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Every mouthful of this bright lemon cake brings a ray of sunshine, with just the right mix of zesty citrus and gentle sweetness. The bundt form makes for a stunning display while the rich glaze provides that perfect final touch, soaking into the cake for extra juiciness and taste.
The first time I baked this lemon cake was for my sister's springtime get-together, and I noticed guests grabbing seconds before they'd even finished their first helping. It's now become my go-to dessert whenever I need something that's sure to impress.
Ingredients
- All purpose flour: Gives just the right base while keeping everything soft
- Baking powder and baking soda: Team up to give your cake the perfect lift and feel
- Unsalted butter: Adds a lovely richness and lets you manage how salty it tastes
- Granulated sugar: Works with the lemon tang for a tasty balance
- Room temperature eggs: Help trap more air so your cake turns out fluffier
- Sour cream: Makes everything super moist with a hint of tang
- Fresh lemon juice: Brings that sunny flavor that makes this cake special
- Lemon zest: Packed with natural oils that boost the citrus kick
- Vanilla extract: Gives a nice background flavor that works great with lemon
- Powdered sugar: Turns into a silky topping without any sugar grains
- Melted butter: Makes the topping shine and cuts down on sweetness
Step-by-Step Instructions
- Prepare Your Equipment:
- Start off right by coating every bit of your bundt pan. A soft brush helps get into all the small spaces. Adding that dust of flour makes a thin layer so your cake will slide out perfectly after baking. Don't skip this part if you want your cake to look amazing.
- Create The Foundation:
- When mixing butter and sugar, don't rush. Taking the full 3 4 minutes lets the sugar make tiny air bubbles in the butter that grow when baking. You'll see the mix get much lighter in both look and feel. This step sets up how your whole cake will turn out.
- Build The Batter:
- Put in eggs one at a time so each one mixes in fully before adding another. This keeps everything smooth. When switching between dry stuff and sour cream, start and finish with the dry mix. Only stir until you can't see flour anymore so your cake stays tender.
- Perfect The Bake:
- Your cake is done when a toothpick stuck in the thickest spot comes out with a few damp crumbs but no wet mix. How you cool matters a lot. Let it sit in the pan a bit so it can firm up, then flip it over to stop moisture from making the bottom soggy. Let it cool completely before adding the topping.
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The lemon zest really is the magic ingredient in this recipe. I always scrape my lemons before squeezing them, using a fine grater to get just the yellow outer skin without the bitter white part underneath. The smell that fills my kitchen when I do this instantly cheers me up, no matter what the weather's like outside.
Storage Instructions
This lemon cake stays wonderfully moist when kept properly. Put any leftovers in a sealed container at room temp for up to 3 days. The taste actually gets a bit stronger after day one as the lemony flavor mixes with everything else. If you need to keep it longer, stick it in the fridge for up to a week, but let slices warm up before eating for the best taste and texture.
Ingredient Substitutions
Don't have sour cream? Greek yogurt works just as well in the same amount, keeping everything moist with that nice tang. If you can't do dairy, swap the butter for coconut oil and use coconut yogurt instead of sour cream. The light coconut flavor actually goes really well with the lemon. When you can't find lemons, try oranges or grapefruit for tasty versions with their own special character.
Serving Suggestions
Make this lemon cake even more special by serving warm pieces with a scoop of vanilla bean ice cream or fresh berries on top. For a fancier look, put some candied lemon slices on top before the glaze hardens. When sharing at parties, arrange slices on a pretty plate with fresh mint leaves and edible flowers for a gorgeous display that hints at the bright flavors inside.
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The Perfect Glaze
Getting the glaze just right matters for this cake. It should be thick enough to stick to the cake but runny enough to pour smoothly. Start with the basic recipe, then tweak it by adding more powdered sugar to make it thicker or extra lemon juice to thin it out. Put the glaze on when the cake is totally cool but while the glaze is still warm for the smoothest look. For a really neat finish, set the cake on a wire rack over some parchment paper before glazing to catch any drips.
Frequently Asked Questions
- → What’s the trick to stop the cake from sticking in the pan?
Coat your bundt pan thoroughly with butter or non-stick spray. Then add a layer of flour to get every crevice covered.
- → Can sour cream be swapped out?
Definitely! Plain yogurt works just as well and keeps that tangy, moist texture intact.
- → How do I check if my cake is baked through?
Poke the middle with a toothpick—if it comes out clear or with a few crumbs, it’s ready.
- → Can I prepare this cake ahead of time?
Sure thing! Bake it a day ahead, keep it sealed tightly, and glaze it right before enjoying.
- → What’s the best way to keep leftovers fresh?
Seal leftovers in a container. Leave at room temperature for up to 3 days, or refrigerate to keep it longer.