How to Make the Perfect Lemon Bundt Cake
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When life gives you lemons, make a gorgeous lemon Bundt cake. We'll show you how to make this citrusy cake which has a triple dose of lemon. Yum!
There’s nothing more easy and elegant than a good Bundt cake. Whether you’re hosting brunch, book club or an elegant dinner party, a Bundt is always in style. The best part about these cakes is that they are a cinch to put together. Just follow some basic Bundt cake tips and you’ll have a gorgeous cake that everyone will ooh and ahh over.
But with so many great Bundt recipes out there, where do you start? Well, our Test Kitchen is partial to this ultra citrusy lemon Bundt cake. It’s tart, lush and suited to any occasion. Serve it up at your next party and have a leftover slice for breakfast the next day.
How to Make a Lemon Bundt Cake
This Lemon Lover’s Pound Cake is a favorite here at Taste of Home. It comes to us from contributor Annettia Mounger of Missouri. It’s so loved because this lemon pound cake packs a ton of lemon flavor thanks to lemon zest, lemon juice and a touch of lemon extract. When we say it’s a lemon lovers cake, we mean it! To make this cake, grab some lemons and these ingredients:
For the cake:
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 5 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/4 cups sour cream
For the icing:
- 1/4 cup sour cream
- 2 tablespoons butter, softened
- 2-1/2 cups confectioners’ sugar
- 3 tablespoons lemon juice
- 2 teaspoons grated lemon zest
Step 1: Prep Your Bundt Pan
For this recipe, you’ll need a 10-inch fluted tube pan. If you don’t have one yet, there are so many pretty Bundt pans to choose from. If you’re new to Bundt baking, try one without a ton of intricate design and then work your way to something fancier in the future. Our Test Kitchen used the Nordic Ware Original Bundt Pan ($25) for this recipe.
Then it’s time to grease the Bundt pan. Grab some shortening and smear it around the entire inside of your pan. Then dust the inside with flour and tap away the excess. If you see any spots that you missed, just go back in with an extra dab of shortening and a bit more flour.
Editor’s tip: Don’t use butter to coat your Bundt pan! The milk solids can cause your cake batter to stick. If you are out of shortening, you can always substitute a cooking spray formulated with flour like Pam Baking Spray or Baker’s Joy.
Step 2: Stir Up the Pound Cake Batter
Next, it’s time to create the batter. Cream the softened butter and sugar together in the bowl of your stand mixer (a good hand mixer works, too). Beat this duo together until light and fluffy—about six minutes. Then add the eggs one at a time and beat until well combined. Then stir in the lemon zest, juice and extract. The combination of all three will really make the flavor pop!
In another bowl, combine the flour, baking soda and salt. Give it a quick whisk. Then add in this mixture alternatively with the sour cream. Beat until just combined. If you overmix, you can make the cake tough.
Step 3: Bake the Bundt Cake
When you’re finished mixing up the batter, pour it into your prepared fluted tube pan. Because Bundt cakes tend to bake up with a domed bottom (which is absolutely fine and normal), try to make a bit of a trough in the batter. To do this, simply ensure a bit more batter goes up around the sides and there’s a bit of a dip in the center. It’ll help even things out a bit as it bakes.
Bake the cake at 350ºF for 55 to 60 minutes. At the 55-minute mark, insert a toothpick into the cake to check doneness. If it comes out clean, the cake is finished. Don’t be alarmed if the cake takes the full hour (or even slightly more). Bundt cakes are big and dense so they require some extra time.
Step 4: Cool and Flip
When the cake is done baking, let it cool on a wire rack for ten minutes before flipping. After that time, place a rack on the bottom of the cake and invert. If you greased the pan perfectly, it should pop out just fine.
If your Bundt cake is stuck, don’t fret yet! Try knocking the sides of the pan against the countertop (pad the counter with a towel first) to loosen the cake and flip again.
If you’re still not having luck, just leave the cake flipped over on the rack. Gravity will do its work and the cake will release. Check on the cake after about ten minutes of it resting this way.
Let your cake cool completely before moving onto the next step.
Step 5: Top with Icing
When your cake is completely cool and you’re ready to serve, whisk up a quick icing. Beat together the sour cream and softened butter until smooth, then gradually add in the confectioners’ sugar. Mix in the lemon juice and zest and drizzle over the top of the cake, letting the icing drip down the grooves.
You can go the extra mile here and top with a little extra lemon zest to give people a preview of what’s in store.
How to Serve and Store Bundt Cake
Once the cake is iced, it’s ready to serve! Use a serrated knife to cut perfect slices. If you and your company don’t finish this cake in a sitting, you can store the leftovers in the fridge for several days.
Freezer Instructions
Pound cakes also keep well in the freezer. If you’re looking to store this cake in the freezer for an extended period, skip the icing. Wrap in plastic or foil and make sure it’s sealed tightly. This should keep in the freezer for a few months. When you’re ready to serve, just defrost and ice. It turns out beautifully!
Lemon Lover’s Pound Cake
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My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, NJ
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This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. —Jo McFarland, Sterling, Virginia
