Best 5 Lemon Bundt Cake Recipe By Tasty Recipes

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In the realm of delectable desserts, few cakes can rival the classic lemon bundt cake. With its moist and fluffy texture, vibrant citrus flavor, and irresistible glaze, this iconic treat is a true crowd-pleaser. Whether you're hosting a special occasion or simply craving a sweet indulgence, this recipe from Tasty will guide you through the process of crafting a perfect lemon bundt cake that will tantalize your taste buds and leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON BUNDT CAKE RECIPE BY TASTY



Lemon Bundt Cake Recipe by Tasty image

This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat.

Provided by Katie Aubin

Categories     Desserts

Time 2h30m

Yield 8 servings

Number Of Ingredients 16

3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter, 2 sticks, room temperature
2 cups granulated sugar
1 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
1 cup whole milk
nonstick cooking spray, for greasing
½ cup granulated sugar
¼ cup lemon juice
2 cups powdered sugar, sifted
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the cake: In a medium bowl, whisk together the flour and baking powder.
  • In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
  • Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
  • Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
  • Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
  • While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
  • Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
  • After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
  • Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
  • Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
  • Transfer the cake to a serving platter, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 762 calories, Carbohydrate 124 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 81 grams

LEMON LOAF CAKE RECIPE BY TASTY



Lemon Loaf Cake Recipe by Tasty image

Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.

Provided by Katie Aubin

Categories     Desserts

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
½ cup unsalted butter, softened, 1 stick
1 ¼ cups granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups powdered sugar
1 tablespoon milk
2 tablespoons fresh lemon juice

Steps:

  • Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
  • In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
  • Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
  • In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
  • In a separate medium bowl, whisk together the flour, baking powder, and salt.
  • Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
  • Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
  • Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
  • Transfer to a serving platter, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams

LEMON BUNDT CAKE



Lemon Bundt Cake image

Convenient lemon cake and pudding mixes hurry along this moist glazed cake shared by Ann Anderson of Andrews, North Carolina.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 8

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
4 eggs
1 cup water
1/3 cup canola oil
1 cup confectioners' sugar
1 tablespoon butter, melted
1/4 cup orange juice

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes., Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth., Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.

Nutrition Facts :

LEMON BUNDT CAKE



Lemon Bundt Cake image

This is a big, bold lemony cake that uses the zest, juice and flesh of lemons for an extrapuckery bite. A thin layer of crackly lemon glaze coats the whole cake for a beautiful and delicious finish. Serve this cake as is, or add some berries and whipped cream to dress it up. It tastes even better the next day, so feel free to make it ahead. Since it makes use of the lemon skins, use organic or unwaxed lemons if you can.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

3/4 cup/170 grams unsalted butter, softened, plus more for greasing the pan
3 cups/384 grams all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
4 lemons (preferably organic or unwaxed), scrubbed and dried
2 1/4 cups/450 grams granulated sugar
1/4 cup/60 milliliters neutral oil
5 large eggs, at room temperature
1 cup/230 grams sour cream, at room temperature
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt, plus more for the glaze
2 cups/200 grams sifted confectioners' sugar

Steps:

  • Heat oven to 350 degrees, and butter and flour a 12- to 15-cup Bundt pan. Make sure to apply a thin layer of butter and flour on every nook and cranny of the pan to ensure that the cake doesn't stick.
  • In a medium bowl, whisk the flour, baking powder and baking soda.
  • Zest the lemons into the bowl of a stand mixer or large mixing bowl.
  • Remove the remaining peel and pith from 3 of the lemons by cutting off the top and bottom tip of each lemon. Stand each lemon up on one end, and use a sharp paring knife to follow the curve of the fruit and cut the peel and white pith away; discard it. Chop the lemon flesh into small pieces and remove the seeds and any large pieces of membrane. Transfer the chopped lemons to a bowl if the juice is running off of the board. (You should have about ⅓ cup.) Set aside.
  • Add the granulated sugar to the bowl with the zest and rub the mixture together with your fingers to release the oils in the zest. Add the softened butter and oil to the mixture, and mix on medium speed with the paddle attachment or using an electric hand mixer until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally to ensure even mixing.
  • Add the sour cream and salt, and mix on medium speed until homogeneous. Add the lemon flesh and juices, and mix until well combined; the mixture may separate a bit, but don't worry.
  • Add the flour mixture and mix on low speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is well mixed and no pockets of flour remain.
  • Spoon the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air bubbles. Bake the cake for 50 to 60 minutes or until the cake is golden and puffed, and a toothpick inserted comes out with a few moist crumbs.
  • Let the cake cool on a rack for 10 minutes. Then carefully turn it out onto a rack or serving plate to glaze and finish cooling.
  • While the cake cools, make the glaze: Juice the remaining lemon. (You should have about 4 tablespoons.) Add the confectioners' sugar, a pinch of salt and about three-quarters of the lemon juice to a bowl. Whisk until smooth, adding more lemon juice as necessary to make a thin but opaque glaze.
  • Immediately brush a thin layer of glaze over the warm cake, and let the glaze set until the cake has cooled to almost room temperature. When the cake is mostly cool, brush the remaining glaze over the top. Cool, slice and serve. Store any leftovers covered at room temperature for up to 4 days; the glaze may get a bit sticky as it sits.

LEMON BUNDT CAKE



Lemon Bundt Cake image

Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.

Provided by Phyllis

Categories     Lemon Cake

Time 1h

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
¾ cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  • In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
  • Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.5 g, Cholesterol 73.1 mg, Fat 20.4 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 439.7 mg, Sugar 18.9 g

Tips:

  • Prep the Bundt pan properly: Generously grease and flour the pan, ensuring all nooks and crannies are coated. This prevents the cake from sticking and ensures a clean release.
  • Use room temperature ingredients: This allows them to blend more easily, resulting in a smoother batter. Take the butter, eggs, and buttermilk out of the fridge about an hour before baking.
  • Cream the butter and sugar until light and fluffy: This incorporates air into the mixture, giving the cake a lighter texture. Cream them for at least 2-3 minutes on medium speed.
  • Add the eggs one at a time: This helps prevent the batter from curdling. Beat well after each addition.
  • Gradually alternate adding the dry ingredients and buttermilk: Start and end with the dry ingredients. Mix until just combined; overmixing can result in a tough cake.
  • Fill the Bundt pan ⅔ full: This allows the cake to rise without overflowing.
  • Bake the cake until a toothpick inserted into the center comes out clean: The exact baking time may vary depending on your oven, so keep an eye on it.
  • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack: This helps prevent the cake from breaking.
  • Glaze the cake while it's still warm: This allows the glaze to soak into the cake, resulting in a moist and flavorful treat.

Conclusion:

Indulge your taste buds with this delectable Lemon Bundt Cake recipe, a classic that combines the vibrant flavors of lemon and the moist, tender texture of a Bundt cake. With its bright citrus notes and irresistible glaze, this cake is perfect for any occasion. Remember, the key to a successful Lemon Bundt Cake lies in careful preparation, precise measurements, and attention to detail. Follow these tips and the detailed instructions in the recipe, and you'll be rewarded with a stunning cake that's sure to impress your family and friends.

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