This Classic Lemon Glazed Bundt Cake is a true celebration of bright, zesty lemon flavor, encased in a beautifully moist, tender, and effortlessly elegant Bundt cake. Its signature fluted shape, often highlighted by a simple yet striking lemon glaze drizzled generously over the top, makes it a perfect centerpiece for any gathering, from casual brunches to sophisticated dessert tables. The cake itself boasts a delicate crumb with a vibrant citrus aroma and taste, thanks to both lemon zest and fresh lemon juice incorporated into the batter. The subtle tang of the lemon is balanced by a pleasant sweetness, creating a refreshing and utterly satisfying dessert that is never overly heavy. The magic is further enhanced by a simple lemon glaze, which seeps into the cake, adding an extra layer of moisture and an intense burst of lemon flavor, while also creating a visually appealing cascade over its ridges.
What truly sets this Classic Lemon Glazed Bundt Cake apart is its delightful simplicity in achieving such a refined result. While Bundt cakes appear intricate, the unique pan does most of the work, allowing for an impressive presentation with minimal fuss. The recipe is straightforward, focusing on creaming butter and sugar, incorporating eggs and wet ingredients, and then folding in dry ingredients with a careful touch to ensure a tender crumb. The chilling process for the glazed cake helps the flavors meld and the glaze set to a delightful, slightly firm finish. It’s a versatile dessert that is equally delicious served warm with a cup of tea or chilled for a refreshing treat. The inviting aroma of baking lemon filling your kitchen is an added bonus, signaling the preparation of a truly comforting and delicious confection. This cake offers a perfect balance of tang and sweetness, making it a timeless favorite that consistently brings smiles and satisfaction with every tender, lemony slice.
Ingredients:
For the Lemon Bundt Cake:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, softened at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon fresh lemon zest (from about 2-3 medium lemons)
- ¼ cup fresh lemon juice (from about 1-2 medium lemons)
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 mins)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 2 cups powdered sugar (confectioners’ sugar), sifted
- 3-5 tablespoons fresh lemon juice (adjust for desired consistency)
Equipment:
- 10-12 cup Bundt pan
Instructions:
- Prepare for Baking: Preheat your oven to 325°F (160°C). This lower temperature helps ensure the Bundt cake bakes evenly and doesn’t brown too quickly on the outside before the inside is cooked. Liberally grease and flour your 10-12 cup Bundt pan. Ensure every crevice is coated to prevent sticking; a baking spray with flour is highly recommended.
- Combine Dry Ingredients: In a medium bowl, whisk together the 2 ¾ cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Prepare Buttermilk (if making from scratch): If you don’t have buttermilk, combine 1 cup of regular milk with 1 tablespoon of fresh lemon juice or white vinegar in a liquid measuring cup. Let it sit for 5-10 minutes until it slightly curdles.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), cream together the softened unsalted butter and 2 cups granulated sugar on medium-high speed until light, fluffy, and pale, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure even creaming.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the 1 tablespoon fresh lemon zest and ¼ cup fresh lemon juice. The mixture may look slightly curdled at this point, which is normal.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix the batter; overmixing can develop the gluten too much, resulting in a tough cake. Stir in the vanilla extract last.
- Fill and Bake: Pour the cake batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. Baking times can vary significantly between ovens, so start checking around 55 minutes.
- Cool the Cake: Remove the Bundt pan from the oven and place it on a wire rack. Let the cake cool in the pan for 10-15 minutes. This cooling period is crucial as it allows the cake to firm up slightly before inversion, reducing the risk of it breaking.
- After 10-15 minutes, place the wire rack directly over the top of the Bundt pan and carefully (but confidently!) invert the cake onto the rack. Lift the pan off and let the cake cool completely on the wire rack before glazing. This typically takes at least 1-2 hours.
- Make the Lemon Glaze: While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar and 3 tablespoons of fresh lemon juice until smooth. The consistency should be thick but pourable. If it’s too thick, add more lemon juice, 1 teaspoon at a time. If it’s too thin, add a little more sifted powdered sugar.
- Glaze the Cake: Once the cake is completely cool, place the wire rack with the cake over a large piece of parchment paper or a baking sheet (to catch any drips).
- Slowly and evenly drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides and into the fluted crevices. You can use a spoon to guide the glaze if desired.
- Set and Serve: Let the glaze set for at least 15-30 minutes before slicing and serving. The glaze will firm up slightly but remain tender.
- Slice with a sharp knife and enjoy this delightful Lemon Glazed Bundt Cake!
- Store any leftover cake covered at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.
Enjoy the bright and refreshing flavors of this classic dessert! Sources