Nothing beats the bright burst of citrus that comes from a perfectly baked glazed lemon bundt cake. We’ve perfected this classic recipe that transforms simple pantry ingredients into an elegant dessert that’s both stunning and irresistibly delicious. The distinctive ring shape of a bundt cake isn’t just beautiful – it ensures even baking and creates the perfect canvas for our glossy lemon glaze.
This moist and tender cake delivers intense lemon flavor in every bite while maintaining that coveted fine crumb texture we all crave. The secret lies in using both fresh lemon juice and zest plus a touch of buttermilk for extra richness.
Whether you’re hosting a spring gathering or simply want to brighten up your dessert table, this glazed lemon bundt cake delivers bakery-quality results right from your home kitchen. We’ll show you exactly how to achieve that picture-perfect glaze that cascades beautifully down the cake’s fluted sides.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of moistness and bright lemon flavor in our bundt cake. These premium ingredients work together to deliver the exceptional texture and taste we described earlier.
For the Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 cup buttermilk, room temperature
- 1/4 cup vegetable oil
For the Lemon Glaze
- 2 cups powdered sugar, sifted
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 2 tablespoons whole milk
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
Equipment Needed
Creating our perfect glazed lemon bundt cake requires exact tools that ensure professional results every time. We recommend gathering these essential pieces before starting to streamline your baking process.
Essential Baking Equipment:
- 12-cup Bundt pan – This specialized pan creates the cake’s signature ridged shape and ensures even heat distribution throughout the batter
- Stand mixer with paddle attachment – Provides consistent mixing power for creaming butter and sugar to the perfect light and fluffy texture
- Large mixing bowls – Multiple bowls allow us to separate wet and dry ingredients for proper incorporation
- Wire cooling rack – Elevates the finished cake for optimal air circulation during the cooling process
Preparation Tools:
- Microplane or fine zester – Essential for extracting maximum flavor from fresh lemon zest without bitter white pith
- Measuring cups and spoons – Accurate measurements ensure consistent results with each batch
- Rubber spatula – Perfect for folding ingredients together and scraping down bowl sides
- Small saucepan – Needed for warming milk to room temperature if required
Finishing Equipment:
- Medium whisk – Creates smooth glaze consistency without lumps
- Small mixing bowl – Ideal size for preparing the lemon glaze
- Offset spatula or spoon – Provides control when drizzling glaze over the cooled cake
Having these tools ready transforms the baking experience from stressful to enjoyable. Our 12-cup bundt pan remains the most critical piece since it shapes our cake’s distinctive appearance and promotes even baking throughout the dense batter.
Instructions
Let’s create this stunning glazed lemon bundt cake step by step. We’ll guide you through each stage to ensure perfect results every time.
Prep the Pan and Oven
Preheat your oven to 325°F for optimal baking conditions. Generously coat your 12-cup bundt pan with baking spray, making sure to reach every groove and crevice of the intricate design. We recommend using a pastry brush to apply butter if you prefer that method, then dust lightly with flour for extra insurance against sticking.
Make the Cake Batter
Whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt in a large mixing bowl. Set this dry mixture aside while we prepare the wet ingredients.
Beat 1 cup unsalted butter with 1¾ cups granulated sugar in your stand mixer using the paddle attachment until the mixture becomes pale and fluffy, about 4-5 minutes. Add 4 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract until fully incorporated.
Combine ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, 1 cup buttermilk, and ¼ cup vegetable oil in a separate bowl. Alternate adding the flour mixture and the lemon mixture to the butter mixture, beginning and ending with the flour. Fold gently until just combined, being careful not to overmix the batter.
Bake the Cake
Pour the batter evenly into your prepared bundt pan, spreading it gently with a rubber spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The cake should spring back lightly when touched and begin to pull away slightly from the pan edges.
Cool the Cake
Allow the cake to cool in the pan for exactly 15 minutes on a wire cooling rack. This timing prevents the cake from breaking while ensuring it releases cleanly from the pan. Carefully invert the cake onto the wire rack and lift the pan away slowly. Let the cake cool completely for at least 1 hour before applying the glaze, as any residual heat will cause the glaze to run off rather than set properly.
Make the Lemon Glaze
While our bundt cake cools completely we can prepare the tangy lemon glaze that transforms this dessert into a stunning centerpiece. The glaze requires powdered sugar as our base combined with fresh lemon juice and zest to create that perfect balance of sweetness and citrus brightness.
We start by sifting 2 cups of powdered sugar into our small mixing bowl to eliminate any lumps that could create an uneven texture. Fresh lemon juice goes in next as we gradually add 3-4 tablespoons while whisking continuously. The mixture will appear thick at first but transforms into a smooth pourable consistency as we incorporate each addition of lemon juice.
Our microplane zester becomes essential again as we add 1 tablespoon of fresh lemon zest directly into the glaze mixture. The zest distributes aromatic oils throughout the glaze and intensifies the lemony flavor profile we’ve built throughout this recipe.
Temperature control matters significantly when creating the perfect glaze consistency. We add 2 tablespoons of whole milk at room temperature to achieve the ideal pourable texture that will coat our bundt cake beautifully. Cold milk can cause the glaze to seize and become lumpy.
A pinch of salt enhances all the flavors in our glaze while 1/2 teaspoon of vanilla extract adds depth and rounds out the citrus notes. We whisk everything together until completely smooth and glossy.
The final step involves testing our glaze consistency by lifting the whisk and watching how the mixture drizzles back into the bowl. Perfect glaze should create a ribbon that dissolves back into itself within 3-4 seconds. We can adjust by adding more lemon juice for a thinner consistency or more powdered sugar if we need to thicken it slightly.
Our finished glaze should have a bright white color with visible flecks of lemon zest throughout. The aroma will be intensely lemony and sweet with a smooth texture that coats the back of our spoon without being too thick or runny.
Glaze the Cake
The final transformation of our lemon bundt cake begins with ensuring the cake has cooled completely. We must resist the temptation to glaze a warm cake as the heat will cause the glaze to melt and soak in unevenly rather than creating that beautiful glossy coating we desire.
Position the cooled cake on our wire cooling rack placed over a large baking sheet or parchment paper. This setup catches any drips and makes cleanup effortless. Our prepared glaze should flow smoothly and coat the back of a spoon when ready for application.
Starting at the highest point of the bundt cake, we pour the glaze in a steady stream while slowly rotating the cake. The glaze naturally flows down the ridges and curves, creating an elegant cascading effect. We can use a spoon to drizzle additional glaze over any areas that appear less covered.
Working quickly but deliberately, we ensure even coverage by gently guiding the glaze with our spoon where needed. The beautiful ring shape of the bundt cake allows the glaze to pool slightly in the center while flowing gracefully down the outer edges.
Allow the glazed cake to sit undisturbed for 10 to 30 minutes until the glaze sets and hardens slightly. During this time, the glaze transforms from a flowing liquid into a glossy, slightly firm coating that holds its shape when sliced.
Our finished glazed lemon bundt cake now displays the perfect balance of visual appeal and flavor enhancement. The bright white glaze provides stunning contrast against the golden cake while delivering that essential tangy sweetness that makes each bite memorable.
Storage and Serving Tips
Proper storage ensures our glazed lemon bundt cake maintains its fresh flavor and moist texture for days after baking. We recommend several storage methods depending on how quickly you plan to serve the cake.
Room Temperature Storage
We can store our glazed bundt cake at room temperature for optimal texture and flavor. Place the cake in an airtight container or cover it completely with aluminum foil or plastic wrap. This method keeps the cake fresh for up to 3 days while preserving the glaze’s perfect consistency.
Refrigeration Method
Refrigerating our glazed lemon bundt cake extends its freshness significantly. Store the cake in an airtight container to prevent it from absorbing other flavors from the refrigerator. The cake will maintain its quality for 4 to 5 days when properly refrigerated.
| Storage Method | Duration | Container Requirements |
|---|---|---|
| Room Temperature | 3 days | Airtight container or foil/plastic wrap |
| Refrigeration | 4-5 days | Airtight container |
| Freezing | 2 months | Plastic wrap + foil |
Long Term Freezing
We can freeze our glazed bundt cake for extended storage without sacrificing quality. Wrap the completely cooled cake tightly in plastic wrap first, then cover with aluminum foil for added protection. The cake maintains its delicious flavor and texture for approximately 2 months in the freezer. Thaw the frozen cake overnight in the refrigerator before serving.
Optimal Serving Temperature
We achieve the best flavor and texture by serving our cake at the proper temperature. Allow refrigerated or frozen cake to sit at room temperature for 20 to 30 minutes before serving. This resting period brings out the cake’s full lemon flavor while ensuring the perfect tender crumb texture.
Presentation Enhancement
We can elevate our glazed lemon bundt cake’s appearance with simple yet elegant garnishes. Consider adding candied lemon slices around the base or fresh lemon zest sprinkled over the glaze. Edible flowers create a stunning finishing touch that transforms our cake into a centerpiece worthy of any special occasion.
Conclusion
This glazed lemon bundt cake delivers everything we’ve promised – bright citrus flavor moist texture and stunning presentation that’ll impress any crowd. We’ve shared our tried-and-tested techniques to help you create bakery-quality results in your own kitchen.
The combination of fresh lemon juice zest and that glossy glaze creates a dessert that’s both visually striking and absolutely delicious. Whether you’re hosting a dinner party or treating your family this cake never fails to deliver that perfect balance of sweet and tangy.
With proper storage techniques you’ll enjoy this cake for days and the simple ingredient list makes it accessible for bakers of all skill levels. We’re confident this recipe will become a staple in your baking repertoire.
Frequently Asked Questions
What makes this lemon bundt cake so moist?
The cake’s exceptional moistness comes from a combination of buttermilk, vegetable oil, and fresh lemon juice. Buttermilk adds tenderness and tang, while the oil keeps the cake moist longer than butter alone. The fresh lemon juice and zest provide vibrant citrus flavor while contributing to the cake’s soft, fine crumb texture.
What size bundt pan should I use for this recipe?
Use a 12-cup bundt pan for this recipe. This size ensures the cake bakes evenly and maintains the signature bundt shape. The pan’s design promotes proper heat distribution, resulting in a golden exterior and perfectly cooked interior. Make sure to properly grease and flour the pan to prevent sticking.
How long should I bake the lemon bundt cake?
Bake the cake at 325°F for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The lower temperature ensures even baking throughout the thick bundt shape without over-browning the exterior.
When should I apply the glaze to the bundt cake?
Apply the glaze only after the cake has completely cooled to room temperature. This typically takes 1-2 hours after removing from the oven. If you glaze a warm cake, the glaze will melt and soak into the cake instead of creating the desired glossy coating on top.
How do I make the perfect lemon glaze consistency?
Start by sifting powdered sugar, then gradually whisk in fresh lemon juice until smooth. Add room temperature milk one tablespoon at a time until the glaze is pourable but not too thin. It should coat the back of a spoon and flow smoothly over the cake without being runny.
How should I store the glazed lemon bundt cake?
Store the glazed cake at room temperature in an airtight container for up to 3 days, or refrigerate for 4-5 days. For longer storage, wrap tightly and freeze for up to 2 months. Before serving refrigerated or frozen cake, let it sit at room temperature for 20-30 minutes for best flavor and texture.
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. The unglazed cake can be wrapped and stored for 2-3 days at room temperature or frozen for up to 2 months. You can also make the glazed cake 1-2 days in advance, as the flavors actually improve over time when properly stored.
What equipment do I need to make this bundt cake?
Essential equipment includes a 12-cup bundt pan, stand mixer with paddle attachment, mixing bowls, wire cooling rack, microplane zester, measuring cups and spoons, rubber spatula, small saucepan, and whisk. Having the right tools ensures professional results and makes the baking process much more enjoyable and efficient.
