Lemonade bundt cake
Serves 12
10 mins prep
55 mins cook
65 mins total
This lemonade bundt cake is soft, fluffy, moist, and packed full of lemon flavour. It’s even filled with lemon curd after baking for a gooey filling! Topped with a simple tangy lemon glaze, this is the best lemon cake. Perfect to make for brunch and dessert.
Bundt cake
Glaze
Bundt Cake
Preheat oven to 350°F (180°C). Rub a cold piece of butter all along the inside of a bundt pan. Make sure it’s completely covered. Add a tablespoon of flour into the pan and tap it to distribute the flour everywhere. Flip the pan over to remove the excess. Set aside for later.
In a large bowl, combine sugar and lemon zest. Rub the zest and sugar until fragrant with your fingers.
cup granulated sugar
lemons
Add oil, softened butter, and salt into the same bowl. Beat with an electric mixer until light and fluffy. Scrape down the bowl halfway through.
cup vegetable oil
cup unsalted butter
tsp sea salt
Add eggs one by one, beating between each egg and scraping down the bowl.
large eggs
Add sour cream and lemon juice, beating to combine.
cup sour cream
tbsp lemon juice
Sift half of the flour and all of the baking powder into the same bowl. Fold with a spatula until mostly combined.
cup all purpose flour
tsp baking powder
Add buttermilk and fold a few times. Sift the rest of the flour into the same bowl and fold just until no more dry streaks remain.
cup buttermilk
Scoop the batter into the prepared bundt pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean with a few crumbs attached.
Let the bundt cake cool inside the pan for 10 minutes. Place a serving plate on top of the pan and flip over. Use oven mitts to not burn yourself. Tap the top a few times to release the cake and lift the cake pan off. Let cool completely.
Use skewers or chopsticks to poke eight holes through the thickest parts of the bundt cake. Wiggle it around to get good openings. Don’t poke all the way to the bottom.
Fill a piping bag or large zippered bag with cooled lemon curd. Cut the corner off. Insert the piping bag into the poked holes in the cake. Push out as much curd as you can. Repeat with the rest of the holes, filling the bundt cake with as much lemon curd as possible. Scrape excess lemon curd off the top of the cake.
cup lemon curd
Glaze
Add powdered sugar into a medium bowl. Add lemon juice, a tablespoon at a time. Whisk or stir with a spoon to combine with every addition. Keep adding and stirring until a thick, spreadable glaze forms (or you can make a thinner glaze if you prefer).
cup powdered sugar
tbsp lemon juice
Pour the glaze over the cooled, filled bundt cake. Spread with a spoon if needed. Let the glaze set for 10 minutes. Top with lemons (optional) and cut the cake into pieces and serve.
lemon slices for garnish