Red Velvet Bundt Cake

Lemon Bundt Cake is sweet, tangy, dense, and moist. It's overflowing w lemon flavor from the lemon zest, lemon juice, and lemon glaze. Next time you need a simple dessert, try this lemonade cake.

-3 cups all purpose flour -2 tsp baking powder -1 tsp salt -2 cups granulated sugar -¼ cup lemon zest zest from 4 lemons -1 cup unsalted butter -¼ cup canola oil -4 eggs -¼ cup sour cream -¼ cup fresh lemon juice -¾ cup milk

INGREDIENTS

Heat oven to 350 F (177 C). Grease a 10-inch (12-cup) bundt pan. Mix all-purpose flour, baking powder, and salt in a medium bowl. Pour sugar into another medium bowl. 

INSTRUCTIONS

Yellow Round Banner

1

Put all the lemon zest in the sugar. This extracts all lemon oils and gives the greatest flavor. Mix butter and oil on medium speed in a stand mixer with whisk attachment until smooth.

Yellow Round Banner

2

While mixing on low, slowly add lemon zest sugar to butter and oil. Increase the speed to medium for 3 minutes until the butter adding all the sugar.

Yellow Round Banner

3

Mix eggs one at a time on low speed. Each egg should be well integrated before adding another.  Sour cream and fresh lemon juice should be added after the eggs are combined.

Yellow Round Banner

4

Mix dry ingredients into wet components by hand or on the lowest setting of your mixer, alternating with milk. Three rounds will be done: dry, milk, dry, milk.

Yellow Round Banner

5

Pour the simple lemonade cake batter into the bundt pan.After baking, let the bundt cake cool on a rack for 10–15 minutes. After that, set a serving dish or cooling rack on the bundt pan.

Yellow Round Banner

6

ALSO SEE

Red Velvet Bundt Cake