Description
This Super Moist Lemon Bundt Cake is a bright, zesty, and tender dessert bursting with fresh lemon flavor and a perfectly moist crumb. Ideal for any occasion, it features a delicate balance of classic ingredients and easy steps that yield a bakery-worthy cake with an elegant presentation.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup Greek yogurt or sour cream, room temperature
- ½ cup fresh lemon juice (from about 3–4 lemons)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Prep Your Ingredients and Pan: Preheat your oven to 350°F (175°C). Thoroughly grease your Bundt pan with butter or non-stick spray and lightly dust it with flour to prevent sticking. Gather your ingredients, zest the lemons fresh for maximum brightness.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents for a perfect rise.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until light and fluffy. This incorporates air that helps achieve a tender crumb and moist texture.
- Incorporate Eggs and Flavorings: Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Then mix in lemon zest, lemon juice, and vanilla extract for fresh, bright citrus flavor.
- Alternate Adding Dry Ingredients and Yogurt: Add the dry ingredient mixture and Greek yogurt alternately to the wet ingredients, beginning and ending with the dry mixture. Mix gently just until combined to avoid overworking the batter and maintain tenderness.
- Bake to Perfection: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack.
- Add a Lemony Glaze: Prepare a simple lemon glaze by mixing powdered sugar with fresh lemon juice until smooth. Drizzle the glaze over the cooled cake for extra moisture and zing.
Notes
- Bring eggs, butter, and yogurt to room temperature before mixing for smoother blending.
- Mix ingredients just until combined; overmixing can cause a dense cake.
- Use fresh lemons for zest and juice to maximize brightness of flavor.
- Cool the cake properly before removing from the pan to prevent breakage.
- Pour glaze when the cake is slightly warm for better absorption.
- Store cake in an airtight container at room temperature up to 3 days to retain moisture.
- Freeze wrapped tightly in plastic wrap and foil for up to 2 months.
- Reheat slices in the microwave for 10-15 seconds to restore softness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon bundt cake, moist lemon cake, lemon dessert, bundt cake recipe, citrus cake