Lemon Bundt Cake with Glaze

Bright, tangy, and irresistibly soft, this Lemon Bundt Cake with Glaze is a dessert that feels like pure sunshine on a plate. The moist crumb carries the fresh zest of lemons, while the sweet glaze drips beautifully down the ridges of the bundt, creating a showstopper worthy of any occasion. Every slice is tender, fragrant, and lightly sweet with just the right zing to keep you coming back for more.

Behind the Recipe

There’s something timeless about bundt cakes. Growing up, they were often the centerpiece of family gatherings, their golden domes making the kitchen smell heavenly as they baked. The lemon bundt cake was always the one I looked forward to most — my mother would zest fresh lemons while humming in the kitchen, and that citrus aroma filled the house with warmth and comfort. It’s a cake that feels like home, no matter where you eat it.

Recipe Origin or Trivia

The bundt cake itself traces its roots to traditional European kugelhopf molds, brought to popularity in the U.S. during the 1950s when Nordic Ware introduced their iconic bundt pan. Since then, bundt cakes have become a beloved American staple, known for their beautiful ring shape. The lemon version stands out for its refreshing flavor, often enjoyed during spring and summer gatherings but loved year-round for its balance of brightness and sweetness.

Why You’ll Love Lemon Bundt Cake with Glaze

This cake is more than dessert, it’s an experience. Trust me, you’re going to love this.

Versatile: Perfect for birthdays, brunches, or afternoon tea.

Budget-Friendly: Uses simple pantry staples and fresh lemons.

Quick and Easy: The bundt pan does all the decorating for you.

Customizable: Add poppy seeds, berries, or switch up the glaze.

Crowd-Pleasing: That citrusy aroma and tender crumb win over everyone.

Make-Ahead Friendly: Stays moist and delicious for days.

Great for Leftovers: Toast a slice and enjoy it with your morning coffee.

Chef’s Pro Tips for Perfect Results

Want bakery-quality results at home? Here’s how:

• Grease every nook of your bundt pan thoroughly to prevent sticking.
• Use fresh lemon juice and zest, bottled juice just won’t compare.
• Don’t overmix the batter, it keeps the crumb tender.
• Let the cake cool fully before glazing to avoid a runny finish.
• For an extra lemony punch, poke tiny holes in the cake and brush with lemon syrup before glazing.

Kitchen Tools You’ll Need

Baking this cake doesn’t require much, but these tools make a difference.

• Bundt Pan: The star that gives the cake its iconic ring shape.
• Electric Mixer: For creaming butter and sugar until fluffy.
• Mixing Bowls: To combine wet and dry ingredients separately.
• Zester: To get that fragrant lemon zest without bitterness.
• Cooling Rack: Ensures even cooling before glazing.

Ingredients in Lemon Bundt Cake with Glaze

Each ingredient plays a role in creating a moist, flavorful cake.

1. Unsalted Butter: 1 cup softened, for richness and tender texture.
2. Granulated Sugar: 2 cups, sweetens and balances the lemon tartness.
3. Eggs: 4 large, add structure and richness.
4. All-Purpose Flour: 3 cups, the foundation of the cake.
5. Baking Powder: 2 teaspoons, ensures the cake rises beautifully.
6. Baking Soda: ½ teaspoon, helps with lift and balance.
7. Salt: ½ teaspoon, sharpens all the flavors.
8. Milk: 1 cup, adds moisture and soft crumb.
9. Fresh Lemon Juice: ¼ cup, infuses bright citrusy tang.
10. Lemon Zest: 2 tablespoons, for maximum lemon flavor.
11. Powdered Sugar: 2 cups, the base of the glaze.
12. Lemon Juice (for glaze): 2–3 tablespoons, mixed into sugar for a drippy glaze.

Ingredient Substitutions

Sometimes you need a quick swap. Here’s what works:

Milk: Buttermilk for a tangy depth.
Unsalted Butter: Margarine or plant-based butter.
Flour: Gluten-free all-purpose flour blend.

Ingredient Spotlight

Lemon Zest: Packed with aromatic oils, zest delivers more punch than the juice, infusing the cake with intense citrus fragrance.

Powdered Sugar: Beyond sweetness, its fine texture creates a silky smooth glaze that sets beautifully.

Instructions for Making Lemon Bundt Cake with Glaze

Baking this cake is a joyful process, with each step building toward a golden, fragrant masterpiece.

1. Preheat Your Equipment: Preheat oven to 350°F (175°C) and grease bundt pan well.
2. Combine Ingredients: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon juice and zest.
3. Prepare Your Cooking Vessel: In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk, until combined.
4. Assemble the Dish: Pour batter evenly into prepared bundt pan, smoothing the top.
5. Cook to Perfection: Bake for 50–55 minutes or until a toothpick inserted comes out clean.
6. Finishing Touches: Cool in pan for 10 minutes, then invert onto a rack to cool completely. Whisk powdered sugar with lemon juice to make glaze, then drizzle over cooled cake.
7. Serve and Enjoy: Slice generously and savor the sunshine flavor.

Texture & Flavor Secrets

This bundt cake is moist yet airy, with a buttery crumb that practically melts in your mouth. The glaze adds a sweet-tart finish, seeping lightly into the cake’s surface to enhance every bite. The balance of sugar and lemon creates a flavor that’s both indulgent and refreshing.

Cooking Tips & Tricks

Even simple cakes benefit from little tricks.

• Always zest before juicing to make it easier.
• Tap the bundt pan gently on the counter to release air bubbles.
• For a thicker glaze, add more powdered sugar, for a thinner glaze, add more lemon juice.

What to Avoid

Avoiding these common pitfalls ensures success every time.

• Don’t under-grease the pan, or the cake may stick.
• Avoid overbaking, it will dry out quickly.
• Don’t glaze while the cake is hot, it will run off completely.

Nutrition Facts

Servings: 12
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

This cake is even better the next day as the lemon flavor deepens. Bake it a day ahead, glaze it when ready to serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for 5. You can also freeze the cake (unglazed) for up to 2 months, then thaw and glaze before serving.

How to Serve Lemon Bundt Cake with Glaze

This cake needs little adornment. Serve it as a centerpiece dessert dusted with extra zest, pair it with fresh berries and whipped cream, or enjoy it simply with a hot cup of tea.

Creative Leftover Transformations

Leftovers can be delightful in new forms. Cube slices for a trifle with cream and berries, toast lightly for a crisp lemony treat, or crumble into yogurt for a citrusy parfait.

Additional Tips

Always bring eggs and butter to room temperature before baking for the best texture. For an extra glossy glaze, sift powdered sugar before mixing.

Make It a Showstopper

Bundt cakes are naturally beautiful, but you can elevate them further. Pour glaze slowly so it drips dramatically, garnish with thin lemon slices or zest curls, and serve on a pedestal cake stand for maximum effect.

Variations to Try

• Add blueberries to the batter for a Lemon Blueberry Bundt Cake.
• Swap lemon for orange for a softer citrus note.
• Use almond extract instead of vanilla for a nutty depth.
• Make a lemon poppy seed version by adding 2 tablespoons of poppy seeds.
• Double the glaze for a sweeter, more indulgent finish.

FAQ’s

Q1: Can I use bottled lemon juice instead of fresh?

Fresh is best for flavor, but bottled works in a pinch.

Q2: How do I prevent the cake from sticking to the bundt pan?

Grease thoroughly and dust lightly with flour.

Q3: Can I freeze the cake?

Yes, freeze unglazed for up to 2 months.

Q4: Can I make this cake dairy-free?

Yes, use plant-based butter and non-dairy milk.

Q5: Can I make mini bundt cakes with this recipe?

Absolutely, adjust baking time to 20–25 minutes.

Q6: What if I don’t have a bundt pan?

Use a tube pan or two loaf pans instead.

Q7: Can I add glaze to a warm cake?

It’s best to glaze when fully cooled so it sets nicely.

Q8: How can I make the lemon flavor stronger?

Add extra zest or brush the warm cake with lemon syrup.

Q9: Can I reduce the sugar?

Yes, but reducing too much may affect texture.

Q10: How long will the cake stay moist?

Properly stored, it stays moist for 3–4 days.

Conclusion

Lemon Bundt Cake with Glaze is the perfect combination of elegance and comfort. With its tender crumb, zesty flavor, and glossy drizzle, it’s the kind of dessert that never fails to impress. Whether it’s for a family gathering, a celebration, or a simple afternoon indulgence, this cake will brighten your table and bring smiles all around. Let me tell you, it’s worth every bite.

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