Deliciously Moist Lemon Bundt Cake for Sunshine Moods

Experience the refreshing delight of a Lemon Bundt Cake that captivates with its moist texture and zesty flavor, perfect for any occasion.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Butter, softened Provides richness and moisture; substitute with margarine for a dairy-free version.
3 cups Sugar Sweetens the cake; consider reducing to 1 cup for a less sweet experience.
6 large Eggs, room temperature Adds structure and richness; room temperature eggs mix better for a fluffier cake.
5 tablespoons Lemon Juice Adds tartness that enhances flavor; fresh lemon juice is recommended for the best results.
1 tablespoon Lemon Zest Contributes a vibrant lemon flavor; increase zest for a stronger lemon punch.
1 teaspoon Lemon Extract Intensifies the lemon flavor; you can use vanilla extract for a different twist.
3 cups All-purpose Flour Provides structure; use a 1:1 gluten-free flour blend as a substitute.
0.5 teaspoon Baking Soda Helps the cake rise beautifully.
0.25 teaspoon Salt Enhances the overall flavor.
1.25 cups Sour Cream Adds moisture and tenderness; Greek yogurt works as a tangy alternative.

For the Icing

0.25 cup Sour Cream, room temperature Forms the base for the creamy icing.
2 tablespoons Butter, softened Adds a rich creaminess to the icing.
2.5 cups Confectioners' Sugar Sweetens and thickens the icing for perfect drizzling.
2-3 tablespoons Lemon Juice Adds a tangy kick to the icing; crucial for that zesty flavor.
2 teaspoons Lemon Zest Offers extra flavor and a beautiful decorative finish; feel free to add more for garnish.

Equipment

10-inch fluted tube pan
Mixing bowl
Electric mixer
Whisk

Method

Step-by-Step Instructions

Prep the Pan: Begin by greasing and flouring a 10-inch fluted tube pan to prevent sticking. Preheat your oven to 350°F (175°C).
Cream Butter and Sugar: Beat the softened butter and sugar together using a mixer on medium speed for 5-7 minutes until light and fluffy.
Add Eggs: One by one, add the room-temperature eggs into the creamed mixture, blending well after each addition.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
Combine Ingredients: Gradually alternate adding the dry mixture and sour cream into the butter and egg mixture, mixing gently until just combined.
Bake the Cake: Pour the batter into your prepared pan and bake for 55-60 minutes, checking doneness with a toothpick.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting onto a wire rack.
Prepare the Icing: Whisk together the room-temperature sour cream and softened butter, then gradually add confectioners' sugar, lemon juice, and zest.
Ice the Cake: Once cooled, drizzle the prepared icing over the top and sprinkle additional lemon zest for decoration.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Customize frosting sweetness and explore unique flavors.

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