Glazed Lemon Bundt Cake
This to-die-for glazed lemon bundt cake recipe features luscious buttery lemon cake infused with lemon syrup, drizzled with a lemon glaze and topped off with a sprinkling of lemon sugar! A HEAVENLY bundt cake recipe.
Servings: 16 servings
Ingredients
For the lemon cake:
- 1 cup unsalted butter cubed
- 2 cups granulated sugar
- 1 teaspoon salt
- 4 large eggs
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 cup whole milk
- 4 large lemons zested and juiced (divided)
For the lemon syrup:
- ½ cup fresh lemon juice
- ½ cup granulated sugar
For the lemon bundt cake glaze (optional):
- 1 tablespoon fresh lemon juice plus another teaspoon or so
- ¾ cup confectioners sugar
For the lemon sugar (optional):
- 1 tablespoon lemon zest
- 1 tablespoon granulated sugar
Instructions
For the cake:
- Adjust oven rack to lower-middle position; heat oven to 350℉. Grease a bundt cake pan with shortening and dust it well with flour.
- Using a stand mixer or electric mixer, beat the butter, sugar and salt together on high until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl after adding the last egg, to ensure everything is mixed well.
- Add the baking powder and continue to beat on medium. Alternate adding a heaping ½ cup of the flour with ¼ cup of the milk, finishing with the remaining flour. Scrape the sides of the bowl and beat on low to ensure everything is mixed well. Fold in 3 tablespoons of the lemon zest.
- Spoon the batter into the prepared bundt pan until ¾ full, taking care not to create any air pockets. Tap the pan on the countertop a few times, and smooth the top of the batter with a spatula.
- Bake the cake at 350℉ for 55-60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. If you're infusing the cake with lemon syrup, proceed to the next step. Otherwise, allow the bundt cake to cool on a wire cooling rack for 10 minutes before attempting to remove it from the pan.
For the lemon syrup:
- While the cake is baking, prepare the lemon syrup by boiling ½ cup fresh lemon juice and ½ cup sugar over medium heat, whisking constantly, until the syrup has thickened slightly to a pure maple syrup consistency. Set aside to cool.
- After the cake is done baking, poke holes in the top of the cake with a skewer or fork, taking care not to hit the bottom of the pan. Slowly pour the cooled lemon syrup over the top.
- Allow the cake to cool on a wire cooling rack for 10 minutes before attempting to remove the bundt cake from the pan. This is a good time to prepare the lemon glaze and lemon sugar, if desired.
- Place a cooling rack on top of the bundt pan, and flip it over to remove the cake. Allow the cake to cool completely before glazing.
For the lemon glaze (optional):
- Mix together ¾ cup confectioners sugar and one tablespoon of fresh lemon juice. Slowly add additional lemon juice, about one teaspoon total, until the glaze reaches a thick but pourable consistency.
- Slowly drizzle the lemon glaze over the top of the cooled cake.
For the lemon sugar (optional):
- Mix together one tablespoon lemon zest and one tablespoon of sugar with a fork. Let it sit for a few minutes to infuse.
- Sprinkle over the top of the cake immediately after glazing.
Recipe Notes
To make the cake as shown in the post, you'll need a total of FOUR fresh lemons (preferably organic, since we’re using the zest).
Nutrition
Serving: 1slice | Calories: 366kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 221mg | Fiber: 1g | Sugar: 39g
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