Nothing beats the smell of a fresh lemon cake. The Martha Stewart Lemon Bundt Cake Recipe is a classic. Many bakers love the Martha Stewart Lemon Bundt Cake Recipe.
It is bright, sunny, and very delicious. You can learn how to make Martha Stewart Lemon Bundt Cake Recipe here. This cake is perfect for any spring party.
It is a simple dessert that looks very fancy. Your friends will love the sweet and tart taste. It is great with a cup of hot tea. You can find more citrus baking tips to help you. Let us start baking this wonderful cake now.
What Makes This Recipe Special
The flavor of this cake is very bold. It uses fresh lemon zest and real juice. The texture is dense but very moist. It feels like a high-end bakery treat. Making this cake is actually very easy. You do not need to be a pro.
It takes about fifteen minutes to prep everything. The oven does most of the hard work. This recipe is very reliable for new bakers. You can check out Martha’s baking secrets for more help. It always comes out of the pan beautifully. Everyone will enjoy the bright yellow color.
Equipment List
- Bundt Pan: You need this for the classic ring shape. It helps the cake bake very evenly.
- Electric Mixer: Use this to cream the butter and sugar. It makes the cake batter very light.
- Large Mixing Bowl: This is for mixing your dry ingredients together. It keeps your kitchen counter clean.
- Zester: Use this to get the yellow lemon skin. It adds a huge boost of citrus flavor.
- Measuring Cups: You must measure your flour very carefully. This ensures the cake is not too dry.
- Wire Cooling Rack: Place the hot cake on this rack. It helps air flow so it cools fast.
Ingredients You Need for Martha Stewart Lemon Bundt Cake Recipe
- All Purpose Flour: This is the main structure for your cake. It gives the bundt a nice, sturdy crumb.
- Unsalted Butter: Butter adds a very rich and creamy taste. Make sure it is soft before you start.
- Granulated Sugar: This sweetens the cake and the lemon glaze. It balances the sour taste of the lemons.
- Large Eggs: Eggs hold the cake batter together well. They make the cake rise and stay fluffy.
- Fresh Lemons: You will use the juice and the zest. Fresh lemons always taste better than bottled juice.
- Sour Cream: This is the secret for a moist cake. It adds a little tang and great texture.
- Baking Soda: This helps the cake rise in the pan. It reacts with the lemon and sour cream.
- Salt: A little salt makes the sweet flavors stronger. It is a very important ingredient for baking.
- Vanilla Extract: This adds a sweet and warm aroma. It smells wonderful when mixed with fresh lemon.
How to Assemble Martha Stewart Lemon Bundt Cake
Step 1:
Preheat your oven to 350 degrees right now. Grease your bundt pan with butter very well. Dust the pan with a little bit of flour.
Step 2:
Whisk the flour, baking soda, and salt together. Use a medium bowl for these dry ingredients. Set this bowl aside for a few minutes.
Step 3:
Cream the butter and sugar in a mixer. Beat them until they are pale and fluffy. This usually takes about three to five minutes.
Step 4:
Add the eggs one at a time now. Mix well after you add each single egg. This keeps the batter very smooth and rich.
Step 5:
Stir in the lemon zest and vanilla extract. The batter will start to smell very fresh. Turn the mixer to a low speed setting.
Step 6:
Add the flour mix and sour cream slowly. Start with flour and end with flour mix. Do not overmix the batter at this stage.
Step 7:
Pour the thick batter into your prepared pan. Smooth the top with a small rubber spatula. Bake for about fifty-five to sixty minutes.
Step 8:
Let the cake cool in the pan first. Wait about ten minutes before flipping it over. Move it to the wire rack to finish.
Recipe Success Tips
- Use room temperature eggs for a smoother batter.
- Grease every nook of the bundt pan well.
- Zest the lemons before you squeeze the juice.
- Do not open the oven door too early.
- Use a toothpick to check if it is done.
- Spoon your flour into the cup gently now.
- Sift the powdered sugar for a smooth glaze.
- Let the cake cool before adding the icing.
How To Store Leftover
You can store this cake at room temperature. Keep it in an airtight cake carrier box. It will stay moist for three whole days. You can also keep it in the fridge.
The fridge keeps it fresh for a week. Wrap it tightly in some plastic kitchen wrap. This prevents the cake from drying out fast. You can even freeze individual slices for later.
Sides & Pairings Suggestions
This cake is delicious with fresh red berries. Try it with strawberries or some sweet raspberries. A dollop of whipped cream is also great. It balances the tartness of the lemon glaze.
You can serve it with vanilla bean ice-cream. It makes for a very fancy party dessert. Some people like it with a fruit sauce. Blueberries go very well with the lemon flavor.
Nutritions
| Nutrient | Value per Serving |
| Calories | 380 kcal |
| Total Fat | 18 g |
| Carbohydrates | 52 g |
| Protein | 5 g |
| Sodium | 210 mg |
FAQs about Martha Stewart Lemon Bundt Cake Recipe
Why did my cake stick to the pan?
You might need more butter in the pan. Bundt pans have many small and tricky spots. Use a pastry brush to cover every area.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works very well too. It keeps the cake very moist and tangy. Use the same amount as the sour cream.
How do I make the lemon glaze?
Mix powdered sugar with fresh lemon juice slowly. Stir until it is thick and very white. Pour it over the cool cake right away.
Can I use bottled lemon juice?
Fresh juice is much better for this recipe. Bottled juice can have a very bitter taste. Fresh lemons give the best citrus aroma.
Final Thoughts
The Martha Stewart Lemon Bundt Cake Recipe is a joy. It is a simple way to bake something great. Your whole family will love this bright treat. It is the perfect end to any meal.
I hope you enjoy baking this sunny cake soon. Check out more lemon dessert recipes online for more ideas. Baking at home is a very sweet hobby. Enjoy your delicious homemade lemon bundt cake!
More Amazing Recipes
- Martha Stewart Gazpacho Recipe
- Martha Stewart Peach Pie Recipe
- Martha Stewart Mile High Apple Pie Recipe
- Martha Stewart Benedictine Dip Recipe
Martha Stewart Lemon Bundt Cake Recipe
Equipment
- Bundt Pan
- Electric mixer
- Large Mixing Bowl
- Zester
- Measuring Cups
- Wire cooling rack
Ingredients
- 3 cups ALL PURPOSE FLOUR
- 1 cup UNSALTED BUTTER
- 2 cups GRANULATED SUGAR
- 4 large EGGS
- 1 cup SOUR CREAM
- 2 tbsp LEMON ZEST
- 1/4 cup LEMON JUICE
- 1/2 tsp BAKING SODA
- 1/2 tsp SALT
- 1 tsp VANILLA EXTRACT
Instructions
- Preheat your oven to 350 degrees right now. Grease your bundt pan with butter very well. Dust the pan with a little bit of flour.
- Whisk the flour, baking soda, and salt together. Use a medium bowl for these dry ingredients. Set this bowl aside for a few minutes.
- Cream the butter and sugar in a mixer. Beat them until they are pale and fluffy. This usually takes about three to five minutes.
- Add the eggs one at a time now. Mix well after you add each single egg. This keeps the batter very smooth and rich.
- Stir in the lemon zest and vanilla extract. The batter will start to smell very fresh. Turn the mixer to a low speed setting.
- Add the flour mix and sour cream slowly. Start with flour and end with flour mix. Do not overmix the batter at this stage.
- Pour the thick batter into your prepared pan. Smooth the top with a small rubber spatula. Bake for about fifty-five to sixty minutes.
- Let the cake cool in the pan first. Wait about ten minutes before flipping it over. Move it to the wire rack to finish.
Notes
- Use room temperature eggs for a smoother batter.
- Grease every nook of the bundt pan well.
- Zest the lemons before you squeeze the juice.
- Do not open the oven door too early.
- Use a toothpick to check if it is done.
- Spoon your flour into the cup gently now.
- Sift the powdered sugar for a smooth glaze.
- Let the cake cool before adding the icing.
