Lemon Bundt Cake with Glazes

why make this recipe

Lemon Bundt Cake with Glazes is a delightful dessert that brings a burst of sunshine to your table. Its bright flavor and moist texture make it a perfect choice for any occasion, from birthday parties to casual afternoon snacks. The combination of fresh lemon juice and zest creates a refreshing taste that many people love. Plus, the glaze adds a delicious creaminess that enhances the cake’s flavor. This recipe is not only easy to make but also a surefire way to impress your family and friends.

how to make Lemon Bundt Cake with Glazes

Ingredients:

• 3 cups all-purpose flour
• 2 ¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, cubed & at room temperature
• 2 cups granulated sugar
• Zest from 3 large lemons
• 4 medium eggs, at room temperature
• 1 ½ teaspoons vanilla extract
• ½ cup buttermilk
• ⅓ cup plus 1 tablespoon Greek yogurt
• ¼ cup fresh lemon juice
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1-2 teaspoons milk (optional)
• Lemon zest for topping (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and granulated sugar until light and fluffy.
4. Add the lemon zest and eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Stir in the Greek yogurt and lemon juice.
7. Pour the batter into the prepared Bundt pan.
8. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
9. Let cool in the pan for 10 minutes, then invert onto a wire rack.
10. For the glaze, beat the cream cheese and powdered sugar until smooth, then mix in lemon juice and milk to thin to the desired consistency.
11. Drizzle the glaze over the cooled cake and top with lemon zest if desired.

how to serve Lemon Bundt Cake with Glazes

Serve the Lemon Bundt Cake with Glaze at room temperature. You can slice it and place it on a serving plate. It pairs nicely with a cup of tea or coffee. For a festive touch, you can add fresh berries or whipped cream on the side.

how to store Lemon Bundt Cake with Glazes

To store the Lemon Bundt Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving again for the best taste.

tips to make Lemon Bundt Cake with Glazes

1. Make sure your butter is at room temperature to ensure it creams well with the sugar.
2. Use fresh lemons for the zest and juice to get the best flavor.
3. Don’t overmix the batter once you add the flour; this helps keep the cake light and fluffy.
4. Allow the cake to cool completely before glazing; otherwise, the glaze may melt and run off.

variation (if any)

You can add poppy seeds to the batter for a delightful crunch or mix in some blueberries for a fruity twist. If you prefer, you can replace the glaze with a simple dusting of powdered sugar for a lighter option.

FAQs

1. Can I use a different type of flour?
Yes, you can try using cake flour for a lighter texture. However, the measurements may vary slightly.

2. What if I don’t have buttermilk?
You can make a substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

3. Can I freeze the cake?
Yes, you can freeze the cake before adding the glaze. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. When ready to eat, thaw it in the fridge overnight.

Lemon Bundt Cake with Glazes

A delightful dessert bringing a burst of sunshine to your table with its bright lemon flavor and moist texture, 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

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 3 cups all-purpose flour
• 2.25 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsalted butter, cubed & at room temperature
• 2 cups granulated sugar
• 4 medium eggs, at room temperature
• 1.5 teaspoons vanilla extract
• 0.5 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
• 1/3 cup Greek yogurt
• 1/4 cup fresh lemon juice

For the glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1-2 teaspoons milk (optional) Add to thin glaze to desired consistency.
• Lemon zest for topping (optional)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and granulated sugar until light and fluffy.
4. Add the lemon zest and eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Stir in the Greek yogurt and lemon juice.
7. Pour the batter into the prepared Bundt pan.

Baking

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

Glazing

1. For the glaze, beat the cream cheese and powdered sugar until smooth, then mix in lemon juice and milk to thin to the desired consistency.
2. Drizzle the glaze over the cooled cake and top with lemon zest if desired.

Notes

Serve at room temperature. Pairs nicely with a cup of tea or coffee. Can add fresh berries or whipped cream on the side for a festive touch. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.