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Moist Lemon Bundt Cake Recipe with Easy Zesty Lemon Glaze

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A moist lemon Bundt cake with a bright, zesty lemon glaze that is quick and easy to make, perfect for any occasion and packed with nostalgic comfort.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or dairy-free milk + 1 tbsp lemon juice)
  • Zest of 3 medium lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with softened butter and dust with flour, tapping out excess.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 4 to 5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in lemon zest and vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with flour mixture. Mix just until combined.
  7. Fold in fresh lemon juice gently with a spatula.
  8. Pour batter evenly into prepared Bundt pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Whisk together powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth to make the glaze.
  12. Drizzle glaze evenly over cooled cake and let set for about 20 minutes before slicing.

Notes

[‘Use room temperature eggs and butter for better mixing and rise.’, ‘Sift flour and powdered sugar to avoid lumps and ensure light texture.’, ‘Do not overmix after adding flour to keep crumb tender.’, ‘Fresh lemons provide better flavor than bottled juice.’, ‘Grease and flour the pan well to prevent sticking.’, ‘Check doneness with a toothpick in multiple spots.’, ‘Prepare glaze while cake bakes to save time.’, ‘For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed.’, ‘For dairy-free, use coconut or almond milk with lemon juice and replace butter with coconut oil or dairy-free margarine.’, ‘Additions like fresh herbs, berries, or poppy seeds can customize the cake.’]

Nutrition

Keywords: lemon bundt cake, lemon cake, lemon glaze, moist cake, easy lemon dessert, bundt cake recipe, zesty lemon cake

Find it online: https://blingbite.com/moist-lemon-bundt-cake-recipe-with-easy-zesty-lemon-glaze-tutorial/