Name: Lemon Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 14 servings
Cuisine: American
Ingredients: . For the cake; 1 1/2 cups grams all-purpose flour; 1 1/2 cups grams cake flour; 2 teaspoons baking powder; 1 teaspoon fine salt; 2 1/2 cups grams granulated sugar; 4 tablespoons fresh lemon zest ((from about 6 lemons)); 4 tablespoons fresh lemon juice ((from about 2 lemons)); 8 large eggs ((at room temperature)); 1/2 cup grams sour cream ((at room temperature)); 4 sticks grams unsalted butter ((melted and cooled)); . For the glaze; 2 1/2 cups grams powdered sugar; 2 tablespoons fresh lemon juice; 2 tablespoons milk or cream

Welcome to the delightful world of baking with this Lemon Bundt Cake! This moist, flavorful cake is perfect for any occasion, bringing a burst of citrus sunshine to your table.

Tips for Success

Trust me, the combination of fresh lemon zest and juice makes this cake irresistibly refreshing. Don’t skip the cooling time; it’s essential for the perfect texture!

Why You’ll Love It

This cake is not only a feast for the eyes but also for the taste buds. The glaze adds just the right amount of sweetness to complement the tangy lemon flavor.

Ingredients

Instructions

Make the cake:
Step 1

- Preheat Oven: Preheat the oven to 350°F.
Step 2

- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
Step 3

- Combine Wet Ingredients: In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest. Add the lemon juice, eggs, and sour cream and pulse until combined. On low speed, gradually drizzle in the melted and cooled butter in a slow steady stream until well combined.
Step 4

- Combine Mixtures: Make a well in the center of the dry ingredient mixture. Pour in the wet ingredients. Mix gently with a rubber spatula until just combined. Batter will be slightly thin.
Step 5

- Prepare Bundt Pan: Grease a 10 or 12-cup bundt pan generously with baker's nonstick cooking spray, such as Baker's Joy, or melted shortening. Use a pastry brush to spread the spray into every nook and cranny of the pan. Immediately pour in the batter.
Step 6

- Bake the Cake: Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, about 50 to 60 minutes.
Step 7

- Cool the Cake: Cool in pan for 15 to 20 minutes, then run a thin flexible knife around the edges before inverting onto a wire rack. Cool completely.
Make the glaze:
Step 8

- Prepare the Glaze: In a small bowl, whisk together the glaze ingredients until thick but pourable. Add more juice or milk to thin out or more powdered sugar to thicken until your desired consistency. Spoon over the cake, letting it drip down the sides if desired. Let set for 15 minutes before slicing and serving.
Step 9

- Store the Cake: The glazed cake can be covered in foil or plastic wrap and stored at room temperature for up to 2 days.

Nutrition

Calories: 350, Fat: 15g, Carbs: 50g, Protein: 5g

Cooking techniques

Mixing, baking, glazing, and cooling are key techniques in this recipe. Proper mixing ensures a smooth batter, while baking at the right temperature is crucial for a fluffy texture.

Variations or substitutions

You can substitute Greek yogurt for sour cream for a tangier flavor. For a different twist, try adding poppy seeds or blueberries to the batter!

Storage tips

Store any leftovers covered at room temperature for up to 2 days. For longer storage, refrigerate and consume within a week.

Notes

Ensure all ingredients are at room temperature for the best results. This cake is great for celebrations or just a sweet treat!