Description
Delicious, super moist, lemon bundt cake recipe made from scratch with a rich homemade lemon frosting. Crowd pleaser, perfect for social gatherings, parties, and dessert.
Ingredients
Dry Ingredients
- 3 Cups Cake Flour
- 3–1/2 Cups White Sugar
- 1 Tbs Baking Powder
- 1 Tsp Salt
Wet Ingredients
- 1 Cup Buttermilk
- 1 Cup Sour Cream
- 1 Cup Vegetable Oil
- 1/2 Cup Melted Unsalted Butter
- 4 Large Eggs
- 1 Tbs Vanilla
Cake Pan Ingredients
- 2 Tbs Vegetable Oil
- Pam Baking Spray
- 1/4 Cup All-Purpose Flour
Frosting Ingredients
- 3 Cups Confectioner’s Sugar
- 3 Tbs Simple Syrup
- 2 Tbs Butter
- 2 to 3 Tbs Fresh Lemon Juice
- 2 Tsps Vanilla
Instructions
- Add dry ingredients to a large mixing bowl, pouring everything through a strainer, then whisk well.
- Â 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.
- Â Melt the butter.
- Add the butter, along with the vanilla, to the batter, and blend well with the mixer again.
-  Preheat oven to 350°F.
- Â Rub the bundt pan down well with oil, then spray each part well with Pam spray.
- Â Add all-purpose flour, and shake around so all parts are coated.
- Next, flip the pan upside down and tap the back to remove any excess flour.Â
- Â Pour the cake batter into the pan.
- Â 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.
- Â Place in the oven and bake for 1 hour and 10 minutes.
- Â FROSTING: Meanwhile, create the frosting by adding the powdered sugar and lemon juice to a small mixing bowl.
- Â Add in the syrup, butter, and vanilla, then stir well with a fork.
- Â When the cake is done, remove it from the oven and let it chill for 30 minutes.
- Â Place a plate or cooling rack with parchment paper under it, turn it upside down, then coat it with the lemon frosting.
- Â Create a lot of lemon zest with lemon peelings and a grater, then garnish the cake with the lemon zest.
