Introduction
Discover a delightful lemon Bundt cake that combines buttery richness with zesty freshness. This recipe is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or simply a treat for yourself. With its moist texture and tangy glaze, this cake will surely impress your guests and keep them coming back for more.
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 time for this recipe is approximately 25 minutes.
Cook Time, Total Time, Yield
Cook time is around 85-90 minutes. The total time from start to finish is about 2 hours, including cooling time. This recipe yields one 12-cup Bundt cake.
Enjoy making this zesty lemon Bundt cake, and savor every slice filled with sweetness and citrus goodness!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan thoroughly to prevent sticking.
Step 2: 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 process usually takes about 3 to 5 minutes.
Step 3: Add Sour Cream
Add the sour cream to the butter-sugar mixture and beat until well combined, ensuring that there are no lumps.
Step 4: Incorporate Eggs
Incorporate the eggs one at a time into the mixture, mixing well after each addition until fully combined.
Step 5: Add Flavorings
Mix in the vanilla extract, lemon extract, lemon juice, and lemon zest until the batter is smooth and well-combined.
Step 6: Prepare Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure that the baking powder is evenly distributed.
Step 7: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix; the batter should be smooth.
Step 8: Pour into Bundt Pan
Pour the batter into the prepared Bundt pan, spreading it evenly to ensure uniform baking.
Step 9: Bake the Cake
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness at the 85-minute mark.
Step 10: Cool in Pan
Remove the cake from the oven and let it cool in the pan for 10 minutes to allow it to set.
Step 11: Invert onto Wire Rack
Carefully loosen the cake from the sides of the pan using a butter knife or icing spatula. Invert it onto a wire rack to cool completely.
Step 12: Prepare the Glaze
Once the cake has cooled, prepare the glaze by whisking together the powdered sugar, melted butter, lemon juice, and lemon extract until smooth.
Step 13: Drizzle the Glaze
Drizzle the glaze over the cooled cake, allowing it to set before serving for a delightful finish.
Notes
Serving Suggestions
This cake pairs beautifully with fresh berries or a dollop of whipped cream for added richness.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Baking Tip
For best results, make sure all ingredients are at room temperature before you begin mixing. This helps to create a more uniform batter.
Cook techniques
Creaming Butter and Sugar
Creaming is the process of beating softened butter and granulated sugar together until the mixture becomes light and fluffy. This technique incorporates air into the mixture, which helps to create a light texture in the final cake.
Incorporating Eggs
Adding eggs one at a time ensures that each egg is fully mixed into the batter before adding the next. This technique helps to maintain the batter’s stability and smoothness.
Mixing Wet and Dry Ingredients
When combining wet and dry ingredients, it’s important to mix until just combined. Overmixing can lead to a dense cake, so stop mixing as soon as no flour is visible.
Baking in a Bundt Pan
Greasing and flouring the Bundt pan thoroughly ensures the cake will release easily without sticking. Additionally, using a proper oven temperature and time allows the cake to bake evenly.
Cooling the Cake
Allowing the cake to cool in the pan for about 10 minutes helps it set before being inverted onto a wire rack, which lets air circulate around the cake for even cooling.
Making the Glaze
Whisking together the glaze ingredients until smooth helps ensure an even consistency when drizzling over the cooled cake, enhancing its flavor and appearance.
FAQ
Can I substitute the sour cream?
Yes, you can use plain yogurt or buttermilk as a substitute for sour cream.
How can I tell if the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
What can I do with leftover lemon juice?
Leftover lemon juice can be stored in the refrigerator for a few days or frozen in ice cube trays for future use.
Can I use a different type of extract?
Yes, you can experiment with other flavor extracts like almond or orange, but keep in mind that it will alter the cake’s flavor profile.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Conclusion
This lemon Bundt cake is a delightful treat that perfectly balances sweetness with the tangy brightness of lemon. Its moist texture, enhanced by sour cream and the rich flavor of butter, makes it a crowd-pleaser for any occasion. The lemon glaze adds an extra layer of flavor, ensuring that each bite is delicious and refreshing. Whether served at a family gathering or enjoyed as a personal indulgence, this cake is sure to impress.
More recipes suggestions and combination
Vanilla Bean Cake
Swap out the lemon extracts and juice for high-quality vanilla beans and vanilla extract for a classic vanilla bean Bundt cake.
Orange Citrus Cake
Replace the lemon juice and zest with fresh orange juice and zest, adding a delightful twist to create a vibrant orange citrus cake.
Chocolate Lemon Cake
Incorporate cocoa powder into the batter while maintaining the lemon flavors for a rich chocolate lemon combination that tantalizes the taste buds.
Berry Lemon Cake
Fold in fresh berries like blueberries or raspberries into the batter for a fruity variation that pairs wonderfully with the zesty lemon flavor.
Coconut Lemon Cake
Add shredded coconut to the batter and replace regular milk or sour cream with coconut milk for a tropical twist to the lemon cake.
