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Lemon Bundt Cake

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A classic Lemon Bundt Cake, infused with lemon and lightly dusted with confectioners’ sugar. No frosting or glaze on this cake! Each serving of this light, moist cake has a pour of a custard-like lemon dessert sauce. This is the ultimate lemon bundt cake!

Lemon bundt cake with creamy lemon dessert sauce
Moist and lemony bundt cake

We are in the season of potlucks and barbecues and this dessert will be a great addition to bring to the table. Actually, this is a great Bundt cake to serve anytime as lemons never go out of season.

WHAT IS A BUNDT CAKE?

A bundt cake is a molded cake baked in a ring-shaped pan with a distinctive design. As the cake bakes it takes the shape of the design. The baked cake resembles the pan design when inverted.

Bundt pans need a good oiling or greasing to prevent them from sticking to the pan.  A basting brush is ideal to get down in the cracks and crevices.  We have also found that Pam Baking Spray works quite well.  With our modern technology manufacturers are now producing Bundt pans with non-stick surfaces.

A slice of lemon Bundt cake with lemon dessert sauce being poured
A lemon dessert sauce is poured on the cake

WHY IS THERE A TUBE IN THE CENTER OF A BUNDT PAN? 

There is a purpose for that hollow tube in the center of the Bundt pan. As the cake bakes, heat circulates up the hollow tube, promoting an even rise to the cake. Another benefit of the center tube is that the cake is easy to slice and serve.

ARE ALL BUNDT PANS ROUND? 

The most common shape of a Bundt pan is round, but square Bundt pans are available as well as a variety of specialty Bundt pans. A heart shape Bundt pan is one example that is popular at Valentine’s Day.  Mini-Bundt pans are particularly growing in popularity as they are easy to serve without slicing.

Creamy lemon sauce on a slice of cake
Sweet, creamy lemon dessert sauce on cake

There are also some elaborately designed Bundt pans available. It is my personal belief that the more intricate the design of the pan the more potential the cake has of sticking.

CAN ANY CAKE BE BAKED IN A BUNDT PAN? 

Most cakes can be baked in a Bundt pan. The heavier, more dense cakes such as a pound cake do especially well. We do not recommend the very light, fluffy cakes such as angel food, chiffon or sponge cakes as they are more delicate and difficult to get out of a bundt pan. 

HOW TO MAKE OUR LEMON BUNDT CAKE: 

This lovely lemon Bundt cake is easy to make and has a distinctive lemon sweet-tart flavor. It is very much like a moist lemon pound cake.We used oil rather than butter to make the cake which keeps the cake moist and tender. It slices easily even straight from the refrigerator.

Close up of lemon bundt cake with creamy lemon dessert sauce
Yum!
  • Butter and flour a 10-12 cup Bundt pan.
  • In a bowl, combine the dry ingredients…the flour, baking powder, and salt. Reserve
  • In a pitcher or dish, combine the milk, vanilla, lemon juice, and the zest.  Reserve.
  • Add to a mixing bowl, the eggs, egg yolk, and sugar and beat at high speed with an electric mixer until the mixture triples in volume and forms a ribbon when lifting the beaters. Gradually drizzle in the oil while beating. 
  • Reduce the mixing speed to low and add the reserved milk mixture alternately with the reserved dry ingredients and mix just until combined. Do not over mix.
  • Scrape the batter into the prepared Bundt pan.
  • Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out almost clean with a few crumbs on the tester.
  • Cool the cake on a wire rack for 15 minutes, flip upside down and remove the Bundt pan. Let cool completely on the wire rack.

Since this lemon bund cake is made with oil instead of butter, you don’t have to wait for the butter to soften. It is quick and easy to make.We dusted the top of the cooled cake with confectioners’ sugar and served it with our lemon dessert sauce. This lemon Bundt cake makes me happy! It is a slice of sunshine.  ?

MORE DESSERT RECIPES WE ARE SURE YOU WILL LOVE:

  •  Gluten-Free Chocolate Bundt Cake    A deep, rich, fudgy bundt cake made with gluten-free baking mix. The drizzle of thick ganache is also dairy-free and made with chocolate and coconut cream.
  • Old-Fashioned Cream Cheese Pound Cake: This Old-Fashioned Cream Cheese Pound Cake is easy to make and has a distinct buttery taste. The outside crust is crisp, golden and delicious with just a dusting of confectioners’ sugar.
  • Mango Mousse Cake:   A light and luscious layer of cloud-like, fresh mango mousse floating on a moist coconut sponge cake.

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Creamy lemon sauce

Lemon Bundt Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

A classic Lemon Bundt Cake, infused with lemon and lightly dusted with confectioners’ sugar. No frosting or glaze on this cake! Each serving of this light, moist cake has a pour of a custard-like lemon dessert sauce. This is the ultimate lemon bundt cake!

Ingredients

  • 2-1/2 cups (300g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup freshly squeezed lemon juice
  • Zest from 2 lemons
  • 3 eggs
  • 1 egg yolk
  • 1-3/4 cups (370g) sugar
  • 1/2 cup vegetable oil

Instructions

      1. Place the rack in the middle position of the oven.  Butter and flour a 10 to 12-cup Bundt pan. Preheat the oven to 350°F.
      2. Set a mesh strainer over a large bowl and sift the flour, baking powder and salt together. Reserve.
      3. In a pitcher or dish, combine the milk, vanilla, lemon juice and the zest.  Reserve.
      4. To a large mixing bowl, add the eggs, egg yolk and sugar and beat at high speed with an electric mixer until the mixture triples in volume and forms a ribbon when lifting the beaters. This will take 8-10 minutes. Gradually drizzle in the oil while beating. 
      5. Reduce the mixing speed to low and add the reserved milk mixture alternately with the reserved dry ingredients and mix just until combined. Do not over mix.
      6. Scrape the batter into the prepared Bundt pan.
      7. Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out almost clean with a few crumbs on the tester.
      8. Cool the cake on a wire rack for 15 minutes, flip upside down and remove the Bundt pan. Let cool completely on the wire rack.

Notes

  • The pastry brush works well to get into all the crevices of the Bundt pan
  • A baking spray can also be used to coat the Bundt pan
  • After filling the Bundt pan, tap the pan several times on the work surface to release any bubbles or air pockets.
  • When testing the cake, I check first at 47-minutes. If there is a tiny bit of crumbs on the testing stick I remove it from the oven. The residual heat will continue to bake the cake after it is removed.

Nutrition Information:
Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 215Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 241mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 5g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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Creamy lemon dessert sauce
Lemon Dessert Sauce
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Destiny Renaissance

Friday 14th of August 2020

At what temperature should I bake this lovely cake?

Dahn Boquist

Friday 14th of August 2020

Thanks for the question Destiny, I updated the recipe card. Set the oven for 350°F

Sheryl

Thursday 8th of August 2019

Will this work with your Ancient Grains GF Flour mix?

Dahn Boquist

Thursday 8th of August 2019

Yes Sheryl, you can use the Ancient Grains GF flour mix as a 1:1 replacement for regular flour. You don't need to make any other adjustments to the recipe. Thanks for asking.

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