Lemon Bundt Cake Recipe MOIST TENDER | White On Rice Couple (2024)

Yield: 16 servings

This is not a recipe from our cookbook. However the occasion needed a cake and this is an insanely moist and tender bundt cake. Easily the best we've ever eaten, let alone made. Because of its moistness, the batter doesn't work well in a regular pan, the center will fall in, however in a bundt form it is perfect. It also works great to divide between a couple smaller 6-cup bundt forms instead of the larger 12-cup bundt form. Just reduce the baking time as needed for the smaller forms.

Cooking times will vary quite a bit depending on the shape and material of the bundt pans, so make sure to check the cake with toothpicks to see if it is cooked through. Better to slightly overcook than to undercook if you aren't sure.

The glaze helps seal in the moisture and gives the bundt a nice lemon punch. The icing is a nice decorative finish plus it also gives an added lemon brightness. Make sure to serve the cake at room temperature. Nearly any cold cake will seem stale or drier than it actually is.

We have 2 versions. This is an updated version after many readers struggled with the original recipe (original recipe is below this one for those who loved it).

The icing isn't a lot of icing because we find it can be too sweet in ontop of the cake. If you love a lot of icing, feel free to double the amount.

cake ingredients

• 3 cups (375 g) flour
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) kosher salt or sea salt
• 1 cup (227 g) unsalted butter , (2 sticks) softened
• 2.5 cups (500 g) sugar
• 1/2 cup (120 ml) canola oil
• zest from 3-4 large lemons
• 1/4 cup (60 ml) fresh lemon juice
• 1 tablespoon (15 ml) vanilla extract
• 5 eggs

lemon glaze ingredients

• 1/3 cup (80 ml) fresh lemon juice
• 1/2 cup (100 g) sugar

lemon icing ingredients

• 1 cup (120 g) powdered sugar
• 1 tablespoon (15 ml) lemon juice , or as needed

Make Lemon Cake:

• Preheat the oven to 350°F (175°C).

• In a bowl, whisk or sift together the flour, baking powder, and salt until well combined. Set aside.

• In an another bowl, cream together the butter and sugar until light and fluffy, about 3 minutes if by stand mixer.

• Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, gradually beat in the eggs until just incorporated. Mix in the flour mixture, until just combined.

• Coat a 12-cup bundt pan or two 6-cup bundt pans with cooking spray.

• Pour the batter into the prepared bundt pan. Firmly tap the pan against the countertop to knock out any bubbles.

• Bake on the middle oven rack for 50-70 minutes for a 12-cup bundt pan (45-65 minutes for two 6-cup bundt pans), or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by tapping it against the counter. Invert the cake onto a serving platter.

Make the Lemon Glaze:

• Stir together lemon glaze ingredients (lemon juice & sugar - if needed, heat them briefly to help dissolve the sugar). Brush on the hot cake until all of the glaze is absorbed (you may not end up using all of the glaze). After it has cooled, if serving within a day or two continue to final step, or if serving later in the week, wrap in plastic wrap and refrigerate until ready to serve (keeps 4-5 days wrapped in the fridge).

Make Lemon Icing & Serve:

• On the day you are ready to serve (or the night before), take the bundt out of the fridge to come up to room temperature. In a microwaveable bowl (in case you need to warm it to help it pour better), whisk together the icing ingredients (powdered sugar & lemon juice), adjusting the lemon juice amount to make the icing fairly thick but pourable, however not too runny. If the icing is close to the thickness you want, but still a touch too thick to pour, warm it slightly and it will become more fluid when it cools off (perfect for icing the bundt cake). Drizzle the icing over the top of the bundt cake and serve when the icing sets.

Course: Dessert

Cuisine: American

Calories: 448

Yield: 16 servings

cake ingredients

• 2 3/4 cups (345g) flour
• 1 teaspoon baking powder
• 1 teaspoon kosher or sea salt
• 1 1/4 cups (285g) unsalted butter
• 3 cups (600g) sugar
• 1/3 cup (80ml) canola oil
• zest from 4 large lemons
• 1/4 cup (60ml) fresh lemon juice
• 1 tablespoon vanilla extract
• 6 eggs
• 1/2 cup (120ml) heavy cream

lemon glaze ingredients

• 1/3 cup (80ml) fresh lemon juice
• 1/2 cup (100g) sugar

vanilla icing ingredients

• 1 cup (120g) confectioners sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

• Preheat the oven to 350°F.

• In a bowl, whisk together the flour, baking powder, and salt for at least 20 seconds. Set aside.

• In a mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes (if the bowl does not feel cool while creaming, place it in the freezer for 5 minutes, then continue creaming).

• Beat in the oil, lemon zest, lemon juice, and vanilla extract. On the lowest speed, beat in the eggs, one at a time, until just incorporated. Mix in the flour mixture in three stages, until just combined. Whip the heavy cream just past the soft peak stage. Stir in about 1/4 of the whipped cream into the batter, and then fold in the remaining whipped cream until just combined.

• Coat a 12-cup bundt pan or two 6-cup bundt pans with cooking spray or with butter and flour (recipe will work in 24 fluted brioche tins for mini cakes too).

• Pour the batter into the prepared bundt pan (or brioche tins). Drop the pan from about 4" above the counter to knock out any bubbles.

• Bake on the middle oven rack for 50-60 minutes (about 20 minutes for small tins), or until a toothpick comes out clean near the center. Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. Invert the cake onto a serving platter.

• Stir together lemon glaze ingredients (if needed, heat them briefly to help dissolve the sugar). Brush on the hot cake until all of the glaze is absorbed. After it has cooled, if serving within a day or two continue to final step, or if serving later in the week, wrap in plastic wrap and refrigerate until ready to serve (keeps 4-5 days wrapped in the fridge).

• On the day you are ready to serve (or the night before), take the bundt out of the fridge to come up to room temperature. In a microwaveable bowl(in case you need to warm it to help it pour better), whisk together the icing ingredients(powdered sugar, vanilla extract & heavy cream), adjusting the heavy cream amount to make the icing fairly thick but pourable, however not too runny. If the icing is close to the thickness you want, but still a touch too thick to pour, warm it slightly and it will become more fluid when it cools off(perfect for icing the bundt cake). Drizzle the icing over the top of the bundt cake and serve when the icing sets.

Course: Dessert

Cuisine: American

Calories: 506