Lemonade Bundt Cake
This lemonade bundt cake is a super lemony bundt cake. It is very moist and full of fresh lemon flavor. It is topped with a lemon glaze.
Servings: 16 slices
Calories: 306kcal
Ingredients
Lemon Bundt Cake
- 3 ½ cups All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 2 tablespoon Oil canola or vegetable oil
- 1 ½ cups White granulated sugar
- 3 Large lemons zested
- ¼ cup Freshly squeezed lemon juice or one large lemon juiced
- ¼ cup Sour cream room temperature
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
Lemon Glaze
- 1 ½ cups Powdered sugar sifted
- Half Lemon zested
- 1-2 tablespoon Lemon juice
Instructions
Lemon Bundt Cake
- Preheat the oven to 350°F. Spray a 10-cup bundt pan or 12-cup bundt pan with baking nonstick spray. Set aside.
- In a large mixing bowl, sift the flour, baking powder, baking soda, and salt. Set aside. Zest the three lemons into a small bowl. Juice one of the lemons in a separate bowl. Set aside.3 ½ cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt, 3 Large lemons, ¼ cup Freshly squeezed lemon juice
- Using a mixer, beat the butter, oil, and sugar. Beat on high speed for 3 minutes. It will be very light and fluffy. Add lemon zest, lemon juice, and sour cream. Mix on medium until combined.1 cup Unsalted butter, 2 tablespoon Oil, 1 ½ cups White granulated sugar, ¼ cup Sour cream
- Add eggs in one at a time. Mix on medium until combined. Make sure to scrape the bowl with a rubber spatula.4 Large eggs
- Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix on low speed. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.1 cup Buttermilk
- Fill the bundt pan ¾ths full. If using a 10-cup bundt pan you will use only ¾ths of the batter. Don't overfill the pan.
- Bake for 40-50 minutes until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes. Then, flip the cake onto a cooling rack. Cool the cake completely.
Lemon Glaze
- In a small bowl, add the powdered sugar, lemon zest, and lemon juice. Use a whisk to mix until a glaze forms. It should be pourable. If it is too thin, add an extra ¼ cup of powdered sugar. If is too thick, then add an extra 1 teaspoon of lemon juice.1 ½ cups Powdered sugar, Half Lemon zested, 1-2 tablespoon Lemon juice
- Pour the glaze on top of the cake. To prevent a mess, keep the cake on a cooling rack and place a cookie sheet underneath it to catch the glaze that drips down.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 306kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 286mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg