If you’re looking for a dessert that’s both refreshing and indulgent, our Glazed Lemon Bundt Cake Recipe is the perfect choice.
This delightful cake boasts a moist, tender crumb infused with bright lemon flavor, making it a standout at any gathering.
The beautiful Bundt shape not only elevates its presentation but also ensures every slice is bursting with zesty goodness.
Topped with a simple yet luscious lemon glaze, this cake is ideal for celebrations, afternoon tea, or simply as a sweet treat to brighten your day.
Join us as we guide you through this easy-to-follow recipe that promises to impress family and friends alike! Let’s get baking!
Why You’ll Love This Glazed Lemon Bundt Cake Recipe?
✔ Refreshing Flavor: The bright, tangy taste of lemon brings a refreshing twist to the traditional cake.
✔ Moist Texture: Thanks to the buttermilk, this cake is incredibly moist and tender.
✔ Stunning Presentation: The Bundt shape makes for an eye-catching centerpiece.
✔ Easy to Make: Simple ingredients and straightforward steps make this a perfect baking project for beginners and experts alike.
Basic Information Of Glazed Lemon Bundt Cake Recipe
Prep Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: About 1 hour and 20 minutes
Course: Dessert
Cuisine: American
Serves: 10
Kitchen Utensils
- Bundt pan (10-12 cup capacity)
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Small saucepan
Ingredients
For the 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 Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for garnish)
Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour your Bundt pan to prevent sticking.
2. Prepare the Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside while you work on the wet ingredients.
3. Cream the Butter and Sugar
In another large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Then, add the lemon zest, lemon juice, and vanilla extract, blending until smooth.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or yogurt. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing for a tender cake.
6. Pour into Bundt Pan
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
7. Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes to avoid overbaking.
8. Cool the Cake
Once baked, let the cake cool in the pan for about 10-15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
9. Prepare the Glaze
While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice in a small saucepan over low heat until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.
10. Glaze the Cake
Once the cake has cooled, drizzle the glaze over the top, allowing it to cascade down the sides. For an extra touch, sprinkle lemon zest on top.
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
If you have leftovers, store the cake in an airtight container at room temperature for up to three days.
For longer storage, wrap individual slices in plastic wrap and freeze them for up to three months. Thaw in the refrigerator for a refreshing treat anytime.
Conclusion
This Glazed Lemon Bundt Cake Recipe is a delightful way to add a burst of sunshine to any occasion. With its moist texture and vibrant lemon flavor, it’s sure to become a favorite in your baking repertoire.
Whether you serve it at a gathering or enjoy a slice with your afternoon tea, this cake offers a perfect balance of sweetness and zest.
Don’t forget to share your creations and experiences with us at Best Recipe Here Now! We love hearing from our community. Happy baking, and may your kitchen be filled with the refreshing scent of lemon!
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Glazed Lemon Bundt Cake Recipe
Equipment
- Bundt pan (10-12 cup capacity)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Small saucepan
Ingredients
For the 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 Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest optional, for garnish
Instructions
Preheat the Oven
- Start by preheating your oven to 350°F (175°C). Grease and flour your Bundt pan to prevent sticking.
Prepare the Dry Ingredients
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside while you work on the wet ingredients.
Cream the Butter and Sugar
- In another large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings
- Beat in the eggs one at a time, mixing well after each addition. Then, add the lemon zest, lemon juice, and vanilla extract, blending until smooth.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or yogurt. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing for a tender cake.
Pour into Bundt Pan
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes to avoid overbaking.
Cool the Cake
- Once baked, let the cake cool in the pan for about 10-15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
Prepare the Glaze
- While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice in a small saucepan over low heat until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.
Glaze the Cake
- Once the cake has cooled, drizzle the glaze over the top, allowing it to cascade down the sides. For an extra touch, sprinkle lemon zest on top.