Martha Stewart Lemon Bundt Cake

This Martha Stewart Lemon Bundt Cake is a moist and zesty dessert, which uses fresh lemon juice and sour cream. It’s a classic, foolproof recipe, perfect for brunch or holiday tables, serving 12.

Martha Stewart Lemon Bundt Cake Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 tablespoons finely grated lemon zest
• 1/3 cup fresh lemon juice (from 2 lemons)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups granulated sugar
• 6 large eggs
• 1 cup sour cream
• Lemon syrup (for brushing after baking)

How To Make Martha Stewart Lemon Bundt Cake

1. Preheat oven and prep pan: Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan.
2. Whisk dry ingredients: In a medium bowl, combine flour, lemon zest, baking soda, and salt.
3. Cream butter and sugar: Beat butter and sugar on medium-high speed until light and fluffy, about 4–5 minutes.
4. Add eggs and lemon juice: Beat in eggs one at a time, mixing well after each addition. Mix in lemon juice.
5. Add dry ingredients and sour cream: With mixer on low, alternate adding flour mixture and sour cream, beginning and ending with flour. Mix just until incorporated.
6. Transfer batter to pan: Spoon batter into prepared Bundt pan and smooth the top. Tap the pan on the counter to level the batter.
7. Bake the cake: Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
8. Cool and apply syrup: Let cake cool in the pan for 30 minutes, then invert onto a rack to cool fully. Poke holes in the cake and brush with lemon syrup. Let sit 20 minutes if needed before brushing with remaining syrup.

Recipe Tips

• Can I make this cake ahead of time?
  Yes, it’s even better the next day after the syrup soaks in.
• How to prevent sticking:
  Grease and flour every crevice of the Bundt pan thoroughly.
• Why sour cream in cake?
  Sour cream adds richness and keeps the cake extra moist.
• What if I don’t have fresh lemons?
  Bottled juice can work in a pinch, but zest is essential for the best flavor.
• Can I freeze lemon Bundt cake?
  Yes, freeze without syrup. Wrap tightly for up to 2 months.

What To Serve With Lemon Bundt Cake

This bright lemon cake pairs well with light, creamy, or fruity accompaniments:

• Whipped cream or lemon glaze
• Fresh raspberries or strawberries
• Vanilla ice cream
• Iced tea or lemonade
• Sparkling wine or prosecco

How To Store Lemon Bundt Cake

Room Temperature: Keep covered for up to 3 days.

Refrigerate: Store in an airtight container for up to 5 days. Let come to room temperature before serving.

Freeze: Wrap the unsyruped cake tightly and freeze up to 2 months. Thaw and add syrup before serving.

Lemon Bundt Cake Nutrition Facts

• Calories: ~420 kcal per slice
• Carbohydrates: 55g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Sugar: 38g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I need to use a Bundt pan?
Yes, the shape helps with even baking and makes for a beautiful presentation.

Why did my cake stick to the pan?
Insufficient greasing or not cooling long enough can cause sticking.

Can I add blueberries to this recipe?
Yes, lightly coat berries in flour and fold in before baking.

What’s the best way to apply lemon syrup?
Poke holes with a skewer and brush slowly so it absorbs well.

Is this cake overly sweet?
It’s balanced with lemon tartness, but you can reduce sugar slightly if preferred.

Try More Recipes:

• Martha Stewart Lemon Angel Food Cake
• Martha Stewart Lava Cake
• Martha Stewart Lane Cake