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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 43 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Bundt Cake recipe offers a moist, tender crumb bursting with fresh citrus flavor. Made with simple ingredients like all-purpose flour, butter, and fresh lemon zest and juice, it’s crowned with an irresistible homemade lemon glaze that’s glossy, tangy, and perfectly balanced. Whether you prefer buttermilk for a light tang or sour cream for extra richness, this cake promises a delightful lemon experience in every slice—ideal for springtime gatherings or anytime you crave a bright, sweet-tart treat.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (about 2 lemons)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or sour cream

Lemon Glaze

  • 1 1/2 cups powdered sugar (confectioners’ sugar)
  • 3 to 4 tablespoons fresh lemon juice
  • Optional: 1 teaspoon lemon zest
  • Optional: Pinch of salt
  • Optional: Splash of milk or cream (to thin glaze if desired)

Instructions

  1. Prep the oven and bundt pan: Preheat oven to 350°F (175°C) and position the rack in the center. Thoroughly grease your bundt pan with butter or nonstick spray, then dust lightly with flour, tapping out any excess to ensure your cake releases easily.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Whisking now helps the cake rise evenly without tunnels or uneven texture.
  3. Cream butter and sugar: In a large bowl, beat the room-temperature unsalted butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides of the bowl to prevent dense pockets in your batter.
  4. Add eggs and flavorings: Beat in the eggs one at a time, mixing just until each is incorporated. Stir in the fresh lemon zest, lemon juice, and vanilla extract, releasing bright citrus aromas that infuse the batter.
  5. Alternate dry ingredients and dairy: With the mixer on low, add the dry mixture in three additions, alternating with the buttermilk or sour cream in two additions (dry → dairy → dry → dairy → dry). Mix until just combined each time to avoid overmixing and tough cake texture.
  6. Bake the cake: Spoon the batter evenly into the prepared bundt pan and smooth the surface gently. Bake for 45–55 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes of baking.
  7. Cool the cake: Allow the cake to cool in the pan for 10–15 minutes so it sets properly. Then invert the cake onto a wire rack and remove the pan. Let the cake cool completely before glazing to prevent the glaze from melting.
  8. Make the lemon glaze: In a bowl, whisk powdered sugar with fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice a half teaspoon at a time if too thick, or more powdered sugar if too thin. Optionally, stir in lemon zest and a pinch of salt for extra brightness and balance. A splash of milk or cream can be added if a softer, more opaque drizzle is desired.
  9. Glaze the cake: Drizzle the glaze evenly over the completely cooled cake, letting it fall into the bundt’s curves. Allow the glaze to set for 10–20 minutes until it forms a soft, glossy sheen.
  10. Serve and enjoy: Slice the cake and enjoy the sweet-tart finish with every bite, perfect for spring celebrations, afternoon tea, or anytime a fresh citrus dessert is needed.

Notes

  • Use fresh lemon zest and juice for the brightest, most vibrant flavor; bottled lemon juice can taste muted.
  • Room temperature butter and eggs help create a smoother batter and better rise for an even crumb.
  • Greasing and flouring the bundt pan thoroughly is crucial to ensure your cake releases cleanly.
  • Alternate wet and dry ingredients and mix gently to avoid overworking the batter, which results in a dense cake.
  • Adjust the glaze thickness by varying powdered sugar and lemon juice amounts to get your desired drip consistency.
  • If your cake starts browning too fast, tent loosely with foil to prevent burning while baking through.
  • Let the cake cool completely before glazing to prevent the glaze from melting and running off.

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Find it online: https://buzzbitekitchen.com/lemon-bundt-cake-with-ultimate-lemon-glaze-recipe/