Lemon Bundt Cake Recipe – Sharmis Passion

Lemon Bundt Cake is a soft and flaky cake that I keep making many times, especially when I feel like having some light dessert. The mild lemon flavor comes through even when I am mixing the batter, and once it is cooked the warm citrus smell spreads everywhere and gives a cozy feel to the house.

This cake is also perfect for tea time or any small home celebration. I sometimes pack a few slices for traveling as it stays good for a day. The refreshing lemon flavor keeps the cake light and pleasant and if you like a little extra tartness a simple lemon drizzle on top pairs very well with the soft crumb of the cake.

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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 beautiful ring shape. I used simple ingredients like flour, baking powder, baking soda and fresh lemon peel, which gives off a bright citrus smell. The batter is easy to mix and since the Bundt pan cooks a little faster the cake cooks very quickly.

In this recipe, lemon is the main flavor and you can also use fresh peel and juice to make the taste more tangy and refreshing. The flavor of this recipe is light and feels comforting without making the cake heavy. It has a soft and spongy texture and turns a light golden color after cooking.

There are some minor changes also. Some people add a little vanilla along with the lemon flavor and some add poppy seeds for a little crunch. You can make an orange version using the same method and it turns out really good. If you don’t have a bundt pan you can also use a cupcake tray or small loaf tin.

I usually make this when everyone at home wants a simple and light dessert after a meal. The lemon flavor gives a little refreshing taste and since the cake is not heavy even children happily enjoy a piece. Lemon Bundt is a delicious dish that deserves to be tried for baking joy.

Lemon Bundt Cake Ingredients

• whole wheat flour – I added it as the base of the cake because it gives a flavor that blends well with the lemon. You can also use all-purpose flour if you want a lighter texture.
• baking powder – I use this to gently lift the cake up and give it a slight lift. You can add a little more only if your dough is very thick.
• baking soda – I mixed it with lemon juice because it reacts well and gives a slightly airy feeling. If your batter already seems too loose then you can skip it.
• cane sugar – I am using cane sugar because it gives a light caramel like flavor which is perfect for this cake. If you have white sugar you can use that also.
• Oil – To keep the cake moist and soft for a long time, I have used oil instead of butter. You can also add melted butter but its texture will be a bit tough.
• Milk – I have added milk to loosen the batter and give it a smooth flowing texture. If the sugar is not melting properly then you can also use hot milk.
• lemon juice – I lightly grated the outer skin for stronger aroma and flavor. If you feel the lemon flavor is already intense then you can skip it.
• lemon juice – I have used fresh lemon juice which gives refreshing taste. I also mixed it to make a tart syrup to drizzle over mini cakes. You can adjust as per your liking.
• breaking sugar – I use it to smooth topping glazes. It dissolves quickly and gives a shiny look.

Why does this recipe work

• This recipe is easy and simple so you can make it even on busy days.
• Its texture is soft and slightly spongy with a lemon-like taste.
• You can adjust the sweetness easily as the cane sugar gets mixed well.
• It cooks fast and works even if you don’t have a big oven.
• You can also use the same mixture to bake cupcakes or mini breads.

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How to Make Lemon Bundt Cake Step by Step

1. Measure milk and take it in a mixing bowl, add oil and cane sugar to it.

2.Whisk it well. Strain to remove impurities, set aside. Juice the lemon, measure and keep aside.

3.Use a grater to peel the lemon and keep it aside. Take wheat with baking powder, soda and lemon zest in a mixing bowl.

4.Whisk well and then add the oil and milk mixture.

5. Mix well using a whisk. Add lemon juice, mix once.

6. The batter should be thick. Using a pastry brush, grease the bundt tin with oil. Now stir the batter with a spoon. While you are preparing it, preheat the oven at 180 degrees Celsius for 10 minutes.

7.Fill it up to ¾th of each hole. Bake in the preheated oven for 15-18 minutes or until the tops are golden.

8.Cool for a few minutes, then carefully lift out the cake with the help of a fork. Let it cool. Take icing sugar in a small bowl.

9.Add lemon juice to it, mix well until it becomes a thick syrup. drizzle over cake

Serve with lemon chutney!

Expert Tips

• use fresh lemon – I usually use fresh lemon juice as bottled juice sometimes gives a slight bitterness.
• don’t over mix – I often stop mixing after everything is mixed so that the cake does not become dense.
• smooth it out well – I usually grease the bundt tin completely because these molds tend to stick at the corners.
• check quickly – I’ve found that smaller Bundt cakes cook faster, so I check a little earlier to avoid overbrowning.
• cool properly – I always let the cakes cool completely before drizzling otherwise the syrup becomes thin.

serving and storage

Serve it with hot milk, tea or even pack it in a snack box. It also tastes good as a light evening dessert. You can store leftovers in an airtight container at room temperature for up to a day. If you want to keep it for a longer time, keep it in the refrigerator and warm it a little before eating. The drizzle freezes well when it cools, so it remains clean.

general questions and answers

1.Can I skip the lemon glaze?

Yes you can, the cake tastes good plain too.

2.Can I use whole wheat flour instead of wheat flour?

Yes, you can use all purpose flour if you want a soft cake.

3.Will butter work instead of oil?

Yes, but the texture becomes a little hard, not very soft.

4.Can I add vanilla essence along with lemon?

If you like mixed taste then you can add a few drops to it.

5.How do I know it’s cooked?

Just touch the top, if it springs back or the toothpick comes out clean it’s done.

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