A heavenly lemon bundt cake topped with a sweet, tangy lemon glaze and fresh lemon zest for the perfect Easter dessert.
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Spring is finally here! Bringing with it warmer weather, blooming flowers, and sweeter air. Trailing not too far behind the beginning of spring, we have Easter approaching fast. A divine dessert is needed to match this holiday set in one of the most lovely times of the year. When it comes to that, this lemon bundt cake is a hard one to beat. The tangy zest of lemon pairs delightfully with the sweet, light cakey texture and the glaze on top adds a final punch of flavor. The bold flavors of this cake pair well with the excitement that comes along with springtime. All that being said, this lemon bundt cake is obviously the perfect dessert to make for Easter brunch!
This tempting lemony delight is made like most other bundt cakes and only takes about an hour and a half from start to finish. Sometimes bundt cakes can be a tad tricky though. I have a few tips and tricks up my sleeve that I use to ensure my bundt cakes come out perfect every time. I would like, first, to share those with you to save you the time and trouble of having to figure it all out on your own. Then, I will fill you in on what ingredients can be substituted out. Finally, I will go over proper bundt cake storage to help you keep your cake fresh and delicious to enjoy later.
6 Tips and Tricks for the Best Lemon Bundt Cake
These 6 tips are the key factors to making sure your bundt cake comes out correctly, with the right cakey texture, and with optimum flavor. Skip the hassle and follow my lead to make your cake stand out. This is how to wow your loved ones and friends with your exquisite Easter lemon bundt cake.
- First of all, the frosting. The most complimentary frosting for this lemon cake is actually a sweet, lemony glaze. All you have to do to make this easy glaze is mix together powdered sugar and some lemon juice. You can do this step quickly while the cake is cooling.
- Second tip to keep in mind, greasing the bundt cake pan so that the cake comes out in one solid piece. I always coat the inside of my bundt cake pan with vegetable shortening and flour, then dump out excess flour before pouring in the cake batter. This keeps the cake from sticking to the pan and falling apart.
- Next is one of the best tricks that I use on my cakes, cake syrup. This simple syrup is a mixture of sugar, water, and flavored extract -or in this case, lemon juice- made in a simple heating process. This adds extra moisture and flavor to the cake.
- After the cake has cooled completely, use a squeeze bottle to distribute the cake syrup onto the cake.
- When letting the cake cool, set a timer for 10 minutes so it will be at the right temperature for easy removal from the cake pan. If the cake sits in the pan for too long, or not long enough, then you still may have trouble with the cake sticking to the pan.
- Finally, make the same amount of batter but use a smaller bundt cake pan to bake about half of it in. You can use the remaining batter to make another small cake or a round of cupcakes as individual treats for the kids or to pack up as gifts.
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- In my recipes, I usually list all-purpose flour because it is found most often in household kitchens. In my own kitchen though, I prefer to use cake flour because it gives better results and makes such a difference in the cake’s final texture.
The sour cream can also be substituted using buttermilk, a sour milk mixture, or a heavy cream mixture. Since the buttermilk is so much thinner, it is recommended to use ¾ cup buttermilk in place of 1 cup sour cream. Or by mixing a tablespoon of lemon juice into 1 cup of milk or 1 cup of whipping cream you can make a ‘homemade sour cream’.
Proper Bundt Cake Storage
If properly stored, your bundt cake can last for quite some time. Follow these bundt cake storage guidelines to ensure freshness and good cake quality.
- Store cake in a cake container and keep up to 3 days on the counter at room temp.
- Store bundt cake in the fridge either wrapped or in an air-tight container for up to 1 week.
- Individual slices can be frozen for longer-term storage. First, wrap the individual slice in cellophane then wrap in aluminum foil. These slices will stay good in the freezer for up to 3 months.
- Use a marker to label the date on the outside of the wrapping to keep up with freshness.
Add Some Zest to Everyone’s Day, Even from Afar
This delicious lemon bundt cake is a great way to add sunshine and zest to your Easter brunch or dinner. It is the perfect spring dessert to match the feeling of the season. Another thing to keep in mind is that these cakes can also be packaged up nice and neat in these cake boxes to give as gifts. These boxes keep the cake safe and secure during travel plus they have a window on top for presentation. If friends or family can not be there with you in person then you can still include them in holiday celebrations by taking them a wonderfully flavorful homemade gift.
You do not have to limit this cake to Easter or spring either. This lemon bundt cake also makes a delicious dessert for cookouts, a 4th of July bbq, a family night, as a cool summer treat, or a unique birthday cake for your favorite lemon lover. Who needs an excuse to enjoy a lemony delight like this?
For more inspirational holiday recipes check out my Christmas Chocolate Bundt Cake or Valentine’s Red Velvet Bundt Cake.
Lemon Bundt Cake
- 3 Cups All-purpose flour
- ½ tsp Salt
- ½ tsp Baking soda
- 2 tbsp Lemon zest from 2 lemons
- 6 Eggs
- 1 tsp Vanilla extract
- 1 Cup Sour cream
- 1 Cup Butter room temperature
- 2 ¼ Cups Sugar
Bundt cake pan coating
- 2 tbsp Vegetable shortening
- 2 tbsp All-purpose flour
- ¼ cup water
- ¼ cup sugar
- 1 ½ tbsp lemon juice
- 2 tbsp Lemon juice
- 1 cup Powdered sugar
- Lemon zest from 1 lemon
- Preheat the oven to 350°F.
- In a large bowl, beat the butter and sugar together until light and pale with a mixer.
- Whisk together the eggs in a separate bowl.
- Add in the vanilla, lemon zest and sourcream.
- In another medium bowl, mix together flour, baking soda, and salt.
- Add egg mixture ⅓ at a time into a bowl with butter and sugar alternating with ⅓ of dry ingredients, mixing between each addition.
- Mix the batter together until combined.
- In a small saucepan, combine water, sugar, and lemon juice. Cook on medium heat until sugar dissolved.
- Cool the syrup and four into the squeeze bottle.
Bundt cake pan coating
- Grease bundt cake with vegetable shortening.
- Sprinkle over with flour. Shake off access flour from the bundt cake.
- Pour cake batter into bundt pan evenly.
- Bake for 65-70 minutes.
- Cool for 10 minutes before removing from the pan.
- Remove cake from the pan and allow to cool completely before drizzling glaze.
- Slowly squeeze cake syrup over the bunt cake.
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