Lemon Bundt Cake with Glaze (2 Ways)
Equipment
- 10 to 12-cup Bundt pan
- hand mixer or stand mixer with paddle attachment
- microplane or zester
Ingredients
For the Lemon Bundt Cake
- 3 cups all-purpose flour (375 g)
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, cubed & at room temperature (226 g)
- 2 cups granulated sugar (400g)
- zest from 3 large lemons, about 2 ½ tablespoons
- 4 medium eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk (125 ml) (or DIY: add ½ tablespoon lemon juice/vinegar to a measuring cup, fill to ½ cup with milk, stir, rest 5 min)
- ⅓ cup plus 1 tablespoon Greek yogurt (100 g / 3.5 oz)
- ¼ cup fresh lemon juice (60 ml)
For the Lemon Cream Cheese Glaze (For a classic lemon glaze, see Notes below.)
- 4 ounces cream cheese, softened (120 g)
- 1 cup powdered sugar, plus more if needed (120 g)
- 1 tablespoon lemon juice
- 1-2 teaspoons milk optional (only if needed to thin the glaze)
- lemon zest, for topping (optional) (about 1-2 teaspoons)
Instructions
For the Cake
- Preheat the oven to 350°F / 180°C. Grease a 10–12 cup Bundt pan with very soft (not melted) butter, using a pastry (or silicone) brush to coat every crevice. Lightly dust with flour and tap out the excess.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.3 cups all-purpose flour (375 g), 2 ¼ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon baking soda
- In another medium bowl, mix the lemon zest and sugar together. You can do this with your fingers or just use a mixer. Set aside.2 cups granulated sugar (400g), zest from 3 large lemons, about 2 ½ tablespoons
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter together with the sugar and lemon zest mixture on medium speed for about 3-4 minutes, until it’s light and fluffy.1 cup unsalted butter, cubed & at room temperature (226 g)
- Add the vanilla and the eggs one at a time while mixing on medium speed. Make sure to scrape the side of the bowl down once or twice.1 ½ teaspoons vanilla extract, 4 medium eggs, at room temperature
- Add half the buttermilk, lemon juice, and yogurt; mix gently. Add half the flour mixture and mix just until combined. Repeat with the remaining wet and dry ingredients and mix until just combined. Don’t overmix.
- Pour the cake batter into the pan and tap gently on the counter once or twice to remove any large air bubbles.
- Bake for 55-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Check at 30 minutes, if it starts browning too quickly, tent it loosely with foil.
- Let it cool in the pan for at least 30 minutes. Turn it out onto a wire rack to cool completely, then transfer to a serving plate.
For the Lemon Cream Cheese Glaze
- In a medium bowl, beat the softened cream cheese until smooth.4 ounces cream cheese, softened (120 g)
- Add the powdered sugar in 3 batches, mixing on low after each addition just until combined (avoid overmixing).1 cup powdered sugar, plus more if needed (120 g)
- Add the lemon juice and mix until smooth.1 tablespoon lemon juice
- Adjust consistency if needed: If the glaze is too thick, thin it out with 1 teaspoon of milk or 1 teaspoon of lemon juice at a time. If it’s too thin, mix in a little more powdered sugar.1-2 teaspoons milk optional (only if needed to thin the glaze)
- Drizzle the glaze evenly over the cooled cake and sprinkle the lemon zest on top as a finishing touch.lemon zest, for topping (optional)
- Enjoy!
Notes
Simple Lemon Glaze Option:
Whisk 1 cup powdered sugar (120 g) with fresh lemon juice until smooth. Start with ½ tablespoon of lemon juice, then continue adding more ½ tablespoon at a time, whisking well after each addition, until the glaze reaches your desired consistency and balance of sweetness and tartness. Add just enough to make it pourable, but not too thin.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
