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.
You will need FOUR medium to large lemons for this cake. You’ll need a:
- lemon zester – to peel all that zest off of all those lemons
- 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!
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. 🙂
Please let me know if you try this Glazed Lemon Bundt Cake, and how you like it!
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A delicious dense bundt cake bursting with lemons. A perfect springtime delight!
- 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
- 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
Preheat oven to 350 degrees. Prepare a bundt pan by spraying sides with baking spray.
In a large standing mixer, cream the butter and sugar until creamy. Add eggs, sour cream, milk, and vanilla. Mix again.
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.
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.
Pour batter into bundt pan. Smooth the top so that it is evenly distributed.
Bake for approximately 45 minutes, or until done in the center. Be careful to not over-bake.
Zest one lemon. Set aside.
Mix together the glaze by squeezing the lemon into a small bowl. Add powdered sugar, vanilla, and food coloring, and mix well.
When cake is still slightly warm, drizzle glaze over the top. Add zest.
Store cake on counter in an airtight container for approximately 4-5 days. You can also freeze for up to 2-3 months.