This Classic Lemon Bundt Cake is the quintessential dessert for any occasion, from a simple family gathering to a festive holiday table. It is a wonderfully moist and tender cake with a vibrant, zesty lemon flavor that is both refreshing and comforting. The cake itself has a delicate crumb and a delightful balance of sweetness and tang, making it a crowd-pleaser. The Bundt pan’s fluted design creates a beautiful presentation, and the cake is further enhanced by a simple yet irresistible lemon glaze that drips down the sides, adding a lovely sheen and an extra layer of bright citrus flavor. This recipe is straightforward to follow, yielding a dessert that looks impressive but is deceptively easy to make. The combination of a soft, buttery cake and a sweet, tangy glaze makes for a truly memorable treat. It’s a dessert that feels both classic and timeless, and its cheerful lemon flavor is perfect for brightening up any day.
INGREDIENTS: For the Lemon Bundt Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 tablespoon fresh lemon zest (from 2-3 lemons)
- ½ cup fresh lemon juice (from 2-3 lemons)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 2 cups powdered sugar, sifted
- ¼ cup fresh lemon juice
- 1 tablespoon unsalted butter, melted
INSTRUCTIONS:
- Prepare the Bundt Pan: The first and most crucial step for any Bundt cake is properly preparing the pan to ensure a clean release. Thoroughly grease a 10-12 cup Bundt pan with butter or a non-stick baking spray designed for baking, making sure to get into all the nooks and crannies. Then, lightly flour the pan, tapping out any excess. This double-layer of protection is essential for preventing the cake from sticking. Preheat your oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. This step ensures the leavening and seasoning are evenly distributed throughout the cake.
- Cream Butter and Sugar: In a large bowl using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the softened butter and granulated sugar together on medium-high speed until the mixture is light, fluffy, and pale yellow, about 3-5 minutes. This creaming process is vital for incorporating air into the batter, which contributes to the cake’s tender texture.
- Add Eggs and Flavorings: Reduce the mixer speed to medium-low and add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Next, mix in the lemon zest, lemon juice, and vanilla extract until just combined. The mixture may look slightly curdled at this point, but don’t worry, it will come together once the dry ingredients are added.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. For example: add a third of the flour mixture, mix, add half the buttermilk, mix, add another third of the flour mixture, mix, add the remaining buttermilk, mix, and finish with the last third of the flour mixture. Mix just until the flour streaks disappear. Be careful not to overmix, as this can lead to a tough cake.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Use a spatula to smooth the top. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. The top of the cake should be golden brown and spring back when lightly pressed.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This cooling period is crucial, as it allows the cake to firm up before you attempt to invert it. After the cooling period, place the wire rack over the top of the Bundt pan and carefully flip them both over. The cake should slide out easily onto the rack. If it doesn’t, gently tap the bottom of the pan. Let the cake cool completely before glazing.
- Prepare and Apply the Glaze: While the cake is cooling, make the glaze. In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and melted butter until the mixture is smooth and has a thick, pourable consistency. If the glaze is too thick, add a few more drops of lemon juice or water. If it’s too thin, whisk in a bit more powdered sugar. Drizzle the glaze evenly over the top of the completely cooled cake, letting it cascade down the fluted sides. Serve and enjoy!