For Capriana’s Executive Chef, Sierra, home was always sweetened by the scent of a freshly baked Lemon Bundt Cake, nestled beneath a glass dome like a cherished heirloom. Passed down through generations, this beloved recipe celebrates family, tradition, and the joy of sharing it with others.

Ingredients

  • All-purpose flour – 2½ cups
  • Baking powder – 2½ teaspoons
  • Baking soda – ½ teaspoon
  • Salt – ½ teaspoon
  • Unsalted butter (room temp) – 1 cup
  • Granulated sugar – 1¾ cups
  • Eggs – 4 large
  • Sour cream – 1 cup
  • Whole milk – ½ cup
  • Pure vanilla extract – 1½ teaspoons
  • Lemon oil – 1 teaspoon
  • Fresh lemon zest – 1 tablespoon
  • Lemon Syrup
  • Fresh lemon juice – ¼ cup
  • Sugar – ¼ cup
  • 8 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar (sifted for smoothness)
  • 2–3 tablespoons milk or cream (adjust for consistency)
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons fresh lemon juice or zest for extra zing

Instructions

Bundt Cake: 

  • Preheat oven to 325°F. Grease mini Bundt pans with baking spray or butter/flour mixture.
  • Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3–5 minutes).
  • Add eggs one at a time, beating well after each addition. Mix in lemon oil, lemon zest, and vanilla.
  • Combine wet ingredients: In a separate bowl, whisk together sour cream and milk.
  • Fill mini Bundt pans about ¾ full. Tap pans gently to remove air bubbles.
  • Bake for 16-20 minutes, or until a toothpick comes out clean. Let cool 10 minutes, then invert onto a rack.
  • Whisk Lemon Syrup ingredients together and drizzle over cakes.

Frosting:

  • Beat cream cheese and butter together until smooth and fluffy (about 2 minutes).
  • Add powdered sugar gradually, mixing on low at first to avoid a sugar cloud.
  • Stir in vanilla and lemon juice/zest if using.
  • Add milk or cream 1 tablespoon at a time until it reaches a pourable glaze consistency (or keep it thicker for piping).
  • Pipe into center of Bundt cakes and garnish with your favorite fruits.