Description
This Luscious Lemon Bundt Cake is a moist and flavorful dessert featuring a tender lemon-infused crumb topped with a tangy lemon glaze. Perfect for spring gatherings or anytime you crave a bright citrus treat, this cake balances sweetness with fresh lemon zest and juice to create a delightful, classic American dessert.
Ingredients
Scale
Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Nonstick baking spray (for greasing the pan)
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan generously with nonstick baking spray to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes. This aeration is key to a tender crumb.
- Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to maintain an emulsified batter.
- Flavor the batter: Mix in the lemon zest, fresh lemon juice, and vanilla extract, providing fragrant, citrus-forward notes.
- Combine batter and dry ingredients: Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Transfer to pan and bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool the cake: Let the cake cool in the pan for 10–15 minutes to slightly set. Then invert carefully onto a wire rack and allow it to cool completely before glazing.
- Prepare the glaze: Whisk together powdered sugar, lemon juice, and lemon zest until the glaze is smooth and pourable.
- Glaze and serve: Drizzle the lemon glaze evenly over the cooled cake and let it set before slicing and serving. This final touch adds extra zing and sweetness.
Notes
- Ensure all ingredients come to room temperature to achieve the best texture and mixing consistency.
- For an interesting flavor twist, add a touch of almond extract to the batter.
- For an intensified lemon flavor, brush the warm cake with lemon syrup before applying the glaze.
