Lemon Rose Bundt Cake
Infused with the delicate floral notes of rose water and the bright, zesty punch of fresh lemon, this Lemon Rose Bundt Cake is a show-stopping dessert that's as elegant as it is delicious. Perfectly moist and buttery, this cake features a tender crumb and a fragrant glaze made from powdered sugar, lemon juice, and a hint of rose water for a sophisticated finish. Topped with optional edible rose petals, it’s a stunning centerpiece for any occasion, from bridal showers to afternoon tea. With a simple yet impressive baking technique, this bundt cake strikes the perfect balance between citrusy sweetness and floral aromas. Delight your taste buds and wow your guests with this easy-to-follow recipe that’s sure to make a lasting impression!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 1.75 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1.5 teaspoons rose water
- 0.25 cup fresh lemon juice
- 1 cup whole milk
- 1 cup powdered sugar
- 1.25 teaspoons rose water (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 3 tablespoons edible rose petals (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-cup bundt pan, ensuring all crevices are covered.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand 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 lemon zest, rose water, and lemon juice until well combined.
On low speed, alternately add the dry flour mixture and the milk to the wet mixture, beginning and ending with the flour mixture. Mix just until combined. Do not overmix.
Pour the batter into the prepared bundt pan, spreading it evenly and smoothing 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 carefully invert the bundt pan onto a wire rack to release the cake and let it cool completely.
To prepare the glaze, whisk together the powdered sugar, rose water, and lemon juice in a small bowl until smooth and pourable. Adjust consistency with a bit more powdered sugar or lemon juice as needed.
Once the cake is completely cooled, drizzle the glaze evenly over the top, allowing it to cascade down the sides.
Optionally garnish with edible rose petals for a beautiful finish. Slice and serve!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 40.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 89 mg | 2% | |
*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.
