Super Moist Lemon Bundt Cake Recipe (Made From Scratch)

Let me first start off by saying I love EVERYTHING lemon. I have to squirt a little in my Soda, I have to have it in my tea, I love to squirt it over baked chicken and Salmon, and I even squeeze a little over certain vegetables! I just love the flavor of lemon.

This love for lemon juice started when I was just a little kid. I would always order lemon water ice (my philly folk know what that is), buy a bottle of lemonade from the pappi store, or get a pack of lemon flavored candy, like lemon blow heads.

So it should be no surprise to you that I also love lemon cake. After making my Moist Chocolate Bundt Cake, it wouldn’t be me if a lemon cake recipe wasn’t in the works! Lol!

This is officially, the 2nd cake recipe I posted to my blog. So I’m excited to share this delicious lemon bundt cake recipe with you all because I just yall are going to love it.

Childhood memories of Dad’s lemon bundt cake

Everybody know I come from a cooking family, and my father was no exception to the rule when I say EVERYBODY KNEW HOW TO THROW DOWN! My dad however was known for making desserts, like homemade cookies, cakes, and pies.

One thing I remember most about my pop’s famous cakes is simply HOW FREAKING OFTEN he made them!! Haha! Baking cakes were like his specialty and he was so amazingly good at it. And as I said in my Moist Chocolate Bundt Cake Recipe…

I would watch him combine all the ingredients and always looked forward to finger-licking the remaining leftover cake batter out of the bowl. Pops was cool with that, my Mom however was not.

Anyway, I have tried to duplicate his cake recipes more times than I like to admit. And while they just dont have that same special something his cakes had, I’ve gotten about 75% close to mastering them, which Im very pleased with. Haha!

Recipe Ingredients:

Here are all the ingredients you’re going to need and that we’ll be using to create one of the best Lemon bundt cakes on the planet!!!

Dry Ingredients

• Sugar: Sugar is for sweetness. Some people use brown and white sugar, I like to just stick with white sugar. Make sure you use a good brand like Domino’s.
• Cake Flour: This is the base ingredient and gives a more moist result than all purpose flour.
• Baking powder: Baking powder is the leavening ingredient that makes the cake rise. Use new baking powder so the cake rise. Expired baking powder wont be effective.
• Salt: Salt is needed for many things but to also enhance the flavor.

Wet Ingredients

• Vegetable oil: We use vegetable oil to get the cake nice and moist.
• Sour Cream: Sour cream provides moisture, a hint of tanginess, it balances the overall flavor, and adds richness to the cake.
• Buttermilk: Buttermilk affects the texture and moistness and adds a rich flavor to the cake. It also helps to thin out the batter.
• Butter: Use unsalted butter to add richness and flavor. Make sure to use a good brand like Land O’ Lakes. That’s my favorite and what I like to use.
• Eggs: Eggs provide structure and helps the cake rise as well, but they also provide flavor believe it or not and gives the cake a nice color. Make sure you use large eggs.
• Vanilla Extract: Vanilla extract is solely for flavor. We only use a little but its one of the most important ingredients in baking in terms of flavor. Use a good quality vanilla like Vanilla Extract from McCormick.

Baking Pan Ingredients

• Pam Cooking Spray: Pam cooking spray is just extra protection to ensure the cake doesn’t stick to the pan.
• Vegetable Oil: We’ll be using just a small amount of vegetable to also help keep the cake from sticking
• All-Purpose Flour: We’ll be adding a little flour to the pan after removing the excess oil to create a lightly dusted pan.

Lemon Frosting Ingredients

• Confectioner’s Sugar: Confectioner’s sugar is the base ingredient for the frosting and it’s obvious purpose it to add sweetness.
• Simple Syrup: Syrup gives the frosting a silky texture, a looser consistency, and adds sweetness as well.
• Butter: The unsalted butter gives the frosting flavor and helps to solidify it.
• Lemon Juice: The lemon juice is what gives the frosting it’s lemon flavor.
• Vanilla Extract: Vanilla adds a flavor to every frosting that is necessary for it to taste like a true frosting.

Cookware you’ll need:

Ok so for the cooking utensils you’re going to need.

• First off you’re going to need a Bundt Cake Pan since we’re making sort of like a pound cake, so make sure you have one of those.
• Secondly, make sure you have a very Big Mixing Bowl because this is a big cake and so you’re going to need a big mixing bowl to blend everything in.
• Have a Small Mixing Bowl on hand as well to make the frosting.
• You’re also going to need some tools for mixing the ingredients. I always use a Whisk to whisk the dry ingredients first, and a Hand Mixer to blend everything in.
• Make sure you also have a Spatula on hand to scrape all the cake mix from the sides of the bowl into the center to ensure everything is being incorporated into the mixture. 
• Make sure you have Measuring Cups and Spoons so you’re using the exact amounts of each ingredient.
• Make sure you have a Strainer as well to pour the dry ingredients through to remove lumps or foreign peices from sugar and flour.

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How to make a moist cake

Ok so first things first, the moistness of the cake is probably the most important quality of a cake and what we all want in a cake but struggle to achieve a lot of times.

Now I know you’re wondering why use buttermilk and sour cream… which are both mainly for moisture when we’re using oil, so let me explain….

The one problem with oil is too much can make for a greasy cake, which is why it’s necessary to use other ingredients that provide moisture, like sour cream and buttermilk. Too much oil can also weigh the cake down preventing it from rising, sort of stunting it’s growth. Lol!

• Vegetable Oil: First and foremost, vegetable oil is the most common, most important and number 1 ingredient used for moisture. It’s so effective, unlike butter, because even once the cake chills, it doesn’t solidify, which keeps the cake moist.
• Buttermilk: Buttermilk also moistens the cake but it adds a hint of tanginess as well, which gives the cake more richness and adds depth of flavor. It also loosens the batter and affects the cake’s final texture.
• How to make buttermilk: To create your own buttermilk, combine milk with vinegar or lemon juice. The point is to make the milk acidic. The ratios you will use are one tablespoon of white vinegar or lemon juice per cup of milk. Let it sit for a day, and you’ll have buttermilk.
• Sour Cream: Sour cream adds moisture as well. I learned this a few years back when searching on Google for oil alternatives I can use to make my cakes more moist. It is also tangy and adds depth of flavor to the cake, and balance out the sweetness.

Cake density, flour, and alternatives

So, the type of flour used for cake is extremely important because it’s responsible for the texture, moistness and density of the cake. So each type of flour results in a different type of cake crumb.

With the use of cake flour, it will be lighter in color, taller because it rises more, and more velvety with a finer, more even crumb. Cakes made with cake flour may also be more compact as well.

• All-purpose flour: You can make this cake using all-purpose flour, and it’ll come out just fine, but it will have a denser, chewier texture with a more coarse-like crumb.
• Cake flour: If you’re going for a moist cake, this is one of many ways to achieve it, cake flour. Cake flour will create a cake with a higher moisture level than cakes made using all-purpose flour.
• Cornstarch: Cake flour is just a combination of cornstarch and all purpose flour. Cornstarch is the ingredient that separates the two and makes the flour best for cakes because of the moisture it produces.

How to make Lemon Bundt Cake

1. Add dry ingredients to a large mixing bowl, pouring everything through a strainer, then whisk well.
2.  Add in all the wet ingredients, except the vanilla and butter, and blend well with a hand mixer on low speed just until everything is incorporated.
3. Melt the butter.
4. Add the butter and vanilla, then blend well.
5.  Preheat the oven to 350°F.
6.  Rub the bundt pan down well with oil, then spray each part well with Pam spray.
7.  Add all-purpose flour, then shake and turn the pan so all parts are coated.
8. Next, flip the pan upside down and tap the back to remove any excess flour. 
9. Pour the cake batter into the pan.
10. Lift one end of the pan about 1 inch from the surface and let it go. Do this 3 to 4 times to release excessive air in the batter.
11. Place the batter in the oven and bake for 1 hour and 10 minutes.
12.  FROSTING: Meanwhile, create the frosting by adding the powdered sugar and lemon juice to a small mixing bowl.
13. Add in the syrup, butter, and vanilla, then stir well with a fork.
14. When the cake is done, remove it from the oven and let it chill for 30 minutes.
15. Place a plate or cooling rack with parchment paper under it, turn it upside down, then coat it with the lemon frosting.
16. Grate the lemon peelings with a grater to create lemon zest, and garnish the cake with it.

Baking tips:

• Use new and good quality ingredients: To optimize the deliciousness of your cake, use new fresh ingredients not old ingredients that maybe expired. And use a good brand of ingredients for a higher quality of taste
• Make sure ingredients are room temperature: Make sure everything is at room temperature before combining all the ingredients.
• Measure accurately: To ensure you’re not using too much flour, make sure to use a spoon to scoop the flour into a measuring cup, shake it to even it out, then level it off with a knife to ensure you’re not using too much which can happen when you just dig into a bag of flour with a measuring cup.
• Spatula: Make sure to have a spatula. A spatula is critical for mixing cake batter. Dry flour seeps down to the bottom of the the bowl and will remain dry if not stirred properly with a spatula while mixing.
• Dont overmix the batter:  Overmixing the batter can ruin the cake. Below under frequently asked questions, you’ll find a few horrible outcomes that can come as a result of overmixing. Mix on a lower speed just until everything is incorporated.
• Preheat the oven: Make sure the oven is hot before adding the cake. Adding the cake before the oven reaches the right temperature can result in an underbaked cake.
• Let the cake rest after baking: Give the cake time to cool before adding the frosting. This will allow the frosting to stick better and not melt causing the frosting to break.

Storage

• How to store a lemon bundt cake? When it comes to storing the cake, I keep it under a lid on a cake holder so that it stays nice and moist for days.
• Can you freeze lemon bundt cake? Yes, let’s say you wanted to make a cake ahead of time for some reason, wrap it tightly in a plastic, such as a Ziploc or turkey bag, then store it in the freezer. That will keep the cake fresh for longer.

Lemon Bundt Cake FAQ

Why was my cake wet on top after baking?

This was the last dilemma I needed to fix before mastering this cake. If the top is still wet after an hour of baking, there are a few common things that may be causing this, and it’s a easy fix.

• Too much liquid: If the cake isn’t cooking all way through, it’s due to excessive liquid in the batter… So whether you’re following my recipe or creating your own, make sure you dont use too much liquid.
• Didn’t cook long enough: Another reason for a wet, mushy top is that the cake didn’t cook long enough… If you experience this, add the cake back to the oven and bake it longer. 

Why is my cake sticking to the pan and won’t slide out?

Ok, so this is something that absolutely annoys the heck out of me… something I’m sure everyone who’s made a cake before experienced, and that’s a cake not coming out of the cake pan easily and sticking to it, ruining the structure.

Basically, making all your hard work become in vain and a waste of time. It’s like tripping and falling right before getting to the finish line in a track race. Ugh!!!! Here’s why this happens and how to fix and prevent it in the future.

• Under greased the pan: This is pretty much the main reason this happens. You probably didn’t use enough oil. You dont want the pan soaking in oil, but you want to make sure you use a semi thick coating of oil to where it’s visible.
• What prevents the cake from sticking: I like to use both oil and Pam cooking spray for an extra preventive measure against sticking. I’ve found that when I use both oil and Pam spray in conjunction, I experience far less sticking than when I just use oil or butter.
• How to properly grease the pan: After you add the oil, get a paper towel and spread it all around every part of the pan so every part is greased. Make sure to remove any excess oil, then lightly spray all parts with Pam cooking spray. This will prevent the cake from sticking in the future.
• How to remove a cake that’s sticking to the pan? I talk about the solution to this in this article Moist Chocolate Bundt Cake Recipe <<< Click that link for an easy way to release a stubborn cake that is stuck to a cake pan.

Why do I see a bunch of mushy patches of flour on my cake?

Ok so when you see light wet uncooked flour on the cake, I’m sure you get very annoyed. First off, it’s not only undesirable but sometimes you can taste the raw flour as you’re eating the cake which is a no, no! Unfortunately, there’s no easy fix for this but try to avoid doing these things in the future.

• Overgreased pan: You overgreased the pan by either adding too much oil or a combination of oil and Pam cooking spray, which left puddles of liquid in the pan. This will create a thick, wet layer of flour after you add the flour, resulting in a bunch of mushy patches of flour on your cake after it’s done.
• How to properly grease the pan: As I mentioned earlier, ensure you remove any excess oil and/or Pam cooking spray. You can do this by wiping the oil around the pan with a paper towel and lightly spraying the pan with Pam spray.
• How to properly coat with flour: First off dont add a lot of flour, just a tablespoon or so. Shake the pan around making sure all parts are coated, then turn it upside down and tap the back to remove any excess flour, leaving the pan perfectly and lightly coated.

Why did my cake sink after baking?

This is probably all of our biggest nightmare; the most traumatic baking experience you could possibly have and never want to experience. Here are common reasons a cake sinks and preventive measures you can take to avoid it from happening again.

• Overmixing: Overmixing can incorporate too much air into the batter. This excessive air can weaken the cake’s structure, resulting in demolition style collapse.
• Underbaking: Another common reason is accidentally removing it from the oven too soon before it’s completely done. Since it’s not fully baked, parts will still be soft, and a cake without a firm structure, can’t stand without collapsing.
• Opening the oven door before it’s done: This happens when we get too excited, want to check on the cake, and open the oven door causing a sudden drop in temperature. The cool air you let into the oven disrupts the baking process, stops the cake from rising, causing the cake to collapse.
• Outdated leavening ingredients: If the baking powder and or soda, which are the two ingredients most responsible for the cake rising, are outdated, it won’t be effective, and therefore the cake won’t rise to its full potential and just sink when removed from the oven.
• Incorrect ratio of ingredients: If you dont use ENOUGH baking powder the cake wont rise. You need to use enough to support the amount of flour and liquid you used. Using too much baking powder can cause this too.

Why does my cake have a gummy texture and streaks?

• Underbaking: This usually happens when the cake it slightly underbaked. If the cake is underbaked, the center will be left wet and dense, resulting in a gummy texture.
• Overmixing: When you overmix the batter, the gluten can become too strong and overdeveloped, resulting in a tough, gummy-like texture.
• How to prevent this? If you’re using a hand mixer, mix it on low to medium speed for a minute or so, just until everything is combined, THEN STOP. You may risk overmixing it if you do so on high speed. I actually prefer combining everything with a big spoon, that way you dont have to worry about overmixing it at all.
• Too much liquid: I’ve found that using too much liquid can result in a gummy cake. The liquid prevents the flour from developing a drier, cake-like texture. Excessive amounts of oil, apple sauce, buttermilk, or sour cream can cause this.

How to keep the cake moist?

Keep the cake at room temperature, on a cake holder covered under a lid. No need to store it in the refrigerator. You can even set it in the microwave, just make sure it’s covered.

Can you add lemon juice to the cake batter?

Yes but I prefer a vanilla cake with lemon frosting because lemon is pretty strong and so the flavor was overwhelming when I tried adding it to both the batter and frosting.

Can I use another type of cake pan to make a layered cake?

Most definitely! Layered cakes are probably more popular than bundt cakes here in the states. We’re using 3 cups of flour which will create a pretty big cake. That amounts of ingredients we’re using is more than enough to make a 2-3 layered cake.

Alright that’s all for now folks! After you try this recipe and fall in love with it, come back, give me a 5 star rating, leave a review letting others know how much you enjoyed it, and share the recipe on social media.

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Enjoy, later!

PBJ~

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