Lemon Drizzle Bundt Cake (Printable version)
Tender bundt cake with vibrant lemon zest and tangy glaze, ideal for afternoon treats or celebrations.
# List of ingredients:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp fine salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tbsp finely grated lemon zest (about 2 lemons)
09 - 1/3 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 tsp pure vanilla extract
→ Lemon Drizzle
12 - 1/2 cup granulated sugar
13 - 1/4 cup fresh lemon juice
→ Lemon Glaze
14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tbsp fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease and lightly flour a 10-cup bundt pan, then tap out excess flour.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
05 - Combine fresh lemon juice and whole milk in a measuring cup.
06 - Add dry ingredients to the butter mixture in three parts, alternating with the lemon-milk mixture, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
07 - Pour batter evenly into the prepared bundt pan and smooth the top.
08 - Bake for 40 to 45 minutes, or until a skewer inserted in the center comes out clean.
09 - While baking, stir together granulated sugar and lemon juice in a small bowl until sugar dissolves.
10 - Cool the cake in the pan for 15 minutes, then invert onto a wire rack set over a tray.
11 - Using a skewer, poke holes in the warm cake surface and slowly spoon the lemon drizzle over, allowing it to soak in.
12 - Let the cake cool completely before glazing.
13 - Whisk powdered sugar with 2 to 3 tablespoons lemon juice until smooth and pourable. Drizzle over the cooled cake before serving.
# Expert Advice:
01 -
- This cake manages to be both moist and tender without feeling heavy, which feels like a little secret just for you.
- The balance of tangy lemon glaze and subtle sweetness makes it a standout favorite for any occasion.
02 -
- Don’t skip poking holes before adding the drizzle or your cake won’t soak up that lively lemon flavor as deeply.
- Using room temperature ingredients ensures your batter blends smoothly, avoiding lumps and giving consistent texture.
03 -
- Using freshly squeezed lemon juice every time keeps the flavor bright and authentic, never use bottled for this recipe.
- The secret that makes all the difference is letting the drizzle soak in while the cake is still warm—patience here pays off big.