Glazed Lemon Bundt Cake
.field--recipe-steps h2 {
font-size: 1.25rem;
margin-bottom: 0;
}
@media (min-width: 48rem) {
.field--recipe-steps h2 {
font-size: 1.5rem;
}
}
Ingredients
- 16 tbspunsalted butter
at room temperature, at least 65°F
- 2 cgranulated sugar
- 1 tsptable salt
- 4 largeeggs
at room temperature
- 2 tspbaking powder
- 3 cKing Arthur Unbleached All-Purpose Flour
- 1 cmilk
whole milk preferred, at room temperature
- zest of 2 lemons or 3/4 teaspoon lemon oil
- ¼ cKing Arthur Almond Flour
for dusting baking pan, optional
- ⅓ csqueezed lemon juice
the juice of about 1 1/2 juicy lemons
- ¾ cgranulated sugar
- 1 ½ cconfectioners' sugar
sifted
- 1 pinchtable salt
- 2 tbspsqueezed lemon juice
Directions
- 1
Preheat the oven to 350°F.
- 2
To make the lemon Bundt cake batter:Beat together the butter, sugar, and salt, first until combined, then until fluffy and lightened in color. For a visual of what this should look like, see our video, how to cream butter and sugar.
- 3
Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat briefly to re-combine any residue.
- 4
Measure the flour by gently spooning it into a cup, then sweeping off any excess. Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That's OK; it'll smooth out as you add the flour. Mix until everything is well combined; the batter will look a bit rough, but shouldn't have any large lumps. Stir in the zest or lemon oil.
- 5
Thoroughly grease a 10- to 12-cup Bundt pan. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
- 6
To bake the lemon Bundt cake:Bake for 45 to 60 minutes, or until a toothpick or thin knife inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.
- 7
To make the lemon glaze:While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.
- 8
Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. If the cake still feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.
- 9
Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up. Allow the cake to cool completely before proceeding with the next step, icing.
- 10
To ice the lemon Bundt cake:In a small bowl, mix the sugar and salt, then mix in 2 tablespoons (28g) of the lemon juice, adding just enough additional juice to create a thick glaze, one that's just barely pourable. Drizzle it artfully over the completely cool cake.
- 11
Storage information:Store the lemon Bundt cake, well wrapped, at room temperature for several days. Freeze for longer storage.
Glazed Lemon Bundt Cake
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Indulge in Our Tangy Glazed Lemon Bundt Cake
Prepare to be delighted by our Glazed Lemon Bundt Cake, once crowned our 2017 Recipe of the Year! This isn't just any lemon cake; it's a testament to perfect texture and bright, vibrant flavor, inspired by the legendary Maida Heatter. What makes this lemon Bundt cake truly special is its incredible moisture, paired with a zesty, fresh lemon juice glaze that delivers an irresistible tangy finish.
Baking this magnificent dessert in a Bundt pan elevates it from an everyday treat to an elegant centerpiece. The classic fluted design makes it ideal for celebrations of all kinds – from joyful birthday parties to sophisticated dinner gatherings or a charming afternoon tea. Every slice of this moist lemon cake is a celebration of citrusy bliss!
Tips for a Perfect Lemon Bundt Cake
To achieve that signature moist crumb and bright lemon flavor, here are a few expert tips:
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are all at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender cake.
- Lemon Power: For the most authentic, zesty taste, use freshly squeezed lemon juice and fresh lemon zest in both the cake and the glaze. The brighter the lemon, the better!
- Bundt Pan Prep: Don't skip the pan preparation! Generously grease your Bundt pan with softened butter, then dust it thoroughly with all-purpose flour or, as we suggest, a touch of almond flour. This ensures a clean release and those beautiful Bundt pan details.
Serving Suggestions & Variations
This Glazed Lemon Bundt Cake is utterly delicious on its own, but you can also serve it with:
- A dollop of whipped cream
- Fresh berries like raspberries or blueberries
- A scoop of vanilla bean ice cream for an extra decadent dessert
Feel free to experiment with flavor variations too! Add a tablespoon of poppy seeds to the batter for a lemon poppy seed Bundt cake, or try swapping a portion of the lemon zest for orange or lime zest for a unique citrus twist.