Description
This Lemon Bundt Cake is a moist and flavorful dessert featuring a tender crumb infused with fresh lemon zest and juice. Baked to perfection in a bundt pan and topped with a tangy lemon glaze, it makes a stunning centerpiece for any occasion. The cake is garnished with whipped cream and lemon slices, adding a fresh and creamy finish.
Ingredients
Scale
Cake
- 1 cup unsalted sweet cream butter (room temperature)
- 2 cups granulated sugar
- 3 large eggs (room temperature)
- 3 cups unbleached all-purpose flour (sifted)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons lemon zest (tightly packed)
- 2 tablespoons fresh lemon juice
Lemon Glaze
- 2/3 cup unsalted sweet cream butter (room temperature)
- 3/4 cup powdered sugar (divided)
- 8 tablespoons fresh lemon juice
Garnish
- Fresh whipping cream dollops
- Fresh lemon slices
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cake evenly.
- Prepare Pan: Grease a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cake texture.
- Add Eggs: Add the 3 large eggs one at a time, beating well after each addition to fully incorporate and build structure in the batter.
- Sift Dry Ingredients: In a separate bowl, sift together 3 cups of flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to ensure even distribution and prevent lumps.
- Alternate Flour and Buttermilk: Gradually mix the sifted dry ingredients into the egg mixture in spoonfuls, alternating with the 1 cup buttermilk, beginning and ending with the dry ingredients to maintain proper batter consistency.
- Add Lemon Flavor: Stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of tightly packed lemon zest to infuse the cake with fresh citrus flavor.
- Pour Batter: Pour the fully mixed batter into the greased bundt pan, spreading evenly.
- Bake: Place the pan on the middle rack of the oven and bake for approximately 1 hour and 5 minutes. Begin checking the cake at the 1-hour mark for doneness.
- Check for Doneness: The cake is done when it pulls away slightly from the edges of the pan and a toothpick inserted into the center comes out clean without wet batter.
- Prepare Glaze: Immediately after removing the cake from the oven, start making the lemon glaze. In a small pan over medium-low heat, combine 2/3 cup unsalted butter, 1/2 cup powdered sugar, and 8 tablespoons fresh lemon juice.
- Heat Glaze: Stir frequently until the butter has melted completely and the sugar has dissolved, forming a smooth glaze.
- Poke Cake Holes: Using a skewer or fork, poke holes all over the warm cake to allow the glaze to seep in deeply, enhancing moisture and flavor.
- Apply First Glaze Layer: Pour half of the warm glaze evenly over the cake, letting it soak in through the holes.
- Cool Cake: Allow the cake to cool completely in the pan before attempting to remove it to maintain its shape and texture.
- Remove Cake: Invert the bundt pan onto a cake stand or serving plate to release the cake.
- Apply Second Glaze Layer: Sprinkle the remaining 1/4 cup powdered sugar over the cake and pour the thickened remaining glaze on top, allowing it to cover the cake beautifully.
- Garnish: Just before serving, add dollops of fresh whipping cream and decorate with fresh lemon slices for an elegant presentation and extra flavor.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
- Do not overmix the batter once the flour is added to keep the cake tender.
- If buttermilk is unavailable, you can substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar per cup and let it sit for 5 minutes.
- Use fresh lemons for zest and juice to maximize flavor intensity.
- Be careful when inverting the cake from the bundt pan to avoid breaking or cracking.
- Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for longer freshness.
