Lemon cakes have long been a favorite in the world of desserts, cherished for their bright, refreshing flavor that perfectly balances sweet and tangy. The Bundt cake, with its iconic ring shape, adds a touch of elegance to this classic flavor combination, making it ideal for any occasion, whether it’s a casual family dinner or a more formal gathering. The origins of the Bundt cake can be traced back to the 1950s when it was popularized by the Nordic Ware company. The pan’s distinctive design allows for even baking, resulting in a cake that is beautifully moist on the inside with a lightly crisp exterior. This Glazed Lemon Bundt Cake is a testament to the timeless appeal of lemon desserts, combining the zesty brightness of fresh lemons with the sweetness of a sugar glaze that adds just the right amount of indulgence.

Photo byElizabeth

This cake is bursting with fresh lemon flavor, thanks to the use of both lemon juice and zest in the batter. The result is a cake that is rich, buttery, and full of citrusy goodness. The glaze, which is drizzled over the warm cake, seeps into every crevice, adding an extra layer of moisture and sweetness. The simplicity of this cake makes it a perfect dessert for lemon lovers who appreciate a treat that’s both classic and delightful.

The texture of this Bundt cake is beautifully soft and tender, with a fine crumb that melts in your mouth. The lemon glaze not only enhances the flavor but also gives the cake a gorgeous finish, making it as visually appealing as it is delicious. This Glazed Lemon Bundt Cake is a wonderful example of how a few simple ingredients can come together to create a dessert that’s truly special.

Serving Suggestions:

- Serve slices of this Glazed Lemon Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

- Pair the cake with fresh berries for a vibrant contrast in flavors and colors.

- Enjoy a slice with a cup of tea or coffee for a refreshing afternoon break.

Nutritional Information (per serving, based on 12 servings):

• • - Calories: 320
  • - Total Fat: 14g
  • - Saturated Fat: 8g
  • - Cholesterol: 85mg
  • - Sodium: 180mg
  • - Total Carbohydrates: 45g
  • - Dietary Fiber: 1g
  • - Sugars: 32g
  • - Protein: 4g

Storage Information:

- Store any leftover cake in an airtight container at room temperature for up to 3 days.

- For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 5 days. Bring to room temperature before serving.

- This cake can also be frozen. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Photo byElizabeth

Glazed Lemon Bundt Cake Recipe

Ingredients:

For the Cake:

• - 1 cup unsalted butter, softened
• - 2 cups granulated sugar
• - 4 large eggs
• - 1/3 cup freshly squeezed lemon juice
• - 1/4 cup lemon zest (about 4 lemons)
• - 3 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon baking soda
• - 1/2 teaspoon salt
• - 1 cup buttermilk
• For the Lemon Glaze:
• - 1 1/2 cups powdered sugar
• - 3 tablespoons freshly squeezed lemon juice
• - 1 tablespoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan, making sure to get into all the crevices to prevent sticking.

2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

3. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice and lemon zest.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.

6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

7. Bake the cake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the cake loosely with aluminum foil during the last 15 minutes of baking.

8. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

9. While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

10. Drizzle the glaze over the cooled cake, letting it drip down the sides. Allow the glaze to set before slicing and serving.

This Glazed Lemon Bundt Cake is a delightful treat that combines the bright, zesty flavor of lemons with the rich, buttery texture of a classic Bundt cake. The sweet lemon glaze adds a perfect finishing touch, making this cake a showstopper for any occasion. Enjoy the refreshing taste of lemon in every bite!