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Lemon Bundt Cake

355
  • Servings: 12

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 1/3 cup fresh lemon juice (from 2 lemons)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 1 cup sour cream
  • Lemon Syrup

Directions

  1. Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.

  2. Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.

  3. With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.

  4. 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. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) 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.

Reviews Add a comment

  • tredick4icloud
    7 MAR, 2017
    Made this cake two times both times complete failures never so disappointed in my life I was looking so forward to this cake to take to friends house both times the cake psych like a big well I've never seen anything like that in my life that's why I made it twice and the second time was worse go figure somebody tell me what was wrong that the cake would do that
    Reply
  • kimmy.davis
    20 FEB, 2017
    Delicious cake. If using dark pan cook on lower temp. I followed the recipe but I used a dark colored cake pan so I should have cooked it on 325 degrees. The top was clearly not done but the bottom would have been overdone if I cooked it longer. I had to cut off the top becaus it was not done.I added vanilla extra too. Didn't care for the glaze, it was a little too tart. I melted some vanilla frosting and poured it over the cake like a glaze.
    Reply
  • hp237@gondtc.com
    11 FEB, 2017
    TO The November 8th entry: The syrup calls for 1/2 C of lemon juice. The 1/3 C of lemon juice goes in the cake. It is listed under the lemon zest.
    Reply
  • lwsourpatch
    4 JAN, 2016
    I made this for our Christmas family gathering, and it was a big hit. Our family doesn't like desserts that are overly sweet, so I reduced the sugar to a little less than 2 cups, and it was sweet enough. Also, instead of the doing the lemon syrup, I made a lemon glaze icing and poured it over the cake. Some lemon lovers didn't feel the cake was lemony enough, so the next time I make it I will do it with the lemon syrup to see if it will be more lemony. This recipe is a keeper!
    Reply
  • dawnbeasley929
    25 DEC, 2015
    I love this recipe. Its perfectly sweet and tart. I have now made it five times and every single time that I have made it, I've received rave reviews especially from serious lemon lovers. I have requests for two more.
    Reply
  • cobaltcanarycherry
    1 MAR, 2015
    What a splendid flavor this cake has! It really fills a Bundt pan and gets quite high. There is a an error in the recipe, however, that will trip you up. If the lemon juice is added just after the eggs, even if everything is well blended and room temperature, the batter will lose structure and appear to curdle, and the crumb of the cake will be coarse and it will not rise well. Add the lemon juice slowly with sour cream, and the cake will be sublime, the best pound cake ever.
    Reply
    • deborahboyer
      27 FEB, 2017
      YOU ARE SPOT ON THAT THIS CAKE HAS A SPLENDID FLAVOR!! I'VE BEEN MAKING THIS ONE FOR YEARS, EVERYONE WHO HAS RECEIVED ONE, LOVED IT! AS FOR YOU HAVING PROBLEMS WITH ADDING YOUR LEMON JUICE IN THE ORDER THAT MARTHA WROTE, I THINK YOU COULD BE TAKING A LITTLE LONGER THEN NEED BE MIXING YOUR INGREDIENTS TOGETHER? WHAT I DO IS PRE MEASURE EVERYTHING AND LINE (OR GROUP) EVERYTHING TOGETHER SO EVERYTHING GOES TOGETHER GUICK AND EASY! (CLEAN UP IS A SNAP TOO BECAUSE IT GOES RIGHT IN THE DISHWASHER BEHIND ME WHEN IT'S EMPTY ) YOU ADD THE SOUR CREAM RIGHT AFTER THE LEMON JUICE ALONG WITH YOUR DRY INGREDIENTS, IF YOU DO EVERYTHING QUICKLY ENOUGH, THERE SHOULD BE NO CURDLING AND YOU'RE ONLY MIXING YOUR INGREDIENTS JUST UNTIL THEY ARE INCORPORATED, THAT USUALLY ONLY TAKES A FEW SECONDS ( DEPENDING ON HOW YOUR MIXING OF COURSE) I CAN TELL YOU THAT CRUMBY CAKE TEXTURE IS A GOOD SIGN OF OVER MIXING NOT FROM THE ORDER IN WHICH YOU ADD YOUR INGREDIENTS. ( I HAVE DONE MY SHARE OF CRUMBLY CAKES) I'VE BEEN A CAKE DECORATOR FOR OVER 35 YEARS. OH AND WITH THIS TYPE OF CAKE, IT IS IMPORTANT TO BANG IT ON A FLAT SURFACE TO TAKE OUT ANY LARGE AIR POCKETS. THAT ALSO MAKES A DIFFERENCE. JUST FOLLOW THE DIRECTIONS, YOU CAN'T GO WRONG. READ A RECIPE AT LEAST THREE TIMES THROUGH THEN BEGIN TO GATHER AND MEASURE YOUR INGREDIENTS EXACTLY AS IT IS WRITTEN. BAKING IS A SCIENCE, COOKING IS AN ADVENTURE.
    • MS10692933
      8 NOV, 2016
      I dont see where lemon juice is added to the batter - only kemin zest - the juice is for the lemon syrup.
    • Mariby
      11 JUL, 2015
      Inspired by your program today - Martha Bakes! Lovely and while I did experience the curdling, having followed the recipe exactly, still it came out golden, light and as beautiful and aromatic as it is tasty - a refined lemon bundt cake! The best I've ever had! Grannie and I loved it!
    • auberginesung
      23 MAY, 2015
      whoaaaaaa... hold up there cobaltcanarycherry! you sure you're allowed to DO that... correct MARTHA STEWART?????? lmao! thanks for the tip, though... i'm planning to make it this weekend so i need all the help i can get. i love love love lemon cake so i hope it comes out good. if not i'll share it with your cousins in my backyard.
      • kwesleyatl
        21 JUN, 2015
        Great tip. for sure, don't add lemon juice until you add the sour cream or you will have a cake that is nothing like the picture.. also added a tsp of vanilla extract.