Why Make This Recipe
Lemon Bundt Cake is a delightful dessert that brings a burst of sunshine to any table. It is moist, fluffy, and packed with fresh lemon flavor, making it a perfect treat for spring and summer gatherings. The addition of a sweet lemon glaze not only makes it look beautiful but also enhances the cake’s tangy taste. Whether you are celebrating a special occasion or just want to enjoy a slice with your afternoon tea, this cake is sure to please anyone with a sweet tooth.
How to Make Lemon Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups powdered sugar for glaze
- 1/4 cup fresh lemon juice for glaze
- 2 tablespoons melted butter for glaze
- Zest of 1 lemon for glaze
Directions
- Preheat the oven to 350°F (175°C) and grease and flour a Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, fresh lemon juice, melted butter, and lemon zest until smooth. Adjust the consistency with additional powdered sugar or lemon juice as needed.
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. Slice and serve this zesty and refreshing lemon Bundt cake and enjoy!
How to Serve Lemon Bundt Cake
Lemon Bundt Cake is best served at room temperature. You can slice it into generous pieces and serve it on a pretty plate. It goes wonderfully with a cup of tea or coffee. For an extra special touch, add fresh berries or a dollop of whipped cream on the side. This cake is perfect for parties, picnics, or just as a sweet treat at home.
How to Store Lemon Bundt Cake
To keep your Lemon Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap the cake tightly in plastic wrap and then aluminum foil. You can freeze it for up to three months. When ready to eat, just thaw it at room temperature and enjoy!
Tips to Make Lemon Bundt Cake
- Make sure all your ingredients, especially the butter and eggs, are at room temperature before starting. This helps the batter come together smoothly.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
- Feel free to adjust the lemon zest and juice based on your personal taste. More zest will give a stronger lemon flavor.
Variation
If you want to mix things up a bit, try adding poppy seeds to the batter for an interesting texture. You can also replace some of the all-purpose flour with almond flour for a nutty flavor. Additionally, experimenting with different citrus fruits like oranges or limes can give a different twist to the cake.
FAQs
1. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. Just keep in mind that the taste might not be as vibrant.
2. How can I make the glaze thicker?
If the glaze is too thin, simply add more powdered sugar until you reach your desired consistency.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two before serving. Just make sure to store it properly to keep it fresh.
