Lemon Cake is such a classic and easy dessert. Even super chocolate lovers will think this cake is incredible!
I’ve been making this cake for over ten years and it’s always a crowd pleaser. I’ve tweaked it over the years to make it a little more dense and rich.
I bake it in a bunt pan for two reasons. It makes for a great presentation, but also is super easy to cut and serve. Some might shy away from using a bunt pan. Below, you will find some helpful tips on how to remove a cake from a bunt pan with ease.
How To Grease And Flour A Bunt Pan
One of the tricker things when baking in a bunt pan is preparing it correctly before you pour in your batter.
I prefer using shortening when it comes to greasing it. Simply use a paper towel or sandwich bag and scoop out about a tsp of shorting. Generously rub it all over the inside of the pan, making sure to get in all the ridges.
Then you will sprinkle in about 2 TBSP of all purpose flour in the pan and gently shaking it all around. It will stick to the shorting. You will want to shake out any excess flour. If there is too much, it will show on the outside of your cake.
After you have greased and floured your pan, it’s ready for you to pour in your batter.
How To Get A Cake Out Of A Bunt Pan
The second tricky part about a bunt cake is how to remove it.
You always want to make sure the cake is cool for at least 30 minutes before you try to remove it.
I like to take a sharp knife and run it around the rim of the inner circle of the pan. I don’t go into too deep, but it seems like this part always get a little stuck. If you can see if any batter has cooked to the outside rim, then use the knife to loosen it up.
You will then place a large plate or cake platter on top of the pan. Holding tightly onto both on each side, flip it all over to the bunt pan is now on top of the plate.
It should come right out, but you might need to give it a little shake to help it loose. Remove the bunt pan.
Be sure to test out some of my other favorite lemon recipes!
Lemon Cake Recipe
- 1 Box Yellow or Lemon Cake Mix
- 1 Cup Heavy Cream
- 1 3.5 oz Box Instant Lemon Pudding Mix
- 4 Large Eggs
- 3/4 Cup Vegetable Oil
- 1 Cup Powdered Sugar
- 2 TBSP Lemon Juice
- Preheat oven to 300 degrees.
- Using shortening, grease a bunt pan and sprinkle evenly with flour. Shake out excess.
- In a stand mixer combine cake mix, heavy cream, pudding mix, eggs and oil together for two minutes on medium speed.
- Pour into prepared bunt pan and spread out evenly.
- Bake for 1 hour or until a toothpick inserted comes out clean.
- Remove from oven and cool for 30 minutes.
- Invert onto a plate or cake stand and cool completely.
- In a small bowl combine powdered sugar and lemon juice together until smooth.
- Drizzle glaze over the cake and serve.