Simple Lemon Bundt Cake with Lemon Syrup

Catherine Cappiello Pappas


This recipe is a truly delicious dessert for the holidays.

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5 Min
40 Min


2 ½ cups flour - sifted
½ tsp. baking powder
½ tsp. baking soda
1 tbs. lemon zest
3 tbs. fresh lemon juice
1 tbs. vanilla extract
¼ cup vegetable oil
1 cup sugar
2 eggs
1 cup sour milk – milk plus 1 tbs. white vinegar
powdered sugar for dusting
for the syrup:
¼ cup water
¼ cup lemon juice
½ cup sugar


Preheat Oven 350 degrees:

Combine all of the dry ingredients in a bowl.

Let the milk sit with the vinegar for a minute or two.

Gently beat the eggs; add the vanilla, lemon juice and vegetable oil to the milk and slowly add to the dry ingredients, while stirring into the batter.

Butter a bundt pan and add the batter.

Bake approximately 35 - 40 minutes or until the toothpick test comes out clean.

Cool for a few minutes on a rack, then gently loosen the cake from the pan, turn upside down wait a minute or two until the cake gently slips out.

For the Syrup:
Combine the above ingredients in a small sauce pan and heat. Adjust the sweetness to your taste. Bring to a low simmer and turn the heat off. Let the mixture cool, then using a fork, gently poke the cake and drizzle the syrup over the cake.

Let the cake sit for a few hours before serving.

Dust with powdered sugar before serving.

About Simple Lemon Bundt Cake with Lemon Syrup

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American