Lemon Bundt Cake Recipe
Looking for a show-stopping dessert to impress your guests? This Lemon Bundt Cake is a must-try recipe that will leave everyone wanting more!
Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- Zest of 2 lemons
- Juice of 1 lemon
Instructions:
- 1. Preheat oven to 350°F and grease a bundt pan.
- 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- 3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- 4. Gradually add dry ingredients to wet, alternating with sour cream. Stir in lemon zest and juice.
- 5. Pour batter into prepared pan and bake for 45-50 minutes.
- 6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Information:
- Calories: 320 per serving
- Total Fat: 14g
- Cholesterol: 75mg
- Sodium: 180mg
- Total Carbohydrates: 45g
- Protein: 5g
Give this Lemon Bundt Cake a try and let us know what you think! Perfect for any occasion, this recipe is sure to be a hit with your friends and family. #baking #lemoncake #recipeoftheday
Popular questions:
- 1. Can I use margarine instead of butter?
- 2. Can I make this cake ahead of time?
- 3. Can I use lemon extract instead of fresh lemon juice?
- 4. Can I freeze this cake?
- 5. Can I use Greek yogurt instead of sour cream?
- 6. How do I know when the cake is done baking?
- 7. Can I add poppy seeds to this recipe?
- 8. How can I prevent the cake from sticking to the pan?
- 9. Can I use cake flour instead of all-purpose flour?
- 10. Can I add a glaze on top of the cake?
While you can use margarine as a substitute for butter, the flavor and texture of the cake may be slightly different.
Yes, you can bake the cake ahead of time and store it in an airtight container for a few days.
Yes, you can substitute lemon extract for fresh lemon juice, but adjust the amount according to taste.
Yes, you can freeze the cake before adding any glaze or frosting.
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe.
Insert a toothpick into the center of the cake, if it comes out clean, the cake is done.
Yes, you can add poppy seeds for a twist on the traditional lemon bundt cake.
Make sure to grease the pan well before adding the batter to prevent sticking.
Cake flour can be used, but the texture of the cake may be slightly different.
Yes, a lemon glaze can be drizzled on top of the cake for added flavor.
Helpful tips:
- 1. Add a sprinkle of powdered sugar on top for a decorative touch.
- 2. For an extra lemony flavor, add more lemon zest to the batter.
- 3. Serve with a dollop of whipped cream or vanilla ice cream.
- 4. Experiment with different citrus fruits like oranges or limes.
- 5. Store leftovers in an airtight container for up to 3 days.
- 6. Dress up the cake with fresh berries for a pop of color.
- 7. Use a serrated knife to cut neat slices of the cake.
- 8. Add a pinch of salt to enhance the sweetness of the cake.
- 9. Let the cake cool completely before slicing for best results.
- 10. Enjoy with a cup of tea or coffee for a delightful treat.
Expert Secrets:
- 1. Creaming the butter and sugar well is key to a light and fluffy cake.
- 2. Use room temperature ingredients for better incorporation in the batter.
- 3. Add the dry ingredients in batches to prevent overmixing the batter.
- 4. Fresh lemon zest and juice provide the best flavor, so use them if possible.
- 5. Be sure not to overbake the cake to keep it moist and tender.
- 6. Use a non-stick bundt pan for easy release of the cake.
- 7. Let the cake cool in the pan before removing to avoid breaking apart.
- 8. Experiment with adding a lemon glaze or frosting for added sweetness.
- 9. Don’t skip the sour cream, it adds richness and moisture to the cake.
- 10. Have fun decorating the cake with additional lemon slices or edible flowers.