Nothing beats the refreshing zest of lemon in a dessert, especially when it’s baked into a moist, glazed bundt cake. This recipe is your ticket to a citrusy paradise that’s perfect for any occasion.
Why This Recipe Works
- The combination of fresh lemon juice and zest ensures a vibrant, tangy flavor that’s perfectly balanced with sweetness.
- Using buttermilk in the batter creates an incredibly moist and tender crumb that melts in your mouth.
- The simple lemon glaze adds a glossy finish and an extra punch of lemon that ties everything together beautifully.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup buttermilk
- 1 tsp vanilla extract
- For the glaze: 2 cups powdered sugar, 3-4 tbsp fresh lemon juice, 1 tbsp milk
Equipment Needed
- 10-inch bundt pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Generously grease your bundt pan with butter and dust it with flour to ensure your cake releases perfectly after baking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your cake has a uniform texture without any pockets of baking powder or soda.
Cream Butter and Sugar
Using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy. This step is crucial for incorporating air into your batter, leading to a lighter cake.
Add Eggs and Lemon
Beat in the eggs one at a time, then stir in the lemon juice, zest, and vanilla extract. The acidity from the lemon juice will react with the baking soda, helping your cake rise.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. This method prevents the batter from becoming too wet or too dry.
Bake to Perfection
Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.
Glaze and Serve
Once the cake is completely cool, whisk together the powdered sugar, lemon juice, and milk for the glaze. Drizzle it over the cake and let it set before serving.
Tips and Tricks
For an even more lemony cake, you can poke small holes in the top of the cake after baking and pour a lemon syrup over it before adding the glaze. This syrup can be made by heating equal parts lemon juice and sugar until the sugar dissolves. Also, ensure all your ingredients are at room temperature to achieve a smooth, homogenous batter. Lastly, don’t overmix the batter once you’ve added the flour to keep the cake tender.
Recipe Variations
- Add blueberries to the batter for a lemon-blueberry bundt cake. The berries add a sweet burst of flavor and a beautiful color contrast.
- Substitute the lemon with lime or orange for a different citrus twist. Each fruit offers a unique flavor profile that can refresh the recipe.
- Incorporate poppy seeds into the batter for a bit of crunch and visual appeal. They pair wonderfully with the lemon flavor.
- For a richer cake, replace half of the buttermilk with sour cream. This will give the cake a denser, more decadent texture.
Frequently Asked Questions
Can I make this cake without buttermilk?
Yes, you can substitute buttermilk with a mixture of milk and lemon juice or vinegar. For every cup of buttermilk, use 1 cup of milk minus 1 tablespoon, mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
How do I store the glazed lemon bundt cake?
The cake can be stored at room temperature under a cake dome or in an airtight container for up to 3 days. If you need to store it longer, you can refrigerate it for up to a week. Just be sure to bring it to room temperature before serving for the best flavor and texture.
Can I freeze this cake?
Absolutely! You can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator and bring it to room temperature before glazing and serving.
Summary
This glazed lemon bundt cake is a zesty, moist, and visually stunning dessert that’s sure to impress. With its perfect balance of sweetness and tang, it’s a refreshing treat for any occasion.