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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.
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Ingredients:
For the Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
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1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream
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1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Glaze:
2 cups powdered sugar
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1/4 cup fresh lemon juice
1 tablespoon lemon zest
1-2 tablespoons milk (optional, to thin the glaze if needed)
Instructions:
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
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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
gathering.
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.
Conclusion
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!