Lemon Bundt Cake with Lemon Glaze and Whipped Cream Recipe

There is something truly magical about a classic dessert that feels both timeless and special, and this Lemon Bundt Cake with Lemon Glaze and Whipped Cream Recipe fits the bill perfectly. Bright, tangy lemon flavor dances through a moist, buttery cake that’s crowned with a silky lemon glaze and the lightest dollops of whipped cream. Whether you’re serving it for a family gathering, a brunch, or an anytime treat, this cake feels like sunshine on a plate, guaranteed to bring smiles and a bit of zest to your day.

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role, blending simple pantry staples with fresh lemon to create incredible texture, flavor, and visual appeal. Each one is a building block to this charming and delicious cake.

• Unsalted sweet cream butter (1 cup): Room temperature for easy creaming and rich, tender crumb texture.
• Granulated sugar (2 cups): Adds sweetness and helps create that perfect light and fluffy structure.
• Large eggs (3, room temp): Provide structure and moisture while helping the cake rise evenly.
• Unbleached all-purpose flour (3 cups, sifted): The essential base for the cake’s tender crumb and stability.
• Baking soda (1/2 tsp): Leavening agent that gives the cake a light, airy rise.
• Salt (1/2 tsp): Enhances all the flavors and balances the sweetness perfectly.
• Buttermilk (1 cup): Adds tanginess and moisture, keeping the cake wonderfully tender.
• Lemon zest (2 tbsp, tightly packed): Infuses bold citrus aroma and flavor throughout the cake.
• Fresh lemon juice (2 tbsp): More bright lemon flavor to complement the zest.
• Unsalted sweet cream butter (2/3 cup, room temp): For creating the luscious lemon glaze.
• Powdered sugar (3/4 cup, divided): Sweetens and thickens the glaze while adding a delicate smoothness.
• Fresh lemon juice (8 tbsp): Added to the glaze for that perfect balance of sweet and tart.

How to Make Lemon Bundt Cake with Lemon Glaze and Whipped Cream Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 325 degrees Fahrenheit — the ideal baking temperature for this dense yet fluffy cake. Grease a 10-inch bundt pan thoroughly to ensure your masterpiece releases perfectly after baking.

Step 2: Cream the Butter and Sugar

In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy. This step is crucial because it traps air, giving your cake that tender, airy texture we all crave.

Step 3: Add Eggs One at a Time

Beat in the eggs one at a time, making sure each is well incorporated before adding the next. This slow addition helps the batter stay emulsified and prevents any curdling.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the flour, baking soda, and salt. Sifting not only removes lumps but also helps aerate the flour, improving the cake’s rise and texture.

Step 5: Alternate Adding Dry and Wet Ingredients

Stir the flour mixture into the egg and butter mixture in several spoonfuls, alternating with the buttermilk. Begin and end with the dry ingredients. This technique ensures the batter is smooth and well mixed without overworking it, which could make the cake tough. Don’t forget to stir in the fresh lemon juice and lemon zest to infuse that signature citrus punch.

Step 6: Bake the Batter

Pour the batter into your prepared bundt pan and slide it onto the middle rack of your oven. Bake for about 1 hour and 5 minutes, but start checking at the 1-hour mark. You’ll know it’s done when the cake pulls away slightly from the sides of the pan and a toothpick inserted into the center comes out clean.

Step 7: Prepare the Lemon Glaze

While the cake is still hot, poke small holes all over the surface. In a small pan over medium-low heat, combine the butter, half of the powdered sugar, and 4 tablespoons of lemon juice from your 8-tablespoon measure. Stir often until the butter melts and the sugar dissolves into a glossy glaze.

Step 8: Glaze the Cake and Cool

Pour half of the warm glaze evenly over the top of the cake to soak into those lovely holes. Let the cake cool completely in the pan before inverting it onto a cake stand.

Step 9: Final Glaze Layer and Whipped Cream

Once inverted, mix the remaining powdered sugar with the last 4 tablespoons of lemon juice until thickened and pour this luscious glaze over the top of the cake. Just before serving, add generous dollops of freshly whipped cream and adorn with thin lemon slices for that extra special touch.

How to Serve Lemon Bundt Cake with Lemon Glaze and Whipped Cream Recipe

Garnishes

Adding a few fresh lemon slices and billowy whipped cream dollops on top creates a stunning, inviting presentation that highlights the cake’s fresh citrus flavors. You can also sprinkle a touch of finely grated lemon zest for an extra pop of color and aroma.

Side Dishes

This cake pairs beautifully with light, fresh sides such as a mixed berry salad or a scoop of vanilla ice cream. For an afternoon tea, serve alongside mild cheeses or simply enjoy on its own with a hot cup of green tea or chamomile.

Creative Ways to Present

Try serving individual slices on colorful plates with a drizzle of additional lemon glaze on the side. For a party, cut mini wedges and serve on a platter garnished with edible flowers and fresh mint leaves to elevate that visual wow factor.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days. This keeps the cake moist and the whipped cream fresh.

Freezing

To freeze, wrap the cake well in plastic wrap and then a layer of foil to protect it from freezer burn. It will keep beautifully for up to 2 months. Thaw overnight in the fridge before serving and add fresh whipped cream just before enjoying.

Reheating

If you prefer your cake slightly warm, gently heat individual slices in the microwave for 10 to 15 seconds. Avoid overheating to preserve the whipped cream and lemon glaze texture.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used, buttermilk adds a subtle tang and tenderness that regular milk can’t replicate. If you don’t have buttermilk, try mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes before using.

How do I make homemade whipped cream for this cake?

Whip chilled heavy cream with a tablespoon of powdered sugar and a splash of vanilla extract until soft peaks form. It’s best served fresh and added just before serving for maximum fluffiness.

What if I don’t have a bundt pan?

You can bake this cake in a regular 9×13 inch pan or two 8-inch round pans. Adjust the baking time accordingly; check doneness with a toothpick. The bundt pan gives it that classic shape and elegant crust, but the taste is just as amazing in other pans.

Can this recipe be made gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking mix one-to-one. Make sure your baking soda is gluten-free too. Texture may vary slightly, but the flavor remains delightful.

Is the glaze necessary?

While the cake is delicious on its own, the lemon glaze adds incredible moistness and an intense burst of lemon flavor that takes this dessert to another level. It’s worth the extra step!

Final Thoughts

This Lemon Bundt Cake with Lemon Glaze and Whipped Cream Recipe is one of those rare treats that feels both comforting and elegant, perfect for all kinds of occasions or simply brightening an ordinary day. I encourage you to give this vibrant, luscious cake a try — it’s sure to become a beloved favorite in your recipe collection, radiating sunshine from every bite.

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