Prepare to embark on a culinary journey that will transform your kitchen into a citrusy paradise! This Lemon Glazed Lemon Bundt Cake isn't just a dessert - it's a slice of sunshine that promises to brighten your day with every single bite. Imagine a cake so moist, so intensely lemony, that it'll make your friends and family wonder if you've secretly trained in a professional bakery. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to creating a show-stopping dessert that looks complicated but is surprisingly simple to master.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of ingredients.
- Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined, being careful not to overmix.
- Fold in the fresh lemon juice and lemon zest, stirring gently to distribute evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes. Then carefully invert onto a wire cooling rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth and slightly runny.
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the glaze set for 10-15 minutes before slicing and serving. Optionally, garnish with additional lemon zest or fresh mint leaves.
Tips
- Room Temperature is Key: Ensure your butter, eggs, and buttermilk are at room temperature before starting. This helps create a smoother, more evenly mixed batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Grease Like a Pro: Use a pastry brush to get butter or cooking spray into every nook and cranny of the bundt pan to prevent sticking.
- Check for Doneness Early: Start checking your cake around 40 minutes. Every oven is slightly different, so keep an eye on it to prevent overbaking.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before removing. This helps it set and reduces the chance of breaking when you turn it out.
- Glaze Game Strong: For a perfectly smooth glaze, make sure the cake is completely cool before drizzling. If the glaze is too thick, add a tiny bit more lemon juice.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 419kcal
Carbohydrates: 83g
Protein: 7g
Fat: 21g
Saturated Fat: 12g
Cholesterol: 136mg
