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Lemon Bundt Cake with Zesty Lemon Glaze Recipe

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4.1 from 88 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

This vibrant Lemon Bundt Cake combines a tender, moist crumb with bright lemon flavor, perfect for any occasion. Featuring a soft butter-sugar batter enriched with fresh lemon zest and juice, it’s baked to golden perfection and topped with a tangy lemon glaze that adds the perfect finishing touch. Ideal for dessert or an afternoon treat, this classic cake balances sweetness and citrus beautifully.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest (about 2 lemons)
  • ½ cup fresh lemon juice
  • 1 cup sour cream
  • 1 tsp vanilla extract

Glaze

  • 1 ½ cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp milk (optional, for thinner glaze)

Instructions

  1. Preheat & Prep the Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer at medium speed until the mixture is light, fluffy, and pale in color, which should take about 2 to 3 minutes.
  4. Add Eggs & Lemon: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with vibrant citrus flavor.
  5. Combine Wet & Dry Ingredients: With the mixer on low speed, add half of the dry flour mixture and mix just until combined. Then add the sour cream and mix gently. Finally, add the remaining dry ingredients and mix carefully just until incorporated, avoiding overmixing to keep the cake tender.
  6. Bake: Pour the batter evenly into your prepared Bundt pan. Place it in the preheated oven and bake for 50 to 60 minutes. The cake is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.
  7. Cool & Remove from Pan: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert the pan onto a wire rack and remove the cake. Let it cool completely before glazing.
  8. Make & Drizzle Glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. If you prefer a thinner glaze, add 1 tablespoon of milk and whisk again until desired consistency is reached. Drizzle the glaze evenly over the cooled cake and allow it to set before slicing and serving.

Notes

  • For best results, use room temperature ingredients to ensure smooth mixing and better cake texture.
  • If you don’t have sour cream, you can substitute with Greek yogurt for a similar moisture level and tang.
  • Ensure the Bundt pan is well-greased and floured to prevent sticking and maintain the cake’s shape when removing.
  • The glaze can be adjusted in thickness by adding more powdered sugar to thicken or more lemon juice/milk to thin.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/lemon-bundt-cake-with-zesty-lemon-glaze-recipe/