Martha's Lemon Bundt Cake

3.8

(371)

This tall, tender cake is a must-make for citrus lovers.

Servings:

12

Martha’s favorite type of cake is the Bundt. She’s a fan of the decorative pans that produce lofty cakes that don’t need any frosting. She’s also a big fan of lemon desserts, so you can guess how much she loves this lemon Bundt cake. It’s made with sour cream for a tender crumb and the juice and zest of two lemons for plenty of citrus flavor. A lemon syrup, made from just lemon juice and sugar, is brushed over the baked cake, turning it into an extraordinary dessert. It’s one we recommend you bake soon.

lemon bundt cake — Credit:
Bryan Gardner

Directions

Preheat oven, prep pan, and whisk dry ingredients:

Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
Beat butter and sugar:

Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes.
Add eggs; mix in lemon juice:

Add eggs one at a time, beating well after each addition; mix in lemon juice.
Alternately add dry ingredients and sour cream to butter mixture:

With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix).
Transfer batter to pan:

Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
Bake:

Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely.
Brush cake with syrup:

Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.