Nothing Bundt Cake Lemon Recipe
This Lemon Nothing Bundt Cake recipe yields a moist, zesty cake with a perfect balance of sweetness and tartness. Easy to make, it features fresh lemon juice and zest, creating a delightful dessert for any occasion. Perfect for lemon lovers!
Equipment
- Bundt cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Prepare the Bundt Pan
- Preheat your oven to 350°F (175°C). Grease and flour the bundt cake pan to ensure the cake doesn’t stick. I like to use a non-stick spray with flour for even coverage.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
Add Eggs and Flavorings
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry Ingredients
- Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to over mix.
Pour and Bake
- Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.
Cool the Cake
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.
Prepare the Glaze
- While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. If the glaze is too thick, add a bit more lemon juice until you reach the desired consistency.
Glaze the Cake
- Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.
Notes
Always use fresh lemons for this recipe. The zest and juice of fresh lemons bring a brightness and authenticity to the flavour that bottled lemon juice just can’t match.