Zesty Glazed Lemon Bundt Cake
Zesty Glazed Lemon Bundt Cake is a delightful treat that is sure to brighten your day. This moist and tangy cake, encased in a luscious glaze, is perfect for any occasion, whether it’s a sunny afternoon tea or a celebratory gathering. With every bite, you’ll experience the perfect balance of sweet and citrusy flavors that dance on your palate, making it a dish worth making. This recipe includes step-by-step instructions that will guide you to create a show-stopping dessert that looks as good as it tastes!
Why You’ll Love This Recipe
One of the best things about Zesty Glazed Lemon Bundt Cake is its ease of preparation. This cake doesn’t require any fancy equipment or complex techniques, making it an accessible option for bakers of all skill levels. The ingredients needed are minimal yet impactful, ensuring a burst of flavor without overwhelming your pantry. It’s a family-friendly recipe that kids will love helping with, as they stir the batter and drizzle the glossy glaze on top. Quick to prepare and even quicker to bake, this cake can be made in just over an hour, allowing you to spend more time enjoying the company of family and friends.
Ingredients for Zesty Glazed Lemon Bundt Cake
- 1 cup unsalted butter, softened – A must for achieving a rich and creamy consistency.
- 1 3/4 cups granulated sugar – Adds sweetness and a delightful texture to the cake.
- 4 large eggs – These are essential for binding the ingredients and adding moisture.
- 1 tbsp lemon zest (from 2 lemons) – Provides intense lemon flavor that permeates the entire cake.
- 1/3 cup fresh lemon juice – Adds that signature zesty kick, elevating the cake.
- 2 1/2 cups all-purpose flour – The foundation of our cake, giving it structure.
- 2 tsp baking powder – Ensures the cake rises perfectly, creating a light and airy texture.
- 1/2 tsp salt – Enhances the flavors and balances the sweetness.
- 1/2 cup whole milk – Adds moisture and richness to the batter.
- 1/2 cup sour cream or Greek yogurt – For added tenderness; feel free to use either for a slight tang.
- 1 tsp vanilla extract – A classic flavor that complements lemon wonderfully.
- 1 1/2 cups powdered sugar – The base for our silky-smooth glaze.
- 2–3 tbsp fresh lemon juice – Strengthens the glaze and provides that satisfying tang.
- 1 tbsp heavy cream (optional, for richness) – Adds a velvety finish to the glaze.
Step-by-Step Directions for Zesty Glazed Lemon Bundt Cake
Prepare the Cake Batter
Begin by creaming the softened butter and granulated sugar together in a mixing bowl. Beat the mixture until it is light and fluffy, which should take about 3-5 minutes. Next, add the eggs one at a time, ensuring each is well incorporated before adding the next. Follow this with the zesty lemon zest, fresh lemon juice, and vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients. In a measuring cup, mix the milk and sour cream. Gradually add the dry mixture to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients.
Bake the Cake
Once your batter is well combined, pour it into a well-greased bundt pan and smooth the top for an even bake. Place the pan in a preheated oven at 350°F (175°C) for 45-50 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. When done, let it cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Make the Glaze
To create the tantalizing glaze, whisk together the powdered sugar and lemon juice in a bowl until you achieve a smooth and pourable consistency. If you want to add an extra touch of richness, mix in the optional heavy cream. Once the cake is completely cooled, generously drizzle the glaze over the top, allowing it to cascade down the sides, creating a beautiful, glossy finish.
Tips & Tricks
One of the best chef’s secrets for a moist bundt cake is to let your ingredients come to room temperature before you start mixing. This allows the batter to come together seamlessly. To infuse even more lemon flavor, try adding a pinch of lemon zest to the glaze. You can play around with design too: using a toothpick, create swirls in the glaze for an artistic touch. For those who like a bit of texture, consider folding in some poppy seeds or blueberries into the batter for an added crunch and burst of flavor.
Serving Suggestions & Pairings
When it comes to serving, Zesty Glazed Lemon Bundt Cake looks stunning on a cake stand, garnished with fresh lemon slices or sprigs of mint for that extra pop of color. Pair it with a refreshing glass of iced tea or a scoop of vanilla ice cream to contrast the tangy lemon flavor. For a cozy gathering, serve alongside herbed teas or aromatic coffee to enhance the delightful experience.
Nutritional Information
Zesty Glazed Lemon Bundt Cake is a delightful indulgence that’s rich in flavor but should be enjoyed in moderation. A typical slice of this cake contains approximately 350 calories, with a breakdown including 15g of fat, 55g of carbohydrates, and 4g of protein. For those conscious of their sugar intake, consider substituting powdered sugar with a sugar alternative to lighten up the glaze while keeping the flavor intact.
Storing Tips & Variations for Zesty Glazed Lemon Bundt Cake
If you find yourself with leftovers (which is rare!), store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. Alternatively, you can freeze the cake before glazing—just wrap it tightly with plastic wrap and foil for up to three months. When ready to serve, thaw it at room temperature and apply the glaze just before serving. For a healthier twist, consider using whole wheat flour or reducing the amount of sugar to create a lighter version of this delightful cake.
Conclusion for Zesty Glazed Lemon Bundt Cake
Zesty Glazed Lemon Bundt Cake is not only a treat for the taste buds but also a beautiful centerpiece for any occasion. Its easy preparation and delicious flavor make it an irresistible choice for bakers of all skill levels. So why wait? Gather your ingredients, roll up your sleeves, and enjoy the satisfaction of creating this scrumptious cake that’s sure to become a new favorite in your household!
FAQs
1. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice delivers the best flavor, bottled juice can be used in a pinch. Just be cautious about the sweetness and acidity balance.
2. Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for the best results.
3. How do I know when the cake is done baking?
The cake is done when it’s golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
4. Can I add other flavors to the cake?
Yes! Experimenting with other citrus fruits like orange or lime can give a refreshing twist to the classic lemon cake.
5. How can I make the glaze thicker?
To achieve a thicker glaze, simply add more powdered sugar until you reach your desired consistency.
Zesty Glazed Lemon Bundt Cake
Ingredients
For the Cake Batter
- 1 cup unsalted butter, softened A must for achieving a rich and creamy consistency.
- 1 3/4 cups granulated sugar Adds sweetness and a delightful texture to the cake.
- 4 large eggs Essential for binding the ingredients and adding moisture.
- 1 tbsp lemon zest (from 2 lemons) Provides intense lemon flavor.
- 1/3 cup fresh lemon juice Adds a zesty kick.
- 2 1/2 cups all-purpose flour The foundation of our cake.
- 2 tsp baking powder Ensures the cake rises perfectly.
- 1/2 tsp salt Enhances the flavors.
- 1/2 cup whole milk Adds moisture to the batter.
- 1/2 cup sour cream or Greek yogurt For added tenderness.
- 1 tsp vanilla extract Complements lemon wonderfully.
For the Glaze
- 1 1/2 cups powdered sugar Base for our silky-smooth glaze.
- 2–3 tbsp fresh lemon juice Strengthens the glaze.
- 1 tbsp heavy cream (optional) Adds a velvety finish.
Instructions
Preparation
- Cream the softened butter and granulated sugar together in a mixing bowl until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, ensuring each is well incorporated before adding the next.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix the milk and sour cream in a measuring cup.
- Gradually add the dry mixture to the wet ingredients, alternating between the two, starting and ending with the dry.
Baking
- Pour the batter into a greased bundt pan and smooth the top.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Making the Glaze
- Whisk together powdered sugar and lemon juice until smooth.
- Add optional heavy cream for an extra richness.
- Drizzle the glaze over the cooled cake.