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Super Lemon Bundt Cake

January 11, 2017 by Jessica 188 Comments

The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite! 

Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!

*This post was originally written and published on August 28, 2014 (my first year of blogging!). It is now one of the most popular recipes on my blog! I left the post as-is and updated with new photos.*

Oh you guys, this lemon bundt cake is SO good. I have seriously become addicted to lemon desserts. I even got Mike addicted too. I don’t know where it came from?! There’s something about the tart and sweet combination that is just so amazing. This cake is no exception. If you are looking for a light and fluffy cake, this probably isn’t the cake for you. It is sort of dense – think: pound cake – but it is so ridiculously soft, moist and packed with lemony flavor. The lemon glaze on top really brings this dessert over the top and really packs a big punch of lemony flavor. The cakes delicious on it’s own but the glaze is totally and completely necessary! The lemon sugar sprinkled on top makes it look even prettier while adding to the lemon flavor. This cake is for true lemon lovers!

Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!

The cake is so simple to put together and uses such common ingredients. I love making bundt cakes because they’re so pretty with such minimal effort! Be sure to grease your pan extreeeemely well so the cake slips right out. If a few spots get stuck on, don’t even worry about it because you can cover it with the glaze.

 Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!

On top there’s lemon sugar sprinkled on. I’ve never made lemon sugar until this recipe and it’s so yummy! Leaving the lemon zest in with the sugar is totally optional, but sometimes I push the sugar through a fine mesh strainer to separate the two, depending who I am serving. It’s all about personal preference.

Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!

If you love lemon, you absolutely need to make this.. like now.

Print
Super Lemon Bundt Cake

Yield: 12-16 pieces

Ingredients:

Lemon Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 tsp vanilla extract
2 tbs lemon zest
2 tbs + 2 tsp lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed
Lemon Glaze
1 1/2 cups powdered sugar
3-5 tbs lemon juice
Lemon Sugar Topping
1 tbs lemon zest
1 tbs granulated sugar

Instructions:

Preheat oven to 350 degrees Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.

Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.

In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. (If using a 9x13 pan, do not remove cake, just place entire pan onto wire rack so underneath the pan can cool also.) Allow cake to finish cooling until warm to the touch.

While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes. If you don’t want the lemon zest on top of the cake, push the sugar through a fine mesh strainer, separating the two and discard the zest. If you don’t mind the zest on top of your cake (it will give it a nice pop of color!), then just set the mixture aside.

For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top.

Cake will stay soft and moist for 3 days stored in an airtight container.

3.1
http://www.sprinklesomesugar.com/super-lemon-bundt-cake/

Adapted from Amy Kay’s Kitchen originally adapted from Taste of Home.

Have you made this recipe? I’d love to know how it came out for you! Please leave a comment below and share a picture on Instagram with the hashtag #sprinklesomesugar so I can see it!

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Filed Under: Cake & Pie Tagged With: bundt, cake, lemon

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Comments

  1. Angela says

    August 29, 2014 at 9:09 am

    Jessica, This is a beautiful looking cake and, lemon…. I LOVE IT!!!! Thanks for sharing this recipe!!

    Reply
    • Jessica says

      August 29, 2014 at 12:36 pm

      Thanks so much Angela! It’s one of my favorites!

      Reply
      • Jo Ann says

        February 13, 2015 at 8:48 am

        could you substitute orange zest and orange juice for the lemon zest and lemon juice? I craveorange like you seem to crave lemon

        Reply
        • Jessica says

          February 14, 2015 at 3:48 pm

          I don’t see why not! The result would probably be delicious! If you go ahead and try, let me know how it is!

          Reply
          • Evelyn says

            March 18, 2015 at 2:18 am

            I have tried it with the orange zest/juice & it was delicious! Thank u!

          • Jessica says

            March 18, 2015 at 8:22 am

            Thanks so much for reporting back, that’s great to know! I’m going to have to try that soon for my orange loving guy!

          • Angela says

            November 19, 2017 at 2:03 pm

            I made this cake my bundt pan was MIA at the time so I used my 9 by 13 and set oven and left in for the time on recipe. But I think it turned out a little dense and I truly believe that it had everything to do with the pan being spreadout more than a bundt pan .after it was served I thought about what I could of done wrong and that is when I thought the pan I should have taken it out sooner or had on lower temp . But it was tasty next time I’m using a bundt pan for sure !!!! 🤗🍽️

      • Tandrea says

        August 20, 2016 at 8:33 pm

        I LOVED THIS CAKE, EVRYONE ELSW LOVED IT. DIDNT HAVE TO CHANGE A THING ABOUT IT, AND TRYING ORANGE THE NEXT TIME, YOU DID AN. AWESOME JOB. TY SO MUCH.

        Reply
        • Jessica says

          August 23, 2016 at 9:43 am

          Orange sounds delicious! Thanks so much Tandrea, I really appreciate it!

          Reply
          • Naomi says

            December 17, 2016 at 8:07 am

            I loved this cake, I made it when my cousins came to town and it was gone it 2 and a 1/2 days

      • JoAnn says

        March 3, 2018 at 11:35 am

        I’ll be making this today. My daughter loves lemon

        Reply
  2. Amy W. says

    September 9, 2014 at 12:03 am

    This looks absolutely delicious!!!

    Reply
    • Jessica says

      September 9, 2014 at 7:06 am

      Thank you Amy!

      Reply
  3. Danette says

    September 27, 2014 at 8:22 pm

    This looks AMAZING and I’m baking it tomorrow!!!

    Reply
    • Jessica says

      September 27, 2014 at 9:16 pm

      Awesome! You’re going to love it!

      Reply
  4. Kalin says

    October 30, 2014 at 4:10 pm

    I’d love to make this for a dinner party for 14 guests … Can I do it in a regular cake pan? My bundt pan is currently broken in half and I don’t have time to get a new one in time for the party!

    Reply
    • Jessica says

      October 30, 2014 at 6:41 pm

      I’ve never tried making it in a bundt pan but I’m sure it will work out fine! You’ll love it

      Reply
      • dnisr causey says

        December 28, 2016 at 11:11 pm

        Can I use a ducan Hines butter recipe cake mix i nsteaf of all purpose flour

        Reply
        • Jessica says

          January 1, 2017 at 5:03 pm

          No, you cannot. Cake mix cannot substitute flour.

          Reply
      • Rita says

        February 8, 2018 at 12:30 pm

        Hi Jessica,
        Was all set to make this delicious looking cake . Thought it was meant to be baked in a bundt pan. Correct ?

        Reply
  5. hindy says

    November 12, 2014 at 9:59 pm

    Can I use almond or soy milk instead of whole milk?

    Reply
    • Jessica says

      November 12, 2014 at 10:04 pm

      I have never tested either in this recipe but I bake with almond milk often with great results! I think that will be your best option. Hope this helps! Be sure to report back if you try it!

      Reply
  6. Diana Siuta says

    December 5, 2014 at 4:08 pm

    I can’t wait to try baking this right now!

    Reply
    • Jessica says

      December 5, 2014 at 11:03 pm

      I hope you loved it, Diana!

      Reply
  7. joy says

    January 16, 2015 at 9:22 pm

    First time I made this turned out fantastic, moist a big hit.
    If you like lemon this is the cake,the only one you will need.

    Reply
    • Jessica says

      January 17, 2015 at 7:54 am

      I’m so happy you loved it, Joy! It’s definitely one of my favorites!

      Reply
  8. joulie says

    January 17, 2015 at 6:22 am

    I just made this cake and it will be added to my favorite receipes ….really gr8 thanks for sharing it with us

    Reply
    • Jessica says

      January 17, 2015 at 7:56 am

      Awesome!! You’re very welcome!

      Reply
  9. Lindsay says

    January 20, 2015 at 11:26 pm

    Made this and it is delicious… Easy and the ingredients are things that are around already. Thanks for sharing this.

    Reply
    • Jessica says

      January 21, 2015 at 1:28 pm

      Awesome!

      Reply
  10. Terrie says

    January 25, 2015 at 6:54 pm

    Made this cake today and was really good. Have not made a cake with this method of heating the milk and butter, but it worked. VERY favorable also. I will be making this cake again.

    Reply
    • Jessica says

      January 26, 2015 at 9:05 pm

      Yay! Thanks for letting me know, Terrie!

      Reply
  11. Ashley says

    January 28, 2015 at 7:34 pm

    I just made this and my family loves it! Super easy and very delicious! I’ll definitely make this again. Thanks for the great recipe!

    Reply
  12. Virginia says

    January 30, 2015 at 10:20 pm

    I just made this cake and was so skeptical about heating the milk and butter. I’ve been baking for a long time and never made a cake this way. I almost didn’t do it, but I couldn’t figure out how to incorporate the milk and butter. So I just bit the bullet and heated the milk, melted the butter and hoped for the best.
    The cake turned out amazing, it looks just like your picture.
    This recipe is definitely a keeper. Thank you so much for sharing it.

    Reply
  13. Josey says

    February 6, 2015 at 11:34 pm

    Jessica thank you so very much for this absolutely wonderful cake! It is positively the best cake I have ever made from scratch and recieved rave reviews from every one that ate it. Ps your little boy is sooooo cute

    Reply
  14. c_apostolidou says

    February 20, 2015 at 6:37 am

    Great cake….made it now…..just like the picture and taste great….I used half milk half lemon juice for the drizzle
    because it was tooooooooo lemony for me…others might like it too..thanks it was great.

    Reply
  15. Ann says

    February 22, 2015 at 7:42 pm

    This seems like a terrible amount of sugar to me, has anyone tried it with less?

    Reply
    • Jessica says

      February 24, 2015 at 9:28 pm

      I agree, looking at it it does seem like a lot. I have not tried it with less but I imagine you may be able to get away with a lesser amount, it just may be a little more tart.

      Reply
  16. Cheryl says

    February 23, 2015 at 11:58 am

    May I ask what bundt pan you used? Brand name? Size (cups)? I bought a new heavier bundt pan but it seems to make the cakes turn out really brown. Thank you. I can’t wait to try this recipe. I love lemon desserts.

    Reply
    • Jessica says

      February 24, 2015 at 9:32 pm

      This is the exact one I use – http://www.bedbathandbeyond.com/store/product/calphalon-non-stick-10-inch-fluted-cake-pan

      Reply
  17. Terrie says

    March 5, 2015 at 12:17 pm

    Has anyone made cupcakes with this batter?

    Reply
    • Jessica says

      March 7, 2015 at 11:44 am

      Not that I know of. If you try it out, let me know how it comes out! This bundt cake has a very soft, velvety, almost poundcake-like texture so I’m not sure this would be a great recipe for cupcakes. But I could be wrong!

      Reply
      • Melissa says

        September 29, 2015 at 4:29 pm

        Hi! Did you (or anyone else) ever try baking cupcakes with the recipe?

        Reply
        • Jessica says

          October 1, 2015 at 9:58 am

          No I have not tried myself nor have heard of anyone else trying this recipe as cupcakes. I’m not sure this cake is the right texture for cupcakes, it has a soft/dense pound cake-like texture. But I may be wrong, they could come out wonderful!

          Reply
          • suz says

            December 18, 2015 at 2:18 pm

            have made the exact recipe for cupcakes they turned out perfect. Everyone wants the recipe. only the baking time changes and that about 20. best cupcake and cake ever. dont use any other recipe. Thank you Jessica

          • Jessica says

            December 19, 2015 at 12:45 pm

            That’s so great to hear that they turn out awesome as cupcakes! I’ve been wanting to test that but haven’t gotten around to it, so thank you!

  18. Terrie says

    March 5, 2015 at 1:38 pm

    Has anyone used batter for cupcakes?

    Reply
    • Saarah says

      January 7, 2017 at 7:09 pm

      I’ve tried it as cupcakes, it was some time ago but if i remember correctly i baked at 180celcius for about 15minutes.

      Reply
      • Jessica says

        January 11, 2017 at 6:08 pm

        Yum! Thanks for sharing!

        Reply
  19. cathy says

    March 12, 2015 at 4:16 am

    Could you please send me the lemon bundt cake recipe? I make a lemon sour cream pound cake that’s really good but I’d like a variation on it!! This sounds awesome,I love coconut ! Thank you!!

    Reply
  20. ERCILIA ORTIZ says

    March 18, 2015 at 2:20 pm

    awesome recipes will be trying them soon!

    Reply
  21. wendy says

    March 20, 2015 at 10:03 pm

    this was amazing! thank you for sharing. you were right, texture was stellar, lemon flavour was perfect!! i made in two loaf tins and made perfect slices for finger food at a luncheon. i left the lemon zest in the sugar topping – really made it pop in colour and burst in flavour!. thank you for sharing. this recipe will be my go to when we want something different than Mama’s Pound cake by Paula Deen – very similar texture.

    Reply
    • Jessica says

      March 21, 2015 at 10:46 am

      Yay! I’m so happy you loved this recipe. I’ve never made it into loaves, sounds yummy!

      Reply
      • Taylor Griffin says

        April 5, 2015 at 3:54 pm

        this recipe does not work for me but it could be that I did not use whole milk I used nonfat could that have been the problem? r it didn’t raise on part of the cake…..

        Reply
        • Jessica says

          April 7, 2015 at 4:31 pm

          I’m very sorry this recipe didn’t work out for you! I have never tested this recipe using nonfat milk so I can’t say for sure if that was the definite problem, but being that there is basically no fat content in nonfat milk, there may not have been enough fat to support the cake batter. Either that or it actually sounds like maybe your oven temperature could be off because I would think if the milk was the problem, then the whole entire cake wouldn’t rise, not just one part. I’m sorry I couldn’t be much of help, but you should definitely give this cake another go with whole milk and see if that works out for you because it’s awesome!

          Reply
  22. Joann says

    March 23, 2015 at 8:12 pm

    I’m making this cake now and it’s been in for the 35 min and it’s still runny. I’ve read over the ingredients and they were correct according to the recipe. Just put on another 8 min. Is this normal.

    Reply
    • Jessica says

      March 24, 2015 at 7:44 am

      Yes, totally normal. I always think it isn’t going to set up but it does towards the end of the baking time. Did it work out for you?

      Reply
  23. Corinne says

    April 5, 2015 at 5:58 pm

    I made this for Easter — so good! Instead of the glaze (because I was out of powdered sugar!), I beat the lemon sugar into whipped cream. Once the cream was light and airy, I added two big spoonfuls of jarred lemon curd and beat again. Served the slices of cake with dollops of the lemon whipped cream. Yes ma’am!! This is going into the regular repertoire. Thanks for posting it!

    Reply
    • Jessica says

      April 7, 2015 at 4:18 pm

      I made this for Easter too and your version sounds so awesome!! I might try that next! Thanks, Corinne!

      Reply
  24. Sara says

    April 10, 2015 at 11:28 pm

    I have just bake it and I like it, but next time I’ll add more sugar, also I getconfused by the exactly amount of lemon juice because you day 2+2 tbs. I used 3tbs and it turned out not so lemony but still was ok.

    As an advice, I’ll put the pan in a baño Maria while baking

    Reply
  25. Angie says

    May 7, 2015 at 10:11 pm

    I am so glad I found this recipe, it sounds perfect for Mother’s Day this weekend!
    Do you know if anyone has ever tried adding blueberries?
    I was thinking of folding some in just before pouring into the bundt pan.
    Have you tried this?

    Reply
  26. Laurie says

    May 10, 2015 at 6:56 pm

    Great recipe — I made some cupcakes with some new silicone molds and they turned out great! So then I bought a silicone pan with a sunflower pattern, put in the entire amount of batter and unfortunately, the center practically oozed out, yet the outside was very done, but not overdone. I gave it another 10 minutes, then another 8 minutes — but still took it out too soon. ;-( I will just make sure when I bake it again, that it stays in longer. Have heard the suggestion of “tenting” to avoid the outside burning, in case this kind of thing happens again and it has to stay in longer. The recipe is delicious.

    Reply
  27. Katie says

    May 11, 2015 at 9:50 am

    I made this yesterday for Mother’s Day and it was DELICIOUS. I used skim milk instead of whole milk to make it a little leaner, and salted butter instead of unsalted because that’s all I had. I did have to bake it a little longer than the recipe stated too. But it turned out wonderful! Definitely a recipe to remember. Thanks!

    Reply
  28. Tracy says

    May 13, 2015 at 4:48 pm

    I loved this cake! Served it at a crawfish boil we had over Mother’s Day w-end. Delicious! The only thing i did differently was beat my eggs on medium high. I didn’t know if the low speed was a typo or not. In my experience to get the eggs to the right consistency you need to incorporate a nice amount of air. Other than that kept the recipe the same! Thanks for a great recipe! Here’s a pic of the finished cake hope it shows up!
    https://www.facebook.com/photo.php?fbid=949469848428334&set=pcb.949470671761585&type=1&permPage=1

    Reply
    • Jessica says

      May 16, 2015 at 12:30 pm

      You’re welcome, Tracy! Your cake looks delicious!

      Reply
      • Vera says

        April 16, 2017 at 2:38 pm

        I’m also curious to know if you actually meant “beat eggs on low until thickened…” in the instructions.
        It seems a low speed would be counter-productive to the task of thickening and opposite of instruction in original recipe.
        That said, there may be some alchemy going on to using a low speed that I’m unaware of. I assume nothing… …that’s why I’m asking. Thanks in advance for any clarification.

        Reply
  29. mari says

    May 21, 2015 at 9:59 pm

    Can I salted butter??.

    Reply
    • Jessica says

      May 23, 2015 at 2:46 pm

      Yes, I would just omit the salt in the recipe.

      Reply
      • Mina says

        May 30, 2015 at 7:49 pm

        Hi Jessica

        How many lemons did you have to use to get the zest for both the cake and frosting?

        Reply
        • Jessica says

          May 31, 2015 at 7:36 am

          I usually use about 2-3, it all depends how big your lemons are. If your lemons are a good size, keep in mind that each one should have about 2-3 tbs lemon juice and 1 tbs of zest. Hope this helps!

          Reply
  30. Lias says

    June 20, 2015 at 8:33 am

    This cake was fun to make and absolutely delicious. I made it for company. It was a big hit. Now going to make it for two parties that I am invited to. Thank you for sharing this wonderful recipe.

    Reply
  31. Kathy says

    July 1, 2015 at 8:45 pm

    Hi Jessica! I can’t tell you how many times I’ve made your lemon loaves. They’re really great and I receive compliments everywhere I bring them! I want to make this bundt cake now but I’d like to know if I could use buttermilk instead of whole milk in this..? I have some leftover in the fridge. Thanks in advance!

    Reply
  32. Jen says

    July 25, 2015 at 3:54 pm

    Thank you for the recipe and for telling me what to anticipate along the way. My cake has been baking as directed for 40 minutes and is still batter on the inside. I am increasing the temp and leaving it in longer, but FYI for others. I am using a pretty heavy bunds pan so I think that might be why

    Reply
    • Jessica says

      July 28, 2015 at 8:16 pm

      Yes, that could definitely be why! I hope it came out awesome in the end, Jen!

      Reply
  33. Carmela says

    July 26, 2015 at 3:51 pm

    hi there! I love your website ! My cake came out undercooked, are you sure baking time is 27-35 minutes? Other recipes I have seen for bundt cake is at least an hour

    Thanks!

    Reply
    • Jessica says

      July 28, 2015 at 8:14 pm

      Hi Carmela, I’m sorry your cake came out undercooked, what a bummer! In the recipe instructions I give an approximate time, which is when my cake in my specific oven is usually done. The time it bakes can vary for every oven, since every one is a little different. Which is also why I state to bake until a toothpick inserted into the center comes out with a few moist crumbs. So, next time you bake this cake, be sure to check it with a toothpick to make sure it’s done all the way through! This cake is so delicious, I hope you give it another shot!

      Reply
  34. Heather Williams says

    July 27, 2015 at 10:25 pm

    I made this Sunday for my grandmother’s 95th birthday, and it was fantastic! I looked through a dozen recipes before I decided to use this one. I did put the glaze on in stages instead of doing it all at once. I put a little on while the cake was still warm so that it would seep into the cracks. When the cake was cool, I added more and let it dry before adding another layer. I did this several times. With the last of the glaze on the cake, I sprinkled on the lemon sugar. So when I was finally able to cut it (it was soooo hard to wait), it had a nice crunch on the outside with the layers of glaze and the sugar. The inside was the perfect density and was moist and lemony and delicious. Thanks for a great recipe. I will definitely make it again!

    Reply
  35. Jenn says

    September 21, 2015 at 3:22 pm

    Can’t wait to try this recipe but I don’t have a bundt pan. Has anyone tried using other pans and what were the cake results?? I’ve got a spring form pan, rectangular pan and a loaf pan. Can I use any of those pans?

    Reply
  36. Jenn says

    September 22, 2015 at 10:34 am

    I can’t wait to make thits recipe, sounds fantastic. I don’t have a bundt cake pan though, and I want to make this today. Has anyone tried using other pans for this like a rectangular, springform or loaf pan? Did it work??

    Reply
    • Jessica says

      September 22, 2015 at 12:53 pm

      Hi Jenn, you can make this recipe in a 9×13 (rectangular) pan!

      Reply
  37. Sarah says

    October 6, 2015 at 1:56 am

    Great recipe- delicious flavor and great texture! I did want to comment that mine took 42 minutes to cook all the way through to reach moist crumb stage. Just FYI for anyone else that’s struggling with the bake-time.

    Reply
    • Jessica says

      October 7, 2015 at 8:11 pm

      Good to know. Thank you, Sarah! I’m glad you enjoyed it!

      Reply
  38. Barbara says

    October 7, 2015 at 8:17 pm

    I just made this after finding it on Pinterest. Other than some holiday cookies I am NOT a baker so I was really worried about this but it was great! It did need more time as others stated. I also probably had a little too much lemon in the glaze for me. I did about 4 TBL. I also applied it a little too soon (it sort of melted into the cake) but these are little adjustments and I can’t wait to make it again. I LOVED the lemon sugar too. I grated the zest very fine and left it mixed in with the sugar. Thanks!!!

    Reply
  39. Dev says

    October 15, 2015 at 2:44 pm

    i made this cake and it came out of oven fluffy then within the hour as it was cooling the whole cake fell flat. It was heavy and extremely dense. Any suggestions?

    Reply
    • Jessica says

      October 15, 2015 at 3:49 pm

      This bundt cake does rise up and then as you said, it will come down a bit but it definitely should not have been flat. Hmm. As for the heavy and dense part it should be partially dense because it is sort of like a pound cake-like texture which is naturally dense. I fear you may have over-mixed your batter because that could absolutely cause the cake to be overly dense and heavy.

      Reply
  40. Sabrina says

    November 20, 2015 at 1:24 pm

    My 10yrs old baked this cake all by herself. The cake very moist and very delicious. She will be making it again for friends soon. Thank you for sharing this wonderful recipe.

    Reply
  41. Tonya says

    December 11, 2015 at 6:00 pm

    This cake looks delicious, however, can you please tell me if this is dense. I am looking for a like and fluffy, not too dense cake. Thank you

    Reply
    • Jessica says

      December 12, 2015 at 8:38 pm

      If you are looking for fluffy, this probably isn’t the cake for you because while it is SUPER soft, it is quite dense. Think of the texture of a really good pound cake, very soft but dense. Hope this helps, Tonya!

      Reply
  42. Diana Pineda says

    January 7, 2016 at 11:07 pm

    Hi i made this recipe today for a food party at school but the cake came out dense any idea as to why this might have happened?

    Reply
    • Jessica says

      January 8, 2016 at 8:40 am

      Hi Diana, this cake isn’t meant to be a fluffy cake, it’s more of pound cake-like texture which is dense but very soft and moist. I hope your party still enjoyed it!

      Reply
      • Diana Pineda says

        January 8, 2016 at 11:43 pm

        It wasnt even like a pound cake though, i dont even kniw how to describe the texture! The milk was probably still too hot when i put it in the batter but i will try this again till i get it right because it still tasted amazing!

        Reply
        • Jessica says

          January 13, 2016 at 8:37 am

          Hmm, that’s very odd! I’m not sure what happened. That could be possible. If you decide to give it another go, let me know how it turns out! I’m glad it still tasted great, though!

          Reply
  43. Rachel says

    February 2, 2016 at 3:48 pm

    I made this cake yesterday for my husband. It is amazing! I added 3Tbsp of poppy seeds and was worried they would all sink or float because of how runny the batter was. They stayed distributed evenly! My oven needed an extra 15 minutes or so as many others have commented. I will be making this again!

    Reply
    • Jessica says

      February 5, 2016 at 10:33 am

      That sounds like a great addition! Good to know that they don’t sink!

      Reply
  44. Jenny Pedersen says

    February 12, 2016 at 12:18 pm

    Hi there! I am making this cake for my future sister in laws’s bridal shower, but I need to make it the day before as her shower is in the morning. Should I wait to put the glaze on the day of, or do it when it is warm? Also, how do you appropriately “grease” your pan? Butter or spray? Do you flour the pan? Im new at this, so thank you for your guidance!

    Reply
    • Jessica says

      February 12, 2016 at 12:59 pm

      I would glaze it the same day you are making it (the day before) because the cake needs to be a little warm when it gets drizzled on so it will seep into the cake slightly. I take a piece of softened butter and just grease the heck out of the pan, getting every single crevice so I am positive it won’t stick and no need to flour the pan if you grease it very well. I have also used a baking spray with success, the one I used had flour in it so I’m not sure if that makes a difference. I hope this helps and if you have any other questions, fire away! I hope everyone enjoys the cake at the bridal shower.

      Reply
  45. Yhudis says

    April 8, 2016 at 2:53 am

    I’ve made this twice now…and WOW. YUM! I got so many compliments I needed this to be dairy free, so I used coconut milk, and it worked perfectly.
    Thank you!

    Reply
  46. Nic says

    April 20, 2016 at 2:02 pm

    Help, how much is a Cup ?

    Reply
  47. Amir says

    April 21, 2016 at 10:44 am

    Jessica… simply amazing.. i made this tonight and it blew everyone’s mind LOVE YOUR WORK! keep it up

    Reply
    • Jessica says

      April 22, 2016 at 11:38 am

      That’s so amazing, Amir!! You made my day. Thank you, I’m so happy everyone loved it!

      Reply
  48. Germaine Yarber says

    April 25, 2016 at 10:04 am

    Made this for our Easter Sunday Festivities. It was a big hit. Delicious!!!! Needless to say it was gone before night fall! Thanks for the recipe.

    Reply
    • Jessica says

      May 2, 2016 at 8:50 am

      Love this! I’m so happy this recipe was enjoyed by all on such an important day!

      Reply
  49. Sue Turnbeau says

    April 29, 2016 at 12:06 am

    Made this tonight as I wanted a lemon cake – followed recipe exactly with a little longer baking time….wow! Amazing flavor – will be making again for sure!

    Reply
    • Jessica says

      May 2, 2016 at 8:47 am

      Yay! Thanks Sue!

      Reply
  50. rashi says

    May 25, 2016 at 5:51 am

    Great recipe. can i use vegetable oil instead of butter?

    Reply
    • Jessica says

      May 27, 2016 at 10:50 am

      I have not tested the recipe using vegetable oil so I cannot say for sure, but I don’t see why not! If you try it out, please let me know how it comes out for you.

      Reply
  51. kim says

    September 25, 2016 at 11:20 am

    Hi. I just wanted to post a comment to say how amazing this cake is. At first I was sceptical because the recipe was so different to any other cake recipe I’ve ever made, but my word, the result was amazing. I used a bundt pan and my cake took 35 mins to bake and it was perfect. The cake is dense and moist and my hubby can’t walk past the cake stand without cutting a piece. That’s what I call a success. I’ll definitely be making this one again. Thanks for a wonderful recipe.

    Reply
  52. Terry says

    October 5, 2016 at 10:09 pm

    Thanks so much for this recipe!!! Everyone absolutely loves it and it turns out perfect each time.

    Reply
    • Jessica says

      October 6, 2016 at 11:50 am

      You’re very welcome, Terry! So glad you love this cake as much as we do.

      Reply
  53. Mattie says

    October 19, 2016 at 4:02 pm

    This was AMAZING. Made it with Pamlea’s Artisan Flour and it turned out perfect.

    Reply
    • Jessica says

      October 31, 2016 at 11:32 am

      Awesome! Thanks, Mattie.

      Reply
  54. Diana says

    October 20, 2016 at 5:39 pm

    I made this today and it is fabulous. I love how tangy it is. I am definitely keeping this recipe. Thank you for sharing it with us.

    Reply
    • Jessica says

      October 31, 2016 at 11:32 am

      Anytime, Diana!

      Reply
  55. Amanda Redpath says

    November 17, 2016 at 5:25 pm

    I made this cake for a party and converted it to a dairy free option. Used almond milk and coconut oil instead of the whole milk and butter. It turned out great!
    If you wanted to make it gluten free as well, just do 2 1/4 cups white rice flour, add 1 1/2 tsp xanthan gum, and 1/4 tsp more of baking powder.

    Reply
    • Jessica says

      November 23, 2016 at 5:24 pm

      Awesome!! Thanks so much for the tips

      Reply
  56. Beverly says

    January 1, 2017 at 10:36 pm

    I made this cake today and it was disappointing. I followed the recipe to the letter and I probably will not be making it again. The flavor was bland and I even used Meyer lemons! The texture was doughy and dense, definitely not the lighter type cake I was expecting. I will be searching for another lemon cake recipe. Sorry.

    Reply
    • Valerie says

      January 20, 2017 at 11:57 am

      That happened to me!!! i dont know why!! i like the lemony flavor it was excellent but the cake was dense and doughy.

      Reply
      • Jessica says

        January 23, 2017 at 7:44 am

        That means you did not bake it long enough. This is not meant to be a fluffy cake, it is velvety soft and dense almost like a pound cake. Glad it was enjoyed anyway!

        Reply
  57. Connie Beaver says

    January 3, 2017 at 4:47 pm

    Just made this! Yummo!!! Thanks for the recipe!

    Reply
  58. Nicole says

    January 11, 2017 at 5:56 pm

    I made this cake for my family and swirled on some raspberry preserves at the end to make a lemon raspberry bundt cake. This was such a hit, everyone loved it! Even without the raspberry, I know this would have wowed them. It’s incredibly moist, fluffly, and full of flavor.

    Reply
    • Jessica says

      January 11, 2017 at 6:00 pm

      Wow! That sounds delicious! Thanks for the idea

      Reply
  59. Pablo Antonio says

    January 13, 2017 at 2:06 pm

    Mis cordiales saludos, desearía saber cuantos gramos equivale las 10 cucharadas de mantequilla que hace referencia en la receta del Pastel Bundt Super Limón.
    Gracias
    Pablo Antonio

    Reply
  60. Troy says

    January 26, 2017 at 9:17 pm

    My daughter and I have made this twice now. Its great, the zest sugar and glaze really add some zing. Like others I’ve had to bake this significantly longer. First one wasn’t done until 50 mins, this one is at 39 and still wet too. Not my oven as we just had it checked, it was within 2 degrees. Great recipe, it doesn’t last two days in our house!

    Reply
  61. becky says

    February 5, 2017 at 10:17 pm

    Was craving a lemon cake and thought how beautiful a bunt would be, so I googled a recipe and found your blog. After baking more than the suggested time, all while testing with a toothpick, I took it out and let it cool. It was brown on the surface so it should have been done, however after cooling and turning I was disappointed to discover it was still was raw and gooey in the middle. If anyone else reads this I would recommend using a shallow baking pan, not a bunt pan. Hope you have better luck than I did

    Reply
  62. Candace Randall says

    February 12, 2017 at 3:41 pm

    Made this today and it’s delicious! Tried out a silicone pan (not sure I’m a fan)and of course I had to adjust for altitude since I Love above 6000′ and it turned out great.

    Reply
  63. Michelle says

    March 7, 2017 at 6:41 pm

    Can you use buttermilk in place of the whole milk??

    Reply
  64. Jenny says

    March 8, 2017 at 3:40 pm

    I love lemon desserts! Just made the lemon bundt cake. It’s beautiful! Can’t wait to eat it!

    Reply
  65. Isabel says

    April 6, 2017 at 2:01 pm

    I’m going to make this recipe with mini bundt pans for a friends birthday! It’s going to be super cute. I’m also going to put some raspberries on top.

    Reply
    • Jessica says

      April 8, 2017 at 8:48 am

      Sounds awesome!

      Reply
  66. Sara says

    April 12, 2017 at 7:36 am

    This is a great recipe. I’ve made a lot of lemon cakes with different recipes, this is the best one. While it is slightly dense, like a pound cake, it is not heavy. The crumb is very delicate and the lemon flavor is perfect. Warming the milk and butter is brilliant, it makes all the difference with this cake and was so successful I’ll be trying this technique with other cakes. Thank you, an excellent recipe.

    Reply
    • Jessica says

      April 21, 2017 at 12:18 pm

      Yes! That is what i love about this cake, the texture is like velvet. Thanks Sara!

      Reply
  67. Gina says

    April 16, 2017 at 6:58 am

    Just made this cake yesterday. It was my 1st pound cake. I didnt do the zest only because I dont like zest and I did add milk along with the lemon for the glaze because lemon alone was too “lemony”. But this recipe was very easy which I needed for a beginner. But from the looks of the end result, you would have thought I had been making cakes forever. The cake is absolutely delicious!!!! Great recipe to follow.

    Reply
    • Jessica says

      April 21, 2017 at 12:16 pm

      Yay! Love comments like these. Thank you Gina!

      Reply
  68. Amanda Romo says

    April 17, 2017 at 12:45 pm

    Thank you so much for posting and sharing this recipe. I made it for the first time yesterday for Easter. A little risky considering I didn’t pre try the recipe ahead of time. I made two, one for my Grandmothers home and one for my in laws. This bunt was a hit at both!! My only regret is that I didn’t make a third for my own home. I can’t wait to try other recipes you have on your site. Keep doing you!!!

    Reply
    • Jessica says

      April 21, 2017 at 12:16 pm

      I guess you’ll just have to make another!! Ha! Thanks Amanda, I am happy your family enjoyed the cakes on such a special day!

      Reply
  69. Don McPhee says

    May 6, 2017 at 6:39 am

    Canadian votes, yes good cake. I made it last night and had one piece, excellent. It did take 40-45 minutes in my thin sided bunt pan. Best part is I have the rest of the cake to share. 5/5

    Reply
    • Jessica says

      May 8, 2017 at 11:43 am

      Yay!!

      Reply
  70. Ryan says

    May 8, 2017 at 1:35 am

    I made this for my husband’s birthday yesterday and he LOVED it! He even said this recipe is better than his mom’s lemon cake recipe (that’s high praise)! I followed it as is and it was perfect. I think I will be making this every year now Thank you!

    Reply
  71. Joyce says

    May 14, 2017 at 2:04 pm

    This was delicious! I even messed it up and it came out great!! Go figure!! I did the toothpick test, thought it was done and took it out of the oven. Waited five minutes, flipped it over onto the wire rack and to my horror-it began flowing through the screen!! Aargh!! Thinking quickly, I turned it back over, scooped up what spilled, turned the oven back on, waited, put the cake BACK IN the oven, cooked another twenty minutes and ta da!! You would never have known 😄😄. And it STILL tasted wonderful!😋 Thank you for a “foolproof ” recipe!👍 Oh, and it looked pretty too

    Reply
    • Jessica says

      May 15, 2017 at 11:10 am

      Hah! Oh my goodness, that’s so awesome that it still worked out for you!

      Reply
  72. Dante says

    May 21, 2017 at 2:54 pm

    Just baked this for my first bundt cake, and had the same bake time issue that some others have reported. My guess is that it has to do with the color of your pan rather than differences in ovens. I have a light-colored one. Jessica – did you bake this with a dark-colored pan?

    I probably took it a wee bit too far (kept adding time with each toothpick test – 60 min if I had to guess). But it still tastes moist and delicious! The glaze and lemon sugar are a must. Cheers!

    Reply
  73. Milla says

    May 22, 2017 at 12:07 am

    I’ve made this cake twice now and it is absolutely delicious! Have to restrain myself from eating the whole thing myself

    Reply
  74. Paulette Gleason says

    May 28, 2017 at 5:43 pm

    Hi Jessica,
    I posted a response a few weeks back, but I don’t see it on this page. Anyway I bake cakes only from scratch, and plenty of Bunt Cakes and I just have to say that i baked this for a dinner get together with our neighbors and it was a big hit. I did add a half a block of cream cheese to the glaze because mine came out runny so the cream cheese thickened it a little. Thanks for the great recipe.
    Paulette G.

    Reply
    • Jessica says

      May 29, 2017 at 11:01 am

      The addition of cream cheese in the glaze sounds really yummy!

      Reply
  75. Michelle says

    June 11, 2017 at 6:45 pm

    My lord this is the BEST lemon cake I have ever had, and probably the moistest cake I’ve ever had. I did double the amount of lemon juice because I had a bag of lemons wanted it really lemony and Oh my, it is delicious!!

    Reply
    • Jessica says

      June 12, 2017 at 11:11 am

      Yay! Sounds even more delicious with more lemon!

      Reply
  76. Pennie says

    June 17, 2017 at 7:16 pm

    This is a great recipe, I have made it a few times. It is a very moist and lemon cake. Thanks for sharing it we love love love it!

    Reply
  77. Sarah G says

    July 16, 2017 at 11:52 am

    I have my fingers crossed that this will work in mini bundt cake pans. I will have to let to you know!

    Reply
    • Jessica says

      July 21, 2017 at 6:09 pm

      I’m sure it will! Let me know!

      Reply
  78. Marie says

    July 29, 2017 at 3:25 pm

    Excellent recipe, came out perfect, will be one of my top cakes to make for guests or bring to someone’s home.

    Reply
  79. Emily Rosenzweig says

    October 22, 2017 at 8:35 pm

    This is hands down the best lemon cake I’ve ever made. So easy, the texture is incredible — perfect crumb, not greasy at all… not too sweet… Seriously, if you haven’t made this, do it! My only change was that mine needed to bake for closer to 45 minutes…

    Reply
  80. Jen says

    December 3, 2017 at 6:30 pm

    Made this on the weekend and bought it in to work. Well, word has gone around about my delicious cake and it’s not even 10am and it’s nearly gone! Great lemon taste and really nice crumb. BIG ✔️✔️✔️

    Reply
  81. Myrna says

    December 14, 2017 at 8:49 am

    Cake was absolutely delicious, fluffy and amazing!!!!!!!

    Reply
  82. Sarah says

    December 18, 2017 at 11:20 am

    How long does this recipe take to make in total?

    Reply
    • Jessica says

      January 10, 2018 at 10:03 am

      Less than an hour.

      Reply
  83. Jackie says

    December 24, 2017 at 8:11 pm

    I wasn’t sure about the 27-35 minutes because I have never baked a bundt cake in less than 50 minutes to 1 hour, but surprisingly this cake came out perfect after allowing it to bake for 35 minutes and sit for 5 minutes. I didn’t really taste the lemon , but it is a very moist cake.

    Reply
  84. Amanda says

    January 4, 2018 at 11:16 pm

    Hi.I have tried your recipe and it came up fine.One question:In most cake recipes the butter and sugar mix first then eggs and dry ingredients. Your is unique ( never seen this way before) with hot milk with melted butter mixing with the eggs and sugar combination.Why?
    Thx.

    Reply
  85. Elise says

    February 3, 2018 at 9:47 pm

    Yuuuuummmmmmyyyyy! I just made this cake exactly per your recipe. Amazing dense texture that’s moist but not gummy. Unfortunately I’ve never used a bundt pan before, and despite applying a thorough coat of cooking spray to the pan, the cake wouldn’t come out. I was going to bring the cake to an event at a friend’s house tomorrow, but it was too funny looking after I pried it out. It’s not pretty enough to share with my friends, but it’s certainly tasty enough for my husband and me! Seriously one of the best cakes I’ve ever made/had. I will definitely make this again, and learn to master the Bundt pan!

    Reply
  86. Jana says

    February 3, 2018 at 10:57 pm

    Made this tonight for the first time. It turned out so dense and thick. I’m not sure where I messed it up. It had great flavor though.

    Reply
  87. Kathi says

    February 7, 2018 at 8:43 pm

    I made this cake for my supper group. It made 2–9 inch rounds and an 8 inch round. They are beautiful! I love how the zest and the sugar look sprinkled on the cake. Can’t wait to try them.

    Reply
  88. Jennifer says

    February 25, 2018 at 7:52 pm

    Lemon is a family favorite and I couldn’t wait to make this wonderful looking cake! The flavor was perfect (I used Myer lemons), however, I was so disappointed when I cut into it! It was so dense! I followed the recipe exactly and don’t know what went wrong!

    Reply
  89. claudia vi says

    March 2, 2018 at 3:23 pm

    Hello, I just made this cake in a bundt pan, and it fluffed divinely, then it completely sank in the middle!!! Really do not know what I did wrong… any help

    Reply
  90. sandrea says

    March 3, 2018 at 6:24 pm

    I was wondering if it would be possible to use 2% milk instead of whole milk?

    Reply
    • Jessica says

      April 5, 2018 at 9:49 am

      Absolutely.

      Reply
  91. Joyce Ursino says

    April 3, 2018 at 4:15 pm

    Made this Saturday. Very tasty…it really puffed up and then deflated…don’t know why that happened. However, it looked good and tasted good, so I guess there was no harm. Not a baker as such, but have never made a cake where you warm the milk/butter before adding to ingredients. Can you tell me why this is done?

    Made with orange juice and orange zest. Will make again! Thanks for the recipe.

    Reply
    • Jessica says

      April 5, 2018 at 9:11 am

      Sounds like it wasn’t fully baked in the middle!

      Reply

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Meet Jessica

Hey guys! I’m Jessica. Thanks for stopping by my little space of the web! Here you’ll find recipes ranging from decadent desserts to savory recipes - there’s something here for everyone! Take a look around and I hope you stay a while. Read More -->

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