Lemon Bundt Cake with Glaze

If you’re looking for a slice of sunshine on your plate, then this Lemon Bundt Cake with Glaze is your answer. This delightful recipe brings the refreshing zest of lemons to life, creating a moist and tender cake that’s perfect for any occasion. From festive gatherings to a cozy afternoon treat, this cake is not just a dessert; it’s an experience that brings a smile with every bite.

Imagine biting into a slice of this cake—its golden crumb is perfectly soft, giving way to a burst of bright lemon flavor. The enticing aroma wafts through your kitchen as it bakes, filling your home with warmth and joy. It’s a treat that evokes memories of sunny days, family laughter, and the simple pleasures of life, making it perfect for family gatherings or weekend brunch.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 5-15 minutes
• Servings: 10-12 slices
• Difficulty Level: Easy

Nutrition Information (per serving)

• Calories: 276
• Protein: 3g
• Carbohydrates: 42g
• Fat: 11g

Why Make This Recipe

This Lemon Bundt Cake is all about ease and flavor. The cake comes together quickly and the ingredients are straightforward, making it perfect for both novice and experienced bakers. The combination of fresh lemon juice and zest creates a cake that is incredibly light and fragrant. Plus, the added glaze takes it to the next level, providing a sweet and tangy finish that beautifully complements the cake’s texture. Whether you’re serving it for brunch, as a dessert after dinner, or just enjoying a slice with tea, this cake will leave your guests asking for seconds!

How to Make Lemon Bundt Cake with Glaze

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Optional Ingredients/Substitutions:

• Chopped nuts (like walnuts or pecans) for added texture
• Alternative flours like almond or gluten-free flour for dietary needs

Instructions

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. Add eggs one at a time, mixing well after each addition, then stir in the lemon zest and lemon juice.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined—don’t overmix!
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center 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. Drizzle over the cooled cake before serving.

Baking Tips

• Don’t Overmix: To ensure a light cake, mix until ingredients are just combined.
• Test for Doneness: Use a toothpick; it should come out clean or with a few moist crumbs.
• Check Cake for Cooling: Allow the cake to cool sufficiently in the pan to prevent it from breaking apart when inverting.

How to Serve

This cake is gorgeous on its own, but you can elevate the experience by serving it with a dollop of whipped cream, a side of fresh berries, or a scoop of vanilla ice cream. It also pairs beautifully with coffee or tea, making it an ideal addition to any brunch spread.

How to Store

• Room Temperature: Keep covered at room temperature for up to 3 days.
• Refrigerator: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil; it can be frozen for up to 3 months.

Expert Tips

• For an intense lemon flavor, consider using lemon extract in addition to lemon juice.
• If desired, mix in poppy seeds for a delightful crunch and visual appeal.
• Always let your cake cool completely before glazing for a smooth finish.

Delicious Variations

• Vegan Version: Substitute eggs with flax eggs and use plant-based milk and butter.
• Cinnamon Swirl: Add 1 teaspoon of cinnamon in the dry ingredients for a warm flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a cake that’s safe for gluten sensitivities.

Frequently Asked Questions

Can I use other fruits?
Yes! Berries like blueberries or raspberries can be added for a fruit twist.

Why is it dry/dense?
Overmixing the batter or overbaking can lead to a dry cake. Ensure you’re mixing just until combined and keep an eye on baking time.

What can I do with leftovers?
Leftovers can be transformed into a trifle or blended into a milkshake for a fun dessert twist.

Can I use frozen ingredients?
Fresh lemons yield the best flavor, but you can use frozen lemon juice or zest if needed. Just ensure they are thawed and well-drained.

Conclusion

This Lemon Bundt Cake with Glaze isn’t just a dessert; it’s a slice of happiness that you can share with your loved ones. I encourage you to try this recipe and let its refreshing flavors brighten your day. Whether enjoyed with coffee, at a gathering, or simply as an afternoon treat, this cake is sure to impress. Don’t forget to share your versions and experiences in the comments! Happy baking!