Glazed Lemon Bundt Cake Recipe
This Glazed Lemon Bundt Cake features a moist lemon-flavored batter infused with fresh lemon juice and zest. Baked until golden, it’s drizzled with a sweet lemon glaze for a tangy finish. Perfect for dessert or tea time, this cake is a delightful citrus treat!
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.
Notes
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.