Lemon Bundt Cake with Glaze
A vibrant, moist Lemon Bundt Cake with a sweet-tart glaze that brings joy to any occasion.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hr 20 mins
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
3 cups All-purpose flour
2 cups Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 cup Unsalted butter, softened
4 Large eggs, room temperature
1 cup Whole milk, room temperature
¼ cup Fresh lemon juice
2 tablespoons Lemon zest (from 3-4 lemons)
1 teaspoon Vanilla extract
2 cups Powdered sugar (confectioners’ sugar)
¼ cup Fresh lemon juice (for glaze)
1 teaspoon Lemon zest (optional, for extra zing)
Instructions
- Generously grease and flour a 10-12 cup Bundt pa
- Preheat your oven to 350°F (175°C)
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt
- In a separate bowl, cream the butter and sugar together until light and fluffy
- Add eggs one at a time, mixing well after each
- In another bowl, whisk together the milk, lemon juice, lemon zest, and vanilla
- Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients
- Pour the batter into the prepared pan and smooth the top
- Bake for 50-60 minutes or until a skewer comes out clea
- Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack
- In a medium bowl, whisk together powdered sugar, lemon juice, and optional zest until smooth
- Pour the glaze over the cooled cake and let set for at least 30 minutes before serving
Notes
For best results, always use fresh lemon juice and zest.
Ensure all ingredients are at room temperature before starting.
Find it online: https://onthatplate.com/lemon-bundt-cake-with-glaze/