Lemon Grove Bundt Cake Miss Grace Cake Company
Bursting with vibrant citrus flavor, the Lemon Grove Bundt Cake from Miss Grace Cake Company is a delightfully moist and tender dessert that perfectly balances sweet and tangy notes. Made with real lemon zest and fresh lemon juice, this golden Bundt cake gets its irresistible charm from a luscious lemon glaze that cascades over its beautifully baked ridges. The simple yet elegant preparation combines classic ingredients like butter, sugar, and milk with zesty highlights to create a show-stopping centerpiece for any occasion. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this 12-serving treat is ideal for gatherings, tea parties, or summer indulgences. Garnished with a sprinkle of fresh lemon zest, it’s a slice of sunshine in every bite sure to brighten your table and delight your guests.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Eggs, large
- 2 tablespoons Lemon zest (about 2 lemons)
- 0.25 cup Fresh lemon juice
- 1 cup Whole milk
- 1.5 cups Powdered sugar (for glaze)
- 3 tablespoons Fresh lemon juice (for glaze)
- 1 tablespoon Lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan generously with butter or nonstick cooking spray. Dust it lightly with flour and tap out any excess.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the lemon zest and fresh lemon juice until fully incorporated.
With the mixer on low speed, alternate adding the flour mixture and milk to the batter, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter evenly into the prepared Bundt pan and 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 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking the powdered sugar and fresh lemon juice together in a small bowl until smooth and pourable.
Drizzle the glaze over the cooled cake, letting it run down the sides. For an extra touch, sprinkle with additional lemon zest if desired.
Allow the glaze to set for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
5731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2270 mg | 99% | |
| Total Carbohydrate | 887.3 g | 323% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 597.7 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 536 mg | 41% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1206 mg | 26% | |
*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.
