Bring on allllll the spring and summer vibes with this tangy lemon cake! This Bundt is super flavorful and moist, and it’s absolutely packed with color and freshness.
If I had to pick one dessert to represent spring, I think it would have to be this cake!
The recipe for the cake batter is inspired by my lemon poppy seed bread, with a few tweaks made to make it more suitable for Bundt-caking.
Is Bundt-caking a word…? Let’s just say yes.
Lemon Bundt cake ingredients:
• flour
• baking powder
• salt
• butter + vegetable oil: if you know me, you probably know the drill by now: butter adds flavor and richness while oil yields an ultra soft and moist cake!
• sugar: granulated for the cake and powdered for the icing on top
• lemon zest + juice: using a combination helps us maximize on lemony flavor! The zest is where most of the flavor comes from (and it doesn’t make the cake overly tart). The juice adds a bit of flavor and tang, and the acidity also helps create bubbles and air in the cake!
• eggs
• milk
• sour cream or yogurt: either one works fine in this cake. I like sour cream just because it adds more richness and airiness. Here’s how to make a sour cream substitute using yogurt!
• fresh fruits: I used a combination of berries (black, blue, and strawberries) but you can add any of your favorite seasonal fruits!
How to make lemon Bundt cake:
1. Whisk together dry ingredients.
2. Cream together butter, oil, sugar, and lemon zest. Creaming the lemon zest with the sugar and fats helps draw out more oil, which draws out more lemony flavor!
3. Add eggs to the sugar mix one at a time. Whisk well after each addition.
4. Whisk in lemon juice and sour cream.
5. Alternate whisking in dry ingredients and milk. Mix in about half of the dry ingredients, followed by all of the milk. Finish off by whisking in the other half of the dry ingredients. Take care not to over mix!
6. Bake. Spread the batter into a greased Bundt pan, and bake until a skewer inserted into the center comes out clean.
7. Cool for about 15 minutes in the pan, then turn onto a wire rack to cool completely before icing.
8. Make the icing. Whisk together powdered sugar and lemon juice until you get a smooth icing. Add more juice if it’s too thick, or more powdered sugar if it’s too thin.
9. Ice & decorate. Drizzle the icing over the cooled cake and top with fruits.
Serve & enjoy!
Lemon Bundt cake storage:
To keep your Bundt fresh for longer, avoid slicing the cake until you’re ready to serve. The outside crust helps preserve the moisture and freshness of the cake, so slicing only leads to a quicker dry out!
Keep your Bundt cake tightly wrapped in plastic wrap (the less air exposure, the better). The cake will keep for up to 3 days at room temperature, or up to 5 days in the fridge.
Check out these other recipes!
• Ultimate Pancakes Recipe
• Lemon Poppy Seed Bread
• Chocolate Covered Strawberry Cake
• White Cake
Spring Lemon Bundt Cake Recipe
Ingredients
For the lemon Bundt cake:
- 3 cups (360g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons (1 & 1/2 sticks / 175g) unsalted butter, softened to room temperature
- 1/3 cup (80mL) vegetable oil
- 1 & 1/2 cups (300g) granulated sugar
- 3 tablespoons lemon zest about 2 to 3 lemons worth
- 3 large eggs, at room temperature
- 5 tablespoons (75mL) freshly squeezed lemon juice
- 3/4 cup (180g) sour cream or yogurt
- 1/2 cup (120mL) milk
For the lemon icing and toppings:
- 1 cup (130g) powdered sugar
- 2 to 3 tablespoons (30-45mL) freshly squeezed lemon juice
- fresh berries (I used strawberries, blueberries, and blackberries!)
Instructions
- Preheat your oven to 350°F. Grease and lightly flour a 9 inch Bundt pan, and set aside.
- In a medium sized bowl, combine flour, baking powder, and salt. Whisk to combine, and set aside to prep the wet ingredients.
- In a large bowl, combine butter, oil, sugar, and lemon zest. Using an electric mixer or a whisk, cream together until lightened in color and fluffy (about 2 minutes on medium speed or 5 minutes by hand).
- Add the eggs into the sugar mixture, one at a time, whisking well after each addition. Add the lemon juice and sour cream / yogurt, and whisk again to combine.
- Alternate adding dry ingredients and milk to the wet ingredients. Start by mixing in roughly half of the dry ingredients, followed by all of the milk. Finish off by folding in the remaining half of the dry ingredients. Take care not to over mix!
- Pour the batter into your prepared Bundt pan, and spread into an even layer. Bake in the center of your preheated 350°F oven for 40 to 55 minutes, or until a skewer inserted into the center comes out clean. If you notice the cake is browning too quickly, loosely tent the top with aluminum foil and continue baking until cooked through.
- Cool the cake for about 15 minutes in the Bundt pan, then turn onto a wire rack and set aside to cool completely to room temperature before icing.
- Make the icing: In a medium bowl, combine powdered sugar and 2 tablespoons (30mL) of lemon juice. Whisk to combine. If the mixture is too dry/thick, gradually add more lemon juice until it reaches your desired thickness. If you accidentally add too much liquid and the mixture thins out too much, whisk in some more powdered sugar.
- Drizzle the icing over the cooled cake, and top with your choice of fruits.
Enjoy!
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