Tired of coffee cakes that taste like sweet cardboard? This Lemon Bundt Coffee Cake doesn’t mess around. Bursting with zesty citrus flavor, it’s a buttery, golden masterpiece that puts basic pastries to shame. The lemon glaze? Pure, tangy perfection. The soft, moist cake? Your fork’s new best friend. Serve it, and watch brunch guests suddenly forget their “diet plans.” One bite, and they’ll trade boring for bold. Grab a slice before it disappears. Consider yourself warned.
Lemon Bundt Coffee Cake
A zesty lemon-infused Bundt cake with a tangy glaze. Bright, rich, and irresistible.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- 1 ½ cups sugar
- 4 large eggs
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup sour cream
- ¼ cup fresh lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the Bundt pan.
- Mix flour, baking powder, and baking soda in a bowl.
- In a separate bowl, cream the butter and sugar until fluffy.
- Beat in the eggs one at a time. Add lemon zest and vanilla.
- Gradually alternate adding the flour mixture and sour cream.
- Stir in the fresh lemon juice until smooth.
- Pour the batter into the prepared Bundt pan.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes, then turn the cake onto a wire rack.
- Combine powdered sugar, lemon juice, and zest for the glaze.
- Drizzle glaze over the cooled cake.
Notes
Nutritional Values (per serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 12%
- Calcium: 8%
- Iron: 6%
- Magnesium: 5%
- Potassium: 4%
Additional Notes/Tips
- Use fresh lemons for the best flavor. Bottled juice? Don’t even think about it.
- Add poppy seeds for an extra twist.
- Dust with powdered sugar before serving for extra flair.
- Store leftovers (if any) in an airtight container for up to 3 days.
