Lemon Bundt Cake

Lemon Bundt Cake with Meyer Lemons

Searching for a cake that’s both refreshing and bursting with citrus flavor? Many lemon Bundt cakes can be dry or lack the perfect lemony punch. You need a recipe that guarantees a moist, flavorful cake every time.

Picture slicing into a cake that’s perfectly moist, with a zesty lemon glaze. The disappointment of dry, flavorless cakes can ruin your dessert experience. You deserve a recipe that delivers a delightful lemon Bundt cake every time.

Introducing the ultimate lemon Bundt cake recipe! This recipe is easy to follow and ensures a tender, flavorful cake with a perfect lemon glaze. Enjoy a slice and savor the refreshing burst of lemon in every bite.

Lemon Bundt Cake

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup granulated sugar (divided)
  • 1 cup olive oil
  • ¾ cup fresh Meyer lemon juice (about 3-4 lemons)
  • 1 tbsp finely grated Meyer lemon zest
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 4 large eggs

For the Glaze:

  • ½ cup fresh Meyer lemon juice
  • ¼ cup olive oil
  • ½ cup granulated sugar

Special Equipment:

  • Standard 12-cup Bundt pan
  • Hand mixer
  • Skewer or toothpick
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Instructions

1. Prepare the Bundt Pan

Before mixing the batter, prepare your Bundt pan. Generously coat every surface of the pan, including the center tube, with room-temperature butter. Follow this by dusting the pan with flour, tapping out any excess. This extra step ensures that your cake will release easily after baking.

2. Mix the Dry Ingredients

In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Mixing these thoroughly ensures an even rise and consistent texture in the cake.

3. Mix the Wet Ingredients

In another bowl, combine the milk and ¼ cup of the fresh Meyer lemon juice. The acidity of the lemon juice will curdle the milk slightly, mimicking buttermilk. This curdling is normal and will not affect the cake’s texture.

Add the vanilla extract to the lemon-milk mixture, and set aside.

4. Combine the Sugar and Lemon Zest

In your mixing bowl, combine the remaining sugar with the lemon zest. Gently massage the zest into the sugar using your fingers. This releases the essential oils from the zest, enhancing the lemon flavor throughout the cake.

5. Beat the Eggs and Sugar Mixture

Crack the eggs into the sugar-zest mixture. Using your hand mixer, beat the eggs and sugar on high speed until the mixture is pale, thick, and has increased in volume. This process helps incorporate air into the batter, giving the cake a lighter texture.

6. Add the Olive Oil

Once the egg mixture is ready, slowly stream in the olive oil while continuing to mix on high speed. The mixture will thicken slightly, resembling the consistency of mayonnaise. This step is crucial for creating a smooth and cohesive batter.

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7. Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and the lemon-milk mixture to the egg mixture, starting and ending with the dry ingredients. Mix just until incorporated after each addition to avoid overmixing.

8. Pour the Batter into the Bundt Pan

Pour the batter into your prepared Bundt pan, spreading it evenly. The batter will naturally level out due to its relatively liquid consistency. Get it into the oven quickly to ensure the leavening agents react properly.

9. Bake the Cake

Place the Bundt pan in a preheated oven at 350°F (175°C). Bake for 45-50 minutes, or until the top is risen, cracked, and golden brown. Insert a skewer or toothpick into the tallest part of the cake to check for doneness—if it comes out clean, the cake is ready.

10. Make the Lemon Glaze

While the cake is baking, prepare the glaze. Combine the remaining lemon juice, olive oil, and granulated sugar in a small bowl. Stir until the sugar is partially dissolved, leaving a slight crunch that will add texture to the finished cake.

11. Glaze the Cake

Once the cake is done, let it cool in the pan for 10 minutes before turning it out onto a wire rack. While the cake is still warm, slowly drizzle the lemon glaze over the top, allowing it to soak into the cake and create a tangy, sweet crust.

12. Serve and Enjoy!

Let the cake cool completely before slicing. The combination of the moist, tender cake with the sweet, tart glaze makes for a delightful dessert that’s perfect for any occasion. Enjoy with a cup of tea or coffee for a refreshing treat!

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