Lemon Glazed Bundt Cake
A tender, buttery Bundt cake packed with fresh lemon zest and buttermilk, finished with a tangy lemon glaze. Lovely for brunch, birthdays and afternoon tea.
By Tasty Nest Recipes Editorial TeamPublished
3 hr 10 min total 1 (10-inch) Bundt cake, 12 slicesIntermediate
Photo: the little red house · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
This cake is bright and buttery with a fine, moist crumb. Rubbing the lemon zest into the sugar before creaming releases the fragrant oils, so lemon flavour runs all the way through.
Bundt pans have a lot of nooks and crannies, so take care when greasing. Use softened butter or baking spray with flour and brush it into every groove, then dust with flour and tap out the excess. This is the key to a clean release.
A simple two-ingredient glaze is poured over the cooled cake and allowed to drip down the sides. Top with thin slices of lemon for a pretty finish.
Equipment you'll need
- 10- to 12-cup Bundt pan
- Stand mixer or hand mixer
- Wire cooling rack
Tips for success
- Room-temperature eggs and buttermilk blend more smoothly into the butter, giving a lighter cake. Set them out about an hour ahead.
- Do not leave the cake in the pan for much longer than 15 minutes; as it cools, it is more likely to stick.
- Glaze the cake only once it is completely cool, or the glaze will melt and soak in rather than setting on top.
Substitutions and variations
- Use orange zest and juice in place of lemon for an orange Bundt cake.
- Plain whole-milk yoghurt thinned with a little milk to buttermilk consistency can replace the buttermilk.
- Bake in two 9 x 5-inch loaf pans for 45 to 55 minutes instead of a Bundt pan.
Storage
To store: Store the glazed cake covered at room temperature for up to 3 days. Unglazed cake can be wrapped tightly and frozen for up to 2 months.
Recipe
Lemon Glazed Bundt Cake
A tender, buttery Bundt cake packed with fresh lemon zest and buttermilk, finished with a tangy lemon glaze. Lovely for brunch, birthdays and afternoon tea.
- Prep
- 25 min
- Cook
- 1 hr
- Cool
- 1 hr 45 min
- Total
- 3 hr 10 min
- Yield
- 1 (10-inch) Bundt cake, 12 slices
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
For the cake
For the glaze
Instructions
Step 1: Prepare the pan
Heat the oven to 350°F (175°C). Generously grease every crevice of the Bundt pan with softened butter or baking spray, dust with flour and tap out the excess.
Step 2: Mix the dry ingredients
Whisk the flour, baking powder, baking soda and salt together in a bowl.
Step 3: Cream the butter, sugar and zest
In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant. Add the butter and beat on medium-high speed for 3 to 4 minutes, until pale and fluffy.
Step 4: Add the eggs
Beat in the eggs one at a time, scraping down the bowl after each addition.
Step 5: Alternate dry and wet
Stir the lemon juice and vanilla into the buttermilk. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with flour. Mix just until combined.
Step 6: Bake
Spoon the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until golden and a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
Step 7: Cool
Cool the cake in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack and lift off the pan. Let cool completely, about 1 1/2 hours.
Step 8: Glaze
Whisk the powdered sugar with 2 tablespoons of lemon juice, adding more juice a little at a time until thick but pourable. Spoon over the top of the cooled cake, letting it drip down the sides. Decorate with lemon slices and let the glaze set for 15 minutes before slicing.
Cuisine: American · Course: Dessert
Estimated nutrition per serving
- Calories
- 480
- Protein
- 6 g
- Fat
- 18 g
- Carbs
- 73 g
- Fibre
- 1 g
- Sugars
- 49 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/lemon-glazed-bundt-cake
Cook it with confidence
Guides for this recipe
Techniques, troubleshooting and leftover ideas to help you get the most from your lemon glazed bundt cake.
Cakes & Cookies Guide · 3 min read
Baking Soda vs Baking Powder: What's the Difference?
Baking soda and baking powder both make bakes rise, but they work differently. Learn how each works, why recipes use both, how to swap them and how to test freshness.
Keep cooking
