Description
This Lemon Bundt Cake is a bright, citrusy marvel with a tender crumb and a luscious lemon glaze. Perfectly moist and bursting with fresh lemon zest and juice, it’s a delightful dessert for any occasion. The bundt cake’s subtle tang from the buttermilk and lemon, combined with the sweet glaze, is an irresistible treat for lemon lovers.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Zest of 3 large lemons
- 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
Lemon Glaze
- ½ cup granulated sugar
- ⅓ cup freshly squeezed lemon juice
- 1 cup powdered sugar
- 2 teaspoons melted butter
- 1½ tablespoons freshly squeezed lemon juice
- Pinch of salt
Instructions
- Prepare the batter: In a large bowl, whisk together the flour, baking powder, kosher salt, and lemon zest until evenly combined. In a separate bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then blend in vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the buttermilk mixed with lemon juice into the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and keep the batter tender.
- Bake the cake: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly. Pour batter evenly into the prepared pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Prepare lemon syrup: While the cake bakes, combine ½ cup granulated sugar and ⅓ cup lemon juice in a small saucepan. Heat over medium, stirring, until the sugar dissolves completely into a syrup. Remove from heat and set aside.
- Glaze the cake: When the cake is baked and still warm, poke holes all over the surface using a skewer or fork. Slowly spoon or brush the warm lemon syrup over the cake, allowing it to soak in. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make the lemon glaze: In a bowl, whisk together powdered sugar, melted butter, lemon juice, and a pinch of salt until smooth. Drizzle this glaze generously over the cooled bundt cake.
- Serve and enjoy: Allow the glaze to set slightly before slicing. Serve this moist, fragrant lemon bundt cake as a refreshing dessert or afternoon treat, perfect with tea or coffee.
Notes
- Use fresh lemons for the best flavor in both the zest and juice.
- Ensure all ingredients like eggs and butter are at room temperature for smooth batter.
- Do not overmix the batter to retain a tender crumb.
- Allow the lemon syrup to soak while the cake is warm for maximum moistness.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- This cake freezes well if wrapped tightly; thaw at room temperature before glazing.
