Lemon Bundt Cake
Lemon Bundt Cake
Ingredients
For the Cake
- 2 1/3 cups granulated sugar
- 1/3 cup lemon zest
- 1 1/4 cups vegetable oil
- 1/2 teaspoon lemon extract, optional
- 1 teaspoon vanilla extract
- 4 eggs, large
- 2 yolks
- 1/4 cup freshly-squeezed lemon juice
- 1 cup sour cream/whole-milk plain yogurt
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour, (195 grams)
- 1 1/2 cups cake flour, (180 grams)
For the Syrup
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup granulated sugar
For the Glaze
- 2 1/2 cups confectioners’ sugar, sifted
- 1/4 cup freshly-squeezed lemon juice, or more as needed
- 1 tablespoon sour cream/yogurt
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, combine the 2 1/3 cups granulated sugar and 1/3 cup lemon zest. Use your fingers to rub the zest into the sugar until fully incorporated.
⏱️ 3 min
- 3
Add the 1 1/4 cups vegetable oil, 1/2 teaspoon lemon extract (if using), and 1 teaspoon vanilla extract. Whisk until incorporated.
⏱️ 2 min
- 4
Add the 4 large eggs and 2 yolks, one at a time, whisking to combine between each addition.
⏱️ 3 min
- 5
Add the 1/4 cup freshly-squeezed lemon juice and whisk to incorporate. Then, add the 1 cup sour cream/whole-milk plain yogurt. Whisk relatively vigorously throughout this process.
⏱️ 2 min
- 6
Sprinkle the 1 tablespoon baking powder and then the 1 teaspoon kosher salt over the wet ingredients. Whisk vigorously to combine.
⏱️ 1 min
- 7
Sift the 1 1/2 cups (180 grams) cake flour over the bowl. Then, add the 1 1/2 cups (195 grams) all-purpose flour.
⏱️ 2 min
- 8
Gently fold the flours into the wet ingredients using a flexible spatula. Stop mixing when you can still see a streak or two of flour.
⏱️ 2 min
- 9
Spray a 10-cup bundt pan thoroughly with cooking spray or coat with softened butter. Dust the pan with granulated sugar, knocking out any excess. It is recommended to do this step just before filling the pan to prevent the cake from sticking post-bake.
⏱️ 2 min
- 10
Transfer the batter to the prepared bundt pan. Bake for about 45 to 50 minutes, or until a cake tester inserted into the center comes out with a moist crumb. Begin checking the cake around 45 minutes, especially if your oven tends to run hot.
⏱️ 50 min•🌡️ 350
- 11
While the cake bakes, prepare the syrup by combining 1/4 cup freshly-squeezed lemon juice and 1/4 cup granulated sugar.
⏱️ 2 min
- 12
Once the cake is baked, soak it post-bake in the prepared syrup to keep it extra moist. This can be done by brushing the syrup onto the cake.
⏱️ 2 min
- 13
Prepare the glaze by combining 2 1/2 cups sifted confectioners’ sugar, 1/4 cup freshly-squeezed lemon juice (or more as needed for desired consistency), and 1 tablespoon sour cream/yogurt.
⏱️ 3 min
- 14
Once the cake has cooled slightly, pour the glaze over the cake.
⏱️ 1 min
- 15
Slice and serve the lemon bundt cake. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Bundt Cake
For the Cake
- 2 1/3 cups granulated sugar
- 1/3 cup lemon zest
- 1 1/4 cups vegetable oil
- 1/2 teaspoon lemon extract, optional
- 1 teaspoon vanilla extract
- 4 eggs, large
- 2 yolks
- 1/4 cup freshly-squeezed lemon juice
- 1 cup sour cream/whole-milk plain yogurt
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour, (195 grams)
- 1 1/2 cups cake flour, (180 grams)
For the Syrup
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup granulated sugar
For the Glaze
- 2 1/2 cups confectioners’ sugar, sifted
- 1/4 cup freshly-squeezed lemon juice, or more as needed
- 1 tablespoon sour cream/yogurt
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, combine the 2 1/3 cups granulated sugar and 1/3 cup lemon zest. Use your fingers to rub the zest into the sugar until fully incorporated.
⏱️ 3 min - 3
Add the 1 1/4 cups vegetable oil, 1/2 teaspoon lemon extract (if using), and 1 teaspoon vanilla extract. Whisk until incorporated.
⏱️ 2 min - 4
Add the 4 large eggs and 2 yolks, one at a time, whisking to combine between each addition.
⏱️ 3 min - 5
Add the 1/4 cup freshly-squeezed lemon juice and whisk to incorporate. Then, add the 1 cup sour cream/whole-milk plain yogurt. Whisk relatively vigorously throughout this process.
⏱️ 2 min - 6
Sprinkle the 1 tablespoon baking powder and then the 1 teaspoon kosher salt over the wet ingredients. Whisk vigorously to combine.
⏱️ 1 min - 7
Sift the 1 1/2 cups (180 grams) cake flour over the bowl. Then, add the 1 1/2 cups (195 grams) all-purpose flour.
⏱️ 2 min - 8
Gently fold the flours into the wet ingredients using a flexible spatula. Stop mixing when you can still see a streak or two of flour.
⏱️ 2 min - 9
Spray a 10-cup bundt pan thoroughly with cooking spray or coat with softened butter. Dust the pan with granulated sugar, knocking out any excess. It is recommended to do this step just before filling the pan to prevent the cake from sticking post-bake.
⏱️ 2 min - 10
Transfer the batter to the prepared bundt pan. Bake for about 45 to 50 minutes, or until a cake tester inserted into the center comes out with a moist crumb. Begin checking the cake around 45 minutes, especially if your oven tends to run hot.
⏱️ 50 min•🌡️ 350 - 11
While the cake bakes, prepare the syrup by combining 1/4 cup freshly-squeezed lemon juice and 1/4 cup granulated sugar.
⏱️ 2 min - 12
Once the cake is baked, soak it post-bake in the prepared syrup to keep it extra moist. This can be done by brushing the syrup onto the cake.
⏱️ 2 min - 13
Prepare the glaze by combining 2 1/2 cups sifted confectioners’ sugar, 1/4 cup freshly-squeezed lemon juice (or more as needed for desired consistency), and 1 tablespoon sour cream/yogurt.
⏱️ 3 min - 14
Once the cake has cooled slightly, pour the glaze over the cake.
⏱️ 1 min - 15
Slice and serve the lemon bundt cake. Enjoy!
⏱️ 1 min