Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.
This cake suits tea time or even a small home celebration. I sometimes pack few slices for travel also because it stays good for a day. The fresh lemon flavor keeps the cake light and pleasant and if you like a little extra tang a simple lemon drizzle on top goes very nicely with the soft crumb.
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About Lemon Bundt Cake
Lemon Bundt Cake is a basic sponge style cake baked in a bundt pan that gives a cute ring shape. I used simple ingredients like flour, baking powder, baking soda and fresh lemon zest which gives a bright citrus smell. The batter is easy to mix and because the bundt pan bakes a little faster the cake gets done pretty quick.
In this recipe, lemon is the main flavor and you can also use fresh zest and juice to make the taste more tangy and fresh. This recipe flavor is gentle, and it feels comforting without making the cake heavy. It has soft and spongy texture and has that light golden shade after baking.
There are few small variations too. Some people add little vanilla along with lemon flavor and some add poppy seeds for a small crunch. You can make an orange version using the same method and it comes out really nice. If you do not have a bundt pan you can use cupcake trays or a small loaf tin also.
I usually bake this when everyone at home wants a simple and light after meal dessert. The lemon flavor gives a small fresh lift and since the cake is not heavy even kids enjoys a slice happily. Lemon Bundt is a flavorful treat that has to be tried for the joy of baking.
Lemon Bundt Cake Ingredients
- Whole wheat flour - I added this as base for the cake as it gives flavor that blends nicely with lemon. You can use maida also if you want more lighter texture.
- Baking powder - I use this for helping the cake rise softly and give a gentle lift. You can add little more only if your flour is very dense.
- Baking soda - I added this along with the lemon juice since it reacts well and gives that small airy feel. You can skip if your batter feels already too loose.
- Cane sugar - I am using cane sugar as it gives a mild caramel-like taste which suits this cake. You can use white sugar also if that is what you have.
- Oil - I have used oil instead of butter to keep the cake more moist and soft for long time. You can add melted butter also but the texture will be slightly firm.
- Milk - I added milk to loosen the batter and give a smooth flowy texture. You can use warm milk also if the sugar is not melting properly.
- Lemon zest - I grated the outer skin lightly for bright aroma and taste. You can skip if you feel the lemon flavor is already strong.
- Lemon juice - I have used fresh lemon juice which gives the refreshing taste. I also added this to make a tangy syrup to drizzle over the small cakes. You can adjust according to how tangy you want.
- Icing sugar - I use this to make the topping glaze smoother. It dissolves quickly and gives that shiny look.
Why This Recipe Works
- This recipe is easy and simple so you can make it even on busy days.
- It has a soft and slightly spongy texture that lemon taste.
- You can easily adjust the sweetness as cane sugar blends nicely.
- It bakes fast and works even if you don't have a large oven.
- You can use the same mixture to bake cupcakes or a small loaf also.
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How to make Lemon Bundt Cake Step by Step
1.Measure and take milk in a mixing bowl, add oil and cane sugar to it.
2.Whisk it well. Strain to remove impurities, Set aside. Extract lemon juice, measure and keep aside.
3.Using a grater take lemon peels, Set aside. To a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.
4.Whisk well then add oil milk mixture.
5.Mix well using a whisk. Add lemon juice, mix once.
6.The batter should be thickish. Grease the bundt tin with oil using a pastry brush. Now spoon the batter. While you prepare this, preheat oven at 180 deg C for 10 minutes.
7.Fill it till ¾th of each hole. Bake in preheated oven for 15-18 minutes or till the top turns golden.
8.Cool down for few mins then carefully lift the cake using a fork. Let it to cool down.In a small mixing bowl take icing sugar,
9.Add lemon juice to it, mix well until it forms a thick syrup. Drizzle over the cake
Serve with lemon sauce!
Expert Tips
- Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
- Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
- Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
- Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
- Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.
Serving and Storage
Serve this with warm milk, tea or even pack it in snack box. This goes well as a light evening sweet too. You can store leftover pieces in an airtight box for one day in room temperature. If you want to keep longer just refrigerate and warm little before eating. The drizzle sets nicely once cooled so it stays neat.
FAQS
1.Can I skip the lemon glaze?
Yes you can, the cake tastes good plain also.
2.Can I use full maida instead of wheat flour?
Yes you can use maida fully if you want softer cake.
3.Will butter work in place of oil?
Yes but the texture becomes little firm, not very soft.
4.Can I add vanilla essence along with lemon?
You can add few drops if you like that mixed flavor.
5.How do I know it's baked?
Just touch the top, if it springs back or a toothpick comes clean it is done.
If you have any more questions about this Lemon Bundt Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Lemon Bundt Cake Recipe
Ingredients
- ¾ cup whole wheat flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup cane sugar
- ¼ cup oil
- ½ cup milk
- ¼ cup lemon juice
- 1 teaspoon lemon zest / grated lemon skin
FOR THE LEMON DRIZZLE:
- ¼ cup icing sugar
- ½ lemon
Instructions
- Measure and take milk in a mixing bowl, add oil and cane sugar to it.
- Whisk it well. Strain to remove impurities, set aside.
- Extract lemon juice, measure and keep aside.
- Using a grater take lemon peels, set aside.
- In a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.
- Whisk well then add oil milk mixture. Mix well using a whisk.
- Add lemon juice, mix once. The batter should be thickish.
- Grease the bundt tin with oil using a pastry brush.
- While you prepare this, preheat oven at 180 deg C for 10mins.
- Now spoon the batter. Fill it till ¾th of each hole.
- Bake in preheated oven for 15-18mins or till the top turns golden.
- Cool down for few mins then carefully lift the cake using a fork.
- Let it to cool down. In a small mixing bowl take icing sugar,
- Ass lemon juice to it, mix well until it forms a thick syrup.
- Drizzle over the cake. Cool down and then store.
- Serve Lemon Bundt Cake warm with a glass of milk or as a tea time snack.
Notes
- Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
- Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
- Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
- Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
- Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.
sheenam
excellent bake Sharmi
Sworah
I baked this cake for fathers day...and it came out very good. I do not have a bundt mould and used a small cake pan. Baked it for around 30 minutes. It seemed it could do with more baking, but I was unsure and you had cautioned against overbaking. It was really yum. Thank you.