Are you looking for a cake recipe that will make your taste buds dance with joy? Look no further than this luscious lemon bundt cake with coconut milk, a beautiful combination of tangy citrus and rich coconut flavors. This cake is perfect for any occasion, from a casual afternoon tea to a fancy dinner party.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 3 large eggs
- 1/2 cup canned coconut milk
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1/2 cup powdered sugar, for dusting
- Preheat oven to 350°F. Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat granulated sugar and butter until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in coconut milk, lemon juice, and lemon zest.
- Gradually add flour mixture, beating until just combined.
- Pour batter into prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes.
- Cool cake in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
This recipe makes 12 servings. Each serving contains:
- Calories: 290
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 4g
This recipe takes about 15 minutes to prepare and 40-45 minutes to bake.
You will need a 10-cup bundt pan, mixing bowls, an electric mixer, and measuring cups and spoons.
This lemon bundt cake is delicious on its own, but you can also serve it with whipped cream, fresh berries, or a drizzle of lemon glaze.
For a tropical twist, you can add shredded coconut to the cake batter or sprinkle it on top before baking. You can also substitute lime juice and zest for the lemon to make a lime coconut bundt cake.
If you don’t have canned coconut milk, you can use regular milk or buttermilk. You can also use vegetable oil instead of butter.
This cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
To prevent the cake from sticking to the pan, be sure to grease and flour the pan thoroughly. You can also use a non-stick bundt pan or spray the pan with cooking spray.
This recipe works best with fresh lemon juice and zest. If you don’t have fresh lemons, you can use bottled lemon juice, but the flavor may not be as bright.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make this cake a day or two in advance. Just be sure to store it in an airtight container at room temperature or in the fridge.
Can I use a different type of pan?
Yes, you can use a different type of pan, but you may need to adjust the baking time. A 9-inch round cake pan or a 9×13-inch baking dish would work well.
Can I use lemon extract instead of fresh lemon juice?
Yes, you can use lemon extract, but the flavor may not be as fresh and bright as using fresh lemon juice and zest.
This lemon bundt cake with coconut milk is a showstopper dessert that will delight your taste buds. The tangy lemon flavor is perfectly balanced by the sweet coconut milk, and the cake has a tender crumb that is irresistible. Whether you’re serving it for a special occasion or just because, this cake is sure to be a hit. So what are you waiting for? Give it a try and let us know what you think!