Best 2 Incredibly Moist Lemon Bundt Cake Recipes
Indulge your taste buds with our incredibly moist lemon bundt cake, a culinary masterpiece that tantalizes with every bite. This classic dessert is elevated to new heights with a burst of tangy lemon flavor, perfectly balanced by a sweet and fluffy crumb. The intricate bundt pan design creates a visually stunning centerpiece, while the tender texture and delectable glaze make it an irresistible treat. In addition to our classic lemon bundt cake recipe, we also offer a delightful selection of variations, each with its own unique twist. From a zesty lemon blueberry bundt cake bursting with juicy blueberries to a decadent lemon cream cheese bundt cake with a creamy filling, our collection caters to every palate. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips ensure that you'll create a bundt cake that's sure to impress. So preheat your oven and get ready to embark on a delightful baking journey with our incredibly moist lemon bundt cake and its irresistible variations.
Let's cook with our recipes!
LEMON BUNDT CAKE
Mix It Up: For a berry lemon cake, add to the batter 1 and 1/4 cups blueberries or raspberries, tossed with 1 tablespoon flour. For a lemon poppy seed cake - add 1/4 cup of poppy seeds.
Provided by Shiran
Time 1h45m
Number Of Ingredients 16
Steps:
- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) Bundt pan and set aside.
- To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk/sour cream, lemon juice, and vanilla extract. Set bowls aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed for 3-4 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in the flour mixture in 3 additions, alternating with the lemon juice mixture in 2 additions, starting and ending with the flour. Do not over mix.
- Scrape batter into prepared pan and smooth the top. Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10-15 minutes, then remove from pan, carefully inverting it onto a plate.
- Meanwhile, make the syrup: In a small saucepan, combine sugar and lemon juice. Cook on medium-low heat until sugar dissolves and syrup forms. After inverting the cake to a plate, brush top and sides of the cake evenly with syrup. Use all syrup. Allow cake to cool to room temperature.
- To make the glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Pour over top of cake and let drizzle down the sides. Allow glaze to set, 15-30 minutes.
- The cake is best served at room temperature. Store cake in an airtight container in the fridge for up to 5 days. Leftovers can be frozen for up to 2 months.
LEMON CREAM BUNDT® CAKE
Amazing! A lemon Bundt® cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.
Provided by Connie Meacham Craig Barillas
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
- Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
- While the cake is baking, mix sugar and lemon juice until sugar is dissolved.
- Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 46.7 g, Cholesterol 63.1 mg, Fat 16.8 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 395.3 mg, Sugar 27.7 g
Tips:
- For a truly moist cake, use buttermilk instead of regular milk. Buttermilk helps to tenderize the cake and gives it a slightly tangy flavor.
- Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake at 350 degrees Fahrenheit for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing. This will help the glaze to set properly.
- For a richer flavor, use freshly squeezed lemon juice and zest.
- If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking dish.
Conclusion:
This incredibly moist lemon bundt cake is the perfect dessert for any occasion. It's easy to make and always a crowd-pleaser. With its light and fluffy texture, tangy lemon flavor, and sweet glaze, this cake is sure to be a hit. So next time you're looking for a delicious and easy dessert, give this lemon bundt cake a try. You won't be disappointed.
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