Turn Lemons into a Spring Celebration!
Lemon Bundt Cake adds zest to your Spring Holiday Meal.
If you like lemon flavor, this Zesty Lemon Bundt Cake will give you the fix you need. It combines lemon juice and lemon zest in the cake batter and the frosting on top. What's also nice about this recipe is that you don't need large amounts of the ingredients because it makes a smaller 6 cup Bundt cake. Because the crumb in this cake is a little heavier, the slices don't need to be so large. Use that little Bundt pan to yield 4-8 servings, depending on how you slice it. You can always double this recipe to make it in a larger 12-14 cup Bundt pan.
If you really like lemon, you will enjoy the aromas as you zest the lemon and squeeze the lemons for the juice. Make sure you just get the zest off the the outer surface, and not the deeper white pith. The pith can give the can give the cake and frosting a sharp, unpleasant taste. I usually use a couple lemons for this recipe so I just get the yellow part of the lemon rind.
Preheat your oven to 350F degrees.
Prepare your 6 cup Bundt pan:
- Generously butter the inside of the pan making sure to cover all the crooks and crannies.
- Dust it with a couple of tablespoons of flour. Twirl the pan to move the flour around to cover the entire inside of the pan. Another easy way to get the flour dusted over the entire inside is to place the flour in a small sieve and tap it against your hand while holding the sieve over the pan. This distributes the flour in a thinner dusting.
- Turn the pan upside down and tap out the excess flour into the trash. There should just be a very thin film of flour on the inside of the pay. If you leave heavy spots, they will probably show up on the cake after it's baked.
Zest up the Ingredients:
2 C Flour
1 t Baking powder
1/2 t Baking soda
1/2 t Salt
1 T Lemon zest
1/2 C Butter, softened
1 1/4 C Sugar
3 Eggs, room temperature
1/2 C Lemon juice, fresh
1/2 C Milk, room temperature
Make the Cake:
- Mix the flour, baking powder, baking soda, salt and lemon zest in a bowl so it's well combined.
- In a separate bowl, beat the butter and sugar together until it's fluffy.
- Add the eggs, one at a time, to the butter and sugar mixture, beating after each addition.
- Add the lemon juice and stir in thoroughly. (It may look a little curdled - that's okay.)
- Fold 1/2 of the the flour mixture into the wet mixture. Then add 1/2 of the milk. Repeat and fold in but do not overmix.
- Pour the batter into the prepared 6 cup Bundt pan.
- Bake at 350F degrees for 50-65 minutes. I usually set the timer for 50 minutes and check for doneness with the clean toothpick test. Stick a toothpick in a center portion of the cake. If it comes out clean when you pull it out, the cake is done. If the toothpick has cake stuck to it, the cake needs more time in the oven. I usually set the timer for 5 minute intervals and retest it. Another way to test the doneness is to push done on the top of the cake with your finger. If the cake bounces right back, it's probably done. If it leaves an indention that does not spring back quickly, then it needs more time in the oven.
- When the cake is done, let it cool 10 minutes on a rack, in the pan.
- Loosen the sides with a flexible plastic utensil. I use the smaller end of an orange peeler.
- Flip the cake over onto a flat plate and take the pan off. Let it cool completely before slicing.
- If you plan to drizzle it with icing, that can be done while the cake is warm, but realize that the warmer the cake, the more the icing may slide off the cake. If you plan to use regular frosting, be sure to let it cool completely first.
Lemon Glaze: OPTIONAL
1/2 C Powdered sugar
1/4 C Lemon juice
- Whisk together.
- This gives you more lemon flavor inside the cake.
- BEFORE you flip the cake over onto a plate, poke holes in the cake while it is still fairly warm warm and slowly spoon the glaze into the holes. Let it sit about 10-20 more minutes before loosening the sides and flipping the cake over onto the plate.
Frosting and Garnish:
- The cake has such delicious flavor that it does not need much for frosting. So, you could keep it simple by dusting powdered sugar over the top with a small sieve and leave it at that.
- But the sky is the limit, I like to use a heavier white or yellow glaze on top so it drips down the side, after I dust it with powdered sugar. (see top photo)
- I also like to create a topping of frosting, by piping it around the top with a decorative piping tip. Then, garnish it with lemon zest on top of the frosting. Or, spread lemon zest around the base of the cake.
- If you like more sweetness, decorate the top of the frosting with candy lemon slices.
- It's also refreshing to circle the cake with fresh strawberries or blueberries.
- If you're not in the mood to make frosting or icing, just drop a dollop of whipped cream on top of each serving accompanied by fresh blueberries or a nice big strawberry.
- 1/4 C Poppy seeds
- 1/3 C Almonds, rough chopped
- I keep the cake under a domed cake keeper on the counter for up to 5 or 6 days. Or, keep it longer in the fridge if it's in an airtight container or covered with plastic wrap.
- In the freezer this will keep, frosted or unfrosted, up to a month.
Experiment with it!
There are so many things you can do with this cake to make it for a small family or a crowd. Double the recipe for a larger group. Make it as directed for yourself or a small dinner party or even a gift for a friend. Mix flavors if you like, experimenting with Limoncello liqueur. Change up the flavor of the cake by substituting vanilla extract with another favorite liqueur and dropping the lemon zest and juice. Just keep in mind that you may need to adjust the amount of flour or baking time if you substitute more or less liquid than what's called for in the ingredient list. Or, substitute rum and serve it with pineapple slices. You can do a lot of experimenting without breaking the bank since the recipe is a small one.
Have some fun with it and "Bake your own Memories!"