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Irresistible Glazed Lemon Bundt Cake


Irresistible Glazed Lemon Bundt Cake



A glazed lemon bundt cake is a classic dessert that combines the tangy flavor of fresh lemons with a

moist, tender crumb and a sweet, glossy glaze. Perfect for any occasion, this cake is easy to make and

guaranteed to impress. Here’s a detailed recipe to help you create this delicious treat at home.




For the Cake:

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda


1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 cup sour cream


1/4 cup fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

For the Lemon Glaze:

2 cups powdered sugar


1/4 cup fresh lemon juice

1 tablespoon lemon zest

1-2 tablespoons milk (optional, to thin the glaze if needed)



Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, making sure to

coat all the nooks and crannies to prevent sticking.

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking

soda, and salt. Set aside.

Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar


together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.

Add the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding

the next. Scrape down the sides of the bowl as needed.

Add the Wet Ingredients: Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract

until combined.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing

just until combined. Be careful not to overmix, as this can lead to a dense cake.

Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap

the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 50-60

minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to

cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Prepare the Lemon Glaze: In a medium bowl, whisk together the powdered sugar, fresh lemon juice,

and lemon zest until smooth. If the glaze is too thick, add a tablespoon of milk at a time until it

reaches your desired consistency.

Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to

drip down the sides. For a more controlled pour, use a spoon or a piping bag.

Serve and Enjoy: Allow the glaze to set for a few minutes before slicing and serving the cake. This

cake pairs wonderfully with a cup of tea or coffee and is perfect for dessert, a tea party, or any special


Tips for the Best Lemon Bundt Cake:


Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room

temperature. This helps them combine more easily and results in a smoother batter.

Zesting Lemons: When zesting lemons, be careful to avoid the white pith, which is bitter. Only zest

the yellow outer layer.

Greasing the Pan: Use a non-stick baking spray that includes flour, or grease and flour the pan

thoroughly to prevent the cake from sticking.

Cooling Time: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire

rack. This helps the cake set and reduces the chance of it breaking apart.



This glazed lemon bundt cake is a delightful blend of tangy lemon and sweet glaze, making it a

perfect treat for any occasion. With its moist crumb and vibrant flavor, this cake is sure to become a

favorite. Follow these steps and tips for a successful baking experience, and enjoy the refreshing taste

of lemon in every bite. Happy baking!

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