Glazed Lemon Bundt Cake – flavor recipes

Why Make This Cake?

Ingredients

For the cake:

For the lemon glaze:

Equipment Needed

Method

1. Prepare the pan and oven

Preheat your oven to 175°C (350°F).
Generously grease the Bundt pan with butter or non-stick spray. Make sure to get into all the crevices.
Lightly dust with flour, then tap out the excess. Alternatively, use a baking spray that contains flour.

2. Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar

In a large bowl with an electric mixer, beat the softened butter and granulated sugar together on medium speed for 3–5 minutes, until light and fluffy.
Scrape down the sides and bottom of the bowl as needed.

4. Add the eggs, lemon, and vanilla

Add the eggs one at a time, beating well after each addition.
Beat in the lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled – that is fine.

5. Alternate dry ingredients and buttermilk

Reduce mixer speed to low.
Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Start and end with the dry ingredients.
Mix just until combined. Do not overmix.

6. Bake the cake

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Tap the pan gently on the counter to release air bubbles.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
The top should be golden brown and spring back when lightly touched.

7. Cool the cake

Let the cake cool in the pan on a wire rack for exactly 15 minutes.
After 15 minutes, invert the pan onto the wire rack and lift off the pan. If the cake sticks, tap the pan gently.
Let the cake cool completely (about 1–2 hours) before glazing.

8. Make the glaze

In a small bowl, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth.
Add more lemon juice ½ teaspoon at a time until the glaze is thick but pourable – it should slowly drizzle off the whisk.
Stir in the lemon zest if using.

9. Glaze the cake

Place the cooled Bundt cake on a serving plate or the wire rack over a baking sheet (to catch drips).
Drizzle or spoon the glaze evenly over the top, letting it run down the sides.
Allow the glaze to set for 15–20 minutes before serving.

Storage

Room temperature – cover loosely and store for up to 3 days.
Refrigerator – store in an airtight container for up to 1 week. Bring to room temperature before serving.
Freezer – wrap tightly in plastic wrap and foil. Freeze unglazed cake for up to 3 months. Thaw overnight in the refrigerator, then glaze.

Variations

Blueberry lemon – fold 1½ cups fresh or frozen (unthawed) blueberries into the batter.
Poppy seed – add 2 tablespoons poppy seeds with the dry ingredients.
Lavender lemon – add 1 tablespoon dried culinary lavender to the buttermilk and let steep for 10 minutes, then strain.
Coconut lemon – replace ½ cup of flour with ½ cup shredded unsweetened coconut.
Extra tangy – add 1 tablespoon of lemon extract along with the vanilla.

Tips for Best Results

Use room temperature ingredients – butter, eggs, and buttermilk blend more smoothly and create a better crumb.
Do not overmix the batter – mix just until the flour disappears to keep the cake tender.
Grease the Bundt pan very thoroughly – every nook and cranny. This is the most important step for a clean release.
Cool for exactly 15 minutes – too short, and the cake may break; too long, and it may stick.
Let the cake cool completely before glazing – a warm cake will absorb the glaze instead of letting it set on top.
For a thicker glaze, use less lemon juice. For a thinner, more translucent glaze, use more.
Double the glaze if you want a heavy coating or drip effect.