Introduction
This delightful lemon bundt cake is a perfect treat that combines the rich flavor of butter and the brightness of lemon. Moist, tender, and bursting with citrusy goodness, this cake is ideal for special occasions or simply to enjoy with your afternoon tea.
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
15 minutes
Cook Time, Total Time, Yield
Cook Time: 85-90 minutes
Total Time: 1 hour 40-45 minutes
Yield: 12 servings
Following these detailed steps will guide you in creating this luscious lemon bundt cake that is sure to impress family and friends alike.
Detailed Directions and Instructions
Step 1: Preheat Oven and Prepare Bundt Pan
Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
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 incorporates air into the batter, which helps the cake to rise.
Step 3: Add Eggs
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. This ensures that each egg is fully incorporated before the next one is added.
Step 4: Incorporate Wet Ingredients
Mix in the sour cream, vanilla extract, lemon extract, lemon juice, and lemon zest. Blend until the batter is smooth and well combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
Step 6: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix, as this can result in a dense cake.
Step 7: Pour Batter into Bundt Pan
Pour the batter into the prepared Bundt pan, spreading it evenly to ensure that the cake bakes uniformly.
Step 8: Bake the Cake
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes of baking.
Step 9: Cool in the Pan
Remove the cake from the oven and let it cool in the pan for 10 minutes. This allows it to set and makes it easier to remove from the pan.
Step 10: Invert and Cool Completely
Carefully invert the cake onto a wire rack and allow it to cool completely. This helps to maintain the cake’s texture.
Step 11: Prepare Lemon Glaze
Once the cake has cooled, prepare the lemon glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 tablespoon of melted butter until smooth.
Step 12: Drizzle Glaze Over Cake
Drizzle the glaze over the cooled cake before serving. Allow the glaze to set slightly for best appearance.
Notes
Note 1: Bundt Pan Preparation
Make sure to grease and flour the Bundt pan thoroughly to avoid any sticking. A non-stick spray can also be used.
Note 2: Lemon Flavor
For a more pronounced lemon flavor, consider adding additional lemon zest or a bit more lemon juice to the glaze.
Note 3: Egg Temperature
Using room temperature eggs helps create a smoother batter and improves the cake’s rise.
Note 4: Cooling Time
Ensure the cake is completely cooled before applying the glaze to prevent it from melting into the cake.
Note 5: Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Cook techniques
Creaming Butter and Sugar
Start by ensuring your butter is softened to room temperature for easier mixing. Use a hand mixer or stand mixer to beat the butter and granulated sugar together until the mixture is light in color and fluffy in texture. This process incorporates air, helping to achieve a lighter cake.
Incorporating Eggs
Add the eggs one at a time into the creamed butter and sugar mixture. Make sure to beat well after each addition to ensure that the eggs are fully incorporated, which will help to create a stable structure in the cake.
Mixing Wet Ingredients
After the eggs are added, mix in the sour cream, vanilla extract, lemon extract, lemon juice, and lemon zest. Combine until smooth but do not overmix, as it can develop gluten in the flour that may make the cake dense.
Whisking 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 throughout the flour before combining it with the wet ingredients.
Combining Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix gently, stopping as soon as the flour is incorporated. This helps to maintain the tenderness of the cake.
Baking and Cooling
Pour the batter into a well-greased and floured Bundt pan. Bake in the preheated oven until a toothpick inserted comes out clean. Allow the cake to cool in the pan for a short time before inverting it onto a wire rack to cool completely.
Making the Lemon Glaze
Once the cake is completely cooled, whisk together powdered sugar, lemon juice, and melted butter until smooth. Drizzle this glaze over the cake for added flavor and moisture.
FAQ
What type of flour is best for this recipe?
All-purpose flour is recommended as it provides the right balance of protein for a tender cake.
Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Just make sure to adjust the salt in the recipe to maintain the desired flavor.
What can I substitute for sour cream?
Greek yogurt or buttermilk can be used as a substitute for sour cream, providing a similar texture and tanginess.
How do I prevent the cake from sticking to the Bundt pan?
Make sure to grease and flour the Bundt pan thoroughly before pouring in the batter to create a non-stick surface.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with just a few crumbs attached.
Conclusion
The lemon Bundt cake is a delightful treat that combines rich flavors with a refreshing citrus twist. Its moist and tender texture, enhanced by the tanginess of lemon, makes it a perfect dessert for any occasion. The addition of a lemon glaze adds a finishing touch that elevates the cake’s presentation and taste. This recipe is not only simple to follow but also versatile enough to impress family and friends.
More recipes suggestions and combination
Lemon Blueberry Pound Cake
Incorporate fresh blueberries into the batter for a burst of flavor that complements the lemon zest and juice perfectly.
Lemon Poppy Seed Muffins
Transform the ingredients into individual muffins by adding poppy seeds and adjusting baking time, resulting in a delightful breakfast option.
Lemon Cream Cheese Frosting
Enhance the Bundt cake with a creamy frosting made from cream cheese, powdered sugar, lemon juice, and a hint of lemon zest.
Lemon Almond Cake
Substitute some all-purpose flour with almond flour for a nutty flavor that pairs beautifully with the lemon ingredients.
Lemon Raspberry Cake
Add raspberries into the batter for a vibrant color and tartness that complements the sweetness of the cake.
