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Lemon Bundt Cake with Lemon Glaze Recipe

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4 from 12 reviews

A moist and tangy Lemon Bundt Cake featuring a tender crumb infused with fresh lemon zest and juice, topped with a luscious lemon glaze. Perfect for spring and summer gatherings, this classic dessert balances sweetness and citrus brightness with a creamy, buttery texture.

Ingredients

Cake Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted Challenge butter (2 sticks, at room temperature)
  • 2 cups sugar
  • 1 tablespoon lemon zest (from 1 lemon)
  • 4 eggs
  • ½ teaspoon vanilla extract
  • ½ cup milk (any type but non-fat)
  • ½ cup sour cream (full fat preferred)
  • 1 tablespoon lemon juice (fresh)

Glaze Ingredients

  • 2 tablespoons Challenge butter (melted)
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice (fresh)

Instructions

  1. Prepare the cake: Preheat your oven to 325°F. Thoroughly grease and flour a bundt pan to ensure the cake releases easily after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream butter and sugar: In the bowl of an electric mixer, beat the room temperature butter until smooth, then add sugar and beat on medium speed for 1-2 minutes until light and fluffy.
  4. Add lemon zest and eggs: Blend in the lemon zest. Then add eggs one at a time, mixing briefly after each addition to incorporate.
  5. Combine wet and dry ingredients: Gradually add half of the flour mixture to the batter while mixing slowly, then pour in vanilla extract and milk.
  6. Finish batter: Add the remaining flour mixture, then fold in sour cream and fresh lemon juice. Mix just until fully combined to avoid overmixing.
  7. Bake the cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cake: Let the cake cool in the pan on a wire rack for about 1 hour until the pan feels cool or just slightly warm. Loosen the edges gently with a spatula, invert onto a plate, and tap the pan to release the cake.
  9. Prepare the glaze: Melt the butter in a medium bowl, then whisk in powdered sugar. Add lemon juice and whisk until smooth. The glaze will thicken as it sits at room temperature; adjust thickness before drizzling over the cake.
  10. Glaze the cake: Pour the lemon glaze evenly over the cooled bundt cake, allowing it to drip down the sides for a beautiful finish.

Notes

  • Be sure to use room temperature butter for proper creaming with sugar to create a light, fluffy texture.
  • Do not overmix the batter once wet and dry ingredients are combined to maintain cake tenderness.
  • Ensure the bundt pan is well-greased and floured to prevent sticking and ensure easy removal.
  • Use fresh lemon zest and juice for the most vibrant lemon flavor.
  • The glaze can be adjusted for thickness by resting longer or adding extra powdered sugar or lemon juice.
  • Allow the cake to cool fully before glazing to prevent glaze from melting off.
  • This cake is great served with tea or coffee and keeps well covered at room temperature for 2-3 days.

Find it online: https://cookedbysarah.com/lemon-bundt-cake-with-lemon-glaze-recipe/