Martha Stewart Lemon Bundt Cake Recipe
Nothing beats the smell of a fresh lemon cake. The Martha Stewart Lemon Bundt Cake Recipe is a classic.
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.