The lemonade bundt cake is one of the best and easiest cakes on earth! It takes little time to prepare but it is a perfect classic dessert, ideal for any occasion.
What is the origin of this recipe
The lemonade bundt cake was a very popular dessert in my childhood. Yellow lemonade was literally the only soft drink you could find anywhere in Bulgaria during the 80s, when I was born. Someone somewhere found out that the carbonated drink made the cakes even fluffier than if you used milk or yogurt, and so the recipe was spread across.
Lemonade cake was the first dessert I learnt to bake. So many times I observed my grandma preparing it that I simply memorised all the steps and ingredients. In my teenage years and early twenties I used to bake bundt cakes in other people’s houses: during parties when I was bored or just to keep myself busy. If there was no lemonade, I used soda water or any other carbonated drink.
What do you need for a lemonade bundt cake
To make a lemonade bundt cake from scratch you need just few simple ingredients: eggs, sugar, flour, oil or butter (or both), lemon zest, baking powder. I added also some cornstarch to improve the texture even more. And of course, the most important ingredient which brings the name of the cake: lemonade. In fact it can be any soft drink like sprite, tonic, even just plain soda water. The lemonade taste is usually not strong enough to create a citrus flavour but some lemon zest is really a perfect addition.
How to make the lemonade cake
The vintage Lemonade Bundt Cake recipe which my grandma taught me was pretty straight forward: just mix well all the liquid ingredients and add gradually the dry ones.
I decided to take a new approach by not only changing few of the ingredients but also by adding the lemonade to the cake mix at the end. That way we avoid having a situation when the flour and the baking powder are not well distributed in the batter, which could happen if they are the last ingredients to be added. And that won’t have a good effect on your cake, trust me.
One more thing you should always follow with this cake, same as with most other cakes, is to sift the flour. This will be very beneficial for the texture of the final product.
How to serve the Lemonade Bundt Cake
It is best to serve it with a lemonade cake glaze – another detail which did not exist in my grandma’s cake. In my recipe you will find a pretty easy glaze which makes the cake even nicer.
Let me know what you think of the Lemonade Bundt Cake! And if you want to see my versions of other vintage recipes, check out the below selection:
Lemonade Bundt Cake
For the cake:
- 1 cup sugar, 200 g
- 2 1/4 cups all purpose flour, 270 g
- 1/4 cup cornstarch, 30 g
- 4 eggs
- 1/3 cup butter, melted (70 g)
- 1/8 cup vegetable oil, 30 ml
- zest of 1 lemon
- 2 teaspoons baking powder
- 2/3 cup lemon soda, 160 ml
For the glaze:
- 1 cup powdered sugar, 120 g
- 1-2 tbs lemon juice
- Preheat oven to 350 degrees F/180 degrees C. Grease and flour very well a bundt cake pan.
- In a bowl sift together flour, baking powder and cornstarch.
- In a large mixing bowl beat eggs and sugar for 2-3 minutes, until foamy. Add lemon zest, melted butter and oil and beat until smooth. Using a rubber spatula, start folding the dry ingredients into the mixture. Alternate with the lemon soda, mixing gently, until absorbed. The batter should not be too thick.
- Transfer the batter into the prepared bundt pan. Bake about 40 minutes or until a toothpick inserted in the centre comes out clean.
- Let the cake cool completely in the pan before removing it. Run carefully a butter knife around the edges and then invert it on a plate. Spoon the hot glaze on top and serve.
- In a small saucepan combine powdered sugar and lemon juice. Heat until the mixture starts simmering.
- You can use any kind of carbonated lemon flavoured drink: yellow lemonade, lemon soda, sprite, 7 up, etc.
- The recipe can be prepared with vegetable oil only. I always prefer extra virgin olive oil.
- How to grease the pan: pour few tablespoons of oil and put half tbs flour inside the pan. Use a kitchen brush to mix both ingredients and spread them very thoroughly inside the pan.