Description
This Lemonade Bundt Cake is a moist, zesty treat bursting with fresh citrus flavors from lemon zest, juice, and a tangy yogurt base. Finished with a bright citrus glaze and optional fresh fruit garnish, it’s an elegant yet easy-to-make dessert perfect for any occasion.
Ingredients
For the Bundt Cake
- 150 g Unsalted butter, room temperature (soft)
- 200 g Granulated sugar
- 2 teaspoon Vanilla bean paste
- 2 Eggs, room temperature
- 110 g Yogurt, thick full fat Greek or Turkish style, room temperature
- 45 g Whole milk, room temperature
- 250 g All-purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- Lemon zest (zest of at least 3 lemons or combination of lemon, lime and orange zest)
For the Lemonade Syrup
- 75 g Lemon juice, freshly squeezed
- 75 g Granulated sugar
- Few mint leaves (optional)
For the Citrus Glaze
- 150 g Powdered sugar, sifted
- 30 g Lemon juice, freshly squeezed (adjust to achieve desired consistency)
Instructions
- Preheat Oven: Set your oven to 175°C (347°F) to preheat while you prepare the batter and pan.
- Prepare Bundt Pan: Grease or use a silicone Bundt cake mold to prevent sticking.
- Beat Butter and Sugar: Using an electric hand mixer, beat the softened butter and granulated sugar together for 3-5 minutes until fluffy and pale. Add vanilla bean paste and lemon zest and mix until incorporated.
- Add Eggs Gradually: While mixer is running on low, slowly add room temperature eggs one at a time, ensuring each is fully blended before adding the next.
- Sift Dry Ingredients: Combine all-purpose flour, baking powder, and salt; sift together to aerate and remove lumps.
- Mix Wet Ingredients: In a separate bowl, whisk together the room temperature yogurt and whole milk until smooth.
- Fold Ingredients Together: Using a rubber spatula, fold the wet and dry ingredients into the butter mixture in four alternating steps: add some wet mixture, then dry mixture, then wet again, finishing with dry. Fold gently to avoid overmixing.
- Pour Batter: Transfer the batter evenly into the prepared Bundt pan.
- Bake Cake: Bake in the preheated oven for 40-45 minutes until a skewer inserted in the middle comes out clean.
- Make Lemonade Syrup: While cake bakes, combine lemon juice, granulated sugar, and optional mint leaves in a saucepan. Boil for a few minutes until syrupy.
- Soak Cake with Syrup: When cake is done, prick the top all over with a skewer and pour the warm syrup over the warm cake, allowing it to absorb the flavors.
- Cool Cake: Let the cake rest for a few minutes in the pan, then carefully flip it out onto a cooling rack. Allow to cool completely to room temperature before glazing.
- Prepare Citrus Glaze: Mix powdered sugar and lemon juice until smooth. Adjust lemon juice or powdered sugar to get a glaze that is pourable but not too thin.
- Glaze and Decorate: Pour glaze evenly over the cooled cake and let it set for several minutes. Decorate with fresh orange and lemon slices, raspberries, and mint leaves as desired.
- Store: Any leftover cake can be stored in an airtight container at room temperature or refrigerated for up to 3-4 days.
Notes
- Use room temperature ingredients to ensure even mixing and better texture.
- Sifting the dry ingredients aerates the flour and ensures a lighter cake.
- Adjust lemon juice quantity in glaze to achieve desired thickness; too much liquid will make glaze runny.
- Silicone Bundt pans help with easy release without greasing, but if using metal, grease and flour the pan well.
- Pricking the cake before pouring syrup helps the flavors penetrate deeply.
- This cake can be garnished with a variety of citrus fruits and fresh herbs like mint for a fresh presentation.
- Store cake well-wrapped to keep it moist.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
