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
- ✓The lemon zest is important here — it gives the cake much more lemon flavor than juice alone.
- ✓I reduced the sugar to 1½ cups, which keeps it sweet but lets the fresh lemon come through.
- ✓Don’t overmix once the flour goes in — mix only until everything comes together for that soft crumb.
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
