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The Inimitable Bundt Cake

This homemade Lemon Bundt Cake is rich, moist and very lemony. Perfect for home days, show days and special days!

Health Scale

1 hour on horseback = 1 slice of cake!

Time

Total: 1 1/2 hour

Serves

12 slices

Skill Level

Easy

Baby bundt cakes have been all the rage over the last few years. It's fun to get or give one for birthdays and holidays. I purchased one a couple of years ago to take with me to a horse show at Canterbury. It was chocolate chocolate chip with a yummy icing. 


Half of the fun with a bundt cake is the shape and size of them. You can make minis, half size, full size and even towers. My collection includes the old fashioned classic, the Nordic Heritage seen here, William Sonoma baskets and fall acorns.


My husband invited a work colleague over for dinner. He planned to grill chicken and asked if I would make a few sides and think of something for dessert.


I had this lovely new Bundt pan that I decided a light lemon flavor would work well with the rest of our menu.


You can put just about anything inside one of these pans to get that beautiful shape as long as its something that will set up well. I prefer a buttery, dense pound cake texture for a full size cake. For the holidays, you can use a quick bread recipe which is easy AND beautiful.


A few basic tips though...remember to leave your butter out to soften and allow your eggs to come to room temperature. Preheat the oven and grease the pan lightly. 


Bonus tip! My cake puffed up above the top of the pan. So, after I allowed it to cool, I cut that off so my cake would sit flat. Consider it a baker's bonus treat. 


Lastly, if your icing is too thin or the cake is still warm, it will run off the cake. Add the lemon juice until you have the right consistency and drizzle across the top.


We hope you enjoy this recipe!


What you will need...

Ingredients:


Lemon Bundt Cake

  •     1c butter, softened to room temperature
  •     2c granulated sugar
  •     2T lemon zest
  •     4 large eggs
  •     3/4t salt
  •     2t baking powder
  •     2 3/4c all purpose flour
  •     3T cornstarch
  •     1/2c milk (whole or 2%)
  •     1/4c fresh lemon juice
  •     1/4c sour cream (or greek yogurt)
  •     1t vanilla extract

Lemon Icing

  •     1 1/2c powdered sugar
  •     2-3T lemon juice
  •     1t lemon zest

What you will d0...

INSTRUCTIONS


Lemon Bundt Cake


Preheat oven to 350 degrees.

  1. With a standing or handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
  2. Add in sugar and lemon zest and mix until well combined.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the salt, baking powder, all purpose flour and cornstarch. Set aside.
  5. Mix lemon juice, milk and vanilla extract together.
  6. Alternate adding  flour mixture and milk mixture to the butter mixture. Mix until everything is just combined.
  7. Add in sour cream and mix until just combined.
  8. Grease your bundt cake pan well and pour the batter evenly into the pan. 
  9. Bake for 45-55 minutes, or until a cake tester comes out clean. A few moist crumbs is okay. 
  10. Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.

Lemon Icing

  1. Whisk powdered sugar, lemon juice and lemon zest together until combined. Drizzle over the cooled cake.
  2. Allow the icing to set, about 5 minutes, before serving.

We hope you enjoy the HS Lemon Bundt Cake!!! See us a photo!!!

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