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Super Moist Lemon Bundt Cake Recipe

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4 from 14 reviews

This Super Moist Lemon Bundt Cake is a delightful and tender cake infused with fresh lemon flavor and a luscious lemon glaze. Perfectly moist with a hint of tang from lemon zest and juice, it’s an ideal dessert for any occasion that calls for a bright, refreshing treat.

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 (3.4 ounce) box instant lemon pudding dry mix
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup sour cream, at room temperature
  • 1 teaspoon Vanilla bean paste
  • Zest of 1 small lemon
  • Lemon juice squeezed from the zested lemon

Lemon Glaze Ingredients

  • 2 cups powdered sugar
  • 3 tablespoons milk of choice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon Vanilla bean paste

Instructions

  1. Prep the Pan: Preheat your oven to 325°F (163°C). Generously spray a 10-cup bundt pan with baking spray or grease it thoroughly with butter to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, instant lemon pudding dry mix, baking powder, and kosher salt. This will ensure even distribution of the leavening and flavor throughout the batter.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs and granulated sugar until smooth. Then add in the vegetable oil, sour cream, vanilla bean paste, lemon zest, and freshly squeezed lemon juice. Whisk all the wet ingredients together until fully combined and smooth.
  4. Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined, being careful not to overmix to keep the cake tender. The batter will be somewhat thick.
  5. Fill the Bundt Pan: Transfer the batter into the prepared bundt pan. Use a spoon to smooth the top or gently tap the pan on the countertop to help distribute the batter evenly within the pan.
  6. Bake the Cake: Place the bundt pan into the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes.
  7. Cool and Remove: Carefully invert the bundt pan onto a wire rack to release the cake. Allow the cake to cool completely before applying the glaze to ensure it sets properly.
  8. Prepare Lemon Glaze: In a medium bowl, whisk together the powdered sugar, milk, lemon juice, lemon zest, and vanilla bean paste until smooth and well combined.
  9. Glaze the Cake: Place the cooled cake on a serving platter or cake stand. Pour the lemon glaze evenly over the top, allowing it to drip down the sides for a beautiful finish.
  10. Serve: Slice the lemon bundt cake into wedges and serve. Enjoy this moist, flavorful treat with your favorite beverage!

Notes

  • For best results, use room temperature eggs and sour cream to ensure a smooth batter.
  • You can use any type of milk for the glaze such as dairy, almond, or oat milk depending on preference.
  • Make sure to cool the cake completely before glazing to prevent the glaze from melting off.
  • The lemon pudding mix adds a slight extra tang and moisture, but if unavailable, you can substitute with lemon zest and additional lemon juice, though texture may slightly differ.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://yumntasty.com/super-moist-lemon-bundt-cake-recipe/