This Moist Lemon Bundt Cake is bright, zesty, and delightfully fluffy—perfect for spring gatherings, afternoon tea, or as a refreshing finish to any meal. Made with fresh lemon juice and zest, this crowd-pleaser is light yet rich, with a soft crumb that melts in your mouth. It’s simple to make and sure to become a go-to dessert for lemon lovers.
What Is Lemon Bundt Cake?
Lemon Bundt Cake is a classic dessert made in a ring-shaped bundt pan, known for its soft texture and vibrant lemony flavor. The recipe combines the richness of a sponge with the lightness of whipped egg whites, resulting in a cake that’s both fluffy and decadent. Bundt cakes originated in Europe and became especially popular in American kitchens during the 1950s and ’60s, thanks to their visually appealing shape and ease of slicing. This lemon variation is particularly loved for its refreshing taste and timeless charm.
Why Everyone Will Love This Recipe
Bursting with Fresh Lemon Flavor: Juice and zest give it a bold citrus punch.
Super Moist Texture: The combination of oil and whipped egg whites creates a delicate, airy structure.
Easy to Make: Just mix, pour, and bake—no fancy techniques required.
Elegant Presentation: A beautiful bundt shape dusted with powdered sugar looks impressive without effort.
Perfect for Any Occasion: Serve it at brunch, holidays, birthdays, or just because.
Pro Tips for the Best Lemon Bundt Cake
Use fresh lemon juice and zest—bottled juice won’t give the same brightness.
Separate the eggs carefully to ensure stiff egg whites that whip properly.
Don’t overmix the batter once the egg whites are folded in, or you’ll lose the fluffiness.
Grease the bundt pan generously and dust it with flour to avoid sticking.
Cool in the pan for 10–15 minutes before turning it out, so the cake holds its shape.
Frequently Asked Questions
Can I Use Bottled Lemon Juice?
Fresh is best! Bottled juice lacks the bright flavor and aroma you get from freshly squeezed lemons.
Why Did my Bundt Cake Stick to The Pan?
Make sure to grease every nook of the pan and dust it with flour—or use a baking spray with flour included.
Can I Make This Gluten-Free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
How Do I Know When It’s Done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is ready.
What Size Bundt Pan Should I Use?
A standard 10–12 cup bundt pan works best for this recipe.
How to Freeze
To freeze, wrap the entire cooled cake (or slices) in plastic wrap, then aluminum foil. Store in the freezer for up to 2 months. Thaw in the fridge overnight or at room temperature for several hours. Dust with powdered sugar just before serving.
How to Store
Let the cake cool completely before storing. Wrap it tightly in plastic wrap or place in an airtight container. Keep at room temperature for up to 3 days, or refrigerate for up to 5 days. For best flavor, bring it to room temperature before serving.
Ingredients
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