Martha Stewart Lemon Bundt Cake​

This easy and delicious Lemon Bundt Cake is a must-try for citrus lovers! Soft, moist, and bursting with fresh lemon flavor, it’s perfect for tea time, dessert, or a special occasion. Made with simple ingredients, this cake has a rich buttery texture and a tangy lemon syrup that soaks in for extra zest.

Recipe 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 and ⅓ cup fresh lemon juice (from 2 lemons)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 ½ cups granulated sugar
• 6 large eggs
• 1 cup sour cream
• Lemon Syrup

How To Make Lemon Bundt Cake​?

1. Preheat oven & prepare pan: Preheat your oven to 350°F / 180°C (160°C fan). Butter and flour a 12-cup (2.8L) Bundt pan to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
3. Beat butter & sugar: Using an electric mixer, beat butter and sugar on medium-high speed until light and fluffy, about 4 to 5 minutes.
4. Add eggs & lemon juice: Add eggs one at a time, beating well after each addition. Mix in lemon juice.
5. Alternate dry ingredients & sour cream: With the mixer on low, alternate adding flour mixture and sour cream, beginning and ending with the flour mixture. Mix just until incorporated; do not overmix.
6. Transfer batter to pan: Spoon the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan firmly on the counter to remove air bubbles.
7. Bake the cake: Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the cake browns too quickly, tent loosely with foil. Let the cake cool in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
8. Make the lemon syrup: In a small saucepan, heat lemon juice and sugar over low heat until the sugar dissolves.
9. Brush with syrup: Poke small holes all over the cooled cake and brush with the lemon syrup. If the cake doesn’t absorb all the syrup at once, let it sit for 20 minutes before adding more.

Recipe Tips:

• Use room temperature ingredients: Butter, eggs, and sour cream should be at room temperature. This helps them mix evenly and creates a smoother batter.
• Don’t overmix the batter: Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
• Grease the Bundt pan properly: Use butter and flour or a baking spray to coat every part of the pan. This prevents sticking and helps the cake release easily.
• Test for doneness the right way: Insert a toothpick into the cake’s center. If it comes out with a few moist crumbs (not wet batter), the cake is done. Overbaking can make it dry.
• Let the cake absorb the syrup: If the syrup doesn’t soak in right away, give it time. Let the cake sit for 15–20 minutes, then brush on more syrup for extra lemony flavor.

How To Store Leftovers?

• Refrigerate: Let the Lemon Bundt Cake cool completely to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. Keep it in the fridge for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
• Freeze: Once cooled, wrap the cake in plastic wrap and then in foil to prevent freezer burn. Store it in an airtight container or freezer bag for up to 3 months.

Nutrition Facts

• Calories: 432
• Total Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 90mg
• Sodium: 90mg
• Potassium: 0mg
• Total Carbohydrate: 58g
• Dietary Fiber: 0g
• Sugars: 37g
• Protein: 4g

Check out More Recipes:

• Martha Stewart Mile High Apple Pie​
• Martha Stewart Peach Pie​
• Martha Stewart Pastry Cream​
• Martha Stewart Pumpkin Whoopie Pies