# Lemon Bundt Cake

This is an easy-to-make, one-bowl, oil-based lemon bundt cake that stays moist for days and features lemon flavor in the batter, glaze, and a post-bake syrup.

- Total time: 45 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 2.33 cups granulated sugar
- 0.33 cup lemon zest
- 1.25 cups vegetable oil
- 0.5 tsp lemon extract
- 1 tsp vanilla extract
- 4 large eggs
- 2 yolks
- 0.25 cup freshly-squeezed lemon juice
- 1 cup sour cream/whole-milk plain yogurt
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1.5 cups all-purpose flour
- 1.5 cups cake flour
- 0.25 cup freshly-squeezed lemon juice
- 0.25 cup granulated sugar
- 2.5 cups confectioners1 sugar sifted
- 0.25 cup freshly-squeezed lemon juice or more as needed
- 1 tablespoon sour cream/yogurt

## Instructions

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the sugar and the zest and using your fingers, rub the zest into the sugar until fully incorporated.
3. Add the oil and lemon extract, if using, and the vanilla, and whisk until incorporated.
4. Add the eggs and yolks, one at a time, whisking to combine between each addition.
5. Add the juice and whisk to incorporate; and then the crème fraiche – don’t be afraid to whisk relatively vigorously throughout all of this.
6. Sprinkle the baking powder, and then the salt over the wet ingredients and whisk vigorously to combine.
7. Sift the cake flour over the bowl and then add the all-purpose flour.
8. Gently fold the flours into the wet ingredients with a flexible spatula.
9. Stop mixing when you can still see a streak or two of flour.
10. Spray a 10-cup bundt pan with cooking spray or softened butter.
11. Dust it with granulated sugar, knocking out any excess.
12. Transfer the batter to the prepared pan and bake the cake for about 45 to 50 minutes, until a cake tester comes out with a moist crumb.
13. Start checking on the cake after 45 minutes or so (just in case your oven is running hot).
14. While the cake bakes, make the syrup.

## Equipment

- large mixing bowl
- whisk
- flexible spatula
- 10-cup bundt pan
- cooking spray or softened butter
- cake tester

## Tips

- Rub lemon zest into granulated sugar with fingers for better incorporation.
- Whisk vigorously throughout the wet ingredients mixing process.
- Spray the bundt pan and dust with granulated sugar just before filling to prevent sticking.

## Source

- Original video: https://www.facebook.com/reel/874629018739524/?mibextid=rS40aB7S9Ucbxw6v
- Recipe page: https://www.cliprecipe.com/recipe/8e49c042-3012-463b-9185-35aa29d8eb9a
- Extracted: 2026-03-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt