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Lemon Cinnamon Bundt Cake served
Simple and tasty Bundt cake with lemon and cinnamon

Lemon Cinnamon Bundt Cake

Author: Flavelo
Recipes Cakes and Desserts
The goal with this Bundt cake is a light, sponge-like structure. This is achieved through the creaming method: whipping butter and sugar creates tiny air bubbles that expand in the oven's heat, lifting the cake. The pairing of lemon and cinnamon evokes classic winter flavors, where fresh acidity balances warm spices.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 12 servings
🔥 Calories 295 kcal
🌍 Cuisine Central European

Ingredients

Equipment Needed

  • Bundt pan (9-10 inch)
  • Hand mixer or stand mixer
  • Sifter
  • Wire rack
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Thoroughly grease the Bundt pan with butter, ensuring every crevice is coated, then dust with flour and tap out the excess.

Tip: Proper pan preparation is critical; otherwise, the sugary batter will stick to the design and break upon release.
2 ✓

Beat the soft butter with sugar, salt, and lemon zest until pale and fluffy (about 5-8 minutes).

Tip: This step incorporates air. Sugar crystals cut into the butter, creating bubbles that expand from steam during baking.
3 ✓

Add eggs one by one, beating well after each addition until fully incorporated.

Tip: If added too fast or if eggs are cold, the mixture may curdle. If this happens, a spoonful of flour can help restore the emulsion.
4 ✓

In a separate bowl, sift together the flour, baking powder, and cinnamon.

Tip: Sifting removes lumps, aerates the flour, and ensures even distribution of baking powder.
5 ✓

Stir the lemon juice into the milk. Mix the dry ingredients and the milk mixture into the butter base in 3 alternating batches, starting and ending with flour.

Tip: Mix just until combined. Overmixing activates gluten, resulting in a tough cake.
6 ✓

Pour the batter into the prepared pan, smooth the top, and bake for about 45 minutes. Test with a toothpick; it should come out clean.

Tip: If the top browns too quickly while the inside is raw, cover loosely with foil for the last 15 minutes.
7 ✓

Remove from oven and let rest in the pan for exactly 10 minutes, then invert onto a wire rack to cool completely.

Tip: Hot cake is fragile. If cooled completely in the pan, steam will condense and cause it to stick.

Recipe FAQ

Why is my cake dense?
You likely overmixed after adding the flour. This develops gluten, making it rubbery. Only mix until the flour disappears.
Why did the top crack?
This is normal and desirable for Bundt cakes! The crust sets before the interior, and escaping steam creates cracks.
Will it stick to the pan?
If you butter and flour it thoroughly, it will release. Let it cool for 10 minutes before inverting.

Ingredients

  • 2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1/2 cup Softened Butter (plus extra for pan)
  • 3 large Eggs (room temperature)
  • 1 piece Zest of 1 Lemon
  • 4 tsp Fresh Lemon Juice
  • 2 tsp Ground Cinnamon
  • 2 tsp Baking Powder
  • 2/3 cup Whole Milk (room temperature)
  • 2 pinches Salt
  • 1 tbsp Flour (for dusting pan)