Happy Birthday Lemon Bundt Cake Recipe for Bountiful Cookbook
Enjoy this flavorful lemon bundt cake recipe for breakfast, brunch or dessert. The bright flavors of fresh lemon are fantastic and a reader favorite! We’re celebrating a birthday today! Our cookbook, Bountiful, is finally released and we can give a big exhale to the last year and a half of writing, photographing, recipe developing and eating-till-we-drop.
In the cookbook, we actually don’t have any cake recipes, however for this occasion, we made cake. A lemon bundt cake for Bountiful, our 3.7 pounds and 10.6 x 8.5 x 1.3 inch baby. We learned so much over this process of cookbook-making. First off: don’t try to eat everything you make because you’ll quickly feel how tight your pants will get. Find some neighbors to pass the goodies to. Make friends with your mail man. What ever you do, find good-eaters. They are as important as your recipe testers. Secondly, regardless of what topic you’re writing about, try to incorporate a cocktail recipe in there, some how. Trust us, after hours editing the manuscript, recipe details, conversations and photo editing, you’ll NEED that evening inebriation.
So do we have cocktail recipes in Bountiful too? Of course we do. Seven, to be exact.
Lemon Bundt Cake Recipe
Now the next stage starts: meeting all of you who we kinda-know-but-really-don’t. How odd it is to tell our parents that we’ll be traveling the country to meet our friends that we’ve never met before. This is the internet life, no doubt. It’ll be fun to finally meet up with all of you who have supported us through the years on the blog.
If you’re free, stop by one of our signings and give us a hug. We want to see your purty faces.
Every single one of you have a special place in our lives. This blog wouldn’t be as rewarding without you. And the book? Bountiful? We’ll we wouldn’t have had the inspiration to make it without your support and encouragement.
Thank you a million times for making our lives so incredibly inspired and fulfilling.
You all mean so much to us. And in the meantime, here’s a slice of a wonderful and tender bundt cake for you all.
Happy Day!
Todd, Diane, Sierra and Lexi
Where to buy the book online? Here’s also a list of some great independent bookstores in areas we’ve visited. Please support them!
Amazon
Indiebound
Book Larder, Seattle
Book Soup and Vromans, Los Angeles
Kings English, Salt Lake City, Utah
Powells Books, Portland, Oregon
Barnes and Nobles
Insanely Moist Lemon Bundt Cake with Lemon Icing - Updated Version
Ingredients
cake ingredients
- 3 cups (375 g) flour
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) kosher salt or sea salt
- 1 cup (227 g) unsalted butter , (2 sticks) softened
- 2.5 cups (500 g) sugar
- 1/2 cup (120 ml) canola oil
- zest from 3-4 large lemons
- 1/4 cup (60 ml) fresh lemon juice
- 1 tablespoon (15 ml) vanilla extract
- 5 eggs
lemon glaze ingredients
- 1/3 cup (80 ml) fresh lemon juice
- 1/2 cup (100 g) sugar
lemon icing ingredients
- 1 cup (120 g) powdered sugar
- 1 tablespoon (15 ml) lemon juice , or as needed
Instructions
Make Lemon Cake:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk or sift together the flour, baking powder, and salt until well combined. Set aside.
- In an another bowl, cream together the butter and sugar until light and fluffy, about 3 minutes if by stand mixer.
- Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, gradually beat in the eggs until just incorporated. Mix in the flour mixture, until just combined.
- Coat a 12-cup bundt pan or two 6-cup bundt pans with cooking spray.
- Pour the batter into the prepared bundt pan. Firmly tap the pan against the countertop to knock out any bubbles.
- Bake on the middle oven rack for 50-70 minutes for a 12-cup bundt pan (45-65 minutes for two 6-cup bundt pans), or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by tapping it against the counter. Invert the cake onto a serving platter.
Make the Lemon Glaze:
- Stir together lemon glaze ingredients (lemon juice & sugar - if needed, heat them briefly to help dissolve the sugar). Brush on the hot cake until all of the glaze is absorbed (you may not end up using all of the glaze). After it has cooled, if serving within a day or two continue to final step, or if serving later in the week, wrap in plastic wrap and refrigerate until ready to serve (keeps 4-5 days wrapped in the fridge).
Make Lemon Icing & Serve:
- On the day you are ready to serve (or the night before), take the bundt out of the fridge to come up to room temperature. In a microwaveable bowl (in case you need to warm it to help it pour better), whisk together the icing ingredients (powdered sugar & lemon juice), adjusting the lemon juice amount to make the icing fairly thick but pourable, however not too runny. If the icing is close to the thickness you want, but still a touch too thick to pour, warm it slightly and it will become more fluid when it cools off (perfect for icing the bundt cake). Drizzle the icing over the top of the bundt cake and serve when the icing sets.
Notes
Nutrition Information per Serving
Insanely Moist Lemon Bundt Cake with Vanilla Icing (original version)
Ingredients
cake ingredients
- 2 3/4 cups (345g) flour
- 1 teaspoon baking powder
- 1 teaspoon kosher or sea salt
- 1 1/4 cups (285g) unsalted butter
- 3 cups (600g) sugar
- 1/3 cup (80ml) canola oil
- zest from 4 large lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon vanilla extract
- 6 eggs
- 1/2 cup (120ml) heavy cream
lemon glaze ingredients
- 1/3 cup (80ml) fresh lemon juice
- 1/2 cup (100g) sugar
vanilla icing ingredients
- 1 cup (120g) confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Equipment
- Bundt Pan
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the flour, baking powder, and salt for at least 20 seconds. Set aside.
- In a mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes (if the bowl does not feel cool while creaming, place it in the freezer for 5 minutes, then continue creaming).
- Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, beat in the eggs, one at a time, until just incorporated. Mix in the flour mixture in three stages, until just combined. Whip the heavy cream just past the soft peak stage. Stir in about 1/4 of the whipped cream into the batter, and then fold in the remaining whipped cream until just combined.
- Coat a 12-cup bundt pan or two 6-cup bundt pans with cooking spray or with butter and flour (recipe will work in 24 fluted brioche tins for mini cakes too).
- Pour the batter into the prepared bundt pan (or brioche tins). Drop the pan from about 4" above the counter to knock out any bubbles.
- Bake on the middle oven rack for 50-60 minutes (about 20 minutes for small tins), or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. Invert the cake onto a serving platter.
- Stir together lemon glaze ingredients (if needed, heat them briefly to help dissolve the sugar). Brush on the hot cake until all of the glaze is absorbed. After it has cooled, if serving within a day or two continue to final step, or if serving later in the week, wrap in plastic wrap and refrigerate until ready to serve (keeps 4-5 days wrapped in the fridge).
- On the day you are ready to serve (or the night before), take the bundt out of the fridge to come up to room temperature. In a microwaveable bowl (in case you need to warm it to help it pour better), whisk together the icing ingredients (powdered sugar, vanilla extract & heavy cream), adjusting the heavy cream amount to make the icing fairly thick but pourable, however not too runny. If the icing is close to the thickness you want, but still a touch too thick to pour, warm it slightly and it will become more fluid when it cools off (perfect for icing the bundt cake). Drizzle the icing over the top of the bundt cake and serve when the icing sets.
My granddaughter turning nine specifically requested one of those premade lemon Bundt cakes from the grocery store. The ones available were exceptionally sad looking so I had to try my hand at making my own! Fingers crossed! Also it will have unicorn horn ears eyelashes and mane by the time it’s complete! ?
I have your old recipe which has different amounts. Is this updated version a more moist creation? Your older version add more eggs and sugar, less flour and oil.
Hi Kathy,
We’ve added the original recipe after the updated version for those who loved it more. Thanks!
Help! Your original recipe with the whipping cream was so much better. I swear, you just had plain lemon juice poured over it (not a glaze) and you had cream in the icing as well (along with some vanilla extract?). Do you still have that recipe available anywhere?
We’ve added the original recipe after the updated version for those who loved it more. Thanks!
I used this recipe a few summers ago and did at least 4 test runs to perfect it for my moms birthday! I did notice that it was missing the heavy cream and thought I was grossly mistaken! Thanks for making the update as this put me at ease. I’m excited to make this version again as it was super moist the last time I made it as well! Looking forward to this tasty treat! All the best.
So happy you love this cake. As you noticed there was a glitch in the recipe write up, so we put it through a few more rounds of recipe testing to make sure it was awesome. Happy baking!
Loved this cake just as it is! But I was wondering, though, if I wanted to make this an orange bundt cake would I need to make any changes to the recipe?
Hi Alayna,
We haven’t tried it with orange yet. We can’t think of any necessary changes. Any changes should be mostly personal preference. Love to hear if you make it with oranges.
This recipe was easy and wonderful. My cake turned out moist and delicious. I didn’t have any problem with it sinking like I read other reviewers did. I think I may have used more lemon juice but I love the tartness so it was all good. I just couldn’t wait for it to cool completely so my icing kind of melted a bit but it still tasted and looked great ???? Thanks for the recipe!
I’m planning to make the updated version of your recipe tonight but I am confused about the egg quantity. The recipe states “5 (6) eggs.” Is there a volume or weight measurement so I can know if I need 5 or 6? I assume this is because eggs vary in size, but I am not sure.
Hi Kelly,
It was actually just a glitch in the recipe box. It is just 5 eggs.
Thanks for asking and hope you love the cake!
I’ve made this cake twice, once it came out exactly like your picture, and both times were delicious. Currently trying a half size version for easter, in a 1l bundt (turban) form, fingers crossed I’ll manage to get the baking time right (should you read this in the next 30mins: any tips are appreciated)!
Planning on decorating the vanilla cream icing with cadbury’s mini eggs for a festive feel.
I made this cake yesterday…hands down, it is the best lemon bundt cake had and one that I will be making over and over again. Buttery, lemony, moist and has a light crumb texture. I didn’t run into any of the problems that a few people mentioned—my cake rose nicely and didn’t collapse when cooled. I did follow the instructions word for word; weighed my ingredients with a kitchen scale, didn’t over beat the eggs and also used an oven thermometer and adjusted as needed to make sure the baking temp stayed constant. I was too lazy to pull out the hand mixer to whip the 1/4 cup cream so I did it by hand (big mistake, I forgot how long it takes to do it that way! The hand mixer is coming out next time). Fabulous recipe, thank you for sharing it with your readers. I posted a picture on my Instagram account @ellewref
I’ve made this cake no less than 8 times — just this past year. It’s been my go-to cake when going to or hosting a big party. It’s always been PERFECT! I found after my first go-round that my oven needed to be HOT. Sometimes ovens do not pre-heat to the temp they say they are at… Plus, once you open the door to put in the cake, 15 or so degrees runs right out! So, OVER preheat by at least 15 or 25 degrees… Use an oven thermometer to make sure the temp is where you need it to be… And take the full 60 minutes baking time. With the glaze, there is no danger of over-baking or drying out this cake. YUM. The best!
Hello! I’ve adapted your wonderful recipe and made this bundt for my blog. I’ve linked back to your original recipe in my post. Thanks for the inspiration!