Description
This Luscious Lemon Bundt Cake is a delightful and moist dessert infused with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfect for spring or any citrus-loving occasion, this classic American cake combines fluffy buttermilk batter with a bright, refreshing lemon flavor that will brighten up your dessert table.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon zest (from about 4 lemons)
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes. This step incorporates air, contributing to a tender cake texture.
- Add Eggs and Flavoring: Incorporate eggs one at a time into the butter-sugar mixture, mixing well after each addition for an even batter. Then fold in the lemon zest, lemon juice, and vanilla extract for bright citrus flavor.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Fill Bundt Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean, signaling the cake is fully cooked.
- Cool Cake: Let the cake cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack and allow it to cool completely before glazing.
- Prepare Lemon Glaze: In a small bowl, whisk the powdered sugar with 2 tablespoons of fresh lemon juice. Add more lemon juice as needed to reach a pourable consistency.
- Glaze the Cake: Drizzle the lemon glaze evenly over the cooled cake and let it set before slicing and serving. The glaze adds a sweet and tangy finish that complements the moist lemon cake perfectly.
Notes
- Store the cake covered at room temperature for up to 3 days or refrigerate to maintain freshness for a longer period.
- You can substitute sour cream or plain Greek yogurt for the buttermilk if needed to achieve a similar moist texture.
- For an extra lemony punch, brush the warm cake with a mixture of lemon juice and sugar before applying the glaze.