Description
Delicious, super-moist lemon bundt cake made from scratch with a rich 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
- Add dry ingredients to a large mixing bowl, pouring everything through a strainer, then whisk well.
- 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.
- Melt the butter.
- Add the butter and vanilla, then blend well.
- Preheat the oven to 350°F.
- Rub the bundt pan down well with oil, then spray each part well with Pam spray.
- Add all-purpose flour, then shake and turn the pan so all parts are coated.
- Next, flip the pan upside down and tap the back to remove any excess flour.
- Pour the cake batter into the pan.
- 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.
- Place the batter in the oven and bake for 1 hour and 10 minutes.
- FROSTING: Meanwhile, create the frosting by adding the powdered sugar and lemon juice to a small mixing bowl.
- Add in the syrup, butter, and vanilla, then stir well with a fork.
- When the cake is done, remove it from the oven and let it chill for 30 minutes.
- Place a plate or cooling rack with parchment paper under it, turn it upside down, then coat it with the lemon frosting.
- Grate the lemon peelings with a grater to create lemon zest, and garnish the cake with it.
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. It’s a very moist cake so it’s already fragile, and even more so when it’s hot straight out of the oven.
- Storage: The best place to store a cake is on a cake holder, covered under a lid, in room temperature. Set it on your kitchen table. Keeping it covered in a microwave another good option as well.
