Lemon Bundt Cake Recipe

This incredibly moist and zingy Lemon Bundt Cake is a true show-stopper that brightens any occasion. With a perfect balance of sweet and tangy flavors, this cake features a tender crumb infused with fresh lemon and a silky glaze that takes it to the next level. Best of all, it’s surprisingly simple to make and will have everyone asking for seconds!

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The combination of fresh lemon zest and juice creates a bright, vibrant flavor that’s not too sweet and not too tart.
• Wonderfully Moist: The secret weapon here is apple butter and Greek yogurt, which keep this cake incredibly moist for days.
• Impressive Presentation: The beautiful bundt shape makes this cake look like you spent hours in the kitchen, when in reality, it’s quite straightforward!
• Versatile: Works beautifully as a casual afternoon treat with tea or as an elegant dessert for special occasions.

this Recipe

Ingredients You’ll Need

• All-purpose flour: Forms the structure of the cake while keeping it tender.
• Baking powder and baking soda: These leavening agents work together to give the cake its perfect rise.
• Salt: Enhances all the flavors and balances the sweetness.
• Unsalted butter: Provides richness and that classic buttery flavor we all love in cake.
• Apple butter: A brilliant ingredient that adds moisture and subtle flavor depth without making the cake too heavy.
• Cane sugar: Sweetens the cake while maintaining a cleaner flavor than regular white sugar.
• Eggs: Bind everything together and add structure to the cake.
• Vanilla extract: Adds warmth and depth to complement the bright lemon flavor.
• Lemon zest and juice: The stars of the show! Use fresh lemons for the most vibrant flavor.
• Greek yogurt: Creates incredible moisture and adds a subtle tanginess that complements the lemon.
• Almond milk: Lightens the batter while adding moisture and a hint of nutty flavor.
• Confectioners sugar: Creates a smooth, sweet glaze that sets beautifully on the cake.

Variations

Want to customize this lemony treat? Here are some delicious options:

• Berry Beautiful: Fold 1 cup of fresh blueberries or raspberries into the batter for bursts of fruity goodness.
• Herb Infusion: Add 1 tablespoon of finely chopped fresh thyme or rosemary to the batter for a sophisticated herbal note.
• Almond Accent: Substitute 1/4 cup of the flour with almond flour and add 1/2 teaspoon of almond extract for a nutty twist.
• Poppy Seed Perfection: Stir in 2 tablespoons of poppy seeds for that classic lemon-poppy combination.

How to Make Lemon Bundt Cake

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F. Thoroughly grease and flour a 10-inch bundt pan, making sure to get into all those beautiful ridges and crevices. This step is crucial for a clean release later!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This even distribution ensures your cake will rise properly and have consistent texture.

Step 3: Cream the Butter and Sugar

In a large bowl with a hand mixer or stand mixer, beat the butter, apple butter, and cane sugar until light and fluffy (about 2-3 minutes). Don’t rush this step—it incorporates air into the batter for a lighter cake.

Step 4: Add Wet Ingredients

Mix in the eggs one at a time, allowing each to fully incorporate before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice until well combined.

Step 5: Combine Everything

Now comes the alternating method that creates the perfect texture: Add 1/3 of the flour mixture to the wet ingredients and mix until just combined. Follow with half the Greek yogurt, another 1/3 of flour, half the almond milk, remaining flour, and finally the remaining milk and yogurt. Mix gently after each addition, just until combined.

Step 6: Bake to Perfection

Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Release

Let the cake cool in the pan for 10 minutes. This timing is important—too short and the cake may break, too long and it might stick. Invert onto a wire cooling rack and let the cake cool completely.

Step 8: Glaze and Garnish

Whisk together the confectioners sugar and lemon juice, then add small amounts of almond milk and Greek yogurt until you reach your desired consistency. Drizzle the glaze over the cooled cake and sprinkle with additional lemon zest for a beautiful finish.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your butter, eggs, and yogurt are at room temperature for the smoothest, most even batter.
• Don’t Overmix: Once you start adding flour, mix just until ingredients are incorporated to avoid a tough cake.
• Zest Before Juice: Always zest your lemons before juicing them—it’s much easier!
• The Toothpick Test: When checking for doneness, insert a toothpick in the thickest part of the cake. It should come out clean or with a few moist crumbs.
• Weigh Your Ingredients: For the most accurate results, use a kitchen scale, especially for flour which is easy to over-measure.

How to Serve

This Lemon Bundt Cake is versatile enough to shine in multiple settings:

Casual Serving

Pair a slice with afternoon tea or coffee for a refreshing treat. It’s perfect on its own thanks to that lovely glaze!

Dressed Up

For special occasions, serve with a dollop of whipped cream and fresh berries on the side. A mint sprig makes a beautiful garnish.

Breakfast Twist

Yes, you can absolutely enjoy this as a breakfast cake! It pairs wonderfully with a bowl of yogurt and fresh fruit for a special morning meal.

Make Ahead and Storage

Storing Leftovers

This cake stays remarkably moist for days. Store it covered at room temperature for up to 3 days, or refrigerate for up to a week. Let refrigerated slices come to room temperature before serving for the best flavor and texture.

Freezing

The cake freezes beautifully! Wrap individual slices or the entire unglazed cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. Add the glaze after thawing for the freshest presentation.

Reheating

While not necessary, you can warm slices briefly in the microwave (10-15 seconds) for that fresh-baked feel. This works especially well for slices that have been frozen and thawed.

FAQs

Can I make this cake without a bundt pan?
Yes! You can bake this in a 9×13 inch pan instead, but watch the baking time—it will likely need 5-10 minutes less. For a layer cake, divide between two 9-inch round pans and reduce baking time to about 30-35 minutes.

How can I ensure my bundt cake releases cleanly from the pan?
The key is proper preparation! Use a baking spray with flour, or thoroughly grease every nook and cranny with butter and dust with flour. Don’t forget the center tube! Also, timing matters—let the cake cool for exactly 10 minutes before inverting.

Can I substitute the apple butter with something else?
Absolutely! Unsweetened applesauce works well, though you might want to add an extra tablespoon of sugar. Mashed banana also works beautifully and adds its own delicious flavor note.

My glaze is too thick/thin. How do I fix it?
For a thinner glaze, add almond milk a teaspoon at a time. If it’s too thin, add more confectioners sugar a tablespoon at a time until you reach the desired consistency.

Final Thoughts

This Lemon Bundt Cake truly hits all the right notes—beautifully balanced lemony flavor, incredibly moist texture, and an elegant appearance that makes it suitable for any occasion. What I love most is how the bright citrus flavor can lift your spirits any time of year. Whether you’re serving it at a spring celebration, summer picnic, or brightening a gloomy winter day, this cake is bound to become a go-to recipe in your collection. Give it a try—I promise your kitchen will smell amazing and your taste buds will thank you!

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