Quick Description
A soft, buttery lemon bundt cake infused with fresh lemon juice and zest, then drenched in a tangy-sweet lemon glaze. This cake is irresistibly moist and bursting with citrus flavor — sunshine in every slice!
Servings & Timing
- Yield: 12–14 servings
- Prep Time: 20 minutes
- Bake Time: 50–60 minutes
- Cooling & Glazing: 30 minutes
- Total Time: 1½ hours
Ingredients
For the Cake:
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temp
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsp lemon zest
For the Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: 1 tbsp melted butter for richness
For Garnish (optional):
- Toasted almonds or shredded coconut
- Extra lemon zest
Instructions
Step 1: Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
Step 2: Mix Batter
- In a large bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time.
- In another bowl, whisk flour, baking powder, soda, and salt.
- Alternate adding dry ingredients with buttermilk, mixing gently.
- Stir in lemon juice and zest.
Step 3: Bake
- Pour batter into pan.
- Bake for 50–60 minutes or until toothpick comes out clean.
- Let cake cool in pan for 15 minutes, then invert onto a rack.
Step 4: Glaze
- Whisk powdered sugar with lemon juice (and butter, if using).
- Drizzle glaze over warm cake so it soaks in.
Step 5: Serve
- Slice and serve plain or with whipped cream/berries.
Additional Notes
- For a stronger lemon punch, add ½ tsp lemon extract.
- Can be baked in two loaf pans instead of bundt pan.
Dietary Info (per slice, approx.):
- Calories: 350
- Protein: 4 g
- Carbs: 48 g
- Fat: 16 g
- Labels: Vegetarian, citrus dessert, indulgent treat
Ingredient Substitutions
- Use Greek yogurt instead of buttermilk for extra moisture.
- Swap butter with oil for a slightly lighter crumb.
- Use orange juice and zest for an orange version.
Recipe Variations
- Lemon Poppy Seed Cake: Add 2 tbsp poppy seeds.
- Lemon Coconut Cake: Add shredded coconut to batter.
- Glazed Lemon Loaf: Bake in loaf pans, glaze heavily.
Storage & Make-Ahead
- Store covered at room temp for 2–3 days.
- Refrigerate up to 5 days.
- Freezes well (unglazed) for up to 2 months.
FAQs
Q: Why is my lemon cake dry?
A: Overbaking. Check 5 minutes early with a toothpick.
Q: Can I make this gluten-free?
A: Yes, use a 1:1 gluten-free baking blend.
Q: Can I double the glaze?
A: Absolutely! A heavier drizzle makes it extra tangy.
Optional Personal Story
My grandmother always made lemon cake for Sunday tea. The scent of zest filled the house before the cake even hit the oven. When she drizzled the glaze, we’d gather in the kitchen waiting for that first slice — sweet, tangy, moist. It wasn’t just cake, it was comfort.
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Craving a bright, tangy treat? Bake this lemon bundt cake and watch it disappear slice by slice.
