This cake is so moist & has a mouth-watering lemon flavor. It’s awesome served with strawberries (or other berries). Not every recipe I try is worth saving….but I come back to this cake over and over again.
Tools
- 1 10 inch (12 cup) capacity bundt pan
- 1 Electric hand mixer with beaters or stand mixer with whisk
- Measuring cups, etc. Stainless steel measuring cups – durable, no plastic, looks good
- We use this lemon/citrus squeezer. It’s the best one we’ve had & it’s made to last.
Ingredients
Bundt Cake
- 3 cups (360 g) all purpose flour
- 2 tsp (6 g) baking powder
- 1 tsp salt
- 2 cups (400 g) granulated sugar
- ¼ cup lemon zest zest from 4 lemons
- 1 cup (226 g) unsalted butter, room temperature
- ¼ cup (59 ml) coconut oil
- 4 eggs room temperature (large US)
- ¼ cup (60 g) sour cream, room temperature
- ¼ cup (59 ml) fresh lemon juice
- ¾ cup (177 ml) half & half, room temperature
Fresh Lemon Juice Glaze
- 2 cups of sugar, powdered in a vitamix (240 g) – This makes for a very crisp glaze (Or substitute powdered sugar for a smoother glaze)
- 2 tbsp (30 ml) fresh lemon juice
Instructions
- Preheat the oven to 350 F (177 C).
- Grease a 10-inch (12 cup capacity bundt pan).
- In a medium bowl whisk the all purpose flour, baking powder, and salt together until combined.
- Pour the sugar into a different medium bowl. Zest the lemons right into the sugar. This is the best way to extract all oils from the lemon and get the best flavor.
- In another bowl beat w/ mixer the butter and oil on medium speed until smooth and well combined.
- With the mixer on low, slowly pour the lemon zest sugar into the butter and oil mixture. Once all the sugar has been added, increase speed to medium for 3 minutes or until the butter and sugar are fluffy and light in color.
- Using lowest speed, mix in eggs one at a time. Wait for each egg to be fully incorporated before adding the next. This takes about 20 seconds per egg. Once all the eggs are mixed in, add & mix in the sour cream and fresh lemon juice. The mix may look grainy or a little curdled. Don’t worry, this is exactly how it should look.
- By hand or on the lowest setting of your mixer, mix in the dry ingredients with the wet, alternating with the milk. This will be done in three rounds- dry, milk, dry, milk, dry, milk.
- Pour the lemonade cake batter into the prepared bundt cake pan. Bake the cake for about 40 – 50 minutes. It’s finished when the edges of the cake pull slightly away from the pan, the top is golden brown and bounces back when gently pressed.
- Remove cake from the oven to cool on a rack for about 10 -15 minutes. After this time, place a serving plate on top of the bundt pan. Invert the pan so the top of the bundt cake is now on the bottom (on the serving plate). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift the pan. Allow the cake to cool to room temperature before applying the fresh lemon glaze.
- Make the fresh lemon glaze by whisking lemon juice into the powdered sugar. Pour the glaze over the cooled cake. Allow another 30 minutes for the glaze to set. DONE.
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Dave & I love to cook food from scratch. You can visit our Amazon storefront HERE to see kitchen gear we recommend. THANKS!!