Glazed Lemon Bundt Cake Recipe || Lemon Lovers

After making the Glazed Lemon Bundt Cake Recipe for the first time, my family was eager to dig in and savor the fresh, zesty flavors.

The Glazed Lemon Bundt Cake Recipe, with its golden, moist crumb and fragrant lemon essence, immediately filled the kitchen with an irresistible aroma.

As we gathered around the table, each slice was met with smiles and compliments. The tangy lemon glaze added a perfect sweet-tart balance, making it a refreshing treat.

It didn’t take long for everyone to appreciate the effort and care put into this dessert, and it quickly became a new favorite in our household, with each of us savoring every bite.

Join us as we guide you through this easy-to-follow Glazed Lemon Bundt Cake Recipe that promises to impress family and friends alike! Let’s get baking!

Why You’ll Love This Glazed Lemon Bundt Cake Recipe?

You’ll love this Glazed Lemon Bundt Cake recipe because it’s the perfect balance of light, tangy lemon flavor and moist, buttery cake.

The zesty lemon glaze adds a sweet, refreshing finish that takes each bite to the next level. It’s easy to make yet impressively delicious, making it ideal for any occasion, from family gatherings to casual afternoon teas.

The combination of fresh lemon juice and zest brings a burst of citrus that brightens up the entire cake, leaving you craving more.

The Glazed Lemon Bundt Cake recipe is visually stunning, with its golden color and glossy glaze, making it a showstopper on any dessert table!

Basic Information Of Glazed Lemon Bundt Cake Recipe

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: About 1 hour and 10 minutes

Course: Dessert

Cuisine: American

Serves: 10

Kitchen Utensils Needed

• Bundt pan (10–12 cup capacity)
• Mixing bowls
• Electric mixer or hand whisk
• Measuring spoons and cups
• Grater (for lemon zest)
• Rubber spatula
• Cooling rack
• Small saucepan (for glaze)
• Small whisk (for glaze)

Ingredients

For the Lemon Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest (about 1 lemon)
• ½ cup fresh lemon juice (about 2 lemons)
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt

For the Lemon Glaze:

• Lemon zest, for decoration
• 60 grams unsalted butter, softened
• 1–2 tablespoons whole milk, at room temperature
• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for garnish)

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan to ensure the cake doesn’t stick.

2. Prepare the Dry Ingredients:

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Mix the Wet Ingredients:

In a large bowl, cream the softened butter and sugar together using an electric mixer or hand whisk until light and fluffy (about 3–4 minutes). Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract.

4. Combine Wet and Dry Ingredients:

Alternately add the dry ingredients and the sour cream (or Greek yogurt) to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

5. Bake the Cake:

Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Cool the Cake:

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

7. Prepare the Lemon Glaze:

While the cake is cooling, prepare the lemon glaze. In a small saucepan over low heat, melt the butter. Add the milk, powdered sugar, and lemon juice, and whisk until smooth and slightly thickened.

8. Glaze the Cake:

Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to cascade down the sides. Optionally, sprinkle with extra lemon zest for decoration.

9. Serve:

Allow the glaze to set for a few minutes before slicing and serving.

Special Note

For a more intense lemon flavor, you can increase the amount of lemon juice and zest. You can also add a teaspoon of vanilla extract to the batter for a richer flavor.

Nutrition Facts Glazed Lemon Bundt Cake Recipe

Nutrition	Amount
Calories	300
Protein	3g
Total Fat	15g
Saturated Fat	9g
Carbohydrates	42g
Sugar	22g
Sodium	150mg

Glazing and Serving Your Lemon Bundt Cake

✔️ Choosing the Right Glaze

A glaze adds a delightful finish to your lemon Bundt cake. Here are a few options:

• Lemon Glaze: A simple mix of powdered sugar and fresh lemon juice creates a tart, sweet glaze that complements the cake perfectly.
• Cream Cheese Glaze: For a richer option, consider a cream cheese glaze. Blend cream cheese, powdered sugar, and a splash of lemon juice for a tangy twist.
• Simple Syrup: Brush the cake with a lemon-infused simple syrup to enhance moisture and flavor before glazing.

✔️ Presentation Tips

To present your cake beautifully, consider these ideas:

• Dust with Powdered Sugar: A light dusting of powdered sugar can add an elegant touch.
• Garnish with Zest: Sprinkle some lemon zest on top for a pop of color and additional flavor.
• Add Fresh Berries: Serve with fresh berries for a colorful, vibrant plate.

Baking Tips For The Perfect Lemon Bundt Cake

1. Properly Prepare the Bundt Pan: Start by greasing and flouring your Bundt pan thoroughly. Use a generous layer of butter or cooking spray, followed by a dusting of flour to prevent sticking. Many bakers prefer a mix of shortening and flour for optimal results.

2. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can develop gluten, resulting in a denser cake.

3. Use Room Temperature Ingredients: Make sure your butter, eggs, and dairy ingredients are at room temperature. This allows for easier blending and contributes to a lighter batter.

4. Monitor Baking Time: Baking times can vary, so begin checking for doneness a few minutes earlier than the recipe suggests. A toothpick inserted into the center should come out clean or with a few moist crumbs.

5. Cool Properly: Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a cooling rack. This step helps set the cake’s structure and reduces the risk of breakage.

Storage Tips

To store your Glazed Lemon Bundt Cake Recipe, keep it in an airtight container at room temperature for up to 3 days. If you’d like to extend its freshness, you can refrigerate it for up to a week.

Just make sure to let the Glazed Lemon Bundt Cake Recipe come to room temperature before serving, as this will bring out its full flavor and moisture.

For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy it again!

Conclusion

This Glazed Lemon Bundt Cake Recipe was a delightful success! Not only did it turn out beautifully, but it also brought my family closer together as we shared a delicious, homemade treat.

The Glazed Lemon Bundt Cake Recipe light texture and refreshing lemon flavor were a hit, and it’s already become a new favorite in our household.

I hope this Glazed Lemon Bundt Cake Recipe continues to bring joy and sweet memories to everyone who tries it, just as it has for me and my loved ones.

I look forward to making it again and experimenting with new variations, and I can’t wait to share more baking adventures in the future!

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