Cherry Lemon Bundt Cake
It is a well established fact that I like to bake bundt cakes. I probably bake more of them than any other kind of sweet treat. So when I was looking for another dessert I turned to my favorite. I used a basic recipe from one of my favorite cookbooks (affiliate link), The Perfect Cake, and adapted it to accommodate my flavor choices of the day. I still have a fair amount of cherries in the freezer from last year so I want to use them up before we move. That might mean more baking in the future. Darn.
Any purchase links are affiliate links which means if you buy through one I make a small commission (at no additional charge to you)
Cherry Lemon Bundt Cake.
Serves 10 – 12
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom, optional
- 1/4 cup milk
- 1/2 cup sour cream
- 1 TBS grated grated lemon peel
- 3 TBS lemon juice
- 2 1/4 sticks unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 large egg yolk
- 1 cup cherries, roughly chopped
- confectioner’s sugar for dusting
- Preheat oven to 350. Place rack in center of oven
- Butter and flour a 12 cup bundt pan
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
- Whisk together the flour, salt, baking power, baking soda and cardamom if using in a large bowl
- Then in a medium bowl whisk the milk, sour cream, lemon zest and lemon juice
- In a stand mixer with the paddle attached beat the butter and sugar until light and fluffy, about 3 minutes.
- With the mixer on low add the eggs and yolk, one at a time, mixing until combined.
- Add the flour mixture in three additions and the milk mixture in two additions, beginning and ending with the flour. Scrape down batter as needed.
- Remove the bowl from the mixer and add the cherries. Gently stir to mix throughout the batter.
- Add batter to the prepared bundt pan. Smooth the top with an offset spatula then lightly tap the pan on the counter to settle the batter.
- Bake in the preheated oven for 50 – 60 minutes, rotating the pan halfway through, until a tester comes out clean.
- Cool on a wire rack for 10 minutes, then unmold to cool completely.
- Dust with powdered sugar before serving
How Was the Cherry Lemon Bundt Cake?
It’s moist and flavorful cake. The lemon flavor is subtle but it’s there. The pieces of fresh cherry are a delight as you are eating the cake. I doubt this one will last long around here. It will join the list of our favorite bundt cakes with pear streusel bundt cake and strawberry chocolate bundt cake.
