Description
Super moist lemon bundt cake recipe made from scratch, with a delicious homemade lemon frosting. A 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
- Sift the dry ingredients as you add them to a big mixing bowl, then whisk well.
- Melt the butter in a skillet or microwave, then set it aside for a few minutes.
- After it cools down, add it to a large mixing bowl with the buttermilk, oil, sour cream, eggs, and vanilla.
- Blend well with a hand mixer on low speed.
- Preheat the oven to 350°F.
- Add the wet ingredients to the dry ingredients.
- Blend well with a hand mixer on low speed just until everything is well incorporated.
- Wipe some oil around all parts of the cake pan and lightly spray all parts with Pam spray.
- Add the flour, shake the pan to ensure all parts are well-coated, then flip it upside down to remove excess flour.
- Pour the cake mix into the cake pan.
- Lift the pan an inch above the table or counter and drop it; do this 3x.
- Place the pan on the lower rack in the oven.
- Bake for 1 hour and 10 minutes, then remove it and give it 30 minutes to chill.
- FROSTING: Meanwhile, split a lemon and squeeze out 2-3 tbs of lemon juice.
- Add the lemon juice and all the frosting ingredients to a medium mixing bowl.
- Stir well with a fork until nice and smooth.
- Place a baking rack over the cake pan, then flip it upside down to remove the cake.
- Place parchment paper under the baking rack to catch any dripping frosting.
- Scoop half of the frosting with a spoon and slowly drizzle it over the cake.
- Let it settle for 15-20 minutes.
- Once the frosting settles a little, add the remaining frosting to the cake.
- Grate the lemon peelings with a grater to create lemon zest.
- Garnish the cake with the lemon zest.
- Lift the cake with a cake lifter, set it on the cake holder, and cover with a lid.
Notes
- Room Temperature: Make sure you set out all of the ingredients so they’re at room temperature before combining everything.
- Don’t check it: Don’t keep opening the oven door to check on it while it’s baking. This can prevent the cake from fully rising or cause it to collapse.
- Let it chill: Make sure you give the cake time to chill before applying the frosting. Adding frosting to hot cake may cause the frosting to separate.
- Storage: The best place to store a cake is on a cake holder, covered under a lid, at room temperature. Keeping it covered in a microwave another good option as well.
