I’m Introduction
Lemon Glaze Bundt Cake is a classic dessert loved for its bright citrus flavor and rich buttery texture. The cake has a moist, dense crumb with a golden crust, while the tangy lemon glaze adds a refreshing sweetness. Its elegant Bundt shape makes it perfect for celebrations, tea time, or family gatherings.
Ingredients
225g (1 cup) unsalted butter, softened to room temperature.
400g (2 cups) granulated sugar.
4 large eggs, at room temperature.
1 teaspoon vanilla extract.
3 tablespoons fresh lemon zest (about 3–4 large lemons).
375g (3 cups) all-purpose flour.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon salt.
240ml (1 cup) sour cream or full-fat Greek yogurt.
60ml (1/4 cup) fresh lemon juice.
Instructions
Preheat the oven to 175°C (350°F) and generously grease and flour a 10-inch Bundt pan, making sure all the grooves are well coated so the cake releases easily.
In a large mixing bowl, beat the butter and sugar together for about 3–5 minutes until the mixture becomes light, pale, and fluffy.
Add the eggs one at a time, beating well after each addition to create a smooth batter. Stir in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice mixture. Start and finish with the flour mixture and mix gently until just combined.
Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
How to Make the Perfect Glaze
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