There’s nothing quite like the tangy sweetness of a Lemon Nothing Bundt Cake to brighten your day. I’ve always been a fan of its perfect balance of citrus zest and moist, buttery cake that makes every bite a delightful experience.
Recreating this beloved treat at home is easier than you might think. With a few simple ingredients and a touch of lemon magic, you can enjoy the same burst of flavor without leaving your kitchen. Whether you’re baking for a special occasion or simply craving something sweet, this copycat recipe is sure to impress your friends and satisfy your taste buds.
Ingredients
- All-Purpose Flour: 2 ½ cups
- Baking Powder: 2 teaspoons
- Salt: ½ teaspoon
- Unsalted Butter, softened: 1 cup
- Granulated Sugar: 1 ½ cups
- Large Eggs: 4
- Whole Milk: 1 cup
- Lemon Zest: Zest of 2 lemons
- Fresh Lemon Juice: ¼ cup
For the Lemon Glaze
- Powdered Sugar: 1 cup
- Fresh Lemon Juice: 2 tablespoons
Equipment
To create the perfect Lemon Nothing Bundt Cake, having the right equipment is essential. Here’s what you’ll need:
- 10-Inch Bundt Pan
A quality Bundt pan ensures your cake bakes evenly and releases smoothly. I prefer a non-stick coated pan for easy removal.
- Electric Mixer
Whether you use a hand mixer or a stand mixer, an electric mixer will help you achieve a light and fluffy batter by properly creaming the butter and sugar.
- Mixing Bowls
A set of mixing bowls in various sizes is crucial for combining ingredients. Stainless steel or glass bowls work best for optimal mixing.
- Measuring Cups and Spoons
Accurate measurements are key to perfecting the balance of flavors. Make sure your measuring tools are precise and leveled correctly.
- Zester or Microplane
Fresh lemon zest adds vibrant flavor. A fine zester or microplane will extract the zest without the bitter white pith.
- Whisk
A sturdy whisk helps incorporate ingredients smoothly, especially when combining the dry ingredients or mixing the glaze.
- Spatula
A silicone spatula is ideal for scraping down the sides of your mixing bowls, ensuring no ingredient is left behind.
- Cooling Rack
Allowing your Bundt cake to cool on a rack prevents it from becoming soggy, maintaining its moist texture.
- Toothpick or Cake Tester
To check doneness, a toothpick inserted into the center should come out clean. This ensures your cake is perfectly baked.
Having these tools on hand will make the baking process seamless and enjoyable, helping you achieve a stunning and delicious Lemon Nothing Bundt Cake every time.
Directions
I can’t wait for you to try baking this delicious Lemon Nothing Bundt Cake. Follow these steps to create a moist and zesty masterpiece.
Prepare the Bundt Pan
I begin by thoroughly greasing my 10-inch Bundt pan with melted unsalted butter, ensuring every nook and cranny is coated. Next, I lightly dust the pan with a mixture of granulated sugar and a touch of all-purpose flour. This step not only prevents sticking but also adds a sweet, crunchy edge to the cake’s exterior.
Make the Batter
In a mixing bowl, I whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. In a separate large bowl, I cream 1 cup unsalted butter and 2 cups granulated sugar using an electric mixer until light and fluffy. I add in 4 large eggs, one at a time, beating well after each addition. Gradually, I mix in ¼ cup fresh lemon juice and 2 tablespoons freshly grated lemon zest, infusing the batter with vibrant citrus flavor. Alternately, I add the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. I stir until just combined, ensuring a smooth and airy batter.
Bake the Cake
Preheat your oven to 350°F (175°C). Pour the batter evenly into the prepared Bundt pan, smoothing the top with a silicone spatula. I place the pan in the center of the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The aroma of lemon fills the kitchen as the cake bakes to a golden perfection.
Prepare the Lemon Glaze
While the cake is baking, I make a simple yet luscious lemon glaze. In a small bowl, I whisk together 1 ½ cups powdered sugar and ¼ cup fresh lemon juice until smooth and silky. The glaze should have a pourable consistency that will seamlessly coat the cake.
Glaze and Serve
Once the cake is done, I remove it from the oven and let it cool in the pan for about 10 minutes on a cooling rack. Carefully invert the cake onto the rack and drizzle the lemon glaze generously over the warm cake, allowing it to soak in and create a glossy, tangy finish. I let the glaze set for a few minutes before slicing and serving this delightful Lemon Nothing Bundt Cake.
Make-Ahead Instructions
Preparing your Lemon Nothing Bundt Cake ahead of time is a breeze and allows you to enjoy this delightful dessert without any last-minute stress. Here’s how you can make the most of your preparation time:
Baking the Cake Ahead
- Prepare the Batter:
- Follow the recipe steps to mix your batter up to the point before pouring it into the Bundt pan.
- Refrigerate the Batter:
- Cover the mixing bowl tightly with plastic wrap.
- Refrigerate the batter for up to 24 hours. This allows the flavors to meld beautifully.
- Bake When Ready:
- When you’re ready to bake, simply pour the chilled batter into your prepared Bundt pan.
- Bake as directed, keeping in mind you might need to add an extra 5 minutes to the baking time since the batter is cold.
Preparing the Lemon Glaze in Advance
- Make the Glaze:
- Combine powdered sugar and fresh lemon juice until smooth.
- Store Properly:
- Transfer the glaze to an airtight container.
- Refrigerate for up to 3 days.
- Reheat Before Use:
- Gently warm the glaze in the microwave for about 20 seconds.
- Stir until smooth before drizzling over your cooled cake.
Storing the Baked Cake
| Storage Method | Duration | Tips |
|---|---|---|
| At Room Temperature | Up to 3 days | Keep in an airtight container. |
| Refrigerated | Up to 1 week | Ensure the cake is well-wrapped. |
| Frozen | Up to 3 months | Wrap tightly in plastic wrap and foil. |
- At Room Temperature:
- Once the cake is completely cooled and glazed, store it in an airtight container to maintain moisture.
- Refrigerating:
- For longer storage, place the cake in the refrigerator.
- Allow it to come to room temperature before serving for the best texture and flavor.
- Freezing:
- To freeze, wrap the cooled and glazed cake tightly in plastic wrap followed by a layer of aluminum foil.
- Thaw the cake in the refrigerator overnight before bringing it to room temperature.
Assembling Ahead
- Slice Before Storing:
- If you prefer, slice the cake before storing. This makes serving quicker and ensures each piece is perfectly glazed.
- Glaze Separately:
- Alternatively, you can apply the glaze just before serving. Keep the glaze separate until you’re ready to drizzle it over each slice.
By following these make-ahead tips, you can save time and reduce stress, ensuring that your Lemon Nothing Bundt Cake is fresh and delicious whenever you’re ready to enjoy it.
Storage
Keeping my Lemon Nothing Bundt Cake fresh is easy with these storage options:
Storage Methods and Durations
| Storage Method | Duration |
|---|---|
| Room Temperature | Up to 3 days |
| Refrigerator | Up to 1 week |
| Freezer | Up to 3 months |
At Room Temperature
I store the cooled cake in an airtight container on the countertop. This keeps it moist and preserves the bright lemon flavor, perfect for enjoying within a few days.
Refrigeration
For longer freshness, I refrigerate the cake. Place it in a sealed container or wrap it tightly with plastic wrap. Before serving, let it sit at room temperature to restore its soft crumb and enhance the lemon glaze.
Freezing
To make the cake last, freezing is ideal. I wrap the completely cooled cake in plastic wrap and then in aluminum foil to prevent freezer burn. Store it in a freezer-safe bag or container. When ready to enjoy, thaw it overnight in the refrigerator or at room temperature, then drizzle with fresh lemon glaze.
Conclusion
Baking this Lemon Nothing Bundt Cake has been such a rewarding experience for me. The burst of citrus flavor and the moist texture make every bite a delight.
I love how simple it is to whip up this cake, and knowing I can prepare it ahead of time takes the stress out of hosting. Whether it’s a special occasion or just a sweet treat, this cake never fails to impress.
Give it a try and enjoy the tangy goodness with your friends and family. Happy baking!
