Description
A bright and tangy Lemon Bundt Cake that combines the fresh zest and juice of lemons with a moist, buttery crumb. This classic cake is infused with lemon in both the batter and glaze, creating a perfectly balanced dessert that is ideal for spring or summer gatherings. The cake is tender and flavorful, topped with a luscious lemon glaze that adds a sweet and tart finish.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Zest of 3 large lemons
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- ¼ cup freshly squeezed lemon juice
Glaze
- ½ cup granulated sugar
- â…“ cup freshly squeezed lemon juice
- 1 cup powdered sugar
- 2 teaspoons melted butter
- 1½ tablespoons freshly squeezed lemon juice
- Pinch of salt
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and lemon zest to evenly distribute the zest and leavening agents.
- Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter and 2 cups granulated sugar until light and fluffy. This will take about 3-5 minutes and is crucial for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor depth.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and buttermilk mixed with ¼ cup lemon juice to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to keep the batter light and airy.
- Prepare the Bundt Pan: Grease a Bundt pan thoroughly with butter or non-stick spray, dust with flour, and tap out the excess to prevent sticking.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in a preheated oven at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Remove from Pan: Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert onto a wire rack to cool completely before glazing.
- Prepare Sugar Lemon Syrup: In a small saucepan, combine ½ cup granulated sugar and ⅓ cup freshly squeezed lemon juice. Bring to a gentle simmer over medium heat until sugar dissolves. Set aside to cool.
- Make the Lemon Glaze: In a bowl, whisk together powdered sugar, 2 teaspoons melted butter, 1½ tablespoons lemon juice, and a pinch of salt until smooth and pourable.
- Glaze the Cake: Brush the cooled cake lightly with the lemon sugar syrup to add moisture and extra lemon flavor. Then drizzle the lemon glaze evenly over the top, allowing it to drip down the sides.
Notes
- Room temperature ingredients help the batter blend well, yielding a fluffier cake.
- Ensure not to overmix the batter once adding the flour to avoid a dense texture.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if unavailable.
- The lemon glaze can be adjusted for thickness by adding more powdered sugar (thicker) or more lemon juice (thinner).
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
