Lemon Glazed Bundt Cake

why make this recipe

Lemon Glazed Bundt Cake is a delightful treat that combines the bright flavor of lemon with a moist and tender cake. It’s perfect for any occasion, whether it’s a family gathering, a birthday party, or just an afternoon snack. The sweet and tangy glaze adds an extra layer of flavor, making each bite irresistible. Plus, it’s simple to make, requiring basic ingredients and easy steps, making it a great choice for both novice bakers and seasoned pros.

how to make Lemon Glazed Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2 tablespoons lemon juice (for glaze)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
4. In another bowl, mix the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
6. Pour the batter into the prepared bundt pan.
7. Bake for 45-50 minutes, or until a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
9. For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

how to serve Lemon Glazed Bundt Cake

Serve the Lemon Glazed Bundt Cake at room temperature, either plain or with extra lemon glaze on top. It pairs well with a cup of tea or coffee, making it a lovely dessert for gatherings. You can also add fresh berries or whipped cream alongside for a refreshing contrast.

how to store Lemon Glazed Bundt Cake

Store any leftover Lemon Glazed Bundt Cake in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Make sure to let it come to room temperature before serving for the best flavor.

tips to make Lemon Glazed Bundt Cake

• Make sure your butter is softened for easier creaming with sugar.
• Measure flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake.
• Zest your lemons carefully, avoiding the bitter white pith.
• For an even more intense lemon flavor, consider adding a bit of lemon extract to the batter.

variation

You can add poppy seeds to the batter for a lovely texture and visual appeal. Additionally, consider using orange juice and zest instead of lemon for a different citrus twist.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for a few minutes to thicken.

2. How can I tell if the cake is done?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready.

3. Can I freeze the Lemon Glazed Bundt Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to three months. Let it thaw in the refrigerator before serving.

Lemon Glazed Bundt Cake

A delightful and moist lemon cake topped with a sweet and tangy glaze, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour Measured correctly to avoid a dense cake.
• 1.5 cups granulated sugar Cream with butter until light and fluffy.
• 0.5 cups unsalted butter, softened Ensure butter is softened for easier creaming.
• 1 cup buttermilk Can substitute with regular milk combined with vinegar or lemon juice.
• 3 large eggs Beaten in one at a time.
• 1 tablespoon lemon zest Zest carefully to avoid the bitter white pith.
• 0.25 cups lemon juice Freshly squeezed is best.
• 1 teaspoon baking powder Check expiration for effectiveness.
• 0.5 teaspoon baking soda Check expiration for effectiveness.
• 0.25 teaspoon salt Enhances flavor.

For the Glaze

• 1 cup powdered sugar Sifted for smooth glaze.
• 2 tablespoons lemon juice Freshly squeezed for best flavor.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
4. In another bowl, mix the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
6. Pour the batter into the prepared bundt pan.

Baking

1. Bake for 45-50 minutes, or until a toothpick comes out clean.
2. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Glazing

1. For the glaze, mix the powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

Notes

Serve at room temperature, plain or with extra glaze. Pairs well with tea or coffee, and can be complemented with fresh berries or whipped cream.