Glazed Lemon Bundt Cake

 Glazed Lemon Bundt Cake is the perfect way to welcome spring. You need FOUR fresh lemons for this cake, and you’ll know why when you take a bite. So good! So lemon-y.

Gimme all the lemons and fruit filled desserts. I smell spring and it starts with Glazed Lemon Bundt Cake!

Truth be told, I’m less about chocolate (fooled you, didn’t I?!) and more about lemon, blueberry, strawberry, and raspberry everything. I love fruit, and anytime I can mix it with something sweet, I’m IN.

#fruitlover

You will need FOUR medium to large lemons for this cake.

You’ll also need the following..

1. lemon zester – to peel all that zest off of all those lemons
2. citrus juicer – to squeeze all the juice from all those lemons

Three lemons are used in the cake, and one is used for the glaze.

SO many lemons!

There is some history behind this bundt cake.

When I originally started testing this cake, I was trying to concoct something for my lil bro’s 50th birthday (back in January). However, this turned out to be more of a pound cake because it’s pretty dense, and I think my brother wanted something lighter. But hey, it’s a dang good cake – and pretty too.

To create the recipe, I started with my Glazed Lemon Poppyseed Muffin recipe, and adjusted it to make more batter. I substituted some white sugar for some brown, omitted the poppyseed and the yogurt, added some milk, and creamed the butter with the sugar instead of melting it. Both recipes have fresh lemon juice plus zest which is the key to making a good lemon sweet treat, or in this case, bundt cake.

For a delicious lemon cupcake recipe (MORE lemons!), head over here. 🙂

#lemoneverything

What I shared last year: Frozen Grasshoppers

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5 from 2 votes

Print

Glazed Lemon Bundt Cake

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

A delicious dense bundt cake bursting with lemons. A perfect springtime delight!

Course: Dessert

Cuisine: American

Keyword: lemon bundt cake

Servings: 12 servings

Calories: 469 kcal

Author: Sue Ringsdorf

Ingredients

For the cake:

• 3/4 cup unsalted butter - at room temperature
• 1 cup sugar
• 1/2 cup brown sugar
• 4 large eggs
• 1 1/4 cups sour cream
• 1/4 cup milk
• 2 teaspoons vanilla
• 3 large lemons (use ZEST and JUICE from all three lemons) - approx 3T lemon zest plus just under 2/3 cup juice
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the glaze:

• 3 Tablespoons fresh lemon juice - from one lemon
• 2 cups powdered sugar - more or less, depending on desired consistency
• 1 teaspoon vanilla
• 1/2 teaspoon yellow food coloring
• 1 Tablespoon lemon zest - from one lemon

Instructions

For the cake:

1. Preheat oven to 350 degrees. Prepare a bundt pan by spraying sides with baking spray.

2. In a large standing mixer, cream the butter and sugar until creamy. Add eggs, sour cream, milk, and vanilla. Mix again.

3. Take the lemons, and zest and juice them. You should get approximately 3 tablespoons zest and just under 2/3 cup juice. Add to the mixer and combine.

4. In a separate bowl, mix together the dry ingredients - the flour, baking soda, baking powder, and salt. Slowly add to the mixer until just combined.

5. Pour batter into bundt pan. Smooth the top so that it is evenly distributed.

6. Bake for approximately 45 minutes, or until done in the center. Be careful to not over-bake.         

For the glaze:

1. Zest one lemon. Set aside.

2. Mix together the glaze by squeezing the lemon into a small bowl. Add powdered sugar, vanilla, and food coloring, and mix well.

3. When cake is still slightly warm, drizzle glaze over the top. Add zest.

Recipe Notes

Store cake on counter in an airtight container for approximately 4-5 days. You can also freeze for up to 2-3 months. 

Nutrition Facts

Glazed Lemon Bundt Cake

Amount Per Serving

Calories 469 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 10g 50%

Cholesterol 105mg 35%

Sodium 238mg 10%

Potassium 150mg 4%

Total Carbohydrates 71g 24%

Sugars 46g

Protein 6g 12%

Vitamin A 12.1%

Vitamin C 3%

Calcium 7.2%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.