This extraordinary lemon bundt cake delivers an explosion of citrus flavor wrapped in the most tender, melt-in-your-mouth texture imaginable. The secret lies in the combination of a light, airy cake base paired with a luxurious lemon custard filling that creates an irresistible dessert worthy of any special occasion.
Ingredients
For the Cake Batter:
- 3 large eggs (at room temperature)
- 1 pinch of salt (¼ teaspoon)
- 100g granulated sugar (½ cup)
- 100ml whole milk (⅓ cup + 1 tablespoon)
- 100ml sunflower oil (⅓ cup + 1 tablespoon)
- 200g all-purpose flour (8 tablespoons = 1⅔ cups)
- 1 teaspoon baking powder
- Zest of 2 large lemons
- 2 tablespoons fresh lemon juice
For the Lemon Custard Filling:
- 80g granulated sugar (⅓ cup + 1 tablespoon)
- 2 tablespoons cornstarch (30g)
- 1 large egg
- 200ml whole milk (¾ cup + 2 tablespoons)
- 30g unsalted butter (2 tablespoons)
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
For Assembly and Decoration:
- Butter for greasing
- Powdered sugar for dusting
Step-by-Step Instructions
Preparing the Lemon Custard Filling
Step 1: In a medium saucepan, whisk together the sugar and cornstarch until well combined. Add the egg and whisk vigorously until the mixture is smooth and pale yellow.
Step 2: Gradually add the milk while whisking continuously to prevent lumps from forming. The mixture should be completely smooth before proceeding.
Step 3: Place the saucepan over medium heat and cook, stirring constantly with a whisk, for 5-7 minutes until the custard thickens significantly and coats the back of a spoon.
Step 4: Remove from heat and immediately whisk in the butter, lemon zest, and lemon juice until completely incorporated. The custard should be thick and glossy.
Step 5: Cover the surface with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 1 hour until completely cooled.
Making the Tender Cake Batter
Step 6: Preheat your oven to 180°C (350°F). Generously grease a 24cm (9-inch) bundt pan with butter, ensuring all grooves are well-coated.
Step 7: In a large mixing bowl, beat the eggs with a pinch of salt using an electric mixer for 2-3 minutes until light and frothy.
Step 8: Gradually add the sugar while continuing to beat for another 3-4 minutes until the mixture becomes pale and slightly thick.
Step 9: In a separate bowl, whisk together the milk, sunflower oil, lemon zest, and lemon juice until well combined.
Step 10: Sift the flour and baking powder together to ensure no lumps remain.
Combining and Baking
Step 11: Alternate adding the flour mixture and the milk mixture to the beaten eggs, beginning and ending with the flour. Mix gently until just combined, being careful not to overmix.
Step 12: Pour half of the cake batter into the prepared bundt pan, spreading it evenly.
Step 13: Spoon the cooled lemon custard over the batter, leaving a 2cm (¾ inch) border from the edges to prevent overflow.
Step 14: Carefully pour the remaining cake batter over the custard layer, gently spreading to cover completely.
Step 15: Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the cake portion (not the custard center) comes out clean.
Cooling and Serving
Step 16: Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a serving plate. Let cool completely before dusting with powdered sugar.
Step 17: Just before serving, generously dust the entire cake with powdered sugar using a fine-mesh sieve for an elegant finish.
Nutritional Information and Timing
Preparation time: 30 minutes
Cooking time: 45 minutes
Cooling time: 2 hours
Total time: 3 hours 15 minutes
Serves: 10-12 people
Calories per serving: Approximately 285 calories
Nutritional Breakdown (per serving):
- Carbohydrates: 42g
- Protein: 6g
- Fat: 11g
- Fiber: 1g
- Vitamin C: 12% Daily Value
- Calcium: 95mg
- Sugar: 28g
Recipe Variations and Substitutions
Citrus Alternatives
Transform this lemon cake into other citrus variations by substituting lemon with orange, lime, or grapefruit. Adjust the amount of juice and zest according to the intensity of your chosen citrus fruit.
Dairy-Free Option
Replace regular milk with coconut milk or oat milk, and substitute butter with vegan butter or coconut oil. The texture remains remarkably tender with these plant-based alternatives.
Gluten-Free Version
Use a 1:1 gluten-free flour blend in place of regular flour. Add an extra ¼ teaspoon of xanthan gum if your blend doesn’t contain it to maintain the cake’s structure.
Flavor Enhancements
Incorporate vanilla extract, almond extract, or lavender into the custard for sophisticated flavor profiles. Fresh herbs like thyme or rosemary can create unique gourmet variations.
Size Modifications
This recipe works beautifully in individual bundt pans, reducing baking time to 20-25 minutes. For a standard 9-inch round pan, bake for 35-40 minutes and serve as a layer cake.
Frequently Asked Questions
Why did my lemon cake sink in the middle?
Overmixing the batter or opening the oven door too early can cause sinking. Mix ingredients until just combined and avoid checking the cake before 35 minutes of baking time.
How do I prevent the custard from leaking out?
Ensure the custard is completely cooled and thick before assembling. Keep a border around the edges when adding the custard layer, and don’t overfill the center cavity.
Can I make this lemon bundt cake ahead of time?
Yes, this cake actually improves in flavor overnight. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Dust with powdered sugar just before serving.
What’s the secret to the ultra-tender texture?
The combination of oil instead of butter, the specific flour-to-liquid ratio, and gentle mixing techniques creates the incredibly tender crumb. Don’t overbake, as this will dry out the delicate texture.
How do I know when the custard is thick enough?
The custard should coat the back of a spoon and hold its shape when dolloped. It will continue to thicken as it cools, so don’t overcook it on the stove.
This lemon bundt cake truly lives up to its reputation as a “bomb” of flavor and tenderness. The surprise custard center creates a delightful contrast of textures, while the bright lemon flavor permeates every bite. Whether served at a dinner party or enjoyed as an afternoon treat with tea, this cake delivers an unforgettable experience that will have everyone asking for the recipe.
