This easy lemon bundt cake recipe is the ultimate welcome to a Spring dessert. It is fresh, moist and bursting with lemon flavour. The tangy sour cream and lemon juice are a perfect balance with the sweet lemon glaze. Top with chopped pistachios for that added crunch.
This homemade lemon bundt cake is a perfect dessert to bring in the Spring time flavours into your kitchen! When you combining the fresh tangy lemon juice and zest, then adding sour cream to the mix, it makes this cake so moist and tender.
INGREDIENTS FOR THIS RECIPE
CAKE
- Flour: all-purpose flour is all you need for this recipe
- Baking Powder and Baking Soda: both help the cake to rise
- Salt: helps to enhance the flavours
- Butter: I like to use unsalted butter and make sure it’s at room temperature before starting to mix with the sugar
- Sugar: adds the sweetness to the cake
- Eggs: are to be at room temperature for baking
- Lemon juice: use freshly squeeze lemon juice
- Lemon zest: you will need 1 whole lemon for this recipe
- Sour cream: use a high fat sour cream for a rich tangy flavour and moist texture, I used a 14% fat content and Greek yogurt can be substituted
LEMON GLAZE
- Confectioners’ sugar: or also referred to is powdered sugar and sift before adding lemon juice
- Lemon juice: only two tablespoons are enough for a creamy texture
- Pistachios: offer colour and crunch as topping is so desired
HOW TO MAKE THIS DELICIOUS DESSERT
STEP 1: Preheat oven to 325º F. Grease bundt pan, making sure it greased well. Set aside
STEP 2: Sift together flour, baking powder, baking soda and salt in a medium bowl. Gently stir in the lemon zest, approx. 1 tablespoon. Juice one of the lemons in separate bowl and set aside.
STEP 3 : Using a stand or hand mixer, beat butter and sugar together. Beat on medium-high speed for 5 minutes, until light and fluffy. Add eggs, one at a time, mixing well after each addition.
STEP 4: On low speed, add one-third of the dry (flour mixture) ingredients to batter and half of the sour cream and lemon juice. Add another one-third of dry ingredients and the rest of the sour cream and lemon juice. Finish with the remaining of the dry ingredients. Mix until all of the ingredients are combined and avoid overmix.
STEP 5: Transfer batter to bundt pan, spreading the batter evenly. Bake for 55-60 minutes and test with toothpick until inserted comes out clean. Sit for 15 minutes, then flip cake onto a cooling rack. Allow to cool completely.
STEP 6: In a small bowl, sift confectioners’ sugar and mix in lemon juice until smooth. Place the lemon cake on serving plate, drizzle the glaze evenly over the cake. Add chopped pistachios and lemon zest. Store in a cake pan in the refrigerator.
SOME HELPFUL TIPS
Avoid overmixing the batter once the last of the flour is added, it can result in a tough cake.
Grease pan well to prevent the cake from sticking to the cake and making it difficult for the cake to release from the pan.
When it comes to baking, it is always recommended to allow the refrigerated ingredients to be at room temperature for easier creaming and better results.
You don’t have a bundt pan, no worries, you can use 2 loaf pans for this recipe.
STORING
This cake will store in a cake container with a lid up to 4 days at room temperature. When it comes to freezing this cake, store cake in a container or freezer storage bag suitable for freezing up to 3 months.
TRY THESE DELICIOUS LEMON RECIPES
Lemon Sour Cream Bundt Cake
Equipment
- stand mixer
- bundt pan
Ingredients
- 3 cups all-purpose flour
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 lemon, zested, plus extra for garnishing
- 1 cup unsalted butter, room temperature
- 1¼ cup sugar
- 4 eggs, room temperature
- 1/4 cup freshly squeezed lemon juice
- 1 cup sour cream
Lemon Glaze:
- 1½ cups confectioners' powdered sugar
- 2 tbsp lemon juice
- 1/4 cup chopped pistachios for garnishing (optional)
- lemon zest for garnishing
Instructions
- Preheat oven to 325º F. Grease bundt pan, making sure it greased well. Set aside
- Sift together flour, baking powder, baking soda and salt in a medium bowl. Lightly mix in lemon zest (approx. 1 tablespoon). Juice one of the lemons in separate bowl and set aside.
- Using a stand or hand mixer, beat butter and sugar together. Beat on medium-high speed for 5 minutes, until light and fluffy. Add eggs, one at a time, mixing well after each addition.
- On low speed, add one-third of the dry (flour mixture) ingredients to batter and half of the sour cream and lemon juice. Add another one-third of dry ingredients and the rest of the sour cream and lemon juice. Finish with the remaining of the dry ingredients. Mix until all of the ingredients are combined and avoid overmix.
- Transfer batter to bundt pan, spreading the batter evenly. Bake for 55-60 minutes and test with toothpick until inserted comes out clean. Sit for 15 minutes, then flip cake onto a cooling rack. Allow to cool completely.
Lemon Glaze
- In a small bowl, sift confectioners' sugar and mix in lemon juice until smooth.
- Place the lemon cake on serving plate, drizzle the glaze evenly over the cake. Add chopped pistachios and the extra lemon zest. Store in a cake pan in the refrigerator.
Delicious, easy recipe to follow.
Hi Marilyn
I am pleased you found this recipe easy to follow and delicious!
Thank you so much for your comment and rating.
Kindly,
Rose