The Ultimate Moist Lemon Bundt Cake with Zesty Lemon Glaze
Prepare to delight your taste buds with this incredible Homemade Moist Lemon Bundt Cake Recipe, generously crowned with a vibrant, zesty lemon glaze. This cake is a true masterpiece, offering the quintessential balance of sweet and tangy flavors that lemon lovers crave. It’s the perfect dessert to brighten any day, from a casual family gathering to an elegant special occasion, promising a burst of sunshine in every bite.
Why This Moist Lemon Bundt Cake Will Be Your New Favorite
What makes this particular lemon bundt cake stand out from the rest? It’s all in the details. We’ve meticulously crafted this recipe to ensure every slice is bursting with rich, authentic lemon flavor, complemented by an exceptionally moist and tender crumb. The secret lies in a perfect blend of fresh lemon zest and juice infused directly into the batter, alongside the use of buttermilk which guarantees that coveted tenderness. But the true crowning glory is the simple yet intensely flavorful lemon glaze, which seeps into the cake, adding an extra layer of moisture and a delightful citrus kick. This isn’t just a cake; it’s an experience – a ray of sunshine in dessert form that will have everyone asking for seconds!
A Citrus Obsession: Why We Love Lemon Desserts
There’s something undeniably captivating about the bright, invigorating flavor of lemon. Its ability to effortlessly balance sweetness with a refreshing tang makes it a powerhouse ingredient in the world of desserts. Lately, I’ve found myself completely smitten, creating a delightful array of lemon-infused treats. From the simple joy of homemade lemonade and a creamy lemon pudding graham cracker dessert, to charming mini lemon hand pies and perfectly portioned lemon cupcakes, my kitchen has been a citrus wonderland. I’ve even ventured into lemon cake mix cookies and the unexpectedly fun lemon jello shots. My latest obsession, and the star of today’s post, is this wonderfully rich and moist lemon bundt cake.
For those times when you crave that lemon goodness but need a quicker solution, our easy lemon bundt cake with cake mix is a fantastic option. However, if you’re ready for a homemade baking adventure that yields truly spectacular results, this recipe is incredibly rewarding and well worth the effort.
And if you find yourself leaning towards other fruity delights, don’t fret! Our scrumptious strawberry yogurt pound cake offers a completely different, yet equally delightful, flavor profile for when you’re in the mood for something red and luscious instead of yellow and zesty.
The Secret to a Perfectly Moist & Flavorful Lemon Bundt Cake
Achieving a truly moist bundt cake, especially one bursting with citrus, involves a few key techniques and ingredients. Firstly, using room temperature butter and eggs is non-negotiable. This allows them to cream together properly with the granulated sugar, incorporating air and creating a light, fluffy base for your batter. Cold ingredients emulsify poorly, leading to a denser, less airy cake. Plan ahead and take them out of the refrigerator an hour or two before you begin baking.
Our recipe calls for a generous amount of fresh lemon zest. Don’t skip this! Zest contains the lemon’s essential oils, providing a much more intense and aromatic flavor than juice alone. When zesting, be sure to only get the bright yellow part, avoiding the bitter white pith underneath, which can impart an undesirable taste. The finely grated zest will infuse the entire cake with its vibrant essence.
Buttermilk plays a crucial role in the cake’s tenderness and moisture. Its acidity reacts with the baking soda, helping the cake rise beautifully and creating a fine, delicate crumb. If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of fresh lemon juice or white vinegar to regular milk (dairy or non-dairy works) and letting it sit for 5-10 minutes until it slightly curdles. This simple trick provides the necessary acidity for the chemical reaction.
The baking process itself is also vital. A properly greased bundt pan is essential to prevent sticking and ensure your beautiful cake releases easily. We recommend thoroughly coating your pan with softened butter or a generous amount of non-stick baking spray (the kind with flour already mixed in) to every nook and cranny. Then, lightly flour the pan, tapping out any excess. For extra security, you can chill the greased and floured pan in the freezer for 5-10 minutes before adding the batter. Baking at the specified temperature for the correct duration prevents the cake from drying out while ensuring it’s cooked through. Keep a close eye on the cake as it bakes; a toothpick inserted into the center should come out clean when it’s ready, signaling perfect doneness.
Crafting the Irresistible Lemon Glaze
No lemon bundt cake is complete without its signature glaze. This simple yet essential component elevates the cake from delicious to extraordinary. Our zesty lemon glaze is made with just a few humble ingredients: butter, granulated sugar, and fresh lemon juice. Heating these gently together over medium-low heat ensures the sugar dissolves completely, creating a smooth, glossy, and perfectly pourable consistency that will cling beautifully to your cake.
The timing of the glaze application is key to achieving maximum flavor and moisture infusion. We recommend preparing the glaze immediately after removing the cake from the oven. While the cake cools completely in the pan, the glaze will be ready. Once the cake has completely cooled and been inverted onto your serving plate or cake stand, it’s time for the magic. Gently poke small holes over the entire surface of the cake with a skewer or toothpick. This thoughtful step allows the warm glaze to slowly seep into the cake, infusing every fiber with even more delightful lemon flavor and moisture, making every bite incredibly succulent and flavorful. Pour the glaze slowly and evenly over the top of the cake, allowing it to cascade gracefully over the bundt’s ridges and down the sides for that classic, inviting look.
Perfect Pairings: Serving Your Lemon Bundt Cake
While this Moist Lemon Bundt Cake is absolutely divine on its own, a few thoughtful accompaniments can elevate your dessert experience even further. I particularly love serving slices with a generous handful of fresh, seasonal berries – think vibrant raspberries, plump blueberries, or thinly sliced strawberries. The slight tartness of the berries provides a wonderful contrast to the cake’s sweetness, highlighting its bright lemon notes and adding a burst of fresh flavor and color.
For an extra touch of indulgence, consider serving a slice warm with a scoop of premium vanilla bean ice cream or a refreshing berry sorbet. The melting ice cream or sorbet will mingle with the glaze, creating a delightful, creamy, or fruity sauce that enhances the cake’s richness. A dollop of freshly whipped cream is another classic choice that adds a light, airy texture and richness without overpowering the delicate lemon flavor. This versatile cake also pairs beautifully with a warm cup of herbal tea for a cozy afternoon treat, or a light, crisp white wine or sparkling prosecco for an adult gathering, creating a sophisticated dessert experience. No matter how you choose to enjoy it, this lemon bundt cake promises an incredible and memorable finish to any meal or a delightful stand-alone treat.
Frequently Asked Questions About Lemon Bundt Cake
Q: How do I store leftover lemon bundt cake?
A: To keep your lemon bundt cake fresh and moist, store it in an airtight container at room temperature for up to 3-4 days. For slightly longer storage and to ensure maximum freshness, you can refrigerate it for up to a week. Always make sure it’s well-covered to prevent it from drying out and absorbing other odors from the fridge.
Q: Can I freeze this lemon bundt cake?
A: Yes, this lemon bundt cake freezes beautifully! Once completely cooled, wrap the entire cake or individual slices tightly in plastic wrap, then add an additional layer of aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. To thaw, simply place it overnight in the refrigerator or at room temperature for a few hours. For best results, if you are freezing an unglazed cake, add the fresh glaze after thawing for that perfect finish.
Q: What if I don’t have a bundt pan? Can I still make this recipe?
A: Absolutely! While the bundt pan gives the cake its distinctive and elegant shape, you can certainly bake this recipe in other pans. A 9×13 inch baking pan would work well, but the baking time will be significantly shorter (around 40-50 minutes). Alternatively, two 9-inch round cake pans can be used, again adjusting baking time accordingly. Always keep an eye on the cake and use the toothpick test for doneness, as baking times can vary with different pan types and oven calibrations.
Q: Can I use bottled lemon juice for the recipe, or is fresh essential?
A: While fresh lemon juice is always highly recommended for the absolute best and brightest flavor, especially when paired with the zest, you can use bottled lemon juice in a pinch for the cake batter. However, be aware that the flavor might not be as vibrant and nuanced as freshly squeezed. For the glaze, fresh lemon juice is particularly important; its authentic tang and acidity contribute significantly to the glaze’s perfect balance and shine, so try to use fresh if possible for that component.
Q: How do I prevent my bundt cake from sticking to the pan?
A: The key to a successful bundt cake release is thorough greasing! Use a pastry brush to apply a generous layer of softened butter or a baking spray that contains flour (like Baker’s Joy or a homemade equivalent) to every single nook and cranny of your bundt pan. Then, dust the entire interior with flour, tapping out any excess. For an extra layer of security, you can chill the greased and floured pan in the freezer for 5-10 minutes before pouring in the batter. This helps the coating adhere and create a barrier for easy release.
Other Lemon Delights & Cake Recipes You’ll Love
If you’ve fallen in love with this recipe and crave more citrusy goodness, you are definitely going to adore our classic lemon bars, the delightfully moist lemon poke cake, and our elegant lemon layer cake recipe. For a broader selection of sweet treats, don’t forget to check out all our amazing cake and cupcake recipes!
Lemon Bundt Cake
Author: Jaclyn
Equipment
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Wilton Perfect Results Non-Stick Fluted Tube Pan
Ingredients
For the Cake:
- 1 cup unsalted sweet cream butter room temp
- 2 cup granulated sugar
- 3 large eggs room temp
- 3 cups unbleached all-purpose flour sifted
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 Tablespoons lemon zest tightly packed
- 2 Tablespoons fresh lemon juice
For the Glaze:
- 1/3 cup unsalted sweet cream butter room temp
- 3/4 cup granulated sugar
- 4 Tablespoons fresh lemon juice
Instructions
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Preheat oven to 325 degrees F (160 C). Generously grease a 10″ bundt pan and set aside, making sure to coat all crevices thoroughly.
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In a large mixing bowl, cream together the softened room temperature butter & granulated sugar until the mixture is light, fluffy, and pale in color.
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Add the large eggs, one at a time, beating each egg well into the mixture directly after it was added to ensure full incorporation.
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In a separate, second bowl, sift together the unbleached all-purpose flour, baking soda, and salt. This step ensures an even distribution of leavening agents and prevents lumps.
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Gradually incorporate the dry flour mixture into the wet egg mixture, adding it a few spoonfuls at a time, alternating with splashes of buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
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Gently stir in the fresh lemon juice and tightly packed lemon zest until just incorporated.
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Pour the prepared batter evenly into the greased bundt pan. Bake on the middle rack of your preheated oven at 325 degrees F for approximately 1 hour and 5 minutes. The cake is done when it visibly pulls away from the sides of the pan and a wooden skewer or toothpick inserted into the center comes out clean. When the cake is done, remove it from the oven and allow it to cool completely in the bundt pan on a wire rack. Do not attempt to remove it from the bundt pan until it is fully cooled, as this can cause it to break.
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Begin preparing the lemon glaze immediately after removing the cake from the oven. Add the glaze ingredients (butter, granulated sugar, and fresh lemon juice) to a small saucepan. Heat over medium-low heat, stirring often until the butter is completely melted and the sugar is fully dissolved, creating a smooth, clear glaze.
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Once the cake has completely cooled, carefully invert the cake onto a serving plate or cake stand. Using a skewer or toothpick, poke several holes evenly across the top surface of the cake. Then, pour the prepared warm glaze slowly and evenly over the top of the cake, allowing it to seep into the holes and cascade down the sides.
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Serve your delightful lemon bundt cake with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream, if desired, for an extra touch of indulgence.
Notes for Best Results
Nutrition
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