Moist Lemon Bundt Cake with Lemon Glaze

lemon bundt cake with a spoon dripping glaze on it

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5 from 1 vote

Moist Lemon Bundt Cake with Lemon Glaze

This moist Lemon Bundt Cake with Lemon Glaze is soft, bursting with zesty lemon flavor in every bite.

Prep Time40

Cook Time55

Total Time2 45

Course: Appetizer, Dessert, Snack, Sweet treats

Cuisine: American

Servings: slices

Calories: 362kcal

Author: Claudy

Equipment

Ingredients

For the Lemon Bundt Cake

2¾ cups All-purpose flour
¼ teaspoon Salt
1 ¼ teaspoon Baking powder
¼ teaspoon Baking soda
2 cups Granulated sugar
3 tablespoons Lemon zest about 3 lemons
1 cup Butter if using unsalted butter, double the Kosher salt
4 Large eggs
½ cup Sour cream or full-fat Greek yogurt
¼ cup Fresh lemon juice
½ cup Half & half

Lemon Syrup

½ cup Lemon juice
½ cup Sugar
2 tablespoons Lemon zest

Lemon Glaze:

1 ½ cups Powdered sugar sifted
3 tablespoons Lemon syrup

US Customary - Metric

Instructions

For the lemon bundt cake:

Set your oven to 350ºF and let it preheat.
Generously spray a 12-cup bundt pan with baking spray or grease with butter and dust with flour, ensuring all the crevices are well coated. (see recipe note)
Combine the flour, salt, baking soda, and baking powder in a separate medium-sized bowl. Give it a good whisk and set this dry mix aside.
2¾ cups All-purpose flour, ¼ teaspoon Salt, 1 ¼ teaspoon Baking powder, ¼ teaspoon Baking soda
Grate the lemons to collect the zest, then combine the zest and sugar in a mini food processor. Pulse until the zest is pulverized into the sugar. You can also mix the zest and sugar in a small bowl and massage it with your fingers. This step helps release the oils from the zest, intensifying the flavor and aroma. Set this lemony sugar aside for now.
2 cups Granulated sugar, 3 tablespoons Lemon zest
Cream the butter with an electric mixer on medium speed with a paddle attachment in a large mixing bowl of a stand mixer for about 2 minutes.
1 cup Butter
Add the lemon-sugar mixture and beat for another 2 minutes or until the butter becomes fluffy and paler.
One at a time, add the eggs, mixing well after each addition to thoroughly blend them into the batter.
4 Large eggs
Pour in the sour cream and lemon juice, then mix briefly on low speed to bring everything together.
½ cup Sour cream or full-fat Greek yogurt, ¼ cup Fresh lemon juice
Add half of the dry ingredients to the wet mixture.Mix on low just until the dry ingredients are mostly incorporated.
½ cup Half & half
Add all the milk at once and stir on low until just combined. Now add the remaining flour mixture and mix until there are no dry streaks.
Pour the batter into your prepared bundt pan, spreading it evenly with a silicone or offset spatula.
Bake in the preheated oven for 45 to 65 minutes, remembering that baking times may vary slightly depending on your oven.
If the top starts to brown too quickly but the inside still needs time, loosely tent the pan with aluminum foil to prevent burning. (see recipe note)
The cake is ready when the center feels firm to the touch, and a toothpick inserted comes out clean.

For the lemon simple syrup:

As the cake bakes, prepare the syrup so it's ready as soon as the cake comes out of the oven.
Combine the lemon juice, zest, and sugar in a small saucepan.
½ cup Lemon juice, ½ cup Sugar, 2 tablespoons Lemon zest
Bring the mixture to a boil, then turn off the heat once the sugar fully dissolves. Strain the lemon zest out using a sieve over a small bowl. Set the syrup aside for later.
Once the cake is out of the oven, let it sit in the pan for about 5 minutes. Then, poke small holes over the top using a fork or wooden skewer.
Remove three tablespoons of the lemon syrup and set it aside. Slowly pour the remaining lemon syrup over the warm cake, allowing it to soak in.
Let the cake sit for an additional 30 minutes in the pan to absorb the syrup.
Carefully invert the cake onto a wire rack and let it cool completely before glazing or slicing. (See recipe note)

For the lemon glaze:

To make the lemon glaze, whisk 3 tablespoons of the lemon syrup in a small bowl with the powdered sugar. A whisk works best. If the glaze is too thin, add more powdered sugar. If the glaze is too thick, add a little milk, one tablespoon at a time.
1 ½ cups Powdered sugar, 3 tablespoons Lemon syrup
When the cake is completely cooled, drizzle the glaze over the top, reserving a little for serving if desired.

Notes

If baking spray was used to coat the Bundt pan, flip it over onto paper towels to prevent the spray from pooling at the bottom.
If the cake has a high domed center, use a serrated knife to cut off the top of the dome. This will allow the cake to sit level when flipped over.
The butter, half-and-half, and the fresh eggs should be at room temperature for baking. Remove them from the refrigerator while you prep the other ingredients. The butter should be at room temperature so take it out at least an hour before using.
Between the lemon zest and juice used in this recipe, you will need about 8-10 lemons. This does not include any lemons used as garnish.
If you don’t have a Bundt pan, bake this cake in a 9x13 pan. Adjust baking time down.
Save a little of the lemon glaze to pour on slices of cake when serving.

Nutrition