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Lemonade bundt cake
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5 from 10 votes

Lemonade Bundt cake (VIDEO)

Lemonade Bundt cake bursting in lemon flavor is one of the bests cakes of all with a melt-in-your-mouth velvety texture and a simple yet very lemonade like decoration!
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 556kcal
Author: Kata

Ingredients

For the Lemon Bundt cake

  • 150 g Unsalted butter room temperature (soft)
  • 200 g Granulated sugar
  • 2 teaspoon Vanilla bean paste
  • 2 Eggs room temperature
  • 110 g Yogurt thick full fat Greek or Turkish style yogurt at room temperature
  • 45 g Whole milk room temperature
  • 250 g All-purpose flour
  • teaspoon Baking powder
  • ½ teaspoon Salt
  • Lemon zest Zest of at least 3 lemons or combination of lemon, lime and orange zest

For the syrup

For the lemon glaze

  • 150 g Powdered sugar sifted
  • 30 g Lemon juice freshly squeezed, adjust the quantity if needed to achieve the right texture

Instructions

For the Bundt cake

  • Start pre-heating your oven
  • Prepare your bundt tin, I am using a Silicone Bundt Cake mould
  • Beat butter and sugar with an Electric hand mixer for a good 3-5 minutes until fluffy. Add in vanilla bean paste and the lemon zest
  • Add room temp eggs into the mixture very slowly while your Electric hand mixer is still on
  • Sift dry ingredients together: flour, baking powder, salt
  • Mix the wet ingredients; room temperature yogurt and room temperature milk together for a few seconds
  • Switch to a Rubber spatula and fold the dry and wet ingredients into the mixture in 4 steps: wet, dry, wet, dry
  • Pour cake batter into the Bundt pan
  • Bake for 40-45 min at 175 C / 347 F until skewer inserted in the middle of the cake comes out clean

For the Lemonade syrup

  • Boil all ingredients together for a few minutes until syrupy consistency, then prick the cake all over on the top and pour warm syrup of the warm cake
  • Let the cake rest for a few minutes in the tin, then flip it over and let it cool to room temperature on a cooling rack before glazing

Make the citrus glaze

  • Mix fresh lemon juice with powder sugar until smooth. Adjust liquid / dry ingredient quantity if necessary to achieve the right consistency to pour the glaze
  • Pour glaze over cold bundt cake. Let it set for a few minutes and your cake is ready to be decorated with a few orange and lemon slices, raspberry and mint leaves
  • Any leftover cake can be stored in an air-tight container either on room temperature or in the fridge for 3-4 days

Video

Notes

INGREDIENT NOTES
  1. Use always unsalted butter in desserts
  2. All ingredients must be at room temperature to properly emulsify: eggs, butter, yogurt, milk, etc.
  3. Try to use the best quality pure vanilla bean paste
  4. Try mixing the citrus, I suggest using a mix of lime, lemon and orange
TECHNIQUE NOTES
  1. Digital scale is required for a consistent, happy baking experience:)
  2. Mixing the Bundt cake batter is super quick and simple however please follow the recipe in regards to 1. every ingredient should be on room temperature 2. whisk butter and sugar until fluffy then slowly add the egg in to the mixture 3. remaining wet and dry ingredients should be added to the mixture in 4 steps: wet, dry, wet, dry using a spatula. Do not use a mixer at that point
  3. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  4. While baking the cake, focus on the texture, not the time, and apply the toothpick check (it should come out clean) to avoid raw cake
  5. While applying the syrup, be mindful of the amount of syrup not to make the cake soggy. Pour a small amount at first, then wait until it sinks in

Nutrition

Calories: 556kcal | Carbohydrates: 106g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 336mg | Potassium: 128mg | Fiber: 1g | Sugar: 49g | Vitamin A: 735IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 2mg