Lemon Bundt Cake recipe – the best lemon cake with a sweet glaze you will ever make! Perfect for holiday gatherings!
LEMON BUNDT CAKE
I suggest you pull out the eggs and butter and let them sit on your counter because by the time you are done reading this post (yes, I am assuming you actually read my posts ;)) you will need your ingredients at room temperature to make this cake. Because you will want to make this cake. I am telling you right now. It is that good!
After these Lemon Burst Cookies, I knew I wasn’t done with lemon desserts. They make you happy just by looking at them and apparently you guys agree with me, judging on the comments and popularity on Pinterest.
This cake is based on a simple buttermilk cake batter. I added zest from the whole lemon (it’s a big cake after all) and topped it with a lemon glaze. Citrus flavor all the way! While the glaze is actually more tarty than sweet (some glazes taste too sweet to me), the cake is not overwhelming in flavor. In my opinion, the two complement each other really well. The crumb is light, the outside slightly crunchy.
MORE BUNDT CAKE RECIPES:
LEMON BUNDT CAKE RECIPE:
Lemon Bundt Cake - perfect cake for Spring, bursting with fresh lemon flavor. Dressed with sweet glaze.
- 3 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 c granulated sugar
- 12 Tbsp unsalted butter softened
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 2 drops lemon extract
- tsp freshly grated zest of a whole lemon about 3
- 1 c buttermilk or sour milk see note
- 2 c powdered sugar
- 2 Tbsp +more lemon juice
- Preheat your oven to 350 degrees F.
- If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, salt and the zest). Set aside.
- Generously grease and flour the bundt pan. Set aside.
- In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla, lemon extract and beat well again.
- With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
- Pour the batter into prepared pan.
- Bake for 40 minutes, or until the toothpick inserted in the center comes out clean.
- Cool the cake for 2 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake won't release right away, tap the pan gently until it does. Cool cake completely before glazing.
- make the glaze:
- Place powdered sugar in a medium mixing bowl. Add a tablespoon of lemon juice and whisk in, adding another tablespoon. You want thick but drizzling consistency. You may need to add more juice. I ended up adding another 1,5 tsp.
- Glaze the cooled cake.
- Store remaining cake in a closed container for up to 4 days.
If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.