresh berries or whipped cream for an extra treat.
Cook techniques
Creaming Butter and Sugar
Creaming together softened butter and granulated sugar is essential for incorporating air into the mixture, which helps create a light and fluffy texture in the final cake.
Incorporating Eggs
When adding eggs to the batter, do so one at a time and mix well after each addition. This ensures that each egg is fully incorporated, contributing to the stability and moisture of the cake.
Mixing Wet and Dry Ingredients
Combine the wet ingredients with the dry ingredients gradually. This prevents overmixing, which can lead to a dense cake. Mix until just combined for the best results.
Baking
Baking the cake at a low temperature (325°F) for a longer period ensures even cooking and prevents the cake from drying out or burning. Use the toothpick test to check for doneness.
Cooling
Allow the cake to cool in the pan for a short time before inverting onto a wire rack. This helps maintain the cake’s shape and prevents it from breaking apart.
Making Lemon Glaze
Create a smooth lemon glaze by whisking together powdered sugar, lemon juice, and melted butter. Adjust the consistency by adding more powdered sugar or lemon juice as needed before drizzling over the cooled cake.
FAQ
Can I use unsalted butter instead of regular butter?
Yes, unsalted butter can be used. Just make sure to adjust the salt in the recipe accordingly.
What can I substitute for sour cream?
Greek yogurt or buttermilk can be used as a substitute for sour cream in this recipe.
How can I tell if my cake is done baking?
A toothpick inserted into the center should come out clean or with a few crumbs attached, but not wet batter.
Can I make this cake in a different pan?
Yes, you can use a different type of cake pan, but baking times may vary. Make sure to adjust accordingly.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Conclusion
Enjoying this delightful lemon Bundt cake offers a refreshing burst of flavor that’s perfect for any occasion. The combination of sour cream and lemon extracts lends a rich, moist texture, while the glaze adds a sweet finish that beautifully complements the citrus notes. This cake is not only a treat for your taste buds but also a stunning centerpiece for your dessert table.
Variations with Fruits
Consider adding fresh blueberries or raspberries into the batter for a fruity twist. The tartness of the berries pairs wonderfully with the lemon flavor.
Chocolate Infusion
Incorporate chocolate chips into the batter for a delightful contrast. The sweetness of the chocolate will complement the tangy lemon, creating a unique flavor profile.
Nuts for Crunch
Add chopped walnuts or pecans to the batter. This addition provides a pleasing crunch and enhances the cake’s texture.
Coconut Flavored Cake
Substitute half of the all-purpose flour with shredded coconut for a tropical flair. This variation adds a subtle coconut flavor that works well with the lemon.
Spice It Up
Mix in a teaspoon of cinnamon or ginger for a warm, spicy note. This twist will bring a new dimension to the traditional lemon cake.
Layered Lemon Cake
Bake two or three layers instead of a Bundt, then fill and frost with lemon buttercream for a more elaborate cake that is sure to impress.
Citrus Medley
Combine different citrus fruit zests, such as orange or lime, for a zesty mix that elevates the flavor profile of the cake.
Cream Cheese Frosting
Try a cream cheese frosting instead of the lemon glaze for a richer, tangy topping that beautifully complements the lemon flavor.
Lemon Drizzle Loaf
Transform this Bundt cake into a lemon drizzle loaf by altering the cooking pan and baking time. This format is perfect for gifting or serving at brunch.
