Glazed Lemon Bundt Cake
Brighten up your dessert table with this irresistible Glazed Lemon Bundt Cake, a show-stopping treat bursting with zesty citrus flavor. Perfectly moist and tender, this lemon-infused cake is elevated by a tangy glaze that cascades over every curve of its golden exterior. Made with fresh lemon juice, fragrant lemon zest, and creamy buttermilk, this recipe achieves the perfect balance of tartness and sweetness. Easy to prepare with simple ingredients, it’s ideal for spring gatherings, brunches, or any occasion that calls for a stunning dessert centerpiece. Finish it with a sprinkle of lemon zest for an extra burst of flavor and visual appeal. This crowd-pleaser will have everyone reaching for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 0.25 cups fresh lemon juice
- 1 cup buttermilk
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, making sure to coat all crevices to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Gradually alternate adding the dry ingredients and the buttermilk to the wet mixture. Start and end with the dry ingredients, mixing just until incorporated. Avoid overmixing.
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, invert it onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Once the cake has fully cooled, drizzle the glaze over the top, letting it cascade down the sides. Sprinkle with lemon zest for garnish if desired.
Allow the glaze to set for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 780.5 g | 284% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 537.7 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 523 mg | 40% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1119 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
