Lemon Drizzle Bundt Cake

Discovering this lemon drizzle bundt cake felt like finding a treasure on a rainy afternoon. The bright burst of fresh lemon flavor instantly lifted my spirits and quickly became a go-to recipe for sharing with friends.

I remember the first time I baked it for unexpected guests; the aroma filled the house and everyone kept asking when I’d make it again.

Ingredients

• All-purpose flour: I always reach for a finely sifted flour to ensure the cake stays light and fluffy.
• Baking powder and baking soda: These are my reliable allies for the perfect rise.
• Unsalted butter: Softened just right for creamy texture and rich flavor.
• Granulated sugar: Provides the right sweetness without overpowering the lemon.
• Large eggs: Room temperature eggs blend better for a smooth batter.
• Lemon zest and juice: Fresh is best – it delivers that bright, zesty punch you want.
• Whole milk: Adds moisture and a subtle creaminess.
• Pure vanilla extract: A touch of warmth to balance the lemon.
• Powdered sugar: For that silky glaze that lets the lemon shine.

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and carefully grease and flour your bundt pan. Listen for the tap of excess flour falling off as you prep the pan.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. The scent is neutral but ensures your cake rises just right.

Cream Butter and Sugar:

Beat the softened butter with sugar until light, fluffy, and pale – this usually takes 3 to 4 minutes. You’ll notice the texture change from grainy to silky smooth.

Add Eggs and Flavor:

One by one, add the eggs, mixing well after each. Stir in fresh lemon zest and vanilla extract for that aromatic lift.

Combine Lemon and Milk:

Measure and mix fresh lemon juice with the whole milk. This combo adds tang and tangibility to the batter.

Alternate Mixing Dry and Wet:

Add dry ingredients in thirds, alternating with the lemon-milk mix. Begin and end with dry ingredients. Mix gently to keep the batter tender – overmixing will work against you.

Pour and Smooth:

Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. The batter should look creamy and luscious.

Bake to Perfection:

Bake for 40 to 45 minutes until a skewer inserted in the center comes out clean. You’ll know it’s ready by the golden edges and a sweet lemon scent in your kitchen.

Prepare the Drizzle:

While baking, mix granulated sugar and fresh lemon juice until sugar dissolves completely—this drizzle is what sets the cake apart.

Cool and Soak:

Let your cake cool in the pan for 15 minutes before inverting it onto a wire rack over a tray. Poke the warm cake all over with a skewer, then slowly spoon the lemon drizzle on top, letting it sink in deeply.

Finish with Glaze:

Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle this over the fully cooled cake for a zesty finishing touch.

Save

This cake soon became more than dessert; it transformed into a symbol of comfort during family gatherings and a cheerful welcome for summer afternoons shared with close friends.

Keeping It Fresh

Remember to store this cake covered at room temperature to maintain its moistness and that fresh lemon brightness. If you want to revive it a bit the next day, a quick 10-second zap in the microwave does the trick.

Serving Ideas That Clicked

Pairing the cake with fresh berries or a dollop of whipped cream always elevates the experience. For a playful twist, a few mint leaves add a refreshing note that complements lemon beautifully.

A Time This Recipe Saved the Day

Once, when last-minute guests arrived, this cake was my secret weapon—quick to bake and always impressing with its bright flavor and tender crumb.

• Don’t forget to zest extra lemon; it gives the batter a fresh zing.
• Oh wait one more thing: be gentle mixing ingredients to keep the cake light.
• Finally, make sure your drizzle is warm enough to soak generously but not so hot it melts the cake.

Save

Thanks for spending time here baking with me. I hope this lemon drizzle bundt cake brings as much joy to your kitchen as it has to mine.

Recipe FAQ

→ How do I ensure the bundt cake stays moist?

Use room-temperature ingredients and avoid overmixing the batter. Incorporating lemon juice and milk alternately with dry ingredients helps retain moisture.

→ What’s the best way to apply the lemon drizzle?

After cooling slightly, poke holes across the cake surface with a skewer and slowly spoon the lemon drizzle over, allowing it to soak deeply.

→ Can I substitute sour cream or yogurt for milk?

Yes, using sour cream or yogurt can add richness and moisture; adjust the acidity accordingly to balance flavors.

→ How do I get a smooth lemon glaze consistency?

Whisk powdered sugar with fresh lemon juice gradually until the glaze is smooth and pourable but not too thin, perfect for drizzling.

→ What pan size is recommended for baking?

A 10-cup bundt pan ensures even baking and proper shape for this lemon-infused cake.