Lemon Bundt Cake
An airy lemon bundt cake coated in sugar flavored with freshly grated lemon zest and then topped off with a generous drizzle of lemon glaze frosting! If you’ve been marking down days on your calendar just waiting for spring this is the perfect recipe for you! This Lemon Bundt Cake recipe is bursting with lemon flavor from inside out!
The cake batter swaps in lemon yogurt instead of milk for a cake with a concentrated lemon flavor without having to use lemon extract which can be overpowering and without having to zest a dozen lemons.
This lemon bundt cake is bound to be a family favorite this spring converting even the strongest lemon cake naysayers!
tips for the best lemon bundt cake
- Spoon flour into measuring cups. This ensures that you don’t use more than the flour called for in the lemon cake recipe which can happen when flour is packed tightly into the measuring cups by scooping it directly from its container.
- When adding your wet ingredients, add just enough to make a paste and allow to mix until there are no lumps before adding the remainder. If all the wet ingredients are added at once lumps of sugar or flour can slosh around without being completely incorporated.
- Cool your lemon cake in its bundt pan. This ensures that your cake doesn’t lose too much moisture
- If your lemon cake is left out uncovered or removed from the pan before cooling the loss of moisture may stop your lemon sugar from sticking. In this case, you can brush or spritz the cake lightly with simple syrup before applying the lemon sugar. To make simply syrup, dissolve sugar in an equal amount of water – for this recipe, 3 TBSP sugar and 3 TBSP water should do the trick!
- Steer clear of non-fat lemon yogurt. Fat is mostly responsible for how moist a cake is and in addition, flavor follows fat so you won’t do this recipe justice by using a non-fat yogurt. This one is my favorite as the true lemon flavor shines through.
- Use room temperature ingredients. Cold ingredients can stop the batter from properly emulsifying and trapping air which results in a more dense cake.
Servings: 12 slices
Equipment
- 1 mixer
- 1 standard bundt pan minimum 10-cup capacity
Ingredients
Lemon Bundt Cake
- 2 ½ cup bleached cake flour
- 2 cups granulated sugar
- 2 tsp baking powder
- ¾ tsp salt
- 4 large eggs
- 1 ¼ cups lemon yogurt about 12.5 fl. oz.
- 1¼ cups canola oil split in ¾ and ½ cup portions
- 2 tsp vanilla extract
Lemon Sugar
- ¼ cup granulated sugar
- ½ TBSP lemon zest zest from about ½ of a large lemon
Lemon Frosting Glaze
- 2 TBSP lemon juice juice from 1 large lemon
- 2 ¼ cups confectioner's sugar
- ½ tsp vanilla extract
Instructions
Lemon Bundt Cake
- Preheat oven to 325℉
- Add all dry ingredients (cake flour, baking powder, salt & sugar) to the bowl of a stand mixer with a flat beater attachment. Mix on low until ingredients are combined evenly.
- Add ¾ cup of canola oil to dry ingredients and allow to mix again until well combined. The mixture should resemble sand at this point.
- Combine the rest of the ingredients (eggs, remaining ½ cup of canola oil, yogurt & vanilla) in a small bowl and whisk with fork until egg is completely incorporated and mixture is smooth.
- With mixer on medium speed, add your wet ingredients starting with just enough to moisten batter/make a paste. Scrape down the sides/bottom of your mixer as necessary.
- Once this paste is smooth, gradually pour in the remainder of the wet ingredients until just combined. Batter will be thin
- Pour batter into your bundt pan sprayed with baking spray and bake for 45 minutes or until a toothpick come out with a couple crumbs.
- Allow cake to cool in bundt pan before removing cake.
Lemon Zest Sugar
- While cake cools, prepare lemon zest sugar by combining granulated sugar and lemon zest with your fingers – rubbing in the zest until evenly combined. The sugar may clump together while it sits out – this is normal, just use your fingers to break up the clumps.
Lemon Glaze Frosting
- Add confectioner's sugar, lemon juice and vanilla to a bowl and whisk until smooth.A crust may form at the top while it sits and the cake is cooling. This is normal, just give another whisk right before using to get rid of it.
Assembling Cake
- Cover cake by sprinkling generously with lemon zest sugar and then pour lemon glaze frosting evenly over bundt cake.
- Store in an airtight container or under a cake dome for up to 5 days for best flavor.
Don’t be shy!Tag me on IG at @thestushkitchen & show off your cooking skills! I can’t wait to see what you cook up!
Moist, not too sweet, amazing icing, are just some of the things that describe this superb cake. The lemon is not overpowering which is what I enjoyed the most. Amazing