Description
This lemon bundt cake is sunshine on a plate! It’s bursting with fresh lemon flavor, super moist, and perfect for any day that needs a little zesty pick-me-up.
Ingredients
Units
Scale
For the Cake:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 cups sugar
- zest from 3 lemons
- 2 sticks butter, softened
- 4 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup lemon juice, about 2 lemons
- 3 tablespoons oil
For the Syrup:
- 1/3 cup warm lemon juice, about 3 lemons
- 1/2 cup sugar
For the Frosting:
- 2 1/2 cups powdered sugar, sifted
- 4-6 tablespoons lemon juice, from 3 lemons
For the Candied Lemon Slices:
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice, about 1/2 a lemon
- 1-2 lemons, sliced
Instructions
- Preheat the oven to 350°F. Grease a Bundt pan thoroughly with cooking spray, butter, or shortening.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, followed by the sour cream, vanilla extract, lemon juice, and oil. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Pour the batter into the prepared Bundt cake pan, ensuring it’s evenly distributed. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the syrup by combining warm lemon juice and sugar until dissolved.
- Slice the lemons into 1/8-inch slices. In a saucepan, simmer water, sugar, and lemon juice until sugar dissolves. Add lemon slices and simmer until translucent. Place candied lemon slices on parchment paper to cool.
- Whisk together lemon juice and powdered sugar until smooth. Adjust consistency with additional powdered sugar if needed.
- Once the cake is baked, let it cool for 10 minutes before flipping it onto a serving plate. Drizzle the lemon syrup over the cake, allowing it to soak in.
- Once cooled, frost the cake and garnish with candied lemon slices.
- Prep Time: 30 minutes
- Cooling Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 649
- Sugar: 84 g
- Sodium: 159.5 mg
- Fat: 22.1 g
- Carbohydrates: 109.8 g
- Fiber: 1.1 g
- Protein: 6.1 g
- Cholesterol: 105.8 mg