Lemon bundt cake is a classic dessert that combines the bright, refreshing flavor of lemons with a moist and tender cake. Perfect for any occasion, this cake is sure to impress with its beautiful presentation and delightful taste. This guide will provide you with everything you need to know to make the best lemon bundt cake, including nutritional information, ingredients, step-by-step instructions, delicious variations, and answers to frequently asked questions.
1.Nutritional Value of Lemon Bundt Cake
Lemon bundt cake, while a treat, can be enjoyed in moderation as part of a balanced diet. Here’s a general overview of its nutritional content per serving (one slice, approximately 1/12 of the cake):
Calories: Approximately 300-350 calories
Fat: 15-20 grams
Carbohydrates: 40-50 grams
Protein: 4-6 grams
Sugar: 25-35 grams
Fiber: 1-2 grams
While lemon bundt cake is not a low-calorie dessert, its refreshing flavor and moist texture make it a perfect occasional indulgence.
2.Ingredients for Lemon Bundt Cake
Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream or Greek yogurt
1/4 cup fresh lemon juice
Zest of 2 lemons
Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Zest of 1 lemon (optional, for extra flavor)
3.How to Make Lemon Bundt Cake
Step-by-Step Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all crevices are well-coated to prevent sticking.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add Eggs and Flavorings:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest until well combined.
Incorporate the Dry Ingredients and Sour Cream:
Gradually add the flour mixture to the wet ingredients, alternating with the sour cream or Greek yogurt, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Bake the Cake:
Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10-15 minutes, then invert it onto a wire rack to cool completely.
Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add lemon zest for extra flavor if desired.
Glaze the Cake:
Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving.
4.Variations of Lemon Bundt Cake
Lemon Blueberry Bundt Cake:
Add 1 cup of fresh or frozen blueberries to the batter for a burst of fruity flavor.
Lemon Poppy Seed Bundt Cake:
Mix in 2 tablespoons of poppy seeds to the batter for a delightful crunch and classic pairing with lemon.
Lemon Coconut Bundt Cake:
Fold in 1 cup of shredded coconut to the batter and sprinkle toasted coconut on top of the glaze for a tropical twist.
5.Frequently Asked Questions
1. Can I use lemon extract instead of fresh lemon juice and zest?
Yes, you can use 1-2 teaspoons of lemon extract in place of fresh lemon juice and zest, but fresh ingredients provide the best flavor.
2. Can I make this cake ahead of time?
Absolutely. Lemon bundt cake can be made a day in advance. Store it in an airtight container at room temperature and glaze just before serving.
3. Can I freeze lemon bundt cake?
Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before glazing and serving.
4. What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream, providing the same moisture and tanginess.
5. How do I prevent my bundt cake from sticking to the pan?
Ensure the bundt pan is thoroughly greased and floured. Using a baking spray with flour can also help prevent sticking.
Making a lemon bundt cake at home is a rewarding experience that results in a delightful, citrusy treat perfect for any occasion. With its moist texture and refreshing flavor, this cake is sure to become a favorite. Whether you stick to the classic recipe or try one of the tasty variations, your homemade lemon bundt cake will be a hit. Enjoy the process and the delicious results