Lemon Bundt Cake with Glaze

why make this recipe

Lemon Bundt Cake with Glaze is a delightful treat that brings a fresh and zesty flavor to your dessert table. It’s perfect for any occasion—whether it’s a family gathering, a birthday celebration, or just an afternoon treat with coffee. The combination of moist cake and tangy lemon glaze offers a burst of citrus that’s pleasing to the taste buds. Plus, it’s a beautiful cake that looks impressive, yet it’s easy to make.

how to make Lemon Bundt Cake with Glaze

Ingredients:

• 2 tablespoons shortening (soft, to grease the pan)
• 2 tablespoons flour (to coat the pan)
• 1 cup unsalted butter (at room temperature)
• 2 cups sugar
• 4 eggs (at room temperature)
• ½ teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 large lemon)
• 2 ¼ cups all-purpose flour (or cake flour)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup sour cream (at room temperature)
• ¼ cup milk (or buttermilk, at room temperature)
• ¼ cup fresh lemon juice
• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice
• Extra lemon zest (for decorating)

Directions:

1. Preheat your 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. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with sour cream and milk, beginning and ending with the flour mixture.
6. Stir in the fresh lemon juice until just combined. Pour the batter into the prepared bundt pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to 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 in a bowl until smooth. Drizzle over the cooled cake and decorate with extra lemon zest.

how to serve Lemon Bundt Cake with Glaze

Serve slices of Lemon Bundt Cake on a pretty platter. This cake is perfect on its own, but you can also enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with tea or coffee for a refreshing snack.

how to store Lemon Bundt Cake with Glaze

Store your Lemon Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months. Just remember to thaw it in the refrigerator before serving.

tips to make Lemon Bundt Cake with Glaze

• Make sure your butter and eggs are at room temperature for better mixing.
• Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
• For an extra lemony flavor, increase the amount of lemon zest in the batter.
• Allow the cake to cool completely before adding the glaze to prevent it from melting off.

variation

You can add blueberries or poppy seeds to the batter for a fruity or nutty twist. You could also substitute lime juice and zest for a lime version of this bundt cake if you’re looking for a different citrus flavor.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may make the cake denser. Consider using a mix of whole wheat and all-purpose flour for a lighter texture.

Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just cover it well and store it at room temperature until you’re ready to serve.

Why is my cake sinking?
Your cake may sink if it’s underbaked or if the batter is overmixed. Make sure to bake it long enough and mix until just combined for the best results.

Lemon Bundt Cake with Glaze

A delightful, moist lemon bundt cake with a tangy glaze, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For Greasing the Pan

• 2 tablespoons shortening (soft, to grease the pan)
• 2 tablespoons flour (to coat the pan)

For the Cake

• 1 cup unsalted butter (at room temperature)
• 2 cups sugar
• 4 pieces eggs (at room temperature)
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 large lemon)
• 2 1/4 cups all-purpose flour (or cake flour)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream (at room temperature)
• 1/4 cup milk (or buttermilk, at room temperature)
• 1/4 cup fresh lemon juice

For the Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice
• to taste Extra lemon zest (for decorating)

Method

 

Preparation

1. Preheat your 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. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with sour cream and milk, beginning and ending with the flour mixture.
6. Stir in the fresh lemon juice until just combined. Pour the batter into the prepared bundt pan.

Baking

1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Glazing

1. For the glaze, mix powdered sugar with lemon juice in a bowl until smooth. Drizzle over the cooled cake and decorate with extra lemon zest.

Notes

Make sure your butter and eggs are at room temperature for better mixing. Don’t overmix the batter; mix just until combined to keep the cake light and fluffy. For an extra lemony flavor, increase the amount of lemon zest in the batter. Allow the cake to cool completely before adding the glaze to prevent it from melting off.