Home Recipes Cake The Ultimate Lemon Bundt Cake: A Burst of Sunshine in Every Slice

The Ultimate Lemon Bundt Cake: A Burst of Sunshine in Every Slice

Name: The Ultimate Lemon Bundt Cake
Prep time: 30 min
Cook time: 60 min
Total time: 170 min
Ingredients: Nonstick cooking spray and flour for pan; 1 ½ cups 180g all purpose flour, plus more for dusting; 1 ½ cups 180g cake flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 ¾ cups 550g granulated sugar; 1/3 cup packed finely grated lemon zest (from about 10 lemons); ½ cup canola oil; 1 cup 2 sticks / 226g unsalted butter, melted and cooled; 3 large eggs (at room temperature); 3 large egg yolks (at room temperature); 3 tablespoons dark rum; 2 tablespoons pure lemon extract; ¾ cup heavy cream (at room temperature); ¼ cup 50g granulated sugar; ¼ cup fresh lemon juice; 1 tablespoon dark rum; 1 cup 120g confectioners' sugar; 2 tablespoons fresh lemon juice; 1 teaspoon almond extract (optional); ¼ cup slivered almonds (toasted (optional))

Rebecca Hopkins

July 25, 2020

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There are cakes, and then there are celebration cakes. This Lemon Bundt Cake was born from a simple desire to create the latter; a cake so bright, moist, and flavorful that it could make any day feel special. It wasn’t enough to just add a little lemon zest; I wanted to capture the full, sunny essence of the lemon, from the fragrant oils in the zest to the bold punch of pure extract and the tangy bite of fresh juice. This recipe is my love letter to the humble lemon, transforming it into a show stopping, golden hued masterpiece. It’s the cake you proudly bring to a spring brunch, serve as the grand finale to a dinner party, or simply bake on a Sunday because you deserve a slice of pure, unadulterated joy.

From the first bite, this cake is a revelation. The flavor is an intensely bright, sweet tart, and vibrant lemon experience, layered with complexity from the dark rum and a subtle hint of almond. The texture is where it truly shines: the crumb is incredibly tender, velvety, and rich, yet simultaneously light and airy. This magical texture comes from the careful blend of all purpose and cake flours, plenty of butter, and heavy cream. Soaking the warm cake with a tart lemon syrup locks in moisture and amplifies the citrus flavor in every single bite, while a simple, zesty glaze adds a final, sweet tart flourish and a delightful crunch from toasted almonds. It’s a perfectly balanced symphony of flavor and texture.

Why This Recipe Is Your New Go To Cake

Unbeatable Lemon Flavor: Three forms of lemon (zest, juice, and extract) create a multi dimensional citrus experience that’s far superior to any boxed mix.
Legendary Moisture: The soak from the syrup technique ensures every slice stays incredibly moist for days.
Effortlessly Elegant: The beautiful Bundt pan does all the decorative work for you, making it look professionally baked with minimal effort.
Crowd Pleasing Versatility: Perfect for everything from casual coffee breaks to formal holidays.

Expert Tips & Tricks for Bundt Cake Success

Properly Prep Your Pan: This is the most critical step for a clean release! After spraying your Bundt pan generously with nonstick cooking spray, use a pastry brush to ensure every nook and cranny is coated. Then, dust it thoroughly with flour, tapping out the excess. This double layer of insurance is your best friend.
“Mise en Place” is Key: Have all your ingredients measured and ready to go (this is called mise en place). Zest all 10 lemons before you juice them. Having melted (and cooled) butter, room temperature eggs, and pre sifted dry ingredients makes the mixing process smooth and prevents overmixing.
Rub the Zest & Sugar: Taking the time to rub the lemon zest into the sugar with your fingers is a small step with a huge payoff. It releases the fragrant citrus oils from the zest directly into the sugar, creating an incredibly aromatic base that perfumes the entire cake.
Do Not Overmix: Once you begin adding the dry ingredients and cream, mix only until the flour streaks disappear. Overmixing develops the gluten in the flour, leading to a tough, dense cake instead of the desired tender crumb. It’s better to have a few tiny streaks than to overbeat.

Make Ahead, Storage & Freezing Instructions

Make Ahead: This cake’s flavor actually improves after a day, making it a perfect make ahead dessert. Bake, syrup, and glaze the cake completely. Once the glaze is set, store it (unglazed is best for freezing, see below) in an airtight cake carrier or under a large inverted bowl at room temperature for up to 3 days.

Storage: Store leftovers at room temperature, tightly covered, for up to 4 days. For longer storage or in humid climates, you can refrigerate it for up to 5 days. Let slices come to room temperature before serving for the best texture and flavor.

Freezing Instructions: This cake freezes beautifully for up to 3 months. For best results, freeze it after soaking with the syrup but before adding the glaze. Wrap the completely cooled, syruped cake tightly in two layers of plastic wrap and one layer of aluminum foil. Thaw overnight at room temperature, then glaze just before serving.

Step by Step Instructions

Part 1: Make the Cake

1Prep: Preheat your oven to 350°F (175°C). Prepare your 10 inch Bundt pan meticulously with nonstick spray and a dusting of flour. Sift together the all purpose flour, cake flour, baking powder, and salt into a medium bowl. Set aside.

2Infuse the Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Use your fingertips to rub them together for a full minute until the sugar is fragrant, moist, and pale yellow.

3Combine Wet Ingredients: Add the canola oil and the cooled, melted butter to the sugar mixture. Beat on medium speed for about 1 minute until fully combined. Add the whole eggs, egg yolks, dark rum, and lemon extract. Beat on low speed just until incorporated, about 1 more minute.

4Incorporate Dry Ingredients & Cream: With the mixer on its lowest speed, add the dry ingredients and the heavy cream in three alternating batches, beginning and ending with the dry ingredients. Mix only until the last traces of flour disappear. Stop the mixer and use a spatula to give the batter one final fold, scraping the bottom to ensure everything is combined.

5Bake: Pour the thick, luxurious batter into your prepared pan, smoothing the top. Bake for 55 to 65 minutes, rotating the pan halfway through. The cake is done when it is golden brown and a toothpick inserted into the center comes out clean.

6Cool: Place the pan on a wire rack and let the cake cool in the pan for exactly 30 minutes. This allows it to set slightly for easier removal.

Part 2: Syrup & Glaze

1Make the Syrup: While the cake bakes, combine ¼ cup sugar, ¼ cup fresh lemon juice, and 1 tablespoon rum in a small saucepan. Heat over medium until simmering, stirring until the sugar dissolves. Set aside to cool slightly.

2Soak the Cake: After the 30 minute rest, carefully invert the warm cake onto the wire rack. Use a thin wooden skewer to poke holes all over the top and sides of the cake. Slowly brush or spoon all of the warm lemon syrup over the cake, letting it soak in. Let the cake cool completely.

3Make the Glaze: Whisk the confectioners’ sugar, 2 tablespoons of fresh lemon juice, and the almond extract together until completely smooth. The glaze should be thick but pourable.

4Finish: Place the cooled cake on your serving plate. Pour the glaze evenly over the top, allowing it to drip artfully down the sides. Immediately sprinkle with the toasted slivered almonds (if using). Let the glaze set for about 20 minutes before slicing.

Ingredient Substitutions

Dietary Swaps:

Gluten Free: Substitute the all purpose and cake flours with a high quality 1:1 gluten free baking blend. I recommend brands like Bob’s Red Mill or King Arthur.
Dairy Free: Substitute the butter with plant based butter sticks, the heavy cream with full fat canned coconut milk, and ensure your nonstick spray is dairy free.

Common Substitutes:

Cake Flour: If you don’t have cake flour, make your own: for every 1 cup of all purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together 3 times. For this recipe, you’ll need 1 ½ cups of this homemade blend.
Dark Rum: You can omit it or replace it with an equal amount of milk, additional lemon juice, or even a tablespoon of vanilla extract for a different flavor note.
Lemon Extract: This is key for intense flavor. In a true pinch, you can use an additional 2 tablespoons of fresh lemon juice and the zest of 2 more lemons, but the extract delivers a more robust lemon essence.
Almond Extract/Topping: If you have a nut allergy, simply omit the almond extract from the glaze and the toasted almond topping.

Serving Suggestions

This cake is a star on its own, but it loves simple accompaniments. Serve slices with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a pile of mixed berries macerated with a little sugar.

For drink pairings, the recipe’s suggestion of a floral, slightly sweet Moscato d’Asti is perfect. A cup of earl grey tea or a strong espresso also complements the bright lemon flavors beautifully.

Frequently Asked Questions (FAQ)

Can I use a different pan?
This batter is specifically designed for a 10 inch, 12 cup Bundt pan. Using a different size or type (like a loaf pan or tube pan) will affect baking time and may not allow the center to cook properly. I strongly recommend using the correct pan.

My glaze is too thick/too thin. How do I fix it?
If it’s too thick to drizzle, add more lemon juice, ½ teaspoon at a time. If it’s too thin, add more confectioners’ sugar, a tablespoon at a time, until it reaches a honey like consistency.

Why did my cake stick to the pan?
This is almost always due to inadequate pan preparation. Next time, be even more generous with the nonstick spray and flour, ensuring every crevice is covered. Letting the cake cool for the full 30 minutes (but no longer) before inverting is also crucial.

Can I make this without a stand mixer?
Absolutely. Use a large bowl and a sturdy hand mixer. For the initial sugar and zest step, simply use a fork or your fingers in the bowl to combine them before adding the other wet ingredients.

Equipment List

10 inch, 12 cup Bundt Pan: Nonstick is highly recommended. A classic fluted design works beautifully.
Stand Mixer or Electric Hand Mixer: Essential for creaming and achieving the right batter consistency.
Microplane or Fine Zester: For getting the perfect fine lemon zest without the bitter white pith.
Juicer or Reamer: To efficiently juice the lemons for the syrup and glaze.
Wire Cooling Rack: For cooling the cake and allowing the glaze to drip.
Pastry Brush: For applying the lemon syrup.
Fine Mesh Sieve: For sifting the dry ingredients and the confectioners’ sugar for the glaze.