Cooking with Toti
cookingwithtoti.com/recipes/glazed-lemon-bundt-cake
Glazed Lemon Bundt Cake
Soft, buttery, and bright with fresh lemon zest — finished with a light lemon glaze.
Serves
12
Time
1 hr 10 min
A simple, soft, buttery lemon Bundt cake with fresh lemon zest and a light lemon glaze. The cake itself isn’t overly sweet, and the fresh lemon gives it a bright flavor. Perfect with coffee, for dessert, or whenever you want an easy homemade cake.
Instructions
Bake the cake
- 1
Preheat the oven to 350°F. Grease your Bundt pan very well, making sure to get into all the grooves.
- 2
In a large mixing bowl, beat the softened butter and sugar together until creamy.
- 3
Add the lemon zest and continue mixing so all that fresh lemon flavor gets incorporated into the butter.
- 4
Add the eggs, followed by the juice of ½ lemon and the vanilla. Mix until combined.
- 5
In a separate bowl, combine the flour, baking powder, and salt.
- 6
Gradually add the dry ingredients to the butter mixture and mix until just combined.
- 7
Add the 1 cup milk at the end and mix just until you have a smooth batter. Don’t overmix.
- 8
Pour the batter into the prepared Bundt pan and smooth the top.
- 9
Bake at 350°F until golden and a toothpick inserted into the center comes out clean — start checking around 45–50 minutes. A larger or deeper Bundt may need a little longer.
- 10
Let the cake cool in the pan before carefully turning it out onto a serving plate.
Make the lemon glaze
- 1
Mix the juice from the remaining ½ lemon with 2–3 tbsp powdered sugar, a splash of heavy whipping cream, and just a little water.
- 2
Adjust it however you like — more powdered sugar for a thicker glaze, a little more water for a thinner one.
- 3
Drizzle generously over the cooled cake and let it run down the sides.
Toti’s Tips
- ✓Use the zest, not just the juice. The lemon oils live in the peel, so zest gives you real lemon flavor while juice alone mostly adds tang and extra liquid.
- ✓Beat the butter and sugar with the zest mixed in early so the oils rub into the fat and spread through the whole batter instead of sitting in clumps.
- ✓Cutting the sugar to 1½ cups keeps the cake pleasant and sweet without drowning out the fresh lemon taste.
- ✓Mix the flour in just until combined once you add it. Overmixing develops gluten and turns a tender crumb into a tougher, chewier one.
- ✓Grease every groove of the Bundt pan generously, since lemon batters are delicate and any sticking spot will tear the cake when you unmold it.
- ✓Let the cake cool in the pan before turning it out. A hot cake is fragile and can break apart, while a slightly cooled one holds its shape.
- ✓Adjust the glaze thickness with powdered sugar or water to taste. More sugar sets it thicker so it clings to the ridges, more water makes it thin enough to run down the sides.
More photos
Get my free e-book — 7 quick & easy dinners + 3 sweet bonus desserts
The weeknight dinners my kids actually ask for seconds of, plus the sweet treats — with photos from my own kitchen.
Free PDF · Unsubscribe anytime
